This lemon tart strikes the perfect balance between tart and sweet. It’s easy to make with straightforward ingredients, and the results are both impressive and delicious. The smooth lemon curd sets beautifully in the crisp shell, making each slice neat and satisfying. Whether you’re baking for a special gathering or simply enjoying a quiet dessert at home, this tart is a reliable favorite that’s sure to please.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsalted butter (cold, for the crust)
Granulated sugar
Salt
Egg yolks
Ice water
Fresh lemons (juice and zest)
Eggs
Heavy cream or whole milk
Powdered sugar (for dusting, optional)
Directions
Make the tart crust: In a bowl, mix flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add egg yolk and a bit of ice water, mixing just until the dough holds together.
Form the dough into a disc, wrap in plastic, and chill for at least 30 minutes.
Roll out the dough and press it into a tart pan. Trim the edges and prick the bottom with a fork.
Chill the crust in the pan for 15 minutes, then blind bake at 375°F (190°C) for 15 minutes with pie weights. Remove weights and bake for another 10 minutes until golden. Let cool.
Make the lemon filling: In a bowl, whisk together eggs, sugar, lemon juice, lemon zest, and cream until smooth.
Pour the filling into the cooled crust and bake at 325°F (165°C) for 20–25 minutes, or until the filling is just set but slightly wobbly in the center.
Cool the tart to room temperature, then chill for at least 2 hours before serving.
Dust with powdered sugar or garnish with lemon slices, whipped cream, or fresh berries if desired.
Gluten-free: Use a gluten-free flour blend for the tart crust.
Meringue topping: Add a layer of toasted meringue on top for a lemon meringue tart variation.
Berry swirl: Swirl raspberry or blueberry puree into the filling before baking for added flavor and color.
Herb infusion: Infuse the cream with fresh basil or thyme for a subtle herbal note.
Almond crust: Replace part of the flour with almond flour for a nutty flavor.
Mini tarts: Make individual portions using mini tart pans.
Lighter version: Use whole milk instead of cream for a lighter filling.
Storage/Reheating
Store the lemon tart covered in the refrigerator for up to 4 days.
This tart is best served cold or at room temperature. If needed, let it sit out for about 15 minutes before serving. Avoid microwaving, as it may alter the texture of the filling and crust.
For longer storage, the tart can be frozen (without powdered sugar on top). Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can work in a pinch.
Do I have to blind bake the crust?
Yes, blind baking ensures the crust stays crisp and doesn’t become soggy from the filling.
Can I make the dough ahead of time?
Yes, you can make and refrigerate the tart dough up to 2 days in advance.
What type of cream is best?
Heavy cream gives the filling a rich, silky texture, but whole milk can be used for a lighter version.
Why is my filling runny?
The filling may be underbaked. It should be slightly wobbly in the center but mostly set before cooling.
Can I use a store-bought crust?
Yes, a pre-made tart shell can be used to save time.
How do I prevent cracks in the filling?
Avoid overbaking, and allow the tart to cool gradually before refrigerating.
Is this tart overly sweet?
No, the tart has a balanced lemony tang with a lightly sweet crust and filling.
Can I add fruit on top?
Absolutely. Fresh berries or thin lemon slices make beautiful and tasty toppings.
How do I slice the tart neatly?
Use a sharp knife dipped in hot water and wiped dry between each slice for clean cuts.
Conclusion
Simple Homemade Lemon Tart is a refreshing, elegant dessert that’s easy enough for a weeknight and special enough for celebrations. With its vibrant lemon flavor and smooth, custardy filling nestled in a crisp, buttery crust, this tart is a beautiful way to brighten any table. Whether you’re hosting a brunch, tea party, or holiday dinner, it’s a dessert that’s sure to impress and delight.
Simple Homemade Lemon Tart is a classic dessert with a crisp, buttery crust and silky, tangy lemon filling. Refreshing and elegant, it’s perfect for spring, summer, or any occasion where a light and zesty dessert is welcome.
Author:Catherine
Prep Time:25 minutes (plus chilling)
Cook Time:50 minutes
Total Time:3 hours 30 minutes (with chilling)
Yield:8 servings
Category:Dessert
Method:Baked
Cuisine:French
Diet:Vegetarian
Ingredients
For the Tart Crust:
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 large egg yolk
2–3 tablespoons ice water
For the Lemon Filling:
3 large eggs
3/4 cup granulated sugar
1/2 cup fresh lemon juice (about 3–4 lemons)
1 tablespoon lemon zest
1/2 cup heavy cream (or whole milk for lighter version)
For Garnish (optional):
Powdered sugar
Lemon slices, whipped cream, or fresh berries
Instructions
Prepare the crust: In a bowl, mix flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and ice water, mixing until dough comes together.
Shape dough into a disc, wrap in plastic, and chill for at least 30 minutes.
Roll out dough and press into a 9-inch tart pan. Trim edges and prick bottom with a fork. Chill for 15 minutes.
Blind bake crust at 375°F (190°C) for 15 minutes with pie weights. Remove weights and bake another 10 minutes until golden. Let cool.
Make filling: Whisk eggs, sugar, lemon juice, lemon zest, and cream until smooth.
Pour filling into cooled crust. Bake at 325°F (165°C) for 20–25 minutes, until filling is set but slightly wobbly in the center.
Cool to room temperature, then refrigerate at least 2 hours before serving.
Dust with powdered sugar and garnish with lemon slices or berries if desired.
Notes
Use fresh lemon juice for best flavor.Blind baking prevents a soggy crust.Make tart dough ahead of time and refrigerate for up to 2 days.For variation, swirl in berry puree before baking.Freeze (un-garnished) tart for up to 1 month, thaw overnight in fridge.
