Easy Lemon Tart
This lemon tart is super easy and fresh, perfect for spring dinner parties or brunches. All you need is a freezer stash of puff pastry (which I always have on hand) and a few lemons. If you want to make things even easier, buy the lemon curd instead of making it. I won’t tell. I typically have a warehouse-sized bag of lemons on my counter, from-scratch curd is always within arm’s reach for me.
I feel like I’ve been sharing nothing but desserts lately, I swear we eat more than cake and cookies! I share my dinners frequently in my Instagram stories and I promise some savoury recipes here soon too.
We’ve been in our new home for a month now – it’s always slow getting organized after a big move, isn’t it? I bang around my kitchen for 10 minutes every night just trying to find the right pan or utensil for whatever I am making. And we are still just finding a rhythm with grocery stores and daily routines. My new fridge and freezer are TINY so I don’t have the stockpile of ready-to-cook ingredients that I did before.
I’ll find my groove again, these things take time don’t they. I’m actually loving the slower pace. I’ve been walking often instead of running, mostly because the beauty of this place demands it. I stop dead in my tracks on my run and simply can’t get the speed back once I open my eyes and start taking it all in. I don’t even want headphones anymore. The birds and the ocean are all I want to fill my ears with.
My friend’s daughter is such a model.
I used my great aunt’s rectangular tart pan, which is a treasure I keep on my counter filled with utensils typically, but I had the sudden urge to actually use it as intended. Although I remember my aunt mostly for her Christmas sweets, it makes me smile to think she served many homemade pies in this scratched up old tin.
Lemon is a total crowd pleaser, I personally prefer it over chocolate. Especially when paired with a pillowy meringue or whipped cream topping. The fresh tartness and sweet creaminess in a charmingly messy wedge of crispy tart is irresistible. Since spring is promised to make an appearance soon ( I know it’s technically already spring, but we’ve been drowning in rain in Vancouver so I just don’t buy it), you could pin this recipe and make it with rhubarb curd instead the second the first ruby stalks materialize. It’d be so pretty and pink!
A lemon yields about 1/4 cup of juice so you’ll need two, plus a third if you’d like to top the tart with thin slices as I have.
If there’s any excess lemon curd (it’ll depend on the size of your pan), refrigerate leftovers in a sealed container for up to 1 week and enjoy it on toast, scones, yogurt, chia pudding, ice cream, or straight-up with a spoon.
- 1 sheet frozen puff pastry thawed
- 1/2 cup fresh lemon juice
- 2 teaspoons finely grated fresh lemon zest
- 1/2 cup granulated sugar
- 1/8 tsp coarse salt
- 3 large eggs
- 3 oz 6 tbsp cold, unsalted butter cut in cubes
- Whipped cream to serve
- Thinly sliced lemon to serve, optional
- Preheat oven to 400ºF. Roll out the puff pastry to fit your pie pan. Prick the bottom several times with a fork. Cover with a piece of parchment paper (or aluminum foil) and fill it up with pie weights (or you can use dry rice or other grain, or dried beans - you just won't be able to cook with them after). Bake the pie crust for about 20 minutes, until nicely golden brown.
- Meanwhile, whisk lemon juice, zest, sugar and salt together in a medium saucepan over medium heat. Cook until steaming hot and sugar is dissolved.
- Whisk eggs in a heatproof spouted measuring cup. Temper the eggs (prevent curdling) by very slowly drizzling about 1/2 cup of the hot lemon mixture into the eggs while whisking constantly. Again pouring very slowly, whisk the egg mixture into the saucepan with the rest of the lemon mixture. Cook the lemon curd, stirring constantly, until it thickens enough to coat the back of a spoon (if you're unsure, pull out your thermometer - it's done at 170ºF). It shouldn't come to a boil. Whisk in the butter, then scrape into baked crust (and if it's curdled at all, don't sweat it, just force it through a fine-meshed sieve first to remove any scrambled bits).
- Refrigerate 1 hour or until filling is set, then top with whipped cream and serve.