Lemon Tart

This classic lemon tart is an elegant and refreshing dessert that perfectly balances a rich buttery pastry crust with a smooth and tangy lemon curd filling. Every bite delivers a bright citrusy flavor that is both light and indulgent at the same time. Whether you are hosting a dinner party or simply treating yourself to something special, this easy lemon tart recipe is guaranteed to impress with its stunning appearance and incredible taste.

⏱Prep Time

20 minutes

⏱Cook Time

30 minutes

⏱Total Time

50 minutes

🥘 Servings

8 Serving

Ingredients

For the tart shell:

  • 1½ cups all-purpose flour
  • ½ cup butter, cold and cubed
  • 3 tablespoons powdered sugar
  • 1 large egg yolk
  • 2–3 tablespoons cold water
  • Pinch of salt

For the lemon curd filling:

  • 3 large eggs
  • ¾ cup sugar
  • Juice of 3 lemons (about ¾ cup)
  • Zest of 2 lemons
  • ½ cup butter, cubed
  • Pinch of salt

🍽 Serving Suggestion

Serve the lemon tart chilled with a dollop of fresh whipped cream or a scoop of vanilla ice cream on the side. It pairs wonderfully with a cup of hot tea or a glass of sparkling water for a light and refreshing dessert experience.

Nutrition (Approximate)

Calories: 320 kcal        Protein: 5 g
Carbohydrates: 38 g        Fat: 17 g

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. In a bowl, mix flour, powdered sugar, and salt. Add the cold cubed butter and rub with your fingers until the mixture resembles breadcrumbs.
  3. Add the egg yolk and cold water one tablespoon at a time and mix until a smooth dough forms.
  4. Press the dough into a tart pan evenly across the base and up the sides. Refrigerate for 15 minutes.
  5. Line the chilled tart shell with parchment paper and fill with baking weights or dried beans.
  6. Bake for 15 minutes, then remove the weights and bake for another 10 minutes until golden.
  7. Meanwhile, whisk eggs and sugar in a saucepan over low heat.
  8. Add the lemon juice, lemon zest, and salt and stir continuously for 8–10 minutes until thickened.
  9. Remove from heat and stir in the cubed butter until fully melted and smooth.
  10. Pour the lemon curd filling into the baked tart shell and smooth the top.
  11. Refrigerate for at least 1 hour until the filling is set.
  12. Dust with powdered sugar, garnish with lemon slices and fresh mint, and serve chilled.

⭐ Tips

  • Use fresh lemons only — bottled lemon juice will not give the same bright flavor
  • Make sure to blind bake the tart shell to avoid a soggy bottom
  • Stir the lemon curd continuously over low heat to prevent the eggs from scrambling
  • The tart keeps in the fridge for up to 3 days covered with plastic wrap