The Ultimate Classic Lemon Tart is a dessert that perfectly balances tangy lemon filling with a buttery, crisp pastry crust. It’s smooth, creamy, and irresistibly bright—ideal for special occasions or simply when you’re craving a fresh and zesty treat.
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Whether it’s for a brunch, tea time, or dinner party, this lemon tart is a showstopper that will have everyone asking for seconds.
Kitchen Equipment Needed
- Tart pan with removable bottom (9-inch)
- Mixing bowls
- Whisk
- Saucepan
- Rolling pin
- Fine mesh sieve
- Parchment paper
- Pie weights or dried beans
Ingredients Overview
For the Crust
- All-purpose flour and sugar: Creates a delicate, slightly sweet pastry.
- Butter: Provides richness and flakiness to the crust.
- Egg yolk: Adds structure and a tender texture.
For the Lemon Filling
- Fresh lemon juice: The star ingredient for that vibrant tartness.
- Eggs and egg yolks: Create a smooth custard consistency.
- Sugar: Balances the tartness of the lemon.
- Butter: Adds creaminess and a glossy finish to the filling.
Ingredients
For the Pastry Crust
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1 large egg yolk
- 2–3 tablespoons cold water
For the Lemon Filling
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 2 large egg yolks
- 1/2 cup (120ml) fresh lemon juice (about 3–4 lemons)
- Zest of 2 lemons
- 1/2 cup (115g) unsalted butter, cubed
Step-by-Step Instructions
Prepare the Crust
- In a mixing bowl, combine flour and sugar. Add the cold, cubed butter and rub it into the flour mixture using your fingers or a pastry cutter until it resembles breadcrumbs.
- Stir in the egg yolk and cold water, one tablespoon at a time, until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface into a circle large enough to fit a 9-inch tart pan.
- Press the dough into the tart pan and trim the edges. Chill the dough in the pan for 15 minutes.
- Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for another 8–10 minutes until golden. Let cool completely.
Make the Lemon Filling
- In a saucepan, whisk together sugar, eggs, and egg yolks until smooth. Add lemon juice and zest.
- Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 8–10 minutes).
- Remove from heat and strain the mixture through a fine mesh sieve into a bowl. Stir in the cubed butter until fully melted and the filling is smooth.
Assemble the Tart
- Pour the lemon filling into the cooled tart shell and spread evenly.
- Chill in the refrigerator for at least 2 hours or until the filling is set.
Recipe Tips
- Chill the dough: This prevents shrinking and ensures a flaky crust.
- Strain the filling: Removes zest and any cooked egg bits for an ultra-smooth texture.
- Use fresh lemons: For the best flavor, avoid bottled lemon juice.
What to Serve With This Recipe
Serve your lemon tart with a dollop of whipped cream or a side of fresh berries for added sweetness and contrast. A cup of tea or a glass of sparkling wine pairs beautifully.
Frequently Asked Questions
Can I make this tart ahead of time?
Yes! The tart can be made a day in advance and stored in the refrigerator.
How do I prevent the crust from cracking?
Ensure the dough is rolled evenly and not too thin. Avoid overbaking the crust.
Can I freeze the tart?
The crust can be made and frozen unbaked. However, the lemon filling is best enjoyed fresh and not frozen.
Serving Suggestions
This Ultimate Classic Lemon Tart is perfect as a standalone dessert or part of a dessert spread. Pair it with fresh fruit, a scoop of vanilla ice cream, or a drizzle of raspberry coulis for an added touch of elegance.
### Ultimate Classic Lemon Tart Recipe
The Ultimate Classic Lemon Tart is a dessert that perfectly balances tangy lemon filling with a buttery, crisp pastry crust. It’s smooth, creamy, and irresistibly bright—ideal for special occasions or simply when you’re craving a fresh and zesty treat. Whether it’s for a brunch, tea time, or dinner party, this lemon tart is a showstopper that will have everyone asking for seconds.
Equipment
- Kitchen Equipment Needed:
- - Tart pan with removable bottom (9-inch)
- Mixing bowls
- Whisk
- Saucepan
- Rolling Pin
- - Fine mesh sieve
- Parchment paper
- - Pie weights or dried beans
Ingredients
- ### Ingredients Overview
- **For the Crust**
- - All-purpose flour and sugar: Creates a delicate slightly sweet pastry.
- - Butter: Provides richness and flakiness to the crust.
- - Egg yolk: Adds structure and a tender texture.
- **For the Lemon Filling**
- - Fresh lemon juice: The star ingredient for that vibrant tartness.
- - Eggs and egg yolks: Create a smooth custard consistency.
- - Sugar: Balances the tartness of the lemon.
- - Butter: Adds creaminess and a glossy finish to the filling.
- ### Ingredients
- **For the Pastry Crust**
- - 1 1/4 cups 160g all-purpose flour
- - 1/4 cup 50g granulated sugar
- - 1/2 cup 115g unsalted butter, cold and cubed
- - 1 large egg yolk
- - 2–3 tablespoons cold water
- **For the Lemon Filling**
- - 3/4 cup 150g granulated sugar
- - 3 large eggs
- - 2 large egg yolks
- - 1/2 cup 120ml fresh lemon juice (about 3–4 lemons)
- - Zest of 2 lemons
- - 1/2 cup 115g unsalted butter, cubed
Instructions
- ### Step-by-Step Instructions
- #### Prepare the Crust
- In a mixing bowl, combine flour and sugar. Add the cold, cubed butter and rub it into the flour mixture using your fingers or a pastry cutter until it resembles breadcrumbs.
- Stir in the egg yolk and cold water, one tablespoon at a time, until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface into a circle large enough to fit a 9-inch tart pan.
- Press the dough into the tart pan and trim the edges. Chill the dough in the pan for 15 minutes.
- Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for another 8–10 minutes until golden. Let cool completely.
- #### Make the Lemon Filling
- In a saucepan, whisk together sugar, eggs, and egg yolks until smooth. Add lemon juice and zest.
- Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 8–10 minutes).
- Remove from heat and strain the mixture through a fine mesh sieve into a bowl. Stir in the cubed butter until fully melted and the filling is smooth.
- #### Assemble the Tart
- Pour the lemon filling into the cooled tart shell and spread evenly.
- Chill in the refrigerator for at least 2 hours or until the filling is set.
- ### Recipe Tips
- - **Chill the dough**: This prevents shrinking and ensures a flaky crust.
- - **Strain the filling**: Removes zest and any cooked egg bits for an ultra-smooth texture.
- - **Use fresh lemons**: For the best flavor, avoid bottled lemon juice.
- ### What to Serve With This Recipe
- Serve your lemon tart with a dollop of whipped cream or a side of fresh berries for added sweetness and contrast. A cup of tea or a glass of sparkling wine pairs beautifully.
- ### Frequently Asked Questions
- **Can I make this tart ahead of time?**
- Yes! The tart can be made a day in advance and stored in the refrigerator.
- **How do I prevent the crust from cracking?**
- Ensure the dough is rolled evenly and not too thin. Avoid overbaking the crust.
- **Can I freeze the tart?**
- The crust can be made and frozen unbaked. However, the lemon filling is best enjoyed fresh and not frozen.
- ### Serving Suggestions
- This Ultimate Classic Lemon Tart is perfect as a standalone dessert or part of a dessert spread. Pair it with fresh fruit, a scoop of vanilla ice cream, or a drizzle of raspberry coulis for an added touch of elegance.
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