This tart pairs a fully baked sweet shell with a gently baked lemon filling. Plan enough cooling and chilling time before serving.
Kitchen safety: Use clean equipment, heat protection and appropriate supervision. Do not taste raw flour-based batter or dough.
Ingredients
- 1 fully blind-baked 23 cm / 9 in sweet tart shell, cooled
- 4 large eggs
- 150 g granulated sugar, about 3/4 cup
- 120 mL fresh lemon juice, about 1/2 cup
- Finely grated zest of 2 lemons
- 120 mL whipping cream, about 1/2 cup
- Pinch of fine salt
Method
- Heat the oven to 160°C / 325°F and place the cooled tart shell on a rimmed tray.
- Whisk eggs and sugar gently until combined without creating excessive foam.
- Whisk in lemon juice, zest, cream and salt. Strain into a jug.
- Pour the filling into the shell and transfer carefully to the oven.
- Bake for 20 to 28 minutes, until the edge is set and the centre has a slight controlled wobble.
- Cool completely, then refrigerate for at least 2 hours before removing the pan ring and slicing.
Useful notes
- Straining removes zest clumps and small egg particles; add a little fresh zest on top later if desired.
- Do not bake until the centre is rigid, which can produce a grainy filling.
- Use clean, uncracked eggs and keep the finished tart refrigerated.
Storage
Store covered in the refrigerator and serve within a reasonable period according to local food-safety guidance.
Before serving
Check the texture, temperature and storage conditions. Identify relevant allergens for anyone sharing the dessert, and follow local food-safety guidance.