Name: Lemon Tart
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup unsalted butter, cold and cubed; 1/4 cup granulated sugar; 1 large egg yolk; 1-2 tablespoons cold water; 3 large eggs; 3/4 cup granulated sugar; 1/2 cup freshly squeezed lemon juice; 1 tablespoon lemon zest; 1/2 cup heavy cream; Pinch of salt; Powdered sugar, for dusting (optional)

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A bright and elegant Lemon Tart with a buttery crust and silky smooth citrus filling always feels timeless in my kitchen. I love how the crisp shortcrust pastry holds a luscious, tangy lemon custard that strikes the perfect balance between sweet and refreshing. For me, this dessert feels both classic and sophisticated, yet simple enough to prepare from scratch at home.

Lemon Tart

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ¼ cups all-purpose flour

½ cup unsalted butter, cold and cubed

¼ cup granulated sugar

1 large egg yolk

1-2 tablespoons cold water

3 large eggs

¾ cup granulated sugar

½ cup freshly squeezed lemon juice

1 tablespoon lemon zest

½ cup heavy cream

Pinch of salt

Powdered sugar, for dusting (optional)

Directions

I start by preheating the oven to 350°F (175°C).

In a bowl, I combine the flour and sugar, then cut in the cold butter using a pastry cutter or my fingertips until the mixture looks like coarse crumbs. I add the egg yolk and 1 tablespoon of cold water, mixing gently until the dough comes together. If needed, I add a little more water, just enough to form the dough.

I press the dough evenly into a 9-inch tart pan with a removable bottom and prick the base with a fork. I refrigerate it for 20 minutes to firm up.

Next, I line the crust with parchment paper and fill it with pie weights. I blind bake it for 15 minutes, remove the weights, and bake for another 8–10 minutes until lightly golden. I let it cool slightly.

For the filling, I whisk together the eggs and sugar until smooth. Then I add the lemon juice, lemon zest, heavy cream, and salt, whisking until fully combined and silky.

I pour the lemon filling into the pre-baked crust and bake for 20–25 minutes, until the center is just set and slightly jiggles when I gently shake the pan.

I allow the tart to cool completely at room temperature, then refrigerate it for at least 2 hours before serving. If I want an elegant finish, I dust the top lightly with powdered sugar.

Servings and timing

Prep Time: 25 minutes

Cooking Time: 35 minutes

Total Time: 1 hour

Calories: 320 kcal per serving

Servings: 8 servings

Variations

I sometimes add a berry topping, such as fresh raspberries or blueberries, for extra color and flavor. When I want a slightly different citrus profile, I replace part of the lemon juice with lime or orange juice.

If I prefer a richer texture, I add an extra tablespoon of heavy cream. For a more intense lemon flavor, I increase the zest slightly. I also enjoy serving it with a dollop of whipped cream or a side of vanilla ice cream for added indulgence.

Storage/Reheating

I store the lemon tart in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 3 days. I keep it chilled to maintain the firm custard texture.

I do not usually reheat lemon tart, as I prefer serving it cold or at cool room temperature. If I want to soften it slightly, I let it sit at room temperature for about 20–30 minutes before serving.

FAQs

How do I know when the lemon tart is done baking?

I look for a center that is just set but still slightly jiggly. It will continue to firm up as it cools, so I avoid overbaking.

Can I make the tart crust ahead of time?

Yes, I often prepare and blind bake the crust a day in advance. I store it covered at room temperature and fill it the next day.

Can I freeze lemon tart?

I can freeze it after it has fully cooled. I wrap it tightly and freeze for up to one month. I thaw it overnight in the refrigerator before serving.

Why did my filling crack?

Cracks usually happen if I overbake the tart or bake it at too high a temperature. I make sure to remove it while the center still has a slight jiggle.

Can I use bottled lemon juice?

I prefer freshly squeezed lemon juice because it gives a brighter, fresher flavor. Bottled juice works in a pinch, but I find the taste less vibrant.

Conclusion

I always return to this lemon tart when I want a dessert that feels elegant yet comforting. The buttery crust and silky lemon filling create a beautiful harmony of texture and flavor. I love how refreshing it tastes after a meal, and I find it perfect for both special occasions and everyday baking. Once I make it, I am reminded why classic citrus desserts never go out of style.

📖 Recipe:

Lemon Tart

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Author: Cheryl
Total Time: 1 hour
Yield: 8 servings
Diet: Vegetarian

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Description

A classic lemon tart featuring a buttery shortcrust pastry filled with a silky, tangy lemon custard that balances sweetness and bright citrus flavor.

Instructions

Preheat the oven to 350°F (175°C).
In a bowl, combine flour and sugar. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
Add the egg yolk and 1 tablespoon cold water. Mix gently until the dough comes together, adding more water if needed.
Press the dough evenly into a 9-inch tart pan with a removable bottom. Prick the base with a fork and refrigerate for 20 minutes.
Line the crust with parchment paper and fill with pie weights. Blind bake for 15 minutes, remove weights, and bake another 8–10 minutes until lightly golden. Let cool slightly.
In a bowl, whisk together eggs and sugar until smooth. Add lemon juice, lemon zest, heavy cream, and salt. Whisk until fully combined.
Pour the filling into the pre-baked crust and bake for 20–25 minutes, until the center is just set and slightly jiggly.
Cool completely at room temperature, then refrigerate for at least 2 hours before serving. Dust with powdered sugar if desired.