Desserts > Pies & Tarts > Tarts > Lemon Tart Recipe

Classic Lemon Tart

This classic lemon tart features a buttery, crisp shortcrust pastry filled with a tangy and creamy lemon custard. It's the perfect balance of sweet and tart, making it a delightful dessert for any occasion.

Prep Time
30 minutes (plus 1 hour chilling)
Cook Time
25-30 minutes
Servings
8
Ingredients
  • 250 g All-purpose flour
  • 125 g Unsalted butter, cold and cubed
  • 50 g Icing sugar
  • 1 Egg yolk
  • 2-3 tbsp Cold water
  • 200 g Granulated sugar
  • 150 ml Lemon juice, fresh
  • 2 tbsp Lemon zest
  • 3 Eggs
  • 3 Egg yolks
  • 100 ml Heavy cream

Making the Shortcrust Pastry

In a large bowl, combine the flour and icing sugar. Add the cold, cubed butter and rub it into the flour mixture using your fingertips until it resembles breadcrumbs. Gently mix in the egg yolk. Add cold water, one tablespoon at a time, until the dough just comes together. Do not overmix. Flatten the dough into a disc, wrap it in plastic wrap, and chill for at least 1 hour.

Blind Baking the Tart Shell

Preheat your oven to 180°C (350°F). On a lightly floured surface, roll out the chilled pastry to about 3mm thick. Carefully transfer the pastry to a 23cm (9-inch) tart pan with a removable bottom. Press the pastry into the pan, trimming any excess. Prick the base all over with a fork. Line the pastry with parchment paper and fill with baking beans or rice. Bake for 15 minutes. Remove the baking beans and parchment paper and bake for a further 5-10 minutes, or until the pastry is lightly golden. Let cool completely.

Preparing the Lemon Filling

In a saucepan, combine the granulated sugar, lemon juice, and lemon zest. Heat over medium heat, stirring until the sugar has dissolved. In a separate bowl, whisk together the eggs and egg yolks. Gradually pour the warm lemon mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Remove from heat and stir in the heavy cream.

Assembling and Baking the Tart

Pour the lemon filling into the cooled tart shell. Bake in the preheated oven at 160°C (320°F) for 10-15 minutes, or until the filling is just set but still has a slight wobble. Let the tart cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving. Optionally, dust with powdered sugar before serving.

Nutrition Facts Estimated per 100g of product

Note: These are estimates only and may vary based on specific ingredients and cooking methods.

  • Calories: 350-400 kcal
  • Fat: 20-25g
  • Saturated Fat: 12-15g
  • Cholesterol: 150-200mg
  • Sodium: 50-75mg
  • Carbohydrates: 35-45g
  • Sugar: 25-30g
  • Protein: 4-6g

Other Important Considerations for Nutrition

This lemon tart is high in sugar and fat. Portion control is important. Consider using whole wheat flour for the crust for added fiber. Using a sugar substitute is possible, but may alter the texture and taste of the filling. This tart contains eggs and dairy, which are common allergens. Please be aware of dietary restrictions before serving.

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FAQ

  • Can I make the pastry ahead of time?

    Yes, you can make the pastry a day or two in advance. Keep it wrapped tightly in plastic wrap in the refrigerator.
  • Can I freeze the lemon tart?

    Yes, you can freeze the baked lemon tart. Wrap it tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight before serving.
  • My lemon filling is too runny. What did I do wrong?

    The filling may not have been cooked long enough, or the heat was too high, causing the eggs to curdle. Ensure you cook the filling over low heat, stirring constantly, until it thickens.