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Lemon Tart

Pastry shell with baked lemon filling.
Course Dessert
Cuisine French
Prep Time 20 minutes
Cook Time 40 minutes
0 minutes
Total Time 1 hour
Servings 8 servings
Calories 502kcal
Author Leigh Anne Wilkes

Ingredients

  • 3/4 C butter room temperature
  • 1/2 C granulated sugar
  • 1 tsp vanilla extract
  • 1 3/4 C all purpose flour

Lemon Filling

  • 1 1/2 C granulated sugar
  • 3 large eggs
  • Lemon zest zest of one lemon
  • 1/2 C fresh squeezed lemon juice
  • 1/2 C all purpose flour
  • powdered sugar for garnish

Instructions

  • Mix together butter, 1/2 C sugar and vanilla in a mixing bowl. Beat with a paddle attachment.
  • Add in flour, mix until smooth dough forms.
  • Press dough into the bottom and sides of a 9 inch tart pan with a removable bottom.
  • Refrigerate crust for 30 minutes.
  • Bake in a 350 degree F oven for 15-20 minutes.
  • Mix together sugar, eggs, lemon zest, lemon juice and 1/2 C flour in a bowl. Beat until smooth.
  • Pour lemon filling into baked crust.
  • Bake for an additional 20 minutes or until filling is set. If edges of tart begin to brown too much cover the edges with foil.
  • Dust with powdered sugar

Nutrition

Calories: 502kcal | Carbohydrates: 78g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 177mg | Potassium: 83mg | Fiber: 1g | Sugar: 51g | Vitamin A: 622IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 2mg