This lemon tart is intensely lemony. I insist on using fresh lemons. Use their zest, juice, and pulp. See Lemon Curd recipe for detailed instructions how to prep lemon puree. If you want a more delicate version, replace part of lemon puree in the recipe with heavy cream.
This lemon tart is pretty tart. If you like it sweeter, add more sugar. Double the amount of sugar, and you’ll get the sweetness of commercially baked lemon tart.
This lemon tart has a silky smooth texture. If you like it more thick and stable, add more flour or cornstarch. Double the amount of flour, and you’ll get the texture of commercially baked lemon bars.
Lemon tart doesn’t need any toppings or decorations. Adjust it to your taste and everything else doesn’t matter. It is beautiful as is. The only exception is sugar powder.