This lemon bar tart is for the lovers of the flavor and aroma of this fruit as it is very, very aromatic. The tart is composed of a shortcrust pastry base filled with a very soft layer with lot of juice and grated lemon zest. Together with the base and fresh fruit decorations it creates a sweet and sticky dessert that at the same time is fresh and slightly tart. In addition, the recipe is very easy and with simple ingredients. It is perfect when we need a dessert with a great visual effect and a strong lemon flavor.
Lemon bar tart
- 250 g all-purpose flour
- 125 g soft butter
- 125 g white sugar
- 50 g eggs
- 1 pinch of salt
- ½ lemon (only the zest)
Sticky lemon filling
- 3 eggs
- 215 g white sugar
- 90 ml lemon juice
- 3 lemons (only the zest)
- 30 g all-purpose flour
- powdered sugar
- fresh fruit for garnish (apricots, strawberries, blueberries)
- For this recipe I used a 22 cm wide tart pan with a removable bottom.
- Place butter, white sugar and grated zest of half a lemon in a robot equipped with blades and blend everything. Otherwise, use the mixer to blend the ingredients into the soft butter.
- Now add eggs and salt and blend again. Add flour and blend briefly to mix all the ingredients. Work the dough briefly with your hands to make it homogeneous, then wrap it in plastic wrap and place the pastry in the refrigerator for at least half an hour.
- Take the shortcrust pastry from the fridge and roll it out with a rolling pin on a lightly floured pastry board or between two sheets of baking paper, bringing it to a thickness of 5 mm. Use the pastry to line a 22 cm tart pan and prick the bottom.
- Bake in a preheated static oven at 180 ° C for 15 minutes. While the pastry is baking, prepare the filling quickly.
The filling and baking
- Whip 3 whole eggs, gradually adding 215 of sugar. Whip for 5 minutes until the eggs double the volume and become very light and frothy.Now add 90 ml of lemon juice and the grated zest of 3 organic lemons. Mix on low speed with the blender.
- Turn off the mixer and add 30 g of sifted flour. Incorporate it gently with a whisk or a spoon.
- As soon as your shortcrust pastry base is cooked carefully, take it out of the oven and place it on a larger baking sheet. This will help you move it more easily with the liquid filling.
- Pour your lemon mixture over the hot pastry and return the pan to the oven.
- Bake at 160 – 170 ° for about 30 minutes. The lemon layer will swell slightly and become a golden color.
- Remove the pan from the oven and let it cool completely. Once the cake is cold sprinkle it with powdered sugar. Before serving, add fresh fruit to taste such as strawberries, blueberries and apricots.
Note from the author of this recipe
- I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Store at room temperature if not decorated with fruit, otherwise keep in the refrigerator and consume within a couple of days.
lot of love. B.
p.s. If you are looking for some other recipe for tarts with fruit check my Ricotta and chocolate stracciatella tart with strawberries (photo below) or Lemon and strawberry curd tart (photo below).