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A classic lemon tart is the epitome of simple elegance. With its vibrant, tangy filling and buttery, crisp pastry, it’s a dessert that delights with every bite. Perfect for dinner parties, weekend brunches, or a sweet treat after dinner, this lemon tart recipe balances sour, sweet, and creamy flavors to create a truly delightful dessert experience.
Ingredients
- For the Pastry:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tbsp cold water
- For the Filling:
- 1 cup fresh lemon juice
- Zest of 2 lemons
- 1 1/4 cups granulated sugar
- 8 large eggs
- 3/4 cup heavy cream
- Powdered sugar, for dusting
Instructions
- Prepare the Pastry:
- Pulse flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse crumbs.
- Mix egg yolk and water, add to processor, and pulse until a dough forms.
- Press dough into a disc, wrap in plastic, and chill for at least 1 hour.
- Roll out dough on a floured surface, fit into a 9-inch tart pan, and freeze for 30 minutes.
- Preheat oven to 375°F (190°C). Line pastry with parchment, fill with pie weights, and bake for 20 minutes. Remove weights and bake until golden, about 10 more minutes.
- Make the Filling:
- Whisk together lemon juice, zest, sugar, and eggs until smooth. Stir in cream.
- Pour filling into the pre-baked tart shell.
- Reduce oven temperature to 325°F (160°C) and bake for 25-30 minutes until filling is set but slightly wobbly in the center.
- Cool and Serve:
- Let the tart cool completely before removing from the pan.
- Dust with powdered sugar before serving.
Serving and Storage Tips
- Serving: Serve the tart at room temperature or slightly chilled.
- Storage: Refrigerate the tart in an airtight container for up to 3 days.
- Make Ahead: The pastry shell can be baked ahead and stored at room temperature for up to 2 days.
Variations
- Lime Tart: Substitute lime juice and zest for a tropical twist.
- Berry Lemon Tart: Top the cooled tart with fresh raspberries or blueberries for added freshness and color.
- Chocolate Lemon Tart: Add a thin layer of melted dark chocolate to the crust before adding the lemon filling for a decadent touch.
FAQ
- Can I make the tart gluten-free? Yes, substitute the all-purpose flour with a gluten-free flour blend.
- How do I prevent the pastry from shrinking? Ensure the dough is chilled thoroughly and do not stretch it when placing it in the tart pan.
- Can I use bottled lemon juice? Fresh lemon juice is recommended for the best flavor, but high-quality bottled juice can be used in a pinch.
This classic lemon tart offers a refreshing zestiness that is both invigorating and satisfying, making it a perfect dessert for any occasion. Its elegant appearance and exquisite taste will undoubtedly impress your guests and leave them longing for another slice.

Classic Lemon Tart
A classic lemon tart is the epitome of simple elegance with its vibrant, tangy filling and buttery, crisp pastry.
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Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Dessert
Cuisine American
Servings 8 servings
Equipment
- Food Processor
- Tart Pan
- Mixing Bowl
Ingredients
Pastry
- 1.25 cups All-purpose flour
- 0.25 cups Granulated sugar
- 0.25 tsp Salt
- 0.5 cups Unsalted butter, cold and cubed
- 1 large Egg yolk
- 2 tbsp Cold water
Filling
- 1 cup Fresh lemon juice
- 2 pieces Lemons, zest
- 1.25 cups Granulated sugar
- 8 large Eggs
- 0.75 cups Heavy cream
- Powdered sugar, for dusting
Instructions
- Prepare the Pastry: Pulse flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse crumbs. Mix egg yolk and water, add to processor, and pulse until a dough forms. Press dough into a disc, wrap in plastic, and chill for at least 1 hour. Roll out dough on a floured surface, fit into a 9-inch tart pan, and freeze for 30 minutes. Preheat oven to 375°F (190°C). Line pastry with parchment, fill with pie weights, and bake for 20 minutes. Remove weights and bake until golden, about 10 more minutes.
- Make the Filling: Whisk together lemon juice, zest, sugar, and eggs until smooth. Stir in cream. Pour filling into the pre-baked tart shell. Reduce oven temperature to 325°F (160°C) and bake for 25-30 minutes until filling is set but slightly wobbly in the center.
- Cool and Serve: Let the tart cool completely before removing from the pan. Dust with powdered sugar before serving.
Notes
Serve the tart at room temperature or slightly chilled. Refrigerate the tart in an airtight container for up to 3 days. The pastry shell can be baked ahead and stored at room temperature for up to 2 days.
Keyword Easy
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