This Ultimate Classic Lemon Tart is a dessert lover’s dream—silky smooth lemon curd nestled in a buttery, crisp tart shell. With the perfect balance of tangy and sweet, it’s a sophisticated yet approachable treat that’s ideal for special occasions, dinner parties, or whenever you’re craving a refreshing dessert.
Topped with a dusting of powdered sugar or a dollop of whipped cream, it’s simply irresistible!
Kitchen Equipment Needed
- 9-inch tart pan with removable bottom
- Medium saucepan
- Whisk
- Mixing bowls
- Rolling pin
- Fine-mesh sieve
- Parchment paper and pie weights
Ingredients
For the Tart Shell:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 2-3 tbsp ice water
For the Lemon Filling:
- 3/4 cup fresh lemon juice (about 3-4 lemons)
- Zest of 2 lemons
- 3/4 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, cut into small pieces
Optional Garnish:
- Powdered sugar
- Fresh berries
- Whipped cream
Directions
1. Prepare the Tart Shell:
- In a mixing bowl, whisk together flour, powdered sugar, and salt. Cut in the butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the egg yolk and ice water, 1 tablespoon at a time, mixing until the dough just comes together.
- Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
2. Blind Bake the Shell:
- Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork.
- Line the shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, and bake for an additional 10 minutes, or until golden brown. Set aside to cool.
3. Make the Lemon Filling:
- In a medium saucepan, whisk together lemon juice, zest, sugar, and eggs. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
- Remove from heat and whisk in the butter, one piece at a time, until smooth. Strain the filling through a fine-mesh sieve to remove any lumps.
4. Assemble the Tart:
- Pour the warm lemon filling into the cooled tart shell, spreading it evenly. Smooth the top with a spatula.
- Chill in the refrigerator for at least 2 hours, or until the filling is set.
5. Garnish and Serve:
- Dust with powdered sugar or garnish with fresh berries and whipped cream before serving.
Prep Time
30 minutes
Cook Time
20 minutes
Chill Time
2 hours
Total Time
2 hours 50 minutes
Nutrition (per serving, approx. 8 servings)
Calories: ~320
Protein: 5g
Carbohydrates: 35g
Fat: 19g
Fiber: 1g
Sodium: 120mg
Expert Tips
- Use fresh lemons for the best flavor—bottled lemon juice doesn’t compare!
- Straining the lemon curd is key to achieving a silky smooth filling.
- To prevent the tart shell from shrinking, chill the dough thoroughly before baking.
FAQs
Can I make this tart ahead of time?
Yes! The tart can be made a day in advance and stored in the fridge. Add garnishes just before serving.
What if I don’t have a tart pan?
A pie dish works as a substitute, but the presentation may differ slightly.
Can I freeze the tart?
Yes, freeze the baked and cooled tart without garnishes. Thaw in the fridge overnight before serving.
Storing & Reheating
Storing: Cover tightly and refrigerate for up to 3 days.
Reheating: This tart is best served cold or at room temperature, so no reheating is needed.
Substitutions & Variations
- Swap lemon juice for lime or orange juice for a citrus twist.
- Add a meringue topping for a lemon meringue tart.
- Use a graham cracker crust for a no-roll shortcut.
Ultimate Classic Lemon Tart Recipe
Equipment
- - 9-inch tart pan with removable bottom
- - Medium saucepan
- Whisk
- Mixing bowls
- - Rolling pin
- - Fine-mesh sieve
- - Parchment paper and pie weights
Ingredients
- **For the Tart Shell:**
- - 1 1/4 cups all-purpose flour
- - 1/4 cup powdered sugar
- - 1/2 tsp salt
- - 1/2 cup unsalted butter cold and cubed
- - 1 egg yolk
- - 2-3 tbsp ice water
- **For the Lemon Filling:**
- - 3/4 cup fresh lemon juice about 3-4 lemons
- - Zest of 2 lemons
- - 3/4 cup granulated sugar
- - 4 large eggs
- - 1/2 cup unsalted butter cut into small pieces
- **Optional Garnish:**
- - Powdered sugar
- - Fresh berries
- - Whipped cream
Instructions
- **1. Prepare the Tart Shell:**
- - In a mixing bowl, whisk together flour, powdered sugar, and salt. Cut in the butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- - Add the egg yolk and ice water, 1 tablespoon at a time, mixing until the dough just comes together.
- - Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- **2. Blind Bake the Shell:**
- - Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork.
- - Line the shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, and bake for an additional 10 minutes, or until golden brown. Set aside to cool.
- **3. Make the Lemon Filling:**
- - In a medium saucepan, whisk together lemon juice, zest, sugar, and eggs. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
- - Remove from heat and whisk in the butter, one piece at a time, until smooth. Strain the filling through a fine-mesh sieve to remove any lumps.
- **4. Assemble the Tart:**
- - Pour the warm lemon filling into the cooled tart shell, spreading it evenly. Smooth the top with a spatula.
- - Chill in the refrigerator for at least 2 hours, or until the filling is set.
- **5. Garnish and Serve:**
- - Dust with powdered sugar or garnish with fresh berries and whipped cream before serving.
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