Lemon Tart Recipe

The Meyer lemon has always been something of a California secret, and every year when its brief growing season begins there, eager cooks sigh with relief. The Meyer is not as assertive as the common supermarket varieties, but it offers so much more in nuanced flavor that it is unforgettable. And these days, the Meyers secret is finally out. A Meyer lemon contains about four times the sugar of a regular lemon, but it can be used almost interchangeably with the traditional varieties, adding a rounder edge to both sweet and savory dishes. And you can use the whole thing – from pulp to peel. This gorgeous tart is the ideal way to showcase its seductive fragrance and flavor. (Regular lemons will work well in this recipe too, but youll likely want to add a bit more sugar.)

Lemon Tart Recipe

A classic, French-style lemon tart made with a buttery, flaky crust and creamy, dreamy lemon curd filling.

Prep: 60min

Total: 80min

Yield: 9

Ingredients:

• fully baked tart crust
• 2 large eggs plus 2 egg yolks ((or 3 whole eggs))
• 3/4 cup (150 g/5.3 oz) granulated sugar
• 1 tablespoon lemon zest
• 1/2 cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
• 2 tablespoons heavy cream (, optional)
• 1/2 cup (1 stick/115 g) unsalted butter, cut into small pieces

Instruction:

1. To make the lemon curd: In a medium heatproof mixing bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream, if using, and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
2. Remove from heat and immediately strain mixture through a fine mesh sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it—the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothen it before using.)
3. Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with berries and whipped cream if you like. The tart is rich, so cut your servings small.

Lemon Tart

How to make the most delicious, fresh, and zingy Lemon Tart. Don’t forget to check out my step by step photos and tips above.

Prep: 20min

Total: 180min

Yield: 8

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 466 kcal, Carbohydrate 48 g, Protein 6 g, Fat 29 g, Saturated Fat 17 g, Trans Fat 1 g, Cholesterol 221 mg, Sodium 312 mg, Fiber 1 g, Sugar 32 g

Ingredients:

• 1 ¼ cups All Purpose Flour ((150g))
• ¼ tsp salt
• ½ cup butter ( cold cut into small pieces (113g))
• ¼ cup granulated sugar ((50g))
• 2 tbsp cream ((10ml))
• 1 egg yolk
• ½ cup lemon juice (fresh (120ml))
• 2 tbsp lemon zest (zest of 2 lemons)
• 1 cup granulated sugar ((200g))
• ½ cup butter ((113g))
• 4 eggs
• 2 yolks

Instruction:

1. Preheat your oven to 375F then bake for about 20 minutes or until a light golden color, then reduce the oven temperature to 350F. Make the curd while the shell bakes.
2. Pour the curd into your tart shell and smooth the surface then bake for 10 minutes or until the edge is just set. Refrigerate for 2 hours then cut and serve.

Lemon Tart

This lemon tart recipe is an elegant spring dessert. A buttery shortbread crust is filled with tangy lemon curd then topped with whipped cream and berries.

Prep: 35min

Total: 7h15min

Yield: 8 – 10 serving(s)

Ingredients:

• 1 c. all-purpose flour
• 2 1/2 tbsp. granulated sugar
• 1/4 tsp. salt
• 6 tbsp. cold unsalted butter, cut into 1/2 inch pieces
• 1 large egg yolk
• 4 tsp. ice water
• 1 1/4 c. granulated sugar
• 1/3 c. cornstarch
• 2 tbsp. all-purpose flour
• 1/2 tsp. kosher salt
• 5 large egg yolks
• 1/4 c. unsalted butter
• 1/4 c. fresh lemon juice (from two lemons)
• 1 tbsp. lemon zest
• 1 1/4 c. heavy cream
• 2 tbsp. granulated sugar
• 1 tsp. vanilla extract
• Fresh berries (optional)

Instruction:

1. For the crust: Whisk together the flour, sugar, and salt in a large bowl. With a pastry cutter or your fingers, gradually work the butter into the flour until pea-sized pieces form. Stir together the egg yolk and water in a small bowl, then stir into the flour mixture using a fork. Stir, then knead the dough together until it is no longer crumbly and holds together when pinched with your fingers. Form it into a disc and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
2. On a lightly floured surface, roll the dough into a 11-inch circle. Transfer the crust to a 9-inch round fluted tart pan with a removable bottom. Press the crust into the pan and trim the edges. Place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes).
3. Preheat the oven to 400˚ during the last 20 minutes of chilling the crust. Line the inside of the crust with parchment paper, then fill with baking weights or dried beans. Bake until the edges of the crust are very lightly golden, 10 to 12 minutes. Remove the pie weights and parchment paper, and prick the bottom of the crust with a fork, 6 to 8 times. Return to the oven and bake until the whole crust is golden brown all over, 8 to 12 minutes longer. Let cool to room temperature.
4. For the filling: Whisk together the sugar, cornstarch, flour, and salt in a medium saucepan. Gradually whisk in 1 1/2 cups cold water until smooth. Cook over medium heat, stirring frequently, until the mixture boils, about 5 minutes. Boil for 1 minute, stirring constantly, then remove from the heat.
5. Whisk the egg yolks in a small bowl. While whisking, slowly add 1/4 cup of the hot sugar mixture into the egg yolks. Gradually stir the yolk mixture from the bowl back into the remaining sugar mixture in the saucepan. Return to medium heat and cook, stirring constantly, until a thermometer reads 160˚to 180˚, 1 to 2 minutes. Remove from the heat and immediately stir in the butter, lemon juice and zest, until the butter is completely melted. Pour the filling into the cooled tart crust. Let it cool for 15 minutes. Press a piece of plastic wrap onto the surface of the filling, then refrigerate for 4 hours.
6. For the topping: Whisk together the heavy cream, sugar, and vanilla extract in a medium bowl until stiff peaks form, 1 to 2 minutes. Spread whipped cream over top of chilled pie. Garnish with fresh berries, if you like.

French Lemon Tart – Tarte au Citron

Recipe video above. This is an elegant, classic French Lemon Tart recipe that’s totally straightforward to make. The lemon tart filling is my ideal version: smooth and melt-in-your-mouth creamy, and not too sweet or too sour (like so many recipes seem to be??!). It’s set just enough so you can cut neat slices.The tart crust is a French Sweet Tart Crust called Pâte Sucrée. It’s tastier and easier than the usual shortcrust. This is the only tart crust recipe you will ever need!IMPORTANT: Readers have had problems with butter splitting in the lemon curd. This occurs if heat is too strong. Please use low heat, as per recipe directions! 🙂

Prep: 10min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 183 kcal, Carbohydrate 13 g, Protein 3 g, Fat 13 g, Saturated Fat 8 g, Trans Fat 1 g, Cholesterol 112 mg, Sodium 33 mg, Fiber 1 g, Sugar 13 g, servingSize 1 serving

Ingredients:

• 1 sweet tart crust
• 1 tbsp lemon zest ((1 lemon’s worth))
• 1/2 cup lemon juice ((from 1 – 2 lemons))
• 3/4 cup white sugar
• 12 tbsp / 170g unsalted butter (, cut in 1cm (1/2″) cubes)
• 3 whole eggs (large, (Note 1))
• 3 egg yolks ((from large-size eggs, Note 1))

Instruction:

1. Make tart crust per linked recipe, including blind baking the empty tart crust. Allow to fully cool before filling (to ensure it won’t go soggy).
2. Decorate if desired with lemon slices, edible flowers, raspberries. Else pipe on dollops of whipped cream or dust with icing sugar!

Classic Lemon Tart Recipe

FAQ

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