Baking & Pastry > Pies & Tarts > Tarts > Lemon Tart Recipe

Classic Lemon Tart

A bright and tangy lemon tart with a buttery, crumbly crust. This recipe yields a perfectly balanced sweet and sour flavor profile, perfect for any occasion.

Prep Time
30 minutes
Cook Time
35-40 minutes
Servings
8-10
Ingredients
  • 1 1/2 cups All-purpose flour
  • 1/2 cup Powdered sugar
  • 1/4 teaspoon Salt
  • 10 tablespoons Unsalted butter, cold and cubed
  • 3-5 tablespoons Ice water
  • 1 1/2 cups Granulated sugar
  • 2 tablespoons Lemon zest
  • 1/2 cup Lemon juice, freshly squeezed
  • 6 Large eggs
  • 1/2 cup Heavy cream
  • 1 Pinch of salt

Making the Crust

First, in a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes. After chilling, roll out the dough on a lightly floured surface and transfer it to a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess. Prick the bottom of the crust with a fork and chill for another 15 minutes. Preheat your oven to 375°F (190°C). Blind bake the crust for 20-25 minutes, or until lightly golden. Let cool completely.

Preparing the Lemon Filling

While the crust is cooling, prepare the lemon filling. In a saucepan, whisk together the granulated sugar, lemon zest, and lemon juice. Add the eggs, heavy cream, and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Do not let it boil.

Assembling and Baking the Tart

Pour the lemon filling into the cooled tart crust. Bake in the preheated oven for 15-20 minutes, or until the filling is set but still slightly jiggly. Let the tart cool completely before removing it from the tart pan. Chill in the refrigerator for at least 2 hours before serving. Garnish with powdered sugar or fresh berries, if desired.

← Classic Lemon Meringue Pie Classic Mixed Berry Pie →

FAQ

  • How do I prevent the crust from shrinking during baking?

    Chilling the dough well before baking is crucial. Also, using pie weights or dried beans during blind baking helps to keep the crust from shrinking.
  • Can I use bottled lemon juice?

    Freshly squeezed lemon juice is highly recommended for the best flavor. Bottled juice can be used in a pinch, but the flavor will not be as vibrant.
  • How do I know when the lemon filling is done?

    The filling should be set around the edges but still slightly jiggly in the center. It will continue to set as it cools.