This classic French lemon tart is dessert perfection. A buttery crust filled with amazing lemon curd and topped with fresh berries.
Why You’ll Love This Recipe
If you are a lemon lover this recipe is a must! This tart reminds me of the tart au citron I always get whenever I visit a patisserie in Paris! It has the perfect balance of sweet and tart and has so much lemon taste goodness. Made with a buttery crust it is pretty and delicious and the perfect spring/summer dessert.
Ingredients Needed
- Butter, I use salted butter.
- Granulated Sugar and Powdered Sugar
- Eggs
- Vanilla extract
- Lemons, zest and juice
- Fresh fruit, for garnish
How to Make A Lemon Tart
This recipe has two parts. First you will make the pastry crust and the second step is to make the lemon curd filling.
Lemon Tart Crust
- In the bowl of a stand mixer, using the whisk attachment, combine butter, powdered sugar, flour and salt. Beat on low speed for about 5 minutes or until the mixture resembles sand.
- Add in egg, vanilla extract. Mix on medium low until the dough comes together.
- Flatten dough into a disc and wrap in plastic wrap and refrigerate for 30-45 minutes.
- On a lightly floured surface, roll out dough into a large circle, big enough for a 9-inch tart pan with a removable bottom.
- Roll dough onto rolling pin and then place into the tart pan.
- To help prevent shrinkage of crust be sure to get crust pushed into the corners of the tart pan.
- Take rolling pan and roll over top of tart pan to trim off crust.
- Blind bake the pie crust in a 325 degree F oven for 20 minutes or until lightly golden brown.
How to Make Lemon Tart Filling
- In a medium saucepan, whisk together sugar and eggs (we are using the whole egg. Pour in lemon zest and lemon juice. Whisk until smooth.
- Put pan over medium-low heat on the stovetop and bring mixture to a boil, stirring constantly. Allow to boil for 4-5 miinutes or until mixture thickens.
- Place butter in a bowl and pour the thickened mixture through a fine mesh strainer over the butter.
- Whisk together until butter is melted and mixture is smooth.
- Pour lemon curd into cooled baked tart shell.
- Refrigerate tart for 4-5 hours or overnight. Cover with foil or plastic wrap before placing in the fridge..
- Garnish with fresh berries, lemon slices and dust with powdered sugar.
Frequently Asked Questions
Can I double the crust recipe?
You can but if you do you may need to add in a bit of water to make the dough the right consistency, about 1 tsp.
Can I freeze a lemon tart?
The tart can be kept in the refrigerator for up to a week or frozen for up to 2 months.
Should I just use the egg yolk?
Nope, we are using the whole egg for this lemon curd and it works great and gives you a nice, creamy lemon curd.
Why is my lemon curd runny?
The most likely answer is you didn’t cook it long enough, It will thicken to the consistency of pudding and then you need to chill for at least four hours to have it totally set up. It is a soft curd but not runny.
I don’t have a tart pan, what else can I use?
You can also use a 9 inch pie plate, metal or glass. Just push the crust 1 inch up the sides of the pan.
Does a lemon tart need to be refrigerated?
Yes, keep any leftover tart in the fridge, it is best served chilled.
Tips
- This is a great make ahead dessert. It can be made a day or two ahead and kept stored in the fridge.
- Instead of lemon use orange or lime for a fun flavor variation.
- Serve with fresh berries and/or whipped cream but really doesn’t need anything!
- I have made the lemon tart with 1 cup of sugar and with 3/4 cup of sugar. If you prefer a more tart experience, use 3/4 cup. The extra 1/4 cup of sugar gives it some extra sweetness but you still have some lemon tartness.
Check out more of my favorite tart recipes:
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Lemon Tart
Equipment
Ingredients
Tart Crust
- 1 1/4 cup all purpose flour
- 7 Tbsp butter salted
- 1 egg
- 1 cup powdered sugar
- 1/2 tsp salt
- 3/4 tsp vanilla
Lemon Curd Filling
- 1 cup butter salted
- 3 large eggs the whole egg!
- lemon zest zest of 1-2 lemons
- 2/3 cup lemon juice fresh squeezed
- 3/4 – 1 cup sugar
- powdered sugar for garnish
Instructions
- In a stand mixer with the paddle attachment, mix together the flour, powdered sugar, cold butter and salt. Mix on low speed until it looks like sand.
- Mix in egg and vanilla extract. Mix on low mediium spead until dough comes together. If it is still a little dry and crumbly, add in 1 tsp of water.
- Wrap dough in plastic wrap and chill in fridge for 30-45 minutes.
- Roll out dough on a lightly floured surfacewith a rolling pin so that it is a 10 inch circle.
- Place dough in pie tin, roll rolling pin over the top of the tart pan to trim off excess dough.
- Freeze crust for 15 minutes and then bake at 325 degrees F for 20 minutes or until lightly golden brown.
Lemon Curd Filling
- In a large bowl place butter cut into cubes, put a fine mesh trainer over the top.
- In a saucepan, combine sugar and eggs. Whisk together well and then add in lemon juice and lemon zest.
- Place saucepan over medium heat and whisk continuously until mixture thickens, about 5 minutes.
- Pour mixture into the strainer (this will catch any little cooked pieces of egg) Use the back of a spoon to push the mixture through the strainer and scrap any curd off from the bottom of the strainer. Stir until butter is melted.
- Pour mixture into cooled baked tart shell. Place tart into refrigerator and chill for at least 4 hours or overnight.
Notes
- This is a great make ahead dessert. It can be made a day or two ahead and kept stored in the fridge.
- Instead of lemon use orange or lime for a fun flavor variation.
- Serve with fresh berries and/or whipped cream but really doesn’t need anything!
- I have made the lemon tart with 1 cup of sugar and with 3/4 cup of sugar. If you prefer a more tart experience, use 3/4 cup. The extra 1/4 cup of sugar gives it some extra sweetness but you still have some lemon tartness.
Nutrition
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