Easy Lemon Tart Recipe: Zingy Dessert Bliss in Every Bite

Zesty lemon tarts dance between tangy brightness and sweet delicacy, capturing culinary magic in every silky bite.

Professional pastry chefs consider these elegant desserts a true test of technical skill and flavor balance.

Mediterranean sunshine seems to radiate through their golden, translucent surfaces, promising pure sensory delight.

Complex yet approachable, these tarts blend crisp pastry with smooth, vibrant filling that awakens taste buds.

Delicate textures and bright citrus notes create a harmonious experience that feels simultaneously sophisticated and comforting.

Impressive yet surprisingly simple to craft, these tarts convert ordinary ingredients into extraordinary culinary art.

Mastering this recipe will elevate you from home baker to confident dessert creator.

Lemon Tart That’s Tangy, Sweet, and Beautiful

• Burst of Citrusy Freshness: The lemon tart delivers a vibrant, zesty flavor that dances on your taste buds, creating a refreshing and bright dessert experience that cuts through sweetness with its tangy punch.
• Silky Smooth Luxurious Texture: Creamy lemon curd nestled in a perfectly crisp, buttery crust provides an incredible contrast of textures- from the delicate, melt-in-your-mouth filling to the delightfully crunchy pastry base.
• Elegant Yet Approachable Dessert: This recipe transforms simple ingredients into a sophisticated treat that looks impressive but doesn't require advanced baking skills, making it perfect for home cooks wanting to create a restaurant-quality dessert with minimal fuss.
• Make-Ahead Magic: The tart can be prepared in advance and chilled, which means less stress during dinner parties and more time enjoying conversations with guests while serving a stunning, crowd-pleasing dessert.

What You Need to Make a Classic Lemon Tart

• All-Purpose Flour: Provides the base structure for the crisp and buttery tart shell.
• Granulated Sugar: Adds subtle sweetness and helps with browning of the crust.
• Salt: Enhances the overall flavor of the crust.
• Cold Unsalted Butter: Creates flaky texture with rich, tender crumb.
• Large Egg: Binds the dough and adds richness.
• Vanilla Extract: Optional ingredient that adds depth of flavor to the crust.

• Large Eggs: Provide structure and richness to the lemon curd.
• Granulated Sugar: Sweetens and helps thicken the lemon curd.
• Lemon Zest: Intensifies the bright, citrusy flavor of the tart.
• Fresh Lemon Juice: Gives the signature tangy taste to the curd.
• Heavy Cream: Optional ingredient that adds smoothness and richness.
• Unsalted Butter: Creates silky, smooth texture in the lemon curd.

• Fresh Berries: Optional topping that adds color and fresh contrast.
• Whipped Cream: Optional garnish that complements the tart's citrus flavor.

Baking Instructions for Silky Lemon Tart

Step 1: Craft the Buttery Crust

• All-purpose flour
• Granulated sugar
• Salt

Pulse these dry ingredients until they’re well mixed. Add cold butter and pulse until the mixture looks like coarse sand. Crack in an egg and splash of vanilla, then pulse just until the dough starts to clump together. Don’t overwork it!

Transfer the crumbly dough to a floured surface, shape into a ball, and flatten into a disc. Wrap in plastic and chill in the refrigerator for at least an hour.

Step 2: Shape and Blind Bake the Crust

Roll out the chilled dough into an 11-inch circle. Gently place it in a tart pan with a removable bottom, pressing into the edges and trimming excess. Pop the tart shell in the freezer for 30 minutes.

Crank up the oven to 375°F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove the weights and bake 5-10 more minutes until golden brown. Let it cool completely.

Step 3: Whip Up the Luscious Lemon Curd

• Eggs
• Granulated sugar
• Lemon zest
• Fresh lemon juice
• Heavy cream

Set the bowl over a pot of simmering water (create a cozy water bath). Whisk constantly for 10-20 minutes until the mixture thickens and coats the back of a spoon.

Remove from heat and strain through a fine-mesh sieve. Gradually stir in butter cubes until the curd becomes smooth and silky. Let it cool to room temperature.

Step 4: Assemble Your Sunshine Tart

Pour the cooled lemon curd into the baked tart shell, spreading it evenly with love.

Refrigerate for at least 4 hours until the curd sets perfectly.

Step 5: Serve and Celebrate

Slice and serve chilled. For an extra touch of magic, top with fresh berries and a dollop of whipped cream.

Pro Tips for Perfect Tart Crust and Filling

• Chill Dough Perfectly: Refrigerate the tart dough for at least an hour to prevent shrinkage and ensure a flaky, tender crust.
• Master the Bain-Marie: Whisk constantly while cooking lemon curd over simmering water to prevent scrambling eggs and create a silky smooth texture.
• Strain for Smoothness: Always strain the lemon curd through a fine mesh sieve to remove any potential egg bits and achieve a luxurious, velvety consistency.
• Prevent Soggy Crust: Blind bake the tart shell completely and let it cool before adding lemon curd to maintain a crisp, golden base.
• Chill for Set Perfection: Refrigerate the assembled tart for minimum 4 hours to allow the lemon curd to set properly and develop rich, intense flavors.

Best Way to Store and Serve Lemon Tart Later

• Refrigeration: Store the lemon tart in an airtight container in the refrigerator for up to 3-4 days, keeping it away from strong-smelling foods to preserve its delicate flavor.
• Freezing: Wrap the tart tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: Enjoy the tart chilled, as reheating may cause the delicate lemon curd to separate or become grainy. If needed, let it sit at room temperature for 10-15 minutes before serving to soften slightly.

Toppings and Pairings for Lemon Tart

• Elevate with Sparkling Wine Pairing: Crisp prosecco or champagne perfectly complements the tart's bright citrus notes, cutting through the richness and refreshing the palate with its effervescent bubbles.
• Boost with Herbal Tea Companion: Light and fragrant chamomile or lavender tea balances the lemon tart's tangy sweetness, creating a delicate and soothing flavor harmony that enhances the dessert's delicate texture.
• Enhance with Creamy Counterpoint: Serve alongside a dollop of vanilla bean whipped cream or a scoop of mild mascarpone gelato to soften the tart's sharp lemon intensity and provide a smooth, luxurious contrast.
• Match with Fresh Berry Garnish: Top with a handful of fresh raspberries or blueberries to add a burst of natural sweetness and vibrant color that complements the lemon tart's zesty profile, creating a visually stunning and deliciously balanced dessert experience.

Lemon Tart Variations You’ll Enjoy

• Lavender Lemon Elegance: Infuse the lemon curd with dried lavender buds during cooking, creating a delicate floral undertone that complements the bright citrus flavors.
• Mediterranean Citrus Burst: Replace lemon juice with a combination of orange and lime juices, adding a zesty blend of Mediterranean citrus notes to the tart.
• Nutty Almond Crunch: Mix ground almonds into the crust mixture and sprinkle toasted almond slivers on top of the finished tart for added texture and nutty richness.
• Raspberry Swirl Edition: Gently fold raspberry puree into the lemon curd before setting, creating beautiful marbled swirls and a subtle berry sweetness throughout the tart.

Lemon Tart Recipe

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4.8 from 40 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Zesty French lemon tart tantalizes taste buds with buttery pastry and silky custard. Creamy citrus filling nestled in a golden crust promises pure indulgence you’ll savor with each elegant bite.

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Ingredients

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Lemon Tart

Main Ingredients:

• 2 large eggs
• 2 egg yolks
• 1 ½ cups (180 grams) all-purpose flour
• ¾ cup (150 grams) granulated sugar
• ½ cup (120 milliliters) freshly squeezed lemon juice
• ½ cup (115 grams) unsalted butter, cubed
• ½ cup (115 grams) cold butter, cubed

Secondary Ingredients:

• 1 tablespoon lemon zest
• ½ cup (55 grams) powdered sugar
• 2 tablespoons heavy cream
• 1 large egg
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

Optional Ingredients:

• ¼ cup granulated sugar (alternative to powdered sugar)

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Instructions

1. Craft a buttery, crumbly tart base by blending flour, sugar, and salt in a food processor until uniformly mixed.
2. Incorporate cold butter into the dry ingredients, pulsing until the texture resembles coarse, pebbly crumbs.
3. Introduce egg and vanilla, gently processing until the dough begins to clump without becoming overmixed.
4. Transfer the fragile dough onto a lightly floured surface, transforming it into a compact disc and enveloping it in plastic wrap.
5. Chill the dough in the refrigerator for a minimum of 60 minutes to firm up its structure.
6. Carefully roll the chilled dough into an 11-inch circular shape, delicately draping it into a removable-bottom tart pan.
7. Meticulously press the dough into the pan’s edges, trimming any excess and positioning the shell in the freezer for half an hour.
8. Heat the oven to 375°F, then line the crust with parchment paper and weight it down with ceramic beads or dried legumes.
9. Bake the weighted crust for 20 minutes, then remove the weights and continue baking until achieving a golden-brown hue.
10. Allow the crust to cool completely while preparing the lemon filling.
11. Combine eggs, sugar, lemon zest, lemon juice, and cream in a heatproof bowl, whisking until thoroughly integrated.
12. Create a gentle water bath by positioning the bowl over simmering water, continuously whisking the mixture.
13. Monitor the curd’s transformation, stirring until it thickens and coats the back of a spoon with a distinct trail.
14. Strain the curd through a fine-mesh sieve to ensure silky smoothness.
15. Gradually incorporate butter cubes, whisking until they melt completely and the curd becomes luxuriously glossy.
16. Let the lemon curd cool to room temperature, then carefully pour it into the prepared tart shell.
17. Spread the curd evenly, ensuring a uniform layer across the crisp pastry base.
18. Refrigerate the tart for a minimum of 4 hours, allowing the filling to set completely.
19. Before serving, optionally garnish with fresh berries and a dollop of whipped cream for an elegant touch.

Notes

• Preparation requires patience, as the crust needs at least 1 hour of chilling and the tart needs 4 hours to set completely.
• Use cold butter and work quickly when making the crust to ensure a flaky, tender texture that melts in your mouth.
• Creating the lemon curd demands constant whisking over a gentle heat to prevent scrambling and achieve a silky smooth consistency.
• A fine mesh sieve is crucial for straining the lemon curd, removing any potential egg bits and ensuring a luxuriously creamy filling.
• Freezing the tart shell before baking helps prevent shrinkage and maintains the perfect shape for your elegant dessert.
• Store the tart in the refrigerator and consume within 2-3 days for the best flavor and texture.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 312
• Sugar: 24g
• Sodium: 57mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 97mg