Fresh Lemon Tart (Printable)

Tangy lemon filling paired with a crisp, buttery pastry shell for a refreshing citrus dessert treat.

# What You'll Need:

→ Pastry

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1/4 teaspoon salt
05 - 1 large egg yolk
06 - 2 tablespoons ice water, as needed

→ Lemon Filling

07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 2 large egg yolks
10 - 2/3 cup fresh lemon juice (about 4 lemons)
11 - 1 tablespoon finely grated lemon zest
12 - 1/2 cup unsalted butter, cubed and at room temperature
13 - Pinch of salt

# Directions:

01 - Set the oven to 350°F to prepare for baking the pastry shell.
02 - Pulse flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until the mixture resembles coarse crumbs.
03 - Add egg yolk and pulse briefly. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together.
04 - Press the dough evenly into a 9-inch tart pan and chill in the refrigerator for 20 minutes.
05 - Line the pastry with parchment paper and fill with baking weights. Bake for 15 minutes, then remove weights and bake for an additional 10 minutes until golden. Let cool slightly.
06 - In a heatproof bowl, whisk together sugar, eggs, egg yolks, lemon juice, zest, and a pinch of salt until combined.
07 - Place the bowl over simmering water and whisk continuously until the mixture thickens, about 10 minutes.
08 - Remove from heat and gradually whisk in the cubed butter until the filling is smooth and glossy.
09 - Pour the filling into the prepared tart shell and bake at 325°F for 12 to 15 minutes until just set.
10 - Allow the tart to cool completely, then refrigerate for a minimum of 2 hours before serving.

# Expert Advice:

01 -
  • The filling sets up creamy and vibrant, never chalky or overly sweet, with a brightness that wakes up your whole palate.
  • The buttery crust stays crisp for hours, holding its shape beautifully whether you serve it at room temperature or chilled.
  • Its impressive enough for dinner parties but forgiving enough that even your second attempt will turn heads.
02 -
  • If you skip chilling the dough before baking, the sides will slump and the bottom will puff up, I learned that the hard way on my first try.
  • Whisking the filling over simmering water takes patience, but if you rush it or use high heat, you'll end up with scrambled eggs instead of silky custard.
  • Let the tart cool completely before slicing, warm filling will ooze and make a mess no matter how careful you are with the knife.
03 -
  • Use a microplane to zest the lemons directly over the filling bowl so you catch all the fragrant oils that spray out, it makes a noticeable difference in flavor.
  • If your filling seems too loose after whisking, don't panic, it thickens dramatically as it cools and sets in the fridge.
  • Press the dough into the tart pan while it's still crumbly, the warmth of your hands will bring it together without overworking it.

Go Back