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Lemon Tart

A delicately balanced combination of sweet and sour, a lemon tart is a pastry dessert treat, deeply lemon-infused, usually baked to golden perfection in a crisp, crumbly base. It's a perfect blend of flavors encased in a buttery pastry crust that bursts with freshness in every bite. Lemon tarts are often topped with a dusting of powdered sugar, a bit of meringue, or even a sprig of mint for presentation. Great for any occasion, it's definitely an all-rounder dessert for lemon lovers and those with a penchant for a tangy twist to the traditional sweet tart.
#146
IN DESSERT
382
CAL / 100G
$0.35
AVG / OZ
lemon tart
52%
CARBS
24%
FAT
24%
PROTEIN
Lemon Tart FAQ
Lemon Tart, despite its overall simplicity, can still cause some perplexity among beginner cooks and even seasoned veterans. Some common issues include a super crumbly crust, a runny filling, or a lemon tart that lacks the necessary tang. To master the balance between sweet and tart, it's important to use fresh lemons for juices and zest - bottled lemon juices often misses the mark with their more subdued flavor. For the pie crust, the amount of cold butter and the manner of integrating it into the flour is crucial to avoid a brittle crust. Prebaking or 'blind baking' the crust can help to avoid it getting soggy once the filling is added. Lastly, keeping a watchful eye during the baking process is pivotal. Overbaking can cause the filling to crack while underbaking may leave it too runny.
Why is my lemon tart filling too runny?
Why is my tart crust too crumbly?
How do I prevent a soggy crust?
My lemon tart doesn't have much lemon flavor. What can I do?
How can I avoid cracks on my lemon tart?
Why is my crust shrinking?
Can I make lemon tart without a tart pan?
Can I use store-bought lemon juice instead of fresh?
Should I serve the tart warm or chilled?
What can I use as toppings for a lemon tart?
Expiration & Storage Tips
When does Lemon Tart expire?
Even though lemon tarts are mouthwatering, they have a pretty short shelf life. If stored at room temperature, a lemon tart should be eaten within 1-2 days. In the fridge, it will last for about 4-5 days if it is covered properly, after that it might start to become dry and lose its texture and flavor. However, if you choose to freeze your lemon tart, it can last between 4 to 6 months.
How do you tell if Lemon Tart is bad?
Before you nibble a piece of that lemon tart, it's better to check its state. If there are any signs of green or black mold, it's an immediate red flag and you should throw it away. In addition, if it has an off smell or if the crust has gotten soggy and overly moist, it's better to err on the side of caution and discard it. A rotten egg smell is another telltale sign that your lemon tart may no longer be safe to eat.
Tips for storing Lemon Tart to extend shelf life
• Keep it covered with plastic wrap or foil. • Put it in an airtight container before placing it in the fridge to avoid absorption of other smells. • To freeze, individually wrap slices in plastic wrap and then put them in a freezer bag. • When you want to eat the frozen tart, leave it in the fridge to thaw overnight or at room temperature for a few hours. • Keep the tart out of direct sunlight or heated areas when stored at room temperature.
EXPIRES WITHIN
2 - 4
WEEKS
Health Info
Macros
57g
CARBS
26g
FAT
26g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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