If you love desserts that balance sweet and tangy flavors, you’re in for a treat with this classic Lemon Tart recipe! There’s nothing quite like biting into a velvety, citrus-kissed filling embraced by a perfectly crisp, buttery crust. It’s a dessert that always stands out at gatherings for its sunny appearance and refreshing flavor. Fun fact: lemon tarts grace tables worldwide, from French patisseries to homemade family celebrations, proving that their charm truly knows no borders.
What makes this Lemon Tart special isn’t just its beautiful presentation or irresistible taste—it’s also amazingly simple to make, with ingredients you probably already have in your kitchen. Like my Easy Chocolate Ganache Pie, this recipe comes together quickly and is a crowd-pleaser for kids and adults alike! Whether you’re celebrating a special occasion or simply want to brighten up your weekend, this Lemon Tart is sure to deliver smiles all around. So tie on your apron and let’s get baking—your new favorite dessert awaits!
What is Lemon Tart ?
Lemon Tart—doesn’t the name just make your mouth pucker a little? Why do we call it a “tart,” you ask? Well, perhaps it’s because every bite has that little zing that teases your taste buds in the best way possible! Some say, “the way to a man’s heart is through his stomach”—and trust me, a slice of this vibrant, tangy dessert could win over just about anyone’s affection. Maybe we should call it “Lemon Love Pie!” Whether you’re a seasoned baker or a newbie, the Lemon Tart brings sunshine to any table. Go on, give it a try and join the lemony fun—your spoon is waiting!
Why You’ll Love This
What’s not to adore about a dessert that’s the very definition of zesty freshness? This Lemon Tart shines with its silky-smooth lemon curd, elegantly perched atop a crumbly, golden crust—each bite bursting with citrus flavor that wakes up your senses! Making it at home isn’t just about flavor, though; it also saves you money compared to buying a fancy version at a bakery, and you get to use the freshest ingredients. Fancy a finishing touch? Top it with spun sugar, whipped cream, or juicy berries for extra pizzazz! If you love my Tangy Key Lime Bars, you’ll find this Lemon Tart offers that same delightful tang with a classic twist. Ready to impress family and friends? Gather your lemons and get baking today!
How to Make Lemon Tart
Quick Overview
This Lemon Tart is all about ease, flavor, and that delightful creamy texture that makes it an instant favorite. With simple steps and staple ingredients, you’ll have a bakery-worthy dessert in about an hour from start to finish. The buttery crust comes together quickly, and the lusciously tart filling requires just a bit of stirring on the stovetop. Short on time but big on cravings? This recipe is your answer!
Ingredients
- 1 1/4 cups All Purpose Flour (150g)
- 1/4 teaspoon salt
- 1/2 cup butter, cold and cut into small pieces (113g)
- 1/4 cup granulated sugar (50g)
- 2 tablespoons cream (10ml)
- 1 egg yolk
For the Lemon Curd:
- 1/2 cup lemon juice, freshly squeezed (120ml)
- 2 tablespoons lemon zest (zest of 2 lemons)
- 1 cup granulated sugar (200g)
- 1/2 cup butter (113g)
- 4 eggs
- 2 egg yolks
Directions
For the Tart Crust:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the flour and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the granulated sugar and cream.
- Add the egg yolk and gently mix until the dough comes together into a ball.
- Turn the dough out onto a lightly floured surface and roll it to fit your tart pan.
- Press the dough into the pan, trim the edges, and prick the bottom with a fork.
- Bake for about 20 minutes, or until golden and crisp. Set aside to cool slightly.
For the Lemon Curd Filling:
- In a bowl, whisk together the fresh lemon juice, lemon zest, and sugar until combined.
- Add the eggs and additional yolks, whisking until smooth.
- In a medium saucepan, melt the butter over medium heat.
- Slowly pour in the lemon mixture, stirring constantly.
- Cook the mixture, continuing to stir, until it thickens enough to coat the back of a spoon. Don’t let it boil!
- Pour the thickened hot curd into the baked tart shell.
- Return the tart to the oven for 10-15 minutes, until the filling is just set and slightly wobbly in the center.
- Remove from the oven and let cool to room temperature.
- Chill in the fridge for at least an hour before serving for the best texture.
Enjoy your delightful homemade Lemon Tart!
What to Serve With
A Lemon Tart pairs beautifully with a variety of treats and drinks. For a café-style experience, add a dollop of freshly whipped cream and a scattering of berries—raspberries or blueberries are fabulous companions for citrus! A scoop of vanilla ice cream or light sorbet complements the zestiness, while serving a pot of hot Earl Grey or jasmine tea helps to balance the tart’s brightness. For a special occasion, try it alongside a fruit salad or a platter of delicate tea cookies to make your dessert spread complete.
Top Tips for Perfecting Lemon Tart
- For an ultra-tender crust, make sure your butter is ice cold before cutting it into the flour—this ensures flaky results.
- If you’re short on time, you can use a store-bought tart shell, but homemade offers unbeatable flavor and texture.
- Strain your lemon curd before pouring it into the shell for a silky-smooth finish.
- Don’t overbake! The filling should have a slight jiggle when it comes out of the oven; it will firm up as it cools.
- Feeling adventurous? Add a pinch of ground ginger to the crust for a warming note or swap out half the lemon juice for lime.
Storing and Reheating Tips
Lemon Tart keeps wonderfully well! Once cooled, cover the tart tightly with plastic wrap or store slices in an airtight container. It will stay fresh in the refrigerator for up to 4 days. For longer storage, wrap individual slices and freeze for up to one month. To serve from the freezer, let the tart thaw overnight in the fridge. There’s no need to reheat, but if you prefer your tart slightly warm, allow it to sit at room temperature for 10-15 minutes before enjoying. Avoid microwaving, as it may alter the texture of the curd.
FAQs
Can I use bottled lemon juice instead of fresh?
Freshly squeezed lemon juice is best for vibrant flavor, but bottled can be used in a pinch.
Can I make the tart crust in advance?
Yes, the crust can be baked and stored in an airtight container for up to 2 days before filling.
Why did my lemon curd turn out runny?
The curd needs to be cooked until it thickens visibly and coats the back of a spoon; next time, try cooking it a bit longer.
How can I prevent cracks in the filling?
Don’t overbake the tart, and let it cool gradually to avoid drastic temperature changes.
What can I substitute for cream in the crust?
You can use milk or even yogurt as a substitute for cream if needed.
Conclusion
This Lemon Tart is the perfect showcase for the magic that fresh lemons can bring to your dessert lineup. With its tangy-sweet filling and buttery crust, it’s destined to become a new family classic—one that’s as beautiful to look at as it is to eat. Whether you’re bringing sunshine to a rainy afternoon or serving up smiles at your next dinner party, this recipe is sure to delight. Don’t be surprised if you find yourself asked for the recipe again and again! Ready to taste sunshine on a plate? Give this Lemon Tart a whirl—you’ll be glad you did, and so will everyone lucky enough to share a slice with you.
Classic Lemon Tart
Equipment
- Mixing Bowl
- Tart Pan
- Saucepan
Ingredients
Tart Crust
- 1.25 cups All Purpose Flour (150g)
- 1/4 teaspoon Salt
- 1/2 cup Butter cold and cut into small pieces (113g)
- 1/4 cup Granulated Sugar (50g)
- 2 tablespoons Cream (10ml)
- 1 large Egg Yolk
Lemon Curd Filling
- 1/2 cup Lemon Juice freshly squeezed (120ml)
- 2 tablespoons Lemon Zest zest of 2 lemons
- 1 cup Granulated Sugar (200g)
- 1/2 cup Butter (113g)
- 4 large Eggs
- 2 large Egg Yolks
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the flour and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the granulated sugar and cream.
- Add the egg yolk and gently mix until the dough comes together into a ball.
- Turn the dough out onto a lightly floured surface and roll it to fit your tart pan.
- Press the dough into the pan, trim the edges, and prick the bottom with a fork.
- Bake for about 20 minutes, or until golden and crisp. Set aside to cool slightly.
- In a bowl, whisk together the fresh lemon juice, lemon zest, and sugar until combined.
- Add the eggs and additional yolks, whisking until smooth.
- In a medium saucepan, melt the butter over medium heat.
- Slowly pour in the lemon mixture, stirring constantly.
- Cook the mixture, continuing to stir, until it thickens enough to coat the back of a spoon. Don’t let it boil!
- Pour the thickened hot curd into the baked tart shell.
- Return the tart to the oven for 10-15 minutes, until the filling is just set and slightly wobbly in the center.
- Remove from the oven and let cool to room temperature.
- Chill in the fridge for at least an hour before serving for the best texture.