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A perfect slice of homemade lemon tart on a white plate, showing the thick yellow curd filling and buttery crust, with a dusting of powdered sugar.

Classic Lemon Tart

A simple yet elegant Classic Lemon Tart featuring a crisp, all-butter shortbread crust and a vibrant, silky-smooth lemon filling. The perfect balance of sweet and tart, this dessert is a timeless favorite.
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Prep Time 25 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: French
Calories: 466
Ingredients Equipment Method Notes

Ingredients
  

For the Buttery Tart Crust
  • 1 1/4 cups All-Purpose Flour (150g)
  • 1/4 cup Granulated Sugar (50g)
  • 1/4 tsp Salt
  • 1/2 cup Cold Unsalted Butter, cut into small cubes (113g)
  • 1 Large Egg Yolk
  • 2 tbsp Heavy Cream (10ml)
For the Silky Lemon Filling
  • 4 Large Eggs
  • 2 Large Egg Yolks
  • 1 cup Granulated Sugar (200g)
  • 1/2 cup Fresh Lemon Juice (from 2-3 lemons)
  • 2 tbsp Lemon Zest
  • 1/2 cup Unsalted Butter, cut into pieces (113g)

Equipment

  • 9 or 10-inch tart pan with removable bottom
  • saucepan
  • whisk

Method
 

  1. Prepare the Crust: In a large bowl, whisk the flour, sugar, and salt. Add the cold, cubed butter and work it in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk and cream, then drizzle into the flour mixture, tossing with a fork until the dough clumps together. Press into a disk, wrap in plastic, and chill for 1 hour.
  2. Shape and Blind Bake: Preheat oven to 375°F (190°C). Roll the chilled dough out and press it into a 9-inch tart pan with a removable bottom. Pierce the base with a fork and freeze for 30 minutes. Line the frozen crust with parchment paper, fill with pie weights, and bake for 20 minutes until lightly golden.
  3. Make the Filling: While the crust bakes, whisk the eggs and yolks in a medium bowl and set aside. In a saucepan, combine the sugar, lemon juice, zest, and butter over medium heat. Stir until the butter melts and the mixture just begins to bubble.
  4. Temper and Thicken: Remove the pan from the heat. Very slowly, drizzle the hot lemon mixture into the eggs while whisking constantly. Pour everything back into the saucepan and cook over low heat, whisking until the curd thickens and coats the back of a spoon (about 170°F).
  5. Assemble and Final Bake: Strain the curd into a clean bowl. Reduce oven temperature to 350°F (175°C). Pour the warm filling into the pre-baked tart shell and bake for 10 minutes, just until the edges are set but the center still wobbles slightly.
  6. Chill and Serve: Let the tart cool completely at room temperature, then refrigerate for at least 2 hours to fully set before slicing and serving.

Notes

Storage: The lemon tart must be stored in the refrigerator. Cover it well, and it will keep for up to 4 days.
Freezing: This tart freezes beautifully. For best results, slice the chilled tart, wrap each piece securely in plastic wrap and then foil, and freeze for up to 1 month. Thaw overnight in the refrigerator.