Description
This Easy Crustless Lemon Tart is a bright and refreshing dessert that perfectly balances tangy lemon flavor with a smooth, custard-like texture. Made without a crust, this tart is simple to prepare and requires minimal ingredients, making it a quick and delightful treat for any occasion.
Ingredients
Scale
For the Tart
- 1 cup granulated sugar
- ½ cup fresh lemon juice (about 2 lemons)
- 4 large eggs
- ½ cup unsalted butter, melted
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
For Serving (Optional)
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan or pie dish thoroughly with cooking spray or butter to prevent sticking.
- Mix Sugar, Eggs, and Lemon Juice: In a medium mixing bowl, whisk together the granulated sugar, whole eggs, and fresh lemon juice until the mixture becomes smooth and homogeneous.
- Add Remaining Ingredients: Incorporate the melted unsalted butter, lemon zest, vanilla extract, and a pinch of salt into the bowl. Mix everything until fully combined and the batter is uniform.
- Pour Mixture into Pan: Carefully pour the lemon batter into the prepared tart pan, then smooth out the top using a spatula to ensure even cooking.
- Bake the Tart: Place the tart pan into the oven and bake for 25 to 30 minutes. The tart should be set and the edges lightly golden. The center might still jiggle slightly but will firm up as it cools.
- Cool and Chill: Allow the tart to cool to room temperature. Once cooled, transfer it to the refrigerator and chill for at least 2 hours or until completely firm and cold.
- Serve: When ready to serve, dust the tart with powdered sugar if desired. Slice into portions and enjoy the bright, citrusy tartness!
Notes
- Be careful not to overbake the tart to avoid cracking; it should still have a slight jiggle in the center when removed from the oven.
- Fresh lemon juice and zest provide the best flavor, so avoid using bottled lemon juice if possible.
- The tart is best served chilled but can be kept covered in the refrigerator for up to 3 days.
- For a dairy-free version, substitute unsalted butter with a vegan butter alternative of the same quantity.
