Description
Easy Crustless Lemon Tart is a creamy and tangy dessert with a smooth lemon flavor, baked in a buttery, simple crustless form, perfect for any occasion.
Ingredients
Scale
- 3 whole large eggs
- 1/2 cup plain flour (all-purpose)
- 1 cup castor sugar
- Pinch of salt
- 100g butter (3 1/2 ounces)
- Finely grated zest of 2 large lemons
- 125 ml freshly squeezed lemon juice (4 ounces)
- 1 cup heavy cream (thickened)
- 1 teaspoon vanilla extract
- Icing sugar for dusting
Instructions
- Preheat the oven to 180°C (350°F), using the bake setting (not fan).
- Melt the butter and lightly butter a 20 cm (8-inch) springform pan with some of the melted butter.
- In a bowl, whisk the eggs lightly.
- Add the flour and whisk for about a minute until combined.
- Stir in the sugar, salt, melted butter, lemon zest and juice, cream, and vanilla extract. Whisk everything together until fully combined.
- Pour the batter into the buttered springform pan.
- Bake for 35-40 minutes, or until the tart is lightly browned around the edges. The center will still be a bit “wobbly.”
- Remove from the oven and let it rest on a cake rack for 20 minutes.
- Run a knife around the inside of the pan to loosen the tart.
- Release the tart from the springform and refrigerate for 30 minutes.
- Once chilled, use a spatula to transfer the tart from the base to a serving plate.
- Lightly sift icing sugar over the top and serve with cream and berries, if desired.
Notes
- The tart’s center will be slightly wobbly when done, so don’t overbake it.
- If you don’t have a springform pan, a regular round cake pan will work as well.
- Let the tart cool completely before transferring it to the serving plate to ensure it sets properly.
- This tart is best served chilled and can be topped with fresh cream or berries for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 29g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg