A buttery, crisp tart shell filled with silky, tangy lemon custard—this classic lemon tart is everything I look for in a fresh, vibrant dessert. The balance of sweet and tart, combined with the rich, creamy filling and crisp crust, makes it a favorite I come back to often. Whether I’m baking for a dinner party or just treating myself, this tart never fails to impress.
Why You’ll Love This Recipe
I love how this lemon tart brings elegance with minimal effort. The crust is simple yet perfectly buttery and crisp, and the lemon filling comes together with just a few ingredients. It’s one of those desserts that looks fancy but is surprisingly easy to make. The tartness of the lemon contrasts beautifully with the creamy texture, and I can easily dress it up with a dusting of powdered sugar or a handful of berries for a stunning finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Tart Crust:
1 1/4 cups (175g) all-purpose flour
1/2 cup (60g) powdered sugar
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, cold and cut into small cubes
1 large egg yolk
1–2 tablespoons cold water, if needed
For the Lemon Filling:
1 cup (200g) granulated sugar
3 large eggs
1/2 cup (120ml) fresh lemon juice (about 2–3 lemons)
1 tablespoon lemon zest
1/2 cup (120ml) heavy cream
Directions
To start, I prepare the crust by combining the flour, powdered sugar, and salt in a food processor. Then, I add the cold butter and pulse until the mix resembles coarse crumbs. I add the egg yolk and pulse just until the dough comes together, using a bit of cold water if needed.
I bring the dough together on a floured surface, flatten it into a disk, and chill it for at least an hour. Once chilled, I roll it out and press it into a 9-inch tart pan. After trimming the edges and pricking the base, I blind bake it with parchment and pie weights at 375°F (190°C) for 15 minutes, then remove the weights and bake for another 5–10 minutes until golden.
I reduce the oven to 350°F (175°C) and make the filling by whisking sugar and eggs until smooth, then stirring in the lemon juice, zest, and cream. I pour the mixture into the cooled tart shell and bake for 20–25 minutes until the filling is set but slightly jiggly.
Once out of the oven, I let the tart cool completely and then refrigerate it for a couple of hours to set. Just before serving, I sometimes add a dusting of powdered sugar or garnish with fresh berries.
Servings and timing
Servings: 8 slices
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes + chill time
Calories per serving: 290 kcal
Variations
I sometimes swap the lemon juice with lime or a mix of citrus like lemon and orange for a more complex flavor. A graham cracker crust also makes a delicious alternative to the classic tart shell if I want something a bit quicker. For a richer filling, I’ve tried adding a tablespoon of melted butter to the custard—it’s subtle but indulgent.
Storage/Reheating
This lemon tart keeps well in the fridge for up to 4 days. I store it in an airtight container or cover it tightly with plastic wrap. I don’t recommend reheating, as it’s meant to be enjoyed chilled or at room temperature. If I want to serve it warm, I let it sit at room temperature for about 30 minutes before slicing.
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FAQs
How do I know when the lemon filling is set?
I check by gently shaking the tart—if the center jiggles slightly but the edges are firm, it’s ready. It will continue to set as it cools.
Can I make the tart crust ahead of time?
Yes, I often make the crust dough a day ahead and keep it wrapped in the fridge. I can also bake the crust a day in advance.
Can I freeze lemon tart?
Absolutely. I freeze the fully baked and cooled tart (without toppings) by wrapping it tightly. It keeps for up to 2 months. I thaw it in the fridge overnight before serving.
What can I use instead of heavy cream?
I’ve substituted full-fat sour cream or crème fraîche for a slightly tangier flavor. Greek yogurt also works in a pinch but changes the texture a bit.
Do I need a tart pan?
A tart pan with a removable bottom makes it easier to release and present the tart, but I’ve also used a pie dish. The edges aren’t as sharp, but it still tastes amazing.
Conclusion
This classic lemon tart is one of my favorite desserts—bright, elegant, and surprisingly simple. It’s the kind of recipe I reach for when I want to impress without stress. Whether I’m celebrating something special or just craving a citrusy treat, this tart always hits the spot.
📖 Recipe:
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Lemon Tart
- Total Time: 55 minutes + chill time
- Yield: 8 slices
- Diet: Vegetarian
Description
A classic lemon tart with a buttery, crisp shell and a silky, tangy lemon custard filling. Elegant yet easy to make, it’s perfect for special occasions or everyday indulgence.
Ingredients
1 1/4 cups (175g) all-purpose flour
1/2 cup (60g) powdered sugar
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, cold and cut into small cubes
1 large egg yolk
1–2 tablespoons cold water, if needed
1 cup (200g) granulated sugar
3 large eggs
1/2 cup (120ml) fresh lemon juice (about 2–3 lemons)
1 tablespoon lemon zest
1/2 cup (120ml) heavy cream
Instructions
- Combine flour, powdered sugar, and salt in a food processor.
- Add cold butter and pulse until the mixture resembles coarse crumbs.
- Add egg yolk and pulse just until the dough comes together, using cold water if needed.
- Turn dough onto a floured surface, shape into a disk, and chill for at least 1 hour.
- Roll dough and press into a 9-inch tart pan. Trim edges and prick the base with a fork.
- Blind bake the crust at 375°F (190°C) for 15 minutes with parchment and pie weights, then remove weights and bake for another 5–10 minutes until golden.
- Reduce oven to 350°F (175°C).
- In a bowl, whisk sugar and eggs until smooth.
- Add lemon juice, zest, and heavy cream; stir to combine.
- Pour filling into the cooled crust and bake for 20–25 minutes, until filling is set but slightly jiggly.
- Let cool completely, then refrigerate for at least 2 hours before serving.
- Optional: dust with powdered sugar or garnish with fresh berries before serving.
Notes
Chill dough thoroughly to prevent shrinkage during baking.
The tart can be made a day ahead for convenience.
Use fresh lemon juice for the best flavor.
Store in the fridge for up to 4 days.
Freeze the fully baked tart for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 115mg
