How to Make the Perfect Classic Lemon Tart – Easy & Delicious!
Learn how to make the perfect classic lemon tart with this easy and delicious recipe! With a buttery, crisp crust and a smooth, tangy lemon filling, this dessert is the ultimate treat for any occasion. Whether you’re baking for a special event or just a sweet craving, this lemon tart is sure to impress!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter (cold, cut into cubes)
- 1 large egg yolk
- 2–3 tbsp ice water (if needed)
- For the lemon filling:
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh lemon juice (about 3–4 lemons)
- 1 tbsp lemon zest (from 1 lemon)
- 1/2 cup heavy cream
- Pinch of salt
Instructions
- Make the Crust:
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse the flour, powdered sugar, and salt until well combined.
- Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse to combine. If the dough seems too dry, add ice water, 1 tablespoon at a time, until it comes together.
- Turn the dough out onto a work surface and form it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Roll and Bake the Crust:
- After chilling, roll out the dough on a lightly floured surface to about 1/8 inch thick. Press it into a tart pan with a removable bottom.
- Trim any excess dough, then use a fork to prick the bottom of the crust to prevent it from puffing up during baking.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the parchment and weights, and bake for another 5-7 minutes until golden brown.
- Allow the crust to cool while you prepare the lemon filling.
- Make the Lemon Filling:
- In a medium saucepan, whisk together the sugar, eggs, lemon juice, lemon zest, and salt.
- Cook over medium heat, whisking constantly, until the mixture thickens and reaches 170°F (77°C), about 8-10 minutes.
- Remove from heat and stir in the heavy cream until smooth.
- Assemble the Tart:
- Pour the lemon filling into the cooled tart shell. Smooth the top with a spatula.
- Bake for 10-12 minutes until the filling is just set but still slightly jiggly in the center.
- Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours before serving.
- Serve and Enjoy:
- Once chilled, garnish with powdered sugar or fresh berries if desired.
- Slice and serve chilled for a refreshing dessert!
Notes
- Make sure the crust is fully cooled before adding the filling to prevent it from melting into the crust.
- You can store the tart in the fridge for up to 3 days. It can also be frozen for longer storage.
