Easy lemon tart
This easy lemon tart features a creamy blend of coconut and tangy lemon, baked to perfection for a delightful dessert. It combines simple ingredients and straightforward steps for an impressive finish.
Cook time 45 min
Prep time 10 min
Ingredients:
4 eggs1/2 cup all-purpose white wheat flour
1 cup sugar
1 cup coconut meat
1/2 cup butter
1 cup light sour cream
3/4 cup milk (1% fat)
2 tbsp lemon zest
1/3 cup lemon juice
This easy lemon tart is a delightful dessert that combines the refreshing zing of lemon with the creamy, rich texture of a perfectly baked tart. It's simple to make yet impressive enough to wow your guests or satisfy your sweet tooth.
Instructions:
- Preheat your oven to 350°F (175°C).
- Prepare your tart pan by lightly greasing it or lining it with parchment paper.
- In a large mixing bowl, crack the 4 eggs and whisk together until well beaten.
- Gradually add the sugar to the eggs while continuing to whisk until the mixture is light and frothy.
- Sift the all-purpose white wheat flour into the egg and sugar mixture. Mix until fully combined and smooth.
- Fold in the shredded coconut meat.
- Pour in the melted butter and mix well until incorporated.
- Gradually add the light sour cream, mixing constantly to avoid lumps.
- Pour in the milk and continue to stir until the mixture is smooth and uniform.
- Add the lemon zest and lemon juice; stir until everything is well combined.
- Pour the batter into the prepared tart pan, spreading it evenly with a spatula.
- Place the tart in the preheated oven.
- Bake for approximately 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Once baked, remove the tart from the oven and let it cool in the pan for about 10 minutes.
- Transfer the tart to a wire rack to cool completely.
- For a decorative touch, sprinkle some additional lemon zest or powdered sugar on top before serving.
This easy lemon tart is the perfect balance of tart and sweet, with a creamy texture that melts in your mouth. By following these tips and using fresh ingredients, you'll achieve a dessert that's both delicious and beautiful, making it great for any occasion.
Easy lemon tart FAQ:
The lemon tart should be baked for approximately 40-45 minutes at 350°F (175°C). You'll know it's done when the top is golden brown and a toothpick inserted in the center comes out clean.
If your lemon tart doesn't set properly, it may need additional baking time. Try extending the baking for another 5-10 minutes, checking frequently to ensure it doesn’t over-bake. Make sure the oven temperature is accurate as well.
You can substitute the light sour cream with plain Greek yogurt for a similar texture and tang. For a gluten-free version, use almond flour or a gluten-free all-purpose flour blend in place of the all-purpose white wheat flour.
Store any leftover lemon tart in the refrigerator, covered, for up to 3 days. For longer storage, you can freeze the tart, but it's best to consume it fresh for optimal taste and texture.
A standard 9-inch tart pan is recommended for this recipe. If using a different size, adjust the baking time accordingly as smaller or larger pans may affect how quickly the tart sets.
Tips:
- Ensure all your ingredients are at room temperature to help them blend smoothly and evenly.
- Use fresh lemon juice and zest for the best flavor. Bottled lemon juice doesn't compare.
- When zesting the lemon, avoid the white pith underneath the skin, as it can add bitterness to your tart.
- Let the tart cool completely before serving. This helps the flavors meld together and makes it easier to slice.
- If you prefer a richer flavor, you can substitute the 1% milk with whole milk or even half-and-half.
Nutrition per serving
8 ServingsCalories 380kcal
Protein 7g
Carbohydrates 36g
Fiber 1.95g
Sugar 27g
Fat 24g
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