Why You’ll Love Classic Lemon Tart Recipe
This lemon tart is a crowd-pleasing dessert that combines a crisp, buttery crust with a velvety, tangy lemon filling. The beauty of this recipe lies in its simplicity. It uses basic ingredients that come together to create something extraordinary. The tartness of the lemons is beautifully balanced by the sugar, while the richness of the filling is complemented by the light, flaky crust. It’s the perfect treat for lemon lovers, offering a refreshing burst of flavor in every bite.
Ingredients
For the crust:
-
1 1/4 cups all-purpose flour
-
1/4 cup powdered sugar
-
1/2 teaspoon salt
-
1/2 cup unsalted butter, cold and cut into cubes
-
1 egg yolk
-
2 tablespoons ice water (or as needed)
For the lemon filling:
-
3 large eggs
-
1 cup granulated sugar
-
1/2 cup freshly squeezed lemon juice (about 3 lemons)
-
2 teaspoons lemon zest
-
1/2 cup heavy cream
-
Pinch of salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Make the crust: In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until just combined. Gradually add the ice water, one tablespoon at a time, until the dough starts to come together.
-
Turn the dough out onto a floured surface, shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
-
Preheat your oven to 350°F (175°C). On a floured surface, roll out the dough to fit a 9-inch tart pan. Press the dough into the bottom and sides of the pan, trimming any excess. Dock the bottom of the crust with a fork (to prevent bubbling).
-
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the paper and weights and bake for an additional 5 minutes, or until golden brown. Let the crust cool completely.
-
Make the lemon filling: In a mixing bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and a pinch of salt until smooth. Add the heavy cream and whisk to combine.
-
Pour the lemon filling into the cooled tart shell. Bake for 20–25 minutes at 350°F (175°C), or until the filling is set but still slightly jiggly in the center.
-
Let the tart cool completely, then refrigerate for at least 2 hours before serving to allow the filling to firm up.
-
Garnish with powdered sugar or lemon slices before serving, if desired.
Servings and Timing
-
Servings: 8-10
-
Prep time: 45 minutes (excluding chilling time)
-
Cook time: 40–45 minutes
-
Total time: 3 hours (including cooling and chilling)
Variations
-
Meringue topping: For an extra touch, top the tart with a fluffy meringue before baking, or make a simple meringue to pipe on top after baking and then broil it lightly for a golden finish.
-
Ginger crust: Add a bit of ground ginger to the crust for a unique spicy flavor that complements the lemon filling.
-
Berry topping: Top your tart with fresh berries like raspberries, blueberries, or strawberries for added color and freshness.
-
Lime tart: Swap the lemons for limes to create a lime tart, or combine both for a citrus medley.
Storage/Reheating
Store the lemon tart in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to 3 days. It’s best served cold, so there’s no need to reheat it. If you want to freeze it, you can wrap it tightly in plastic wrap and aluminum foil for up to a month. Thaw overnight in the refrigerator before serving.
FAQs
How do I make the crust more flavorful?
You can add a teaspoon of vanilla extract or almond extract to the dough to give it a subtle flavor boost.
Can I make the tart crust ahead of time?
Yes, you can prepare the crust and store it in the fridge for up to 2 days before baking.
Can I use a store-bought crust?
Absolutely! If you’re short on time, a store-bought tart shell can be used in place of homemade.
Can I use bottled lemon juice instead of fresh?
For the best flavor, it’s recommended to use freshly squeezed lemon juice. Bottled lemon juice can lack the vibrant, fresh taste that makes this tart shine.
What should I do if the tart filling cracks?
If the filling cracks during baking, it could be a sign that it was overbaked. Make sure to remove the tart from the oven when the center is still slightly jiggly, as it will firm up as it cools.
Can I freeze lemon tart?
Yes, you can freeze lemon tart. Just make sure to wrap it well in plastic wrap and aluminum foil before freezing. It’s best to consume it within a month.
Can I add more sugar to the filling?
You can adjust the sweetness by adding more sugar, but keep in mind that the tartness of the lemon should be the main flavor. Try not to overpower it.
How can I make the filling thicker?
If you want a thicker filling, you can increase the amount of eggs to 4. However, this might slightly change the texture, so experiment to find your ideal consistency.
Can I use a different citrus for this tart?
Yes! You can use oranges, limes, or a combination of different citrus fruits for a unique twist on the classic lemon tart.
How do I prevent the crust from getting soggy?
Baking the crust fully before adding the filling helps prevent it from becoming soggy. You can also brush the crust with a bit of egg wash (egg white) before baking to create a barrier.
Conclusion
The classic lemon tart is a timeless dessert that’s as impressive as it is delicious. With its light, flaky crust and creamy, citrusy filling, it’s the perfect balance of sweet and tart. Whether you’re celebrating a special occasion or just craving something refreshing, this easy-to-make lemon tart is sure to satisfy. Enjoy the burst of lemony goodness in every bite!
