Creamy, tangy, and impossibly elegant — this Classic Lemon Tart is the kind of dessert that brightens any table and leaves everyone asking for seconds. With a crisp, buttery pastry shell and a silky lemon custard that balances sweet and tart, it’s a showstopper that’s easier to make than it looks. Fun fact: lemon tarts were a favorite in 19th-century European tea rooms, where a single slice could steal the spotlight from an entire cake. This recipe is special because it keeps things simple without sacrificing flavor.
If you love straightforward baking, you’ll appreciate how quick the prep is and how family-friendly the results are. For more lemon inspiration, see our own Classic Lemon Tart recipe page to compare variations and serving ideas. Ready to make a dessert that tastes like sunshine? Let’s get baking!
What is Classic Lemon Tart?
What’s in a name? A Classic Lemon Tart is exactly what it sounds like — a tart with a lemon-forward filling inside a crisp pastry shell. Who named it? Probably someone who loved lemons and realized simplicity is elegance. Why is it “classic”? Because a good lemon tart relies on balance: bright citrus, velvet-smooth custard, and a golden shell. Ever wonder if it’s romantic enough to win hearts? After all, “the way to a man’s heart is through his stomach.” Is that why this tart has been a dinner-party legend? Maybe. Try it and you’ll see. Go ahead — bake one and tell us what you think!
Why You’ll Love This
- Bright, silky lemon filling: The star is the lemon custard — intensely citrusy yet creamy, with a silky mouthfeel that melts on the tongue.
- Cost-effective and easy: Making this tart at home uses basic pantry staples and saves money compared to buying a bakery tart while delivering far fresher flavor.
- Versatile toppings: A dusting of powdered sugar is perfect, but you can also add fresh berries, whipped cream, or a thin layer of toasted meringue for drama.
Compared to the lighter lemon pie on our site, like the zesty Arizona Sunshine Lemon Pie, this tart offers a denser, more refined custard and crisper shell. It’s the perfect dessert when you want something both elegant and comforting. Make it for guests or a family weekend treat — you won’t regret it.
How to Make
Quick Overview
This recipe is quick to prepare, satisfying to bake, and delivers a beautiful contrast of textures: a crisp, flaky shell and a rich, creamy lemon filling. Standout elements include the silky custard and the crisp pastry finish. Prep time is about 30 minutes active, plus chilling and baking: plan for roughly 1 hour 45 minutes total, including chilling and baking time.
Ingredients
- 1 1/4 cups all-purpose flour, measured and leveled
- 1/4 cup granulated sugar, for the pastry
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk, room temperature
- 2 tbsp cold water
- 1 cup fresh lemon juice (about 3-4 lemons), strained
- Zest of 2 lemons, finely grated
- 1 1/4 cups granulated sugar, for the filling
- 8 large eggs, room temperature
- 3/4 cup heavy cream, cold
- Powdered sugar, for dusting before serving
Prepare the Pastry
- In a food processor, pulse 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt until combined.
- Add 1/2 cup cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs with pea-size butter pieces.
- Whisk together 1 large egg yolk and 2 tbsp cold water; add to the processor and pulse just until a dough forms. Do not overwork.
- Turn the dough onto a work surface, press into a disc, wrap in plastic, and chill in the refrigerator for at least 1 hour.
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Gently press the dough into the pan and trim the excess. Freeze the fitted tart shell for 30 minutes to prevent shrinking.
- Preheat the oven to 375°F (190°C). Line the pastry with parchment and fill with pie weights or dried beans. Bake the shell for 20 minutes. Remove the weights and parchment, then bake for an additional 8–12 minutes until the pastry is golden. Remove from oven and set aside.
Make the Filling
- In a large mixing bowl, whisk together 1 cup fresh lemon juice, zest of 2 lemons, and 1 1/4 cups granulated sugar until the sugar begins to dissolve.
- Whisk in 8 large eggs, one at a time, until smooth and well combined.
- Stir in 3/4 cup heavy cream until the custard is uniform.
- Pour the filling into the pre-baked tart shell.
Bake and Finish
- Reduce the oven temperature to 325°F (160°C). Bake the filled tart for 25–30 minutes, until the center is set but still slightly wobbly — it will firm as it cools.
- Allow the tart to cool completely in the pan on a wire rack before removing the tart ring.
- Dust lightly with powdered sugar just before serving.
What to Serve With
- Fresh berries (raspberries, blueberries, or sliced strawberries) for a juicy contrast.
- A dollop of softly whipped cream or a quenelle of crème fraîche to add richness.
- A side of shortbread cookies or a small fruit salad for a light finish.
- Drinks: Earl Grey or chamomile tea, a light dessert wine, or sparkling water with lemon slices.
Top Tips for Perfecting
- Don’t overwork the pastry: keep it cold and handle it minimally to ensure a flaky crust.
- Use fresh lemon juice and zest for the brightest flavor — bottled juice lacks the same aroma.
- If the custard looks too jiggly after baking, give it a few extra minutes but avoid overbaking to prevent cracks.
- Want a smoother filling? Strain the custard through a fine-mesh sieve before pouring into the shell.
- Substitute up to half the granulated sugar with caster sugar for faster dissolving if you have it.
Storing and Reheating Tips
- Refrigeration: Store the tart covered in the refrigerator for up to 3–4 days. Keep it in the pan or transfer to an airtight container to prevent odors.
- Freezing: You can freeze the baked tart (without powdered sugar) wrapped tightly in plastic and foil for up to 1 month. Thaw in the refrigerator overnight before serving.
- Reheating: This tart is best served chilled or at room temperature. If you prefer slightly warm, warm individual slices in a 300°F oven for 5–7 minutes, watching closely so the filling doesn’t overheat.
FAQs
How long does the tart need to chill before rolling the dough?
Chill the dough for at least 1 hour in the refrigerator. Chilling firms the butter and prevents shrinkage when baking.
Can I make the tart shell ahead of time?
Yes. You can blind-bake the shell, let it cool, then store it covered at room temperature for up to 2 days or in the fridge for up to 3 days before filling and baking.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is strongly recommended for the best flavor and aroma. Bottled juice will work in a pinch but will yield a flatter lemon taste.
What’s the best way to prevent cracks in the custard?
Avoid high heat and overbaking. Bake at 325°F until the center is just set — it should still be slightly wobbly. Cooling gradually helps prevent cracking.
Can I substitute the heavy cream with milk?
You can use whole milk, but the filling will be slightly less rich and creamy. For best texture, stick with heavy cream or use a 50/50 mix of milk and cream.
Conclusion
This Classic Lemon Tart is an elegant, easy dessert that proves impressive flavor doesn’t need to be complicated. It’s perfect for weeknight celebrations, holiday tables, or any time you want something bright and comforting. If you’d like to explore another professional lemon tart take with a meringue finish, check out this beautiful version from Preppy Kitchen lemon meringue tarts for inspiration. Give this recipe a try, share a slice, and enjoy the happy faces that follow.
Classic Lemon Tart
Equipment
- Food Processor
- Mixing Bowl
- Tart Pan
- Wire Rack
Ingredients
Pastry Ingredients
- 1.25 cups All-purpose flour Measured and leveled
- 0.25 cups Granulated sugar For the pastry
- 0.25 tsp Salt
- 0.5 cups Unsalted butter Cold and cubed
- 1 large Egg yolk Room temperature
- 2 tbsp Cold water
Filling Ingredients
- 1 cup Fresh lemon juice About 3-4 lemons, strained
- 2 pieces Lemons Zest of, finely grated
- 1.25 cups Granulated sugar For the filling
- 8 large Eggs Room temperature
- 0.75 cups Heavy cream Cold
- Powdered sugar For dusting before serving
Instructions
- In a food processor, pulse flour, granulated sugar, and salt until combined.
- Add cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs.
- Whisk together egg yolk and cold water; add to the processor and pulse until a dough forms.
- Turn the dough onto a work surface, press into a disc, wrap in plastic, and chill for at least 1 hour.
- Roll out the chilled dough to fit a 9-inch tart pan, press into the pan, and freeze for 30 minutes.
- Preheat the oven to 375°F (190°C). Line the pastry with parchment and fill with pie weights. Bake for 20 minutes, then remove weights and bake for an additional 8-12 minutes until golden.
- In a mixing bowl, whisk together lemon juice, zest, and granulated sugar until the sugar begins to dissolve.
- Whisk in eggs one at a time until smooth, then stir in heavy cream.
- Pour the filling into the pre-baked tart shell.
- Reduce oven temperature to 325°F (160°C) and bake for 25-30 minutes until the center is set but slightly wobbly.
- Allow the tart to cool completely in the pan before removing the tart ring. Dust with powdered sugar before serving.