The Lemon Tart from Yardbird features a zesty lemon custard nestled in a buttery, flaky pastry crust, topped with a delicate dusting of powdered sugar and a dollop of fresh whipped cream, delivering a bright and refreshing dessert experience.
Equipments
- Mixing bowls
- Whisk
- Sieve
- Saucepan
- Measuring cups
- Measuring spoons
- Zester or microplane
- Rolling pin
- Pastry cutter or food processor
- Tart pan
- Oven
- Baking sheet
- Parchment paper
- Pie weights or dried beans
- Rubber spatula
- Cooling rack
- Microplane (for powdered sugar, optional)
- Electric mixer or hand whisk (for whipped cream)
- Spoon or piping bag (for whipped cream)
Ingredients
- For the pastry crust:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1 large egg
- 3–4 tablespoons ice water
- For the lemon custard:
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 4 large eggs
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
- For topping:
- Powdered sugar
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Make sure to use cold, unsalted butter for the pastry crust to achieve a flaky texture, and measure your flour accurately by spooning it into the cup rather than scooping to avoid a dense crust. Freshly squeezed lemon juice and lemon zest are crucial for the bright, authentic flavor of the lemon custard, as bottled juice can result in a flat taste. When adding ice water to the dough, add just enough to bring it together without making it sticky, preserving the crust's delicate crumb. Use an electric mixer or hand whisk to whip your cream until soft peaks form and gently fold in powdered sugar and vanilla extract for a light, smooth topping. To replicate the Lemon Tart from Yardbird on your copycat menu, focus on balancing tartness and sweetness while presenting it with a dusting of powdered sugar and a generous dollop of fresh whipped cream.
Instructions
- Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, whisk together flour, salt, and sugar for the crust.
- Use a pastry cutter or food processor to cut in cold butter until mixture resembles coarse crumbs.
- Add egg and ice water gradually, mixing until dough comes together.
- Shape dough into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out dough on a floured surface to fit tart pan.
- Gently press dough into a greased tart pan, trimming excess.
- Prick bottom of dough with a fork.
- Line dough with parchment paper and fill with pie weights or beans.
- Bake crust for 15 minutes, remove weights and parchment, then bake 10 minutes more until golden.
- Let crust cool on a cooling rack.
- In a mixing bowl, rub lemon zest into granulated sugar for the custard.
- Whisk in eggs, then add lemon juice, cream, melted butter, and salt until smooth.
- Strain custard mixture through a sieve into a clean bowl.
- Pour custard into cooled tart shell.
- Bake at 300°F (150°C) for 20–25 minutes, until set but slightly wobbly in the center.
- Cool tart completely on a rack.
- Dust cooled tart with powdered sugar using a microplane (optional).
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Top tart with a dollop of whipped cream using a spoon or piping bag.
- Slice, serve, and enjoy.
Substitution
The Lemon Tart from Yardbird copycat menu combines a tangy lemon custard with a flaky, buttery pastry crust for a classic dessert. If you don't have fresh lemons, bottled lemon juice can be used, but the flavor will be less vibrant. For the crust, substituting cold vegetable shortening for butter can produce a similar flaky texture. When making whipped cream, chilling your mixing bowl and beaters can help achieve better volume and stability. Your tart will benefit from using pie weights or dried beans during blind baking to prevent the crust from puffing up.
Tips
Keep butter cold when making the pastry crust to ensure a flaky texture; warmth can cause the dough to become greasy and tough. Sieve the lemon custard mixture before baking to remove any egg solids for a silky filling. Use pie weights or dried beans while blind baking the crust to prevent bubbling and shrinkage. You should chill the whipped cream bowl beforehand to help achieve soft peaks quickly and maintain stability.
Nutritions
The Lemon Tart from Yardbird provides a rich source of calories primarily from the buttery pastry crust and heavy cream, contributing to its creamy texture and indulgent flavor. Lemons offer a boost of vitamin C and antioxidants, enhancing the tart's nutritional profile with immune-supporting benefits. The eggs supply protein and essential nutrients like choline, supporting your body's cellular functions. Moderate consumption of this dessert can complement a balanced diet while satisfying cravings for a refreshing and bright flavor.
Storage
Store your lemon tart in the refrigerator, tightly covered with plastic wrap or in an airtight container to maintain freshness and prevent the crust from becoming soggy. If you plan to keep it longer than two days, freeze the tart without whipped cream for up to one month; thaw in the refrigerator before serving. Always add the fresh whipped cream topping just before serving to preserve its texture and flavor.
Variation or Alternatives
You can experiment by substituting the all-purpose flour in the crust with almond flour or a gluten-free flour blend to accommodate dietary preferences. Consider adding a tablespoon of cornstarch to the custard to create a firmer texture, enhancing sliceability without sacrificing creaminess. For a brighter citrus twist, replace half the lemon juice with fresh orange or yuzu juice to deepen the flavor profile. Swap the traditional whipped cream topping for a tangy mascarpone cream blended with a touch of honey and lemon zest for added richness and complexity.
Allergies
The Lemon Tart contains common allergens such as eggs, dairy (butter and heavy cream), and wheat (all-purpose flour), which may trigger allergic reactions in sensitive individuals. Your dessert experience might be affected if you have egg, dairy, or gluten allergies, so consider consulting with the kitchen or opting for an allergen-free alternative. Powdered sugar generally does not cause allergies but may contain trace amounts of gluten if cross-contaminated, so caution is advised.
Why this recipe?
Yardbird's Lemon Tart is celebrated for its perfectly balanced tangy lemon curd and buttery, flaky crust that delivers a refreshing yet indulgent dessert experience. The tart's vibrant citrus flavor paired with a hint of sweetness creates a memorable taste that keeps customers coming back. Making a copycat version allows you to recreate this exquisite flavor profile at home, offering both convenience and a gourmet treat. Your effort in mastering this recipe can impress guests and elevate any meal with its bright, zesty appeal.