The Burnt Lemon Anthem
A delightful tart that combines refreshing citrus flavors with a perfectly crisp crust, ideal for any occasion.
Servings: 8 servings
Calories: 320kcal
Ingredients
Crust
- 200 g digestive biscuits or graham crackers, crushed Provides a crispy, buttery foundation for the tart.
- 100 g unsalted butter, melted Adds richness and helps to bind the crust.
- 1 pinch salt Enhances the flavors of the crust.
Filling
- 100 g unsalted butter (for browning) Infuses the filling with a nutty depth of flavor.
- 150 ml fresh lemon juice Offers a refreshing zing.
- Zest of 2 lemons Adds extra layer of citrus complexity.
- 100 ml heavy cream Provides luxurious creaminess.
- 4 large eggs Acts as a binding agent.
- 150 g granulated sugar Sweetens the tart.
- 1/2 tsp salt Elevates overall flavor.
- 1 tsp vanilla extract Introduces a warm undertone.
Instructions
Preparation
- Preheat your oven to 220°C (428°F).
- In a mixing bowl, combine the crushed digestive biscuits or graham crackers with the melted butter and a pinch of salt. Mix until well-combined and press into a 22 cm tart pan. Chill in the fridge for about 10 minutes.
- Melt 100 g of unsalted butter in a saucepan over medium heat until deep golden and nutty, then let cool slightly.
Baking
- In a large bowl, whisk together the eggs, granulated sugar, lemon juice, lemon zest, heavy cream, salt, and vanilla extract until smooth. Gradually whisk in the warm brown butter.
- Pour the filling into the chilled crust and bake for 30-35 minutes until the top is browned and slightly cracked.
- Allow the tart to cool in the pan before serving.
Notes
Use fresh lemons for the best flavor, and do not skip browning the butter for added depth. Chill the crust to prevent sogginess.