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Ultimate Classic Lemon Tart Recipe

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!
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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.