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.
Ingredients You’ll Need
For the Shortcrust Pastry:
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1–2 tablespoons ice-cold water
- Pinch of salt
For the Lemon Curd Filling:
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1/2 cup (120ml) fresh lemon juice (about 3-4 lemons)
- Zest of 2 lemons
- 1/2 cup (115g) unsalted butter, melted
Optional Additions:
- A pinch of salt for added depth
- A touch of vanilla extract for warmth
- Powdered sugar for dusting
- Fresh berries for garnish
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.
Tips for the Best Lemon Tart
- Use fresh lemons – bottled juice won’t provide the same bright flavor.
- Chill the dough properly to prevent shrinkage during baking.
- Strain the lemon curd for the smoothest, most professional finish.
- Use pie weights during blind baking to keep the crust from puffing up.
- Don’t overbake the curd – it should still have a slight jiggle in the center.
What to Serve with Lemon Tart
- A light dusting of powdered sugar adds an elegant touch
- Fresh berries like raspberries or blueberries
- A dollop of whipped cream or crème fraîche
- A drizzle of honey or raspberry coulis
Why You’ll Love This Recipe
- Perfect balance of sweet and tangy – not too sugary, not too sour.
- Elegant yet simple – a dessert that looks as good as it tastes.
- Make-ahead friendly – prepare it the day before for easy entertaining.
- Easily customizable – add meringue or different citrus fruits.
FAQs
1. Can I make this tart ahead of time?
Yes! It’s best when chilled for a few hours, so making it a day in advance works perfectly.
2. Why is my lemon curd grainy?
This can happen if the heat is too high and the eggs scramble. Always cook on low heat and stir constantly.
3. How do I prevent my tart crust from shrinking?
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
This Lemon Tart is a bright, tangy, and elegant dessert with a buttery, crisp crust and a smooth, zesty lemon filling. It’s the perfect balance of sweet and tart, making it a refreshing treat for any occasion. Serve chilled for the best flavor and texture!
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.