A classic lemon tart features a buttery, crisp shortcrust pastry filled with a smooth, tangy lemon curd, baked just until set. It’s an elegant dessert that’s much simpler to make than it looks, and the bright, citrusy filling makes it a refreshing way to end a meal, especially in warmer months.
Why This Recipe Works
Blind baking the crust ensures it stays crisp rather than soggy once the lemon filling is added, while baking the curd gently in the oven (rather than cooking it entirely on the stovetop first) gives it that smooth, sliceable texture classic French lemon tarts are known for.
Ingredients
For the crust
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 egg yolk
- 2-3 tablespoons ice water
For the lemon filling
- 4 large eggs
- 1 cup granulated sugar
- ¾ cup fresh lemon juice (about 4-5 lemons)
- 1 tablespoon lemon zest
- ½ cup heavy cream
- Pinch of salt
Optional garnish
- Powdered sugar, for dusting
- Fresh berries or lemon slices
Equipment
- A 9-inch tart pan with a removable bottom
- A food processor or pastry cutter
- Pie weights or dried beans
- A mixing bowl and whisk
- A fine-mesh strainer
Instructions
Step 1: Make the crust
In a food processor, combine the flour, powdered sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons of ice water, pulsing just until the dough comes together, adding more water if needed. Shape into a disc, wrap in plastic, and refrigerate for at least 1 hour.
Step 2: Roll out and blind bake the crust
Preheat your oven to 375°F (190°C). Roll the chilled dough out and fit it into a 9-inch tart pan, pressing it into the edges and trimming any excess. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 8-10 minutes, until lightly golden. Let cool slightly while you make the filling. Reduce the oven temperature to 325°F (165°C).
Step 3: Make the lemon filling
In a bowl, whisk together the eggs and sugar until well combined. Whisk in the lemon juice, lemon zest, heavy cream, and salt until smooth.
Step 4: Strain the filling
Pour the filling through a fine-mesh strainer into a clean bowl or measuring cup to remove the zest and any bits of egg, resulting in a smooth, silky curd.
Step 5: Fill and bake
Pour the strained lemon filling into the partially baked tart shell. Bake at 325°F for 20-25 minutes, until the filling is just set with a slight jiggle in the center — it will continue to firm up as it cools.
Step 6: Cool and chill
Let the tart cool to room temperature, then refrigerate for at least 2 hours, or until fully set.
Step 7: Serve
Dust with powdered sugar just before serving, and garnish with fresh berries or lemon slices, if desired.
Tips for the Best Lemon Tart
- Use fresh lemon juice, not bottled, for the brightest, most vibrant flavor.
- Strain the filling for a perfectly smooth, silky texture without any zest or egg strands.
- Don’t overbake — a slight jiggle in the center is normal and will set as the tart chills.
- Let it chill fully before slicing for the cleanest cuts.
- Blind bake thoroughly to prevent a soggy crust once the filling is added.
Storage
Store the tart covered in the refrigerator for up to 4 days, since the filling contains eggs and dairy.
Final Thoughts
This lemon tart delivers that classic bright, tangy flavor in a smooth, silky filling with a crisp, buttery crust. It looks impressive with minimal decorating, making it a great choice whenever you want an elegant dessert that isn’t overly sweet.
