PBS-Lemon-Filled-Tart-1

Happy Spring! Some of you transitioned into the new season waking up to a blanket of snow while us Seattlites woke up to grey skies, high winds, and sideways rain – always a lovely sight.  Okay, not really.  However even with the temperamental weather I am enjoying the daffodils in my front yard which bloomed my favorite shade of bright yellow a few days ago.

With Easter just around the corner and Mother’s Day approaching as well, I thought it would be nice to share a very quick and easy dessert with you which embodies the spirit of the season.  Today I am sharing a very flavorful and refreshing lemon tart recipe which your child can easily help you make.  Even older kids can take on this baking project themselves with some parental supervision.

By whipping the tart filling up in a blender or food processor all that is left to do is to pour the filling into a pre-made (store bought) pie crust that has been par-baked for 10 minutes.  Bake the tart for an additional 35 minutes and you have yourself a semi-homemade dessert which is perfect for any spring gathering.

After the tart has set and cooled, dust it off with powdered sugar, a dollop of sweetened sour cream, and don’t forget to dot the plate with a few fresh raspberries.

This is the perfect dessert to celebrate Spring.  Enjoy!
dusting-powdered-sugar

PBS-Lemon-Filled-Tart
PBS-Easy-Lemon-Tart

Recipe: Easy Lemon Tart

  • Prep Time: 5 min(s)
  • Cook Time: 35 min(s)
  • Total Time: 40 min(s)
  • Servings: 12

A sweet and refreshing dessert, the filling for this tart can be prepared in a few minutes in a blender. A refreshingly sweet and citrus dessert, this lemon tart is a crowd pleaser.

Ingredients

    • 1 store-bought pre-made pie crust or your favorite pie crust recipe
    • 1-3/4 cups sugar
    • 4 eggs
    • 1/2 cup fresh lemon juice (approx. the juice from 2 large lemons)
    • 3 tablespoons lemon zest
    • 2 tablespoons melted butter
    • 2 teaspoons vanilla extract
    • 1/4 teaspoon kosher salt
    • 1/3 cup powdered sugar, divided
    • 3/4 cup sour cream
    • 1 pint fresh raspberries

Instructions

    • Preheat the oven to 350 degrees F.
    • Spray a 10-inch tart plate generously with non-stick spray or grease with butter
    • Unroll the pie crust gently over the pan and press it down around the base and it's sides.  Do not worry if it doesn't fit perfectly.  Poke the pie crust with holes around the base and sides with a fork.
    • Par-bake the crust for 10 minutes.
    • While the crust is baking, add the sugar and eggs to a blender or large food processor.
    • Blend on high speed for 10 seconds and reduce the speed to low.  With the blender still on, add the lemon juice in a thin steady stream followed by the zest, butter, vanilla, and salt.
    • With the lid secured, blend the tart filling mixture on high speed for 20 seconds.
    • After the crust has baked for 10 minutes, remove it from the oven and carefully pour the filling into it.  Do not worry if the crust edges are not perfect of it some of the filling spills between the plate and the crust.
    • Return the tart to the oven and bake for 35 minutes.  The tart is ready when there is a thin golden brown layer on top of the filling and holds slightly firm in the center when quickly touched.
    • Remove the tart from the oven and allow the tart to cool on the counter for one hour.
    • Dust the tart with 2 tablespoons of powdered sugar.
    • In a small bowl, mix the sour cream with the remaining 3 tablespoons of powdered sugar to form the sour cream topping.
    • Spoon a dollop of the sour cream topping over each piece and garnish with fresh raspberries.

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  • haemin

    mmm.. looks great! kind of seems like a giant lemon bar – which is totally fine by me! :)