Spring is finally here and a myriad of colors from spring flowers are everywhere. I love our streets lined up with beautiful cherry blossoms and it’s such a pretty sight. There’s something about lemons too that gets me all excited in spring! I start craving for that fresh lemony taste in almost everything that I eat.A good squeeze of lemon is a standard in my salad and my sauces these days and I love that little tang in every bite.That fresh fragrance just brightens up the day for me.
So, I decided to bake a Lemon Tart to embrace the flavors of spring. I have to tell you that this is one hell of a dessert that’s so decadent, rich and lemony with the zest and juice, that you’ll keep going for seconds and thirds! The crust has a rich shortbread like texture that makes it irresistible.Just let it chill in the fridge for sometime to set and you’ll get a clean slice to enjoy.
This was my first try at making a lemon tart from scratch and I looked up a few recipes on the web. I settled on this one since it didn’t use as many eggs or cream as some of the others and decided to give it a try. I cut down on the sugar and did add an extra egg since I have a 10 inch pie dish and had to increase the amount of the filling just a little bit.
Nonetheless it turned out lip-smacking d e l i c i o u s!!
As I’m writing this post I have a slice of this beautiful tart right in front of me and the fresh lemony aroma is filling up my room. I cannot get enough of this beauty.The flavors scream spring and if you’re a lover of lemon desserts then you’re going to love this one for sure.Enjoy!
Ingredients
- All Purpose Flour-1 3/4 cups
- Sugar-1/2 cup
- Butter-3/4 cup room temp
- Vanilla-1/2 tsp
- Salt-a pinch
- Large Eggs-4
- lemon zest-1 tbsp
- Freshly squeezed Juice of 3 lemons
- Sugar-1 cup
- All Purpose Flour-1/2 cup
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl of a stand mixer using a paddle attachment mix butter, sugar, vanilla and salt until smooth.Add flour and mix until the mixture starts to form a dough.Press the dough into a 10 inch tart pan.Bake for 10 mins.Remove from the oven and cool completely.
- In a mixing bowl using a hand blender mix the eggs,lemon zest and juice,sugar and flour until all smooth and pour over the cooled crust.Bake for about 30 mins until its set and the edges are slightly brown.
- Remove from the oven and let it cool completely.Chill the tart in the fridge and sprinkle powdered sugar before serving.
Yum, saw on pinterest and looks so good. I used to love lemon bars as a kid so I am going to try this
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like that jeelly honey cake….
When that is your first try – it is even more impressive – great looking! And lovely photos!
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