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+ servings

Lemon bar tart

Easy and visually striking very aromatic lemon bar tart with strawberries and apricots. Tart with a soft and sticky layer rich in lemon juice.
5 from 2 votes
Prep Time 15 minutes
Cook Time 45 minutes
Resting time 30 minutes
Course tarts and pies
Cuisine Ovo-lacto vegetarianism
Servings 1 22 cm wide tart
Calories 454 kcal

Ingredients
  

Base crust

  • 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)

Instructions
 

Crust base

  • 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. ^_^

Notes

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 1tartCalories: 454kcal
Keyword apricots, blueberries, dessert with lemon, easy tart, lemon, strawberries, summer dessert, summer pie, sweet tart
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