Lemon and Basil Tart Recipe

Ingredients:

1 unbaked 9-inch pie crust
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup fresh lemon juice
1/4 cup water
4 large eggs, room temperature
1/4 cup unsalted butter, softened
1/4 cup chopped fresh basil leaves

Instructions:

Preheat the oven to 350°F (175°C).
Fit the pie crust into a 9-inch tart pan with a removable bottom. Set aside.
In a medium bowl, whisk together the sugar, cornstarch, and salt. Then whisk in the lemon juice and water. Add eggs and whisk until combined.
Pour the lemon mixture into a medium saucepan and add the butter. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes.
Remove from heat and stir in the chopped basil leaves.
Pour the lemon basil mixture into the prepared tart shell.
Bake for 20-25 minutes or until the edge of the tart is golden brown and the filling is set.
Remove the tart from the oven and cool on a wire rack for about 30 minutes.
Refrigerate the tart for at least 2 hours to set the filling completely.
Serve chilled and garnish with fresh basil.

Verdict:

This Lemon and Basil Tart is an amazing combination of flavors. The tartness of the lemon is perfectly balanced with the sweet filling, and the fresh basil adds a hint of herbaceous flavor. The buttery crust adds a nice crunch to the overall texture. This tart is perfect for a summer dessert or a special occasion.