This Lemon Tart is a symphony of bright, zesty flavors and creamy, velvety textures that will delight your taste buds. The tangy lemon filling, perfectly balanced with a hint of sweetness, sits atop a buttery, crumbly crust that melts in your mouth. With just 45 minutes of prep and 30 minutes of baking, it’s surprisingly simple to create this show-stopping dessert. A quick chill in the fridge ensures it sets to perfection, making it ideal for entertaining or indulging in a moment of pure bliss.
Each bite offers a refreshing burst of citrus, complemented by the rich, indulgent creaminess of the filling. Packed with 561 calories per serving, it’s a treat that’s as satisfying as it is elegant. Whether you’re hosting a dinner party or treating yourself, this Lemon Tart is a guaranteed crowd-pleaser. Its vibrant flavor and stunning presentation make it a dessert worth savoring, one slice at a time.
Ingredients for Lemon Tart
- Tart Crust:
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (65 g) powdered sugar
- ¼ teaspoon salt
- 8 Tablespoons (113 g) unsalted butter, cold & cubed
- 1 large egg, cold (preferred)
- ½ teaspoon vanilla extract
- Filling:
- 2 large whole eggs
- 4 large egg yolks
- ½ cup (120 ml) freshly-squeezed lemon juice (about 4 lemons)
- 1 cup (200 g) granulated sugar
- ⅛ teaspoon salt
- ½ cup (113 g) unsalted butter, cubed
- Whipped Cream (optional):
- ¾ cup (177 ml) heavy cream
- ¼ cup (30 g) powdered sugar
- ½ teaspoon vanilla extract
Step-by-Step Instructions
- Prepare the Tart Crust:
- In a food processor, combine flour, powdered sugar, and salt. Pulse briefly to mix.
- Add cold, cubed butter and pulse until coarse crumbs form (about ten 1-second pulses).
- In a small bowl, whisk together the egg and vanilla. Drizzle over the flour mixture and pulse until the dough just begins to cling together.
- Remove the dough, shape it into a disc, wrap in plastic wrap, and chill for 1 hour.
- Roll the chilled dough into a 10-11″ (25 cm) disc and press it into a 9″ (23 cm) tart pan. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dry beans. Freeze for 30 minutes.
- Preheat the oven to 375°F (190°C). Bake the crust on the center rack for 20 minutes or until the edges are light golden brown. Remove the parchment and weights, then bake for an additional 5 minutes until the bottom is lightly golden.
- Make the Lemon Filling:
- In a medium stainless steel saucepan, combine eggs, egg yolks, lemon juice, sugar, and salt. Add cubed butter.
- Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Remove from heat and strain the mixture through a fine mesh sieve into a bowl.
- Pour the filling into the baked tart crust and spread evenly. Cool at room temperature for 1 hour, then refrigerate for at least 6 hours or overnight.
- Prepare Whipped Cream (optional):
- In a bowl, combine heavy cream, powdered sugar, and vanilla extract.
- Beat on high speed until stiff peaks form.
- Pipe or dollop whipped cream onto the tart before serving.
Perfect Pairings: Serving Suggestions for Your Lemon Tart
This zesty lemon tart is a showstopper on its own, but pairing it with the right accompaniments can elevate the experience. Serve with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for a creamy contrast. For a refreshing twist, garnish with raspberries or blueberries, or add a sprig of mint for a pop of color. Pair with a cup of earl grey tea or a glass of sparkling wine for a sophisticated dessert experience.
Storing Your Tart: Keep It Fresh and Delicious
To maintain its texture and flavor, store your lemon tart in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. If you’d like to prepare ahead, the tart crust can be frozen unbaked for up to 1 month—just wrap it tightly in plastic wrap and foil. The filling can also be made a day in advance and stored in the fridge until ready to use. Avoid freezing the assembled tart, as the texture may change.
Time-Saving Tips: Make It Easier Without Sacrificing Flavor
Short on time? Use a store-bought tart shell to skip the crust-making process. For the filling, zest your lemons before juicing to save a step, and consider using a double boiler for more precise temperature control when cooking the curd. If you’re in a rush, chill the tart in the freezer for 2 hours instead of refrigerating overnight—just keep an eye on it to ensure it sets properly.
Equipment Guidance: Tools to Make Your Tart Shine
Having the right tools can make this recipe a breeze. A 9-inch tart pan with a removable bottom ensures easy slicing and serving. Use a fine mesh strainer to achieve a silky-smooth filling, and a stand mixer or hand mixer for perfectly whipped cream. If you don’t have pie weights, dry beans or rice work just as well for blind baking the crust.
Recipe Variations: Customize Your Lemon Tart
Feel free to get creative with this classic recipe! Add a tablespoon of lemon zest to the filling for an extra citrus punch, or swap the lemon juice for lime or orange juice for a different flavor profile. For a gluten-free option, use almond flour in the crust. If you’re feeling adventurous, layer a thin spread of raspberry jam on the baked crust before adding the filling for a sweet-tart twist.
Lemon Tart
Ingredients
Tart Crust
- 1 ½ cups all-purpose flour (190 g)
- ½ cup powdered sugar (65 g)
- ¼ teaspoon salt
- 8 Tablespoons unsalted butter cold & cubed (113 g)
- 1 large egg cold preferred
- ½ teaspoon vanilla extract
Filling
- 2 large whole eggs
- 4 large egg yolks
- ½ cup freshly-squeezed lemon juice (120 ml) (typically 4 lemons for me)
- 1 cup granulated sugar (200 g)
- ⅛ teaspoon salt
- ½ cup unsalted butter cubed (113 g)
Whipped Cream (optional)
- ¾ cup heavy cream (177 ml)
- ¼ cup powdered sugar (30 g)
- ½ teaspoon vanilla extract
Instructions
- For the tart crust: To the basin of a food processor, add flour, sugar, and salt. Briefly pulse to combine.
- Add butter and pulse until coarse crumbs form (about ten 1-second pulses).
- In a separate, small dish, whisk together egg and vanilla. Drizzle over flour mixture, and pulse until dough just begins to cling together.
- Carefully remove from food processor (watch the blade) and shape dough into a disc, wrap in plastic wrap, and chill for 1 hour.
- Roll chilled dough into a 10-11″ (25cm) disc and press into a 9″ (23cm) tart pan. Prick the bottom all over with a fork, line with parchment paper, and fill with pie weights or dry beans. Freeze for 30 minutes, meanwhile preheat oven to 375°F (190°C).
- Once crust has chilled and oven is preheated, bake crust in center rack of 375°F (190°C) oven for 20 minutes or until edges are light golden brown. Remove parchment and weights (carefully), then bake for an additional 5 minutes (the bottom of the tart should be beginning to turn lightly golden). Prepare lemon filling.
- Lemon Filling: In a medium-sized, stainless steel saucepan (see note), combine eggs, egg yolks, lemon juice, sugar, and salt. Add butter and cook over medium-low heat, stirring constantly, until mixture is thickened and coats the back of a spoon.
- Remove from heat and pour mixture through a fine mesh strainer into a bowl, then pour into tart crust and spread evenly. Cool at room temperature for 1 hour, then refrigerate for at least 6 hours or overnight.
- Whipped Cream (optional): Combine heavy cream, powdered sugar, and vanilla extract. Beat on high speed until stiff peaks form. Pipe or dollop whipped cream onto tart before serving. I used an Ateco 848 to add the decorative whipped cream on top.