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Air Fryer Tangy Lemon Tart - Bright, Zesty, and Easy

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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/4 cups (160 g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon fine salt
  • 8 tablespoons (113 g) cold unsalted butter, cut into small cubes
  • 1 large egg yolk
  • 1–2 tablespoons ice water (as needed)
  • For the filling: 3 large eggs
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 ml) fresh lemon juice (about 3–4 lemons)
  • 1 tablespoon finely grated lemon zest
  • 1/3 cup (80 ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • To finish (optional): Powdered sugar, for dusting
  • Fresh berries or thin lemon slices, for garnish
  • Whipped cream
  • Equipment: Air fryer (basket or oven style)
  • 6–7 inch tart pan or cake pan that fits in your air fryer (removable bottom preferred)
  • Parchment paper and foil

Method
 

  1. Prep the pan and air fryer. Line the bottom of your tart pan with parchment and lightly grease the sides. Preheat the air fryer to 325°F (165°C) for 5 minutes so it’s ready for the crust.
  2. Make the crust. In a bowl, whisk flour, sugar, and salt. Cut in the cold butter with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with pea-sized bits. Stir in the egg yolk and 1 tablespoon ice water. If the dough looks dry, add the second tablespoon. It should hold together when pressed.
  3. Press and chill. Press the dough evenly into the prepared pan, going up the sides about 1 inch. Prick the base with a fork. Freeze for 10–15 minutes to help prevent shrinking.
  4. Blind bake in the air fryer. Place a circle of parchment over the crust and add a piece of foil pressed lightly on top to keep it from puffing (you can add a few dry beans or rice as weights if you have room). Air fry at 325°F (165°C) for 10 minutes. Remove the foil and parchment carefully, then air fry another 5–7 minutes until lightly golden. Let it cool slightly.
  5. Mix the filling. In a medium bowl, whisk eggs and sugar until smooth. Add lemon juice, zest, cream, vanilla, and a pinch of salt. Whisk gently until combined. Don’t whip in a lot of air.
  6. Strain for silkiness (optional but recommended). Pour the filling through a fine mesh sieve into a measuring cup. This removes any egg solids and makes a smoother custard.
  7. Fill the crust. Place the crust back in the air fryer basket or tray. Pour in the filling, leaving a tiny gap at the top. If your air fryer is bumpy to move, slide the rack out, set the pan on it, then pour to avoid spills.
  8. Air fry to set. Cook at 300°F (150°C) for 14–20 minutes, depending on your air fryer and pan depth. The edges should look set and the center should still have a slight jiggle. If the top is browning too fast, tent loosely with foil.
  9. Cool completely. Let the tart cool at room temperature for 45–60 minutes. Then chill for at least 2 hours to fully set and slice cleanly.
  10. Finish and serve. Dust with powdered sugar, add berries or thin lemon slices, and serve with a dollop of whipped cream. Slice with a sharp knife, wiping between cuts for neat edges.