Go Back
–+ servings
"Decorative lemon tart topped with glossy lemon filling, whipped cream, fresh herbs, and a lemon slice garnish."

Lemon tart

Classic lemon tart with buttery pastry and tangy lemon filling. Easy to make, yet elegant enough for dinner parties or weekend desserts.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Chill Time 3 minutes
Total Time 4 hours 10 minutes
Servings: 8 slices
Course: Dessert, Baking
Cuisine: French, European
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g All-purpose flour _ Sifted
  • 100 g Unsalted butter _ Cold cubed
  • 50 g Powdered sugar - For sweetness
  • 1 large Egg yolk _ For richness
  • 1 pinch Salt _ Balances flavors
  • 1–2 tablespoon Ice water _ As needed
For the Lemon Filling
  • 4 large Lemons _ Juice and zest
  • 4 large Eggs _ Whole eggs
  • 150 g Granulated sugar _ Adjust to taste
  • 50 g Unsalted butter _ Melted
  • 200 ml Heavy cream _ Adds silkiness
  • 1 pinch Salt _ Balances acidity

Equipment

  • 9-inch tart pan (Removable bottom for easy release)
  • Food processor (Or pastry cutter for mixing dough)
  • Rolling Pin (To roll pastry evenly)
  • Heavy saucepan (For cooking lemon custard)
  • Fine mesh sieve (For straining smooth filling)
  • Whisk (Essential for filling)

Method
 

  1. Combine dough forms, wrap in plastic, and chill for 30 minutes.
    "Food processor filled with flour, butter cubes, and an egg yolk, ready to make tart pastry."
  2. Roll out pastry between parchment, press into tart pan, trim edges neatly, prick bottom with a fork, and chill before baking.
    "Hands pressing pastry dough into a tart pan, preparing the crust for lemon tart."
  3. Line tart shell with parchment and pie weights, bake at 375°F for 15 minutes, remove weights, and bake until golden brown.
    "Golden baked tart shell filled with smooth lemon custard cooling on a marble countertop."
  4. Whisk eggs and sugar, add lemon juice, zest, and salt, cook gently while whisking, strain mixture, then whisk in butter and cream.
    "Whisk mixing lemon filling in saucepan with butter and sugar melting into the mixture."
  5. Pour warm lemon filling into cooled crust, smooth top with spatula, chill at least 3 hours, garnish before serving.
    "Freshly baked lemon tart topped with strawberries, blueberries, raspberries, and mint leaves, dusted with powdered sugar on a marble surface."

Nutrition

Serving: 100gCalories: 340kcalCarbohydrates: 34gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 120mgPotassium: 85mgFiber: 120gSugar: 1gVitamin A: 700IUVitamin C: 15mgCalcium: 45mgIron: 1.2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!