BLESS THIS MESS
There's something irresistibly delightful about the zesty and tangy flavors of a Lemon Tart. This classic dessert combines the vibrant freshness of lemons with a buttery, flaky crust, creating a heavenly treat.
Prepare tart crust according to recipe. Transfer the dough onto a clean surface and shape it into a disk. Wrap the dough disk in a plastic bag or plastic wrap, and chill in the refrigerator for at least 1 hour.
After chilling, roll out the dough into an 11-inch circle. Transfer the dough to a tart pan placed on a sheet pan. Gently press the dough into the pan's corners and along the sides. Trim any excess dough from the top of the pan with a sharp knife.
Loosely wrap the tart pan with plastic wrap and place it in the freezer for 30 minutes. – Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) while the tart shell is chilling in the freezer.
Line the tart shell with two layers of aluminum foil, making sure the foil covers the edges to prevent them from burning. Fill the shell with pie weights or two cups of uncooked rice to keep the dough from puffing up during baking.
Bake the tart shell in the preheated oven for about 30 minutes. Then, carefully remove the weights and foil. Set aside and prepare lemon filling.
Pour the filling into the baked tart shell, ensuring it's evenly spread. Bake the tart for an additional 10 to 15 minutes, just until the center of the filling still has a little jiggle.
Allow the tart to cool completely at room temperature. Then, remove the outer rim of the tart pan. Slice and serve with sweetened whipped cream if desired.