If you’re a fan of desserts that perfectly balance tart and sweet flavors, this Lemon Tart is for you! With its crisp, buttery shortcrust pastry and a luscious, tangy lemon curd filling, this classic French-inspired treat is sure to impress. Whether you’re making it for a special occasion, afternoon tea, or simply craving a refreshing dessert, this lemon tart is the perfect choice. Plus, it’s surprisingly easy to make! Follow this step-by-step guide to create a bakery-quality lemon tart right in your kitchen.
Why You’ll Love This Recipe:
•A perfect balance of tangy lemon and buttery sweetness
• No fancy equipment—just patience and good ingredients
• Great make-ahead dessert for gatherings or quiet nights
• Adaptable with pantry staples and seasonal citrus
• An elegant treat that feels special, but isn’t fussy
Ingredients You’ll Need:
For the tart crust:
- 1 1/4 cups all-purpose flour — I always use unbleached, and if you have a good pastry flour on hand, even better.
- 1/4 cup granulated sugar — I’ve swapped in powdered sugar before, and it makes the crust a little more tender.
- 1/4 teaspoon kosher salt — just enough to bring out the buttery flavor.
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes — straight from the fridge, not softened. This is key.
- 1 large egg yolk — adds richness and helps bind the dough.
- 1 to 2 tablespoons ice water — add slowly; you may not need all of it.
For the lemon filling:
- A pinch of salt — never skip it; it balances everything.
- 4 large eggs
- 1 cup granulated sugar — feel free to dial this back to 3/4 cup if you like things extra tart.
- 2/3 cup fresh lemon juice — about 4 to 5 medium lemons. Meyer lemons work beautifully, too.
- 1 tablespoon finely grated lemon zest — this brings so much brightness.
- 1/2 cup heavy cream — it smooths the filling out just enough.
How to Make Lemon Tart
Step 1: Prepare the Shortcrust Pastry
- Mix the Dry Ingredients: In a mixing bowl, whisk together the flour, sugar, and salt.
- Incorporate the Butter: Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Add the Egg Yolk: Stir in the egg yolk and 1 tablespoon of ice-cold water. Mix until the dough comes together, adding more water if needed
- Chill the Dough: Shape it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes
- Roll Out and Pre-Bake: Roll out the chilled dough and press it into a 9-inch tart pan. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.
- Blind Bake: Bake at 350°F (175°C) for 15 minutes. Remove the parchment and weights, then bake for another 5-7 minutes until lightly golden. Let it cool.
Step 2: Make the Lemon Curd Filling
- Whisk the Eggs and Sugar: In a medium saucepan, whisk together the eggs, sugar, lemon zest, and lemon juice.
- Cook Over Low Heat: Place the pan over low-medium heat, stirring constantly until the mixture thickens (about 5-7 minutes).
- Incorporate the Butter: Remove from heat and whisk in the melted butter until smooth.
- Strain for a Silky Texture: Pass the curd through a fine-mesh sieve to remove any cooked egg bits.
Step 3: Assemble and Bake
- Pour the Curd into the Tart Shell: Spread the lemon filling evenly into the pre-baked crust.
- Bake Again: Return to the oven and bake at 325°F (160°C) for 10-12 minutes until the edges are set but the center still has a slight jiggle.
- Cool and Chill: Let the tart cool completely before refrigerating for at least 2 hours to set.
Expert Tips for the Best Results:
The biggest lesson this tart taught me is patience. Everything in this recipe benefits from resting—whether it’s the dough chilling before rolling, the crust cooling before filling, or the finished tart getting its time in the fridge. And when it comes to zesting lemons, do it right over the sugar and rub them together—it draws out the oils and makes the flavor more intense. Also, strain your filling. Always. It makes the difference between a smooth, custardy finish and something just a little too eggy.
Variations & Substitutions:
One winter, I made this tart with blood oranges because I’d run out of lemons. It turned out a gorgeous pink color, and the flavor was sweeter, almost floral. Another time, I swapped the cream for coconut milk for a friend who avoids dairy, and it gave the tart a soft tropical note that paired surprisingly well with lime. If you’re short on butter, I’ve used a graham cracker crust in a pinch—it changes the texture, but the flavor still shines.
Serving Suggestions:
This lemon tart holds its own without much fuss. I usually serve it with a dollop of barely sweetened whipped cream or a few fresh berries, especially when they’re in season. It’s lovely after a roast chicken dinner or with a cup of coffee in the afternoon. I’ve brought it to potlucks, baby showers, and even made it for a wedding dessert table once—it always disappears faster than I expect.
Storage & Reheating Instructions:
I keep the tart covered in the fridge for up to three days, though the crust softens slightly over time. The flavor deepens by the next day, so it’s actually perfect for making ahead. I don’t recommend freezing it—the texture tends to get a bit mealy. As for reheating, I never do. It’s best served cold or at room temperature, where the custard sets up just right and the crust stays snappy.
Recipe FAQs (Answered by Clara):
Can I make this ahead of time?
You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It actually tastes better after resting.
What if I don’t have a tart pan?
No worries. A regular pie dish will work—just keep an eye on the baking time and know that slicing might be a little less tidy.
Is it supposed to jiggle in the center when done?
Yes! A slight wobble is exactly what you want. It will firm up as it cools. If you wait for it to be fully set in the oven, it’ll be overbaked.
Can I reduce the sugar?
Absolutely. If you like your tart with a bit more pucker, try using 3/4 cup sugar instead of 1. It’s still balanced but a bit brighter.
This lemon tart isn’t just dessert—it’s a reminder that slowing down is worth it. I’ve made it for holidays, heartbreaks, and slow Sundays, and each time it’s brought a little light to the table. I hope it does the same for you. If you try it, I’d love to hear how it turned out—what you tweaked, who you shared it with, or even if you just enjoyed a slice by yourself in a quiet kitchen. That’s where it all started for me.
Nutrition Information (per slice, based on 8 servings):
Calories: 330
Fat: 20g
Carbohydrates: 32g
Protein: 5g
Sugar: 20g
Fiber: 1ging?
Chill the dough before baking and use pie weights to keep it in place.
Storage and Reheating
- Refrigeration: Store in the fridge for up to 4 days.
- Freezing: Freeze for up to 2 months; thaw overnight before serving.
- Reheating: Not recommended, as the curd may become too soft. Best served chilled.
Conclusion
This Lemon Tart is the ultimate dessert for citrus lovers. With its buttery, crisp crust and velvety, tangy lemon curd, it’s an elegant treat that’s perfect for any occasion. Follow these tips and tricks to create a foolproof lemon tart every time. Enjoy, and don’t forget to share your results!
Lemon Tart Recipe
Ingredients
For the Tart Crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter cold and cubed
- ¼ cup powdered sugar
- 1 egg yolk
- 1 –2 tbsp ice water as needed
- ½ tsp salt
For the Lemon Filling:
- ¾ cup fresh lemon juice about 4 lemons
- 1 tbsp lemon zest
- ¾ cup granulated sugar
- 4 large eggs
- ½ cup heavy cream
- ¼ tsp salt
Instructions
Prepare the Shortcrust Pastry
- Mix the Dry Ingredients: In a mixing bowl, whisk together the flour, sugar, and salt.
- Incorporate the Butter: Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Add the Egg Yolk: Stir in the egg yolk and 1 tablespoon of ice-cold water. Mix until the dough comes together, adding more water if needed.
- Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out and Pre-Bake: Roll out the chilled dough and press it into a 9-inch tart pan. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.
- Blind Bake: Bake at 350°F (175°C) for 15 minutes. Remove the parchment and weights, then bake for another 5-7 minutes until lightly golden. Let it cool.
Make the Lemon Curd Filling
- Whisk the Eggs and Sugar: In a medium saucepan, whisk together the eggs, sugar, lemon zest, and lemon juice.
- Cook Over Low Heat: Place the pan over low-medium heat, stirring constantly until the mixture thickens (about 5-7 minutes).
- Incorporate the Butter: Remove from heat and whisk in the melted butter until smooth.
- Strain for a Silky Texture: Pass the curd through a fine-mesh sieve to remove any cooked egg bits.
Assemble and Bake
- Pour the Curd into the Tart Shell: Spread the lemon filling evenly into the pre-baked crust.
- Bake Again: Return to the oven and bake at 325°F (160°C) for 10-12 minutes until the edges are set but the center still has a slight jiggle.
- Cool and Chill: Let the tart cool completely before refrigerating for at least 2 hours to set.
Notes
- Pre-Bake Crust: Blind bake the crust at 350°F (175°C) for 15 minutes to prevent sogginess.
- Silky Smooth Filling: Strain the lemon mixture before baking to remove zest and air bubbles.
- Chill Before Serving: Let the tart cool completely and refrigerate for at least 2 hours for best texture.
- Serving Ideas: Dust with powdered sugar or top with fresh berries for a beautiful presentation.