Description
This classic French Lemon Tart features a tender buttery crust and a silky smooth, tangy lemon filling made with fresh lemon juice and zest. The crust is enriched with a touch of coconut for added texture and baked to a delicate golden brown. The lemon curd filling is gently cooked in the microwave to perfection before being baked briefly to set. Served chilled or at room temperature with optional garnishes like powdered sugar, whipped cream, or fresh fruit, this dessert is refreshing, elegant, and perfect for any occasion.
Ingredients
Crust
- 7 tablespoons butter (salted)
- 1 tablespoon neutral-flavored oil (sunflower, avocado, vegetable, canola, or grapeseed)
- 3 tablespoons water
- ¼ teaspoon salt
- 4 tablespoons sugar
- 1½ cups all-purpose flour
- ¾ cup shredded unsweetened coconut (optional)
Filling
- 5 egg yolks
- 5 whole eggs
- 1¼ cups sugar
- Finely grated zest from 2 medium lemons
- ¾ cup fresh lemon juice
- ⅛ teaspoon kosher salt (if using unsalted butter)
- 12 tablespoons butter, cut into cubes
Instructions
- Prepare the crust: Preheat the oven to 400°F (200°C). Generously spray a 9-inch tart pan with a removable bottom with baking spray and wipe with a paper towel to ensure an even coating.
- Make crust dough: In a microwave-safe bowl, combine butter, neutral oil, water, and salt. Cover the bowl and microwave on high for 3 minutes. Carefully remove and let cool for 5 minutes. Stir in sugar, then add flour and shredded coconut if using. Mix until a dough ball forms.
- Shape crust: Transfer dough to the tart pan. Break half the dough into walnut-sized pieces and press these along the edges of the pan to form a ¼-inch thick crust. Press the remaining dough firmly into the bottom of the pan for an even base.
- Bake crust: Bake in the preheated oven for 12–15 minutes until lightly golden. Remove and let cool partially while preparing the filling.
- Prepare lemon filling: In a large microwave-safe bowl, whisk together eggs, egg yolks, sugar, lemon zest, lemon juice, and salt until smooth. Add butter cubes to the mixture.
- Cook lemon curd: Microwave on high for 45 seconds, then remove and whisk vigorously. Repeat cooking in 45-second intervals, whisking after each, for 4–7 minutes total until the mixture thickens and coats the back of a metal spoon or reaches 175°F on an instant thermometer.
- Strain filling (optional): Pour the lemon curd through a fine-mesh sieve into a bowl, stirring to strain out solids for a silky smooth texture.
- Fill tart and bake: Pour the lemon filling into the partially baked crust and smooth the surface. Bake at 400°F for an additional 6 minutes to set the filling.
- Cool and serve: Remove tart from oven and let cool completely. The filling will be wobbly warm but firm once cooled. Serve plain or garnished with powdered sugar, whipped cream, fresh fruit, or raspberry coulis.
Notes
- Using shredded unsweetened coconut in the crust adds texture but is optional.
- Make sure to microwave the lemon curd in intervals and whisk well to avoid curdling and ensure smooth texture.
- Straining the lemon filling through a fine-mesh sieve is optional but creates a silky smooth finish.
- The tart is best served chilled or at room temperature.
- Use fresh lemon juice and zest for the best bright, tangy flavor.
- Prep Time: 15 minutes
- Cook Time: 43 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
