Traditional French Lemon Tart dessert ⏱ 75 min 90.0 g carbs / portion (estimated) vegetarian eggglutenmilk Portions 🖨 Print 295.74 ml all-purpose flour 118.29 ml powdered sugar 1.23 ml salt 118.29 ml butter 1 piece egg yolk 236.59 ml granulated sugar 2 pieces egg 158.51 ml lemon juice 29.57 ml lemon zest combine flour, powdered sugar, and salt pulse diced chilled butter into coarse crumbs pulse in egg yolk until dough comes together press dough into disk, refrigerate 30 min preheat oven to 190°C (375°F) roll dough and line tart pan; trim edges line with parchment and fill with pie weights blind bake crust 20-25 min until lightly golden remove weights/parchment and cool crust whisk granulated sugar, eggs, lemon juice, and lemon zest mix in melted butter to form lemon filling pour lemon filling into cooled tart shell bake at 165°C (325°F) 20-25 min until set but slightly wobbly cool completely then chill at least 1 hour before serving Traditional French Lemon Tart egg yolk ⏰ 30 min
