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Chef Emily Bell- "You-Could-Be-In Paris" Lemon Tart

This lemon tart is the real Parisian deal! A perfect ending to a light summer meal.
Print Recipe
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: French
Servings: 10 people

Ingredients

Tart Crust

  • 1/2 C unsalted butter 1 stick
  • 2 Tbsp lemon zest finely grated
  • 1 1/4 C All purpose flour
  • 1 1/4 C granulated sugar
  • 2 pinches salt

Lemon Filling

  • 6 large eggs
  • 1 C fresh lemon juice
  • 1/2 C heavy cream whipping cream
  • dusting confectioners sugar

Notes

Use One 11-inch tart pan with removable bottom for best results. If there are any cracks in the crust after pre-heating, the cracks need to sealed. To make a paste for the cracks- take 1 tsp of flour and 1/2 tsp of water and smear it over the cracks with your fingers to seal them. Let the tart cool to allow easy slicing for serving.
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