Lemon Tart Recipe

A close-up of a lemon tart with a smooth, bright yellow filling. The tart has a golden-brown outer crust and is set on a white plate. Three triangular slices are cut and arranged neatly on the plate. The background is a blurred wood surface.

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Classic lemon tart recipe – this tart recipe is easy to make, sweet and delicate. Lemon tart is one of my favorite desserts. If you’ve ever tried lemon tart you should try it.

Prep Time30

Cook Time30

Chilling time30

Total Time1 30

Course: Dessert

Cuisine: French

Keyword: tart

Servings: yields

Calories: 307kcal

Equipment

1 9 inch tart pan with removable bottom

Ingredients

For the crust:

1½ cups Flour
¼ cup Powdered sugar
1 egg
½ cup Butter cold
¼ teaspoon Salt
1 teaspoon Vanilla extract

For the filling:

¾ cup Sugar
2 eggs
3 egg yolks
¼ teaspoon salt
½ cup Heavy cream
½ cup Lemon juice fresh
lemon zest from 2 lemons

US Customary - Metric

Instructions

Make the crust:

In a food processor, process flour, sugar and salt. Then add cubed butter and pulse until crumbs are formed. Add egg yolk and vanilla extract, and process until dough is formed. Do not over mix.
Transfer the dough to a work surface, pat it into a ball and flatten it into a disk. Wrap in plastic and refrigerate for 30 minutes.
Place the dough on a lightly floured board, dust the top of the dough and roll out the dough its about 1/8 inch thick. Transfer the dough to a 9-inch (23-24cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.

Meanwhile make the filling:

In a large bowl whisk eggs, egg yolks and sugar. Add lemon zest, lemon juice and whisk until combined. Add heavy cream and whisk again until combined. set aside.
Preheat oven to 350F (175C).

Blind baking:

line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 10-15 minutes or until crust is slightly golden.
Lower the temperature to 300F (150C).

Bake the tart:

While the crust still in the oven, pour mixture into pastry case. Bake for 17-20 minutes or until filling has just set.
Let cool to room temperature, then refrigerate for at least 2 hours.

Video

Notes

FAQs: Make sure you read the FAQs for this recipe, located below the recipe box, for additional tips and troubleshooting!
Use fresh lemons: For the best flavor, always use fresh lemon juice and zest. Bottled lemon juice just doesn’t compare!
Blind baking is key: Don’t skip the step of blind baking the crust. This ensures it stays crisp and doesn’t get soggy from the filling.
Let it cool: Make sure the tart cools completely before refrigerating, as this helps the filling set perfectly.

Nutrition