Description
A light and tangy lemon tart without the fuss of a crust—perfect for a quick, refreshing dessert that’s both simple and elegant.
Ingredients
Scale
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup granulated sugar
- 1/4 cup melted butter
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch tart pan or pie dish.
- In a large bowl, whisk together eggs, lemon juice, lemon zest, and sugar until well combined.
- Add melted butter, flour, and salt. Whisk until smooth.
- Pour the batter into the prepared dish and smooth the top.
- Bake for 25–30 minutes or until the center is set and the top is lightly golden.
- Let cool completely. Dust with powdered sugar before serving if desired.
Notes
- Use Meyer lemons for a sweeter, floral flavor.
- Serve chilled or at room temperature with fresh berries or whipped cream.
- For a gluten-free version, substitute almond flour or a gluten-free flour blend.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 16g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 90mg
Keywords: crustless lemon tart, easy lemon dessert, no crust tart, lemon custard tart, simple lemon tart