Lemon Tart Recipe

This classic French-inspired lemon tart features a crisp, buttery shortcrust pastry and a smooth, tangy lemon curd filling. It’s ideal for holidays, tea time, or whenever you want a bright, elegant dessert. With simple ingredients and straightforward steps, it’s a bakery-quality dessert you can master at home.

Why This Recipe Works

  • Balanced sweet-tart flavor from fresh lemon juice and zest
  • Buttery shortcrust that holds its shape and stays crisp
  • Silky, custard-like filling that sets perfectly
  • Great make-ahead dessert—flavor improves overnight
  • No special equipment required

Ingredients

For the Tart Crust

  • 1¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • ¼ teaspoon kosher salt
  • ½ cup (1 stick) cold unsalted butter, cut into cubes
  • 1 large egg yolk
  • 1–2 tablespoons ice water

For the Lemon Filling

  • 4 large eggs
  • 1 cup granulated sugar (or ¾ cup for a tangier finish)
  • ⅔ cup fresh lemon juice (about 4–5 lemons)
  • 1 tablespoon finely grated lemon zest
  • ½ cup heavy cream
  • Pinch of salt

Step-by-Step Instructions

1. Prepare the Shortcrust Pastry

  1. Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, and salt.
  2. Cut in Butter: Add cold butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  3. Add Egg Yolk & Water: Mix in egg yolk and 1 tablespoon ice water. Add a bit more water if needed to bring the dough together.
  4. Chill Dough: Form dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. Blind Bake: Roll out the chilled dough and press it into a 9-inch tart pan. Prick the base with a fork. Line with parchment and fill with pie weights.
  6. Bake: Preheat oven to 350°F (175°C). Bake for 15 minutes. Remove weights and parchment, then bake another 5–7 minutes until lightly golden. Let cool.

2. Make the Lemon Curd Filling

  1. Whisk Ingredients: In a saucepan, whisk together eggs, sugar, lemon zest, and lemon juice.
  2. Cook Gently: Cook over medium-low heat, stirring constantly, until thickened (about 5–7 minutes). Do not boil.
  3. Finish & Strain: Remove from heat. Stir in heavy cream and a pinch of salt. Strain through a fine-mesh sieve for a smooth texture.

3. Assemble and Bake

  1. Fill the Crust: Pour lemon curd into the cooled tart shell and smooth the top.
  2. Final Bake: Bake at 325°F (160°C) for 10–12 minutes, just until the edges are set and the center slightly jiggles.
  3. Cool and Chill: Let cool to room temperature, then refrigerate at least 2 hours before slicing.

Expert Tips

  • Use fresh lemon juice for the best flavor.
  • Zest lemons directly over the sugar, then rub together to release oils.
  • Strain the filling to ensure a smooth, custard-like texture.
  • Let the tart chill overnight if possible—it improves both flavor and texture.
  • Do not overbake—the filling should jiggle slightly when done.

Variations & Substitutions

  • Blood orange or lime juice: Use in place of lemon for a colorful twist.
  • Coconut cream: Swap for heavy cream to make it dairy-light or tropical.
  • Graham cracker crust: A quick substitute if you’re short on time or ingredients.

Serving Suggestions

  • Dust with powdered sugar or top with fresh berries
  • Serve with unsweetened whipped cream or a dollop of crème fraîche
  • Ideal after roast chicken, seafood dishes, or alongside coffee

Storage & Make-Ahead Tips

  • Refrigerate: Store covered for up to 4 days.
  • Freeze: Tart can be frozen for up to 2 months. Thaw overnight in the fridge.
  • Do not reheat: Best enjoyed chilled or at room temperature.

Recipe FAQs

Can I make this tart ahead of time?
Yes. It tastes even better after resting overnight in the fridge.

What if I don’t have a tart pan?
A pie dish works fine, though the slices may be less clean. Watch the baking time.

Can I reduce the sugar?
Yes. Use ¾ cup sugar if you prefer a tangier tart.

Should the center still jiggle when baking is done?
Yes. It will firm up as it cools.

Nutrition Information (Per Slice, Based on 8 Servings)

  • Calories: 330
  • Fat: 20g
  • Carbohydrates: 32g
  • Sugar: 20g
  • Protein: 5g
  • Fiber: 1g

This lemon tart combines the crisp texture of a classic shortcrust with a vibrant, creamy lemon filling. Whether served for a holiday, a gathering, or a quiet afternoon, it’s a foolproof dessert that delivers on both elegance and flavor. Make it once, and it’ll likely become a permanent part of your dessert rotation.

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