Name: Easy Lemon Tart Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: For the Crust:; 1 ½ cups (190g) all-purpose flour; ½ cup (60g) powdered sugar; ¼ tsp salt; ½ cup (115g) cold unsalted butter, cubed; 1 large egg yolk; 1-2 tbsp ice water (if needed); For the Lemon Filling:; 4-5 large lemons (for zest and juice); You’ll need about ½ cup (120ml) of fresh lemon juice and 1-2 tbsp of lemon zest.; 1 cup (200g) granulated sugar; 4 large eggs; ½ cup (120ml) heavy cream; ¼ cup (30g) all-purpose flour (optional, for a thicker filling)

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There’s something magical about a lemon tart. The first bite delivers a burst of sunshine—tangy, sweet, and utterly refreshing. Whether you’re hosting a dinner party, celebrating a special occasion, or simply treating yourself, a lemon tart is the perfect dessert to brighten any moment. And the best part? This easy lemon tart recipe is so simple, even if you’ve never baked before, you’ll feel like a pastry chef.

Imagine the compliments you’ll receive when you present a golden, glossy tart with a buttery crust and a silky-smooth filling. It’s a dessert that looks like it came from a fancy bakery but is made right in your kitchen. By the end of this guide, you’ll have everything you need to create a lemon tart that’s as delightful to make as it is to eat.

What Makes a Perfect Lemon Tart?

The Balance of Flavors

A great lemon tart is all about harmony. The filling should be tangy but not overpowering, sweet but not cloying. This recipe strikes that balance perfectly, using fresh lemons for their vibrant zest and juice, combined with just the right amount of sugar to create a filling that’s bright and refreshing.

The Texture

Texture plays a huge role in the appeal of a lemon tart. The crust should be crisp and crumbly, providing a satisfying contrast to the creamy, velvety filling. Achieving this isn’t as hard as it sounds—just follow the steps below, and you’ll have a tart that’s as pleasing to the palate as it is to the eye.

Ingredients You’ll Need for This Easy Lemon Tart Recipe

For the Crust

1 ½ cups (190g) all-purpose flour: The base of your crust. For a gluten-free version, use a 1:1 gluten-free flour blend.

½ cup (60g) powdered sugar: Adds sweetness and helps create a tender crust.

¼ tsp salt: Enhances the flavors.

½ cup (115g) cold unsalted butter, cubed: Keeps the crust flaky.

1 large egg yolk: Binds the dough together.

1-2 tbsp ice water: Only if needed to bring the dough together.

For the Filling

4-5 large lemons: You’ll need both the zest and juice for maximum flavor.

1 cup (200g) granulated sugar: Balances the tartness of the lemons.

4 large eggs: Provides structure and richness.

½ cup (120ml) heavy cream: Adds creaminess to the filling.

¼ cup (30g) all-purpose flour (optional): For a thicker filling, if desired.

Optional Garnishes

Powdered sugar: For a light dusting before serving.
Fresh berries: Adds a pop of color and freshness.
Whipped cream: For an extra indulgent touch.

Step-by-Step Instructions for Making the Perfect Lemon Tart

Preparing the Crust

1. Mix the dry ingredients: In a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix.

2. Incorporate the butter: Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

3. Add the egg yolk: Pulse again until the dough starts to come together. If it’s too dry, add 1-2 tablespoons of ice water.

4. Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

5. Roll out the dough: On a lightly floured surface, roll the dough into a circle large enough to fit your tart pan.

6. Blind bake the crust: Preheat your oven to 375°F (190°C). Press the dough into the tart pan, trim the edges, and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes until golden. Let it cool.

Making the Lemon Filling

1. Zest and juice the lemons: You’ll need about ½ cup of lemon juice and 1-2 tablespoons of zest.

2. Whisk the ingredients: In a bowl, whisk together the sugar, eggs, lemon zest, and lemon juice until smooth.

3. Add the cream: Stir in the heavy cream. For a thicker filling, add the flour and mix well.

4. Strain the mixture: Pour the filling through a fine-mesh sieve to remove any lumps or zest.

Assembling and Baking

1. Pour the filling: Carefully pour the lemon filling into the pre-baked crust.

2. Bake the tart: Bake at 350°F (175°C) for 20-25 minutes, or until the filling is set but still slightly wobbly in the center.

3. Cool and chill: Let the tart cool completely, then refrigerate for at least 2 hours to set.

Frequently Asked Questions About Lemon Tarts

Can I use bottled lemon juice?

While fresh lemon juice is recommended for the best flavor, bottled lemon juice can work in a pinch. Just be sure it’s 100% lemon juice with no additives.

How do I know when the tart is done baking?

The edges of the filling should be set, and the center should be slightly wobbly. It will continue to set as it cools.

Can I freeze a lemon tart?

Yes, you can freeze the tart for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.

Pro tips for making this recipe

Use cold butter for a flaky crust, strain the filling for smoothness, and don’t over bake—let the center stay slightly wobbly for the perfect lemon tart.