Lemon Tart Recipe

A close-up of a lemon tart with a buttery crust, sliced into pieces and displayed on a white plate, with one slice slightly separated from the rest.

5 from 1 vote

Easy French lemon tart recipe with a buttery crust and creamy lemon filling. Bright, silky, and perfect for any occasion.

Prep Time30

Cook Time30

Chilling time30

Total Time1 30

Course: Dessert

Cuisine: French

Keyword: tart

Servings:

Calories: 307kcal

Equipment

Ingredients

For the crust:

1½ cups All-purpose flour
¼ cup Powdered sugar
1 Egg large
½ cup Unsalted butter cold
¼ teaspoon Salt
1 teaspoon Vanilla extract

For the filling:

¾ cup Sugar
2 Eggs large
3 Egg yolks
¼ teaspoon Salt
½ cup Heavy cream
½ cup Lemon juice fresh
Lemon zest from 2 lemons

US Customary - Metric

Instructions

Prepare the crust dough: In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg and vanilla extract and process just until the dough comes together. Do not overmix.
Chill the dough: Transfer the dough to a work surface, shape it into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
Fit the dough into the pan: Place the dough on a lightly floured surface and roll it out to about 1/8-inch (3mm) thickness. Transfer to a 9-inch (23–24cm) tart or pie pan. Gently press the dough into the bottom and up the sides of the pan. Trim off any excess dough from the edges.
Dock the bottom of the crust with a fork, then transfer to the freezer for 30 minutes.
Meanwhile, make the filling: In a large bowl, whisk together the eggs, egg yolks, sugar, and salt until smooth. Add the lemon zest and lemon juice and whisk until combined. Add the heavy cream and whisk again until smooth. Set aside.
Preheat the oven: Preheat the oven to 350°F (175°C).
Blind bake the crust: Line the chilled crust with parchment paper and fill with pie weights, dried beans, or rice. Bake for 15 minutes. Carefully remove the parchment paper and weights, then return the crust to the oven for another 10–15 minutes, or until lightly golden.
Lower the temperature to 300F (150C).
Bake the tart: While the crust is still hot, carefully pour the lemon filling into the tart shell. Bake for 17–20 minutes, or until the filling is just set with a slight wobble in the center.
Chill: Let the tart cool completely to room temperature, then refrigerate for at least 2 hours before serving.

Video

Notes

Blind baking is important: Do not skip blind baking. It prevents the crust from becoming soggy once the lemon filling is added.
Freeze the crust before baking: Freezing helps prevent shrinking and keeps the tart shell neat and crisp. Don't skip this step.
Use fresh lemon juice: Freshly squeezed lemon juice gives the best flavor. Bottled lemon juice can taste dull or slightly bitter.
Don’t overbake the filling: The tart should still jiggle slightly in the center when removed from the oven. It will continue to set as it cools.
Cool completely before serving: Cool the tart completely before serving. The filling continues to set as it cools, and chilling helps achieve clean slices and the best texture.
Storage: Store covered in the refrigerator for up to 4 days

Nutrition