A lemon tart is one of those desserts that feels like sunshine on a plate. The crisp, buttery crust paired with a smooth, zesty lemon filling makes it a crowd-pleaser every time. Whether you’re celebrating something special or simply craving a bright and refreshing dessert, this guide will help you bake a flawless lemon tart from scratch.
Table of Contents
Ingredients (Makes one 9-inch tart)For a Lemon Tart Recipe
For the tart crust:
- All-purpose flour – 1 1/4 cups (150g)
- Powdered sugar – 1/4 cup (30g)
- Salt – 1/4 tsp
- Unsalted butter (cold and cubed) – 1/2 cup (113g)
- Egg yolk – 1 large
- Cold water – 1 to 2 tbsp, added slowly as needed
For the lemon filling:
- Eggs – 3 large
- Egg yolks – 2 large
- Granulated sugar – 1 cup (200g)
- Zest from 2 lemons
- Fresh lemon juice – 2/3 cup (about 160ml, from 3–4 lemons)
- Unsalted butter – 6 tbsp (85g), cut into chunks
Equipment You’ll Need For a Lemon Tart
- 9-inch tart pan (#1 Top Rated on Amazon) (preferably with a removable base)
- Rolling pin
- Mixing bowls are available on Amazon
- Fine mesh sieve
- Saucepan
- Whisk
- Parchment paper and pie weights (or dried beans)
1. Making the Tart Crust
This sweet pastry dough, known as pâte sucrée, gives you a delicate yet sturdy shell that pairs beautifully with the tangy lemon filling.
Steps:
- Combine the flour, powdered sugar, and salt in a bowl.
- Add the cold butter and rub it in using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
- Mix in the egg yolk. Then, add cold water one tablespoon at a time, just until the dough holds together when squeezed—don’t overwork it.
- Flatten the dough into a round shape, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
- Lightly flour your work surface and roll the dough into a circle approximately 11–12 inches in diameter.
- Transfer the rolled-out dough to your tart pan and press it gently into the base and sides. Trim off any excess and place it in the fridge for another 15 minutes to chill again.
- Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with weights.
- Blind bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until lightly golden. Allow the crust to cool before adding the filling.
2. Preparing the Lemon Filling
The filling is smooth, tart, and just the right amount of sweet. Cooking it slowly ensures it thickens without scrambling the eggs.
Steps:
- In a medium saucepan, whisk the eggs, egg yolks, sugar, and lemon zest until fully blended.
- Stir in the freshly squeezed lemon juice and place the saucepan on low to medium heat.
- Whisk constantly as the mixture heats, continuing until it thickens and lightly coats your spatula or spoon. This should take about 8 to 10 minutes.
- Once thickened, remove from the heat and whisk in the butter gradually. Stir until all the butter is melted and the filling is smooth and glossy.
- Pour the filling through a sieve into a clean bowl to remove zest and any cooked egg bits. This gives you an ultra-smooth lemon curd.
3. Assembling and Baking The Lemon Tart
Now that you’ve got your crust and filling, it’s time to put everything together.
- Pour the strained lemon curd into the cooled tart shell and spread it out evenly with a spatula.
- Bake the filled tart at 325°F (160°C) for about 10 to 12 minutes. The filling should set around the edges but still have a slight jiggle in the center.
- Let the tart cool at room temperature until it’s no longer warm, then refrigerate for a couple of hours so it firms up completely before serving.
4. Serving Tips
This tart is delicious served simply, but a few additions can make it feel extra special:
- A light dusting of powdered sugar just before serving
- Fresh berries like raspberries or blueberries on top
- A spoonful of whipped cream or a creamy yogurt topping can balance out the tartness with a mellow finish
5. Variations You Can Try
Once you’ve got the basic recipe down, you can get creative with flavors:
- Herbal Touch: Add finely chopped basil or mint to the filling for an aromatic twist.
- Raspberry Layer: Spread a thin layer of raspberry jam on the crust before adding lemon filling. It adds a nice fruity depth.
- Mini Lemon Tarts: Divide the recipe into smaller tart pans or use a muffin tin for personal-sized desserts.
- Dairy-Free: Swap the butter with a vegan alternative and use a plant-based crust.
6. Storing Your Lemon Tart
- Fridge: Store your tart in an airtight container or cover with plastic wrap. It keeps well in the fridge for up to 4 days.
- Freezer: You can freeze your tart by wrapping it tightly and placing it in a sealed container. It will stay good for up to a month. Thaw in the fridge overnight before serving.
7. Troubleshooting Tips
- Runny filling: This usually happens if the curd wasn’t cooked long enough or the tart wasn’t baked to completion.
- Shrinking crust: Make sure the dough is well-chilled and avoid stretching it when lining the tart pan.
- Cracks in filling: If you overbake the tart, the top may crack as it cools. Take it out of the oven while the center is still slightly soft for a smooth surface.
8. Nutritional Overview (Approximate per slice)
- Calories: ~300
- Fat: ~18g
- Sugar: ~22g
- Protein: ~4g
9. Frequently Asked Questions About Lemon Tart
Q1: Can I prepare it in advance?
Yes! This tart is great for making the day before you plan to serve it. Chilling improves its flavor and texture.
Q2: Can I use bottled lemon juice?
Fresh lemon juice is always best for brightness and balance, but bottled can work in a pinch if that’s all you have.
Q3: Why didn’t my filling set properly?
Most likely, the lemon curd didn’t cook long enough on the stove, or the tart was underbaked. Make sure to follow timing and visual cues closely.
Q4: How long can it be left out?
You shouldn’t leave it at room temperature for more than 2 hours. Refrigerate promptly after serving.
Q5: Can I double the recipe?
Yes, you can double the crust and filling to make a larger tart or prepare two regular-sized ones. Just be sure to adjust baking times accordingly.
Final Thoughts
Making a lemon tart from scratch might seem intimidating at first, but with a bit of patience and the right technique, it’s doable—and incredibly rewarding. From the rich, crumbly crust to the sharp lemony filling, this dessert brings elegance and freshness to the table every single time.
Ready to experiment with more dairy-based desserts? Explore Avocado Chocolate Mousse or try your hand at Deep Fried Cheesecake for an indulgent twist.