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Simple Homemade Lemon Tart

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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.

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

  1. 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.
  2. Shape dough into a disc, wrap in plastic, and chill for at least 30 minutes.
  3. Roll out dough and press into a 9-inch tart pan. Trim edges and prick bottom with a fork. Chill for 15 minutes.
  4. 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.
  5. Make filling: Whisk eggs, sugar, lemon juice, lemon zest, and cream until smooth.
  6. 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.
  7. Cool to room temperature, then refrigerate at least 2 hours before serving.
  8. 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.

Nutrition

Find it online: https://cookibly.com/simple-homemade-lemon-tart/