This creamy lemon dessert is sweet, tart, and absolutely addictive! It makes for a beautifully fresh option for your Thanksgiving dessert table.
For the crust:
- 195g all purpose flour
- 80g powdered sugar
- 1 1/2t kosher salt
- 165g unsalted butter, melted
For the filling:
- 300g eggs (about 6 large eggs)
- 135g granulated sugar
- 275g heavy cream
- 105g fresh lemon juice (about 5 lemons)
- zest of 2 lemons
- Preheat the oven to 350F.
- Make the crust: In a large bowl, whisk together the flour, sugar, and salt. Add the melted butter and use a rubber spatula to combine everything into a dough.
- Press the dough into a 9″ tart pan, making sure it is thinly spread and even throughout. It will feel greasy on your hands, so I like to use the bottom of a measuring cup to press the dough down and up the sides. Make sure to really get into the corners, so you don’t end up with a big block of crust. I typically get the dough about 1.5″ up the sides. Pop a piece of parchment paper on top and add either pie weights or dried beans to weigh down the dough. This will stop it from puffing up a bit in the oven. (If you skip this part, you will still get a perfectly delicious tart, but you won’t get nearly as much filling in it.)
- Bake for 15-20 minutes. Pull the tart out of the oven and reduce the temperature to 280F.
- Make the filling: In a large bowl, whisk together the eggs and the sugar. Whisk in the heavy cream, lemon juice, and zest.
- Pour the filling into a pitcher. If you don’t have a pitcher (like yours truly) I like to use a liquid measuring cup (it might take a few trips).
- Once the oven hits 280F, put the tart shell onto a baking sheet and pop it in the oven. We are going to add the filling into the shell while it is in the oven to avoid any major spills. So, being careful not to burn yourself, slowly pour in the lemon filling up to the top of the crust line.
- And now, we bake for 40 – 50 min (check out my notes for checking doneness above.) At the 20 min mark, check on your crust. If it is starting to look too brown, make a large aluminum foil tent and pop it on.
- Take out your tart and allow to cool in the pan for about 10-15 minutes. Run a knife around any bits that look troublesome before unmolding and allow to cool further in the refrigerator, at least 2 hours. You can either leave it as is, or top with whipped cream, or a crescent of blueberries, blackberries, and mint like I did here.