Lemon Tart

Overhead image of a sliced lemon tart with whipped cream rosettes.

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5 stars (1 rating)

This lemon tart recipe is simply perfect! Delightfully bright, citrusy & refreshing, with a buttery shortbread crust.

Prep Time30

Cook Time30

Resting Time:1

Total Time2

Course: Dessert, Snack

Cuisine: American, French

Keyword: lemon curd tart, lemon tart, lemon tart recipe, lemon tarte, tart au citron

Servings:

Calories: 534kcal

Ingredients

For the Tart Crust:

1 1/2 cups all-purpose flour
1/3 cup powdered sugar
1/4 teaspoon kosher salt
1/2 cup unsalted butter (1 stick), cold
1 egg yolk large
2 tablespoons heavy cream (approx.)
1/2 teaspoon vanilla extract

For the Lemon Filling:

1 1/2 cups granulated sugar
1/2 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon kosher salt
6 eggs large
6 egg yolks large
1 cup lemon juice (from 4 to 5 lemons)

Optional Garnishes:

1/3 cup heavy cream
1 tablespoon powdered sugar
lemon zest

US Customary - Metric

Instructions

To Make the Tart Crust:

Place the flour, sugar, and salt in the bowl of a food processor, stand mixer, or in a medium mixing bowl.
Pulse/stir/cut in the butter with a pastry blender, until the mixture resembles coarse meal.
Add the egg yolk, cream, and vanilla, and process/mix/stir until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
Wrap the dough tightly in plastic wrap, and chill for 1 hour.
On a lightly floured surface, roll the dough out until it's about an inch wider than your tart pan.*
Press the dough gently into the tart pan(s), trimming away any excess.

To Make the Lemon Filling:

Preheat the oven to 325 degrees F.
Whisk the sugar, flour, cornstarch, and salt together in a large bowl.
Whisk in the eggs and egg yolks.
Stir in the lemon juice and pour the filling to the unbaked tart crust.
Bake until the edges of the tart are beginning to turn golden and the filling is set around the edges but slightly wobbly towards the center (approximately 30 to 40 minutes).
Allow the tart to cool completely before garnishing and serving.

To Garnish the Lemon Tart:

Whip the cream and the powdered sugar together until it holds soft peaks.
Pipe or dollop the whipped cream onto the tart.
Sprinkle with lemon zest.

Notes

* I used a 9-inch diameter tart pan for this recipe, but another size can be used. Your tart may just come out a little thicker or thinner, and the bake time may need to be adjusted slightly.

Nutrition