Lemon Tart Recipe

5 from 1 vote

This lemon tart recipe has a silky lemon filling, a crisp buttery crust, and the perfect balance of sweet and tangy flavor. It’s bright, fresh, and simple enough to make with confidence.

Prep Time30

Cook Time55

Chill Time1 45

Servings: portions

Author: Bea & Marco

Ingredients

Crust

½ cup (113 g) unsalted butter softened
½ cup (60 g) powdered sugar sifted
1 teaspoon lemon zest
¼ teaspoon fine salt
1 large egg room temperature
1½ cup (195 g) all-purpose flour

Filling

1 cup granulated sugar
2 tablespoon lemon zest from about 2 lemons
4 large egg yolks room temperature
3 large egg room temperature
⅔ cup fresh lemon juice from about 3–4 lemons
¼ teaspoon fine salt
6 tablespoon unsalted butter small cubes, room temperature

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Instructions

Prepare the crust

Grease a 9-inch tart pan with removable bottom. Set aside.
👉 Tip: since we’re using a spatula, press the mixture against the bowl as you mix to help everything combine smoothly.
In a bowl, mix butter, powdered sugar, salt, and lemon zest until smooth. Mix in the egg until fully incorporated. It will look separated and curdled, don't worry.
½ cup unsalted butter, ½ cup powdered sugar, 1 teaspoon lemon zest, ¼ teaspoon fine salt, 1 large egg
Add flour and mix just until a dough forms. Do not overmix.
👉 Cue: pinch and if it stays then it’s good.
1½ cup all-purpose flour

Chill and roll

Place on a cling film, shape into a ½-inch disk, wrap, and refrigerate for 1 hour.
Roll to a 11-inch circle on a lightly floured surface.
👉 Tip: leave dough at room temperature for 5-8 minutes if it’s rock hard. start rolling from the center outward, rotate the dough ¼ turn every few rolls
Roll the dough onto your rolling pin, unroll over the tart pan with removable bottom, then press into the corners. Flatten the base, trim edges, and don’t stretch the dough.
Place the tart pan on a baking tray to keep the base steady, then freeze for 30-45 minutes to prevent shrinking.
👉 Cue: when you touch it before baking, it should feel very firm, cold like fridge butter, not bendy, and not sticky at all, but it should not be solid frozen.

Bake

Preheat the oven to 375°F (190°C), no fan. Place the rack to lower-middle position.
Crumple a piece of parchment paper larger than the pan, then flatten it. Line the crust with it and fill with baking weights such as dried beans, lentils, or rice.
👉 Tip: this makes the crust holds its shape and prevents it from puffing up
Bake for 20-24 minutes.
👉 Cue: look for these before removing weights: edges light golden, crust looks set, not raw, parchment lifts away easily
If the edges are still pale → give 2–3 more minutes.
Carefully lift the parchment paper with the weights out of the crust.
👉 Cue: you want: bottom light golden, crust dry and matte, edges slightly deeper golden
Return to the oven and bake for another 10-14 minutes until medium golden. Remove from the oven and set aside while continuing with the filling.

Filling

Reduce oven to 325°F (160°C).
Rub lemon zest into sugar until fragrant. Whisk in egg yolks and whole egg until smooth. Whisk in lemon juice and salt.
1 cup granulated sugar, 2 tablespoon lemon zest, 4 large egg yolks, 3 large egg, ⅔ cup fresh lemon juice, ¼ teaspoon fine salt
Cook over medium-low heat, whisking constantly, for more or less 5 minutes. The mixture will slowly thicken. Cook until it reaches thick custard consistency and coats the back of a spoon.
👉 Tip: start with whisk, once it warms and slightly thickens → switch to spatula. this gives you the smoothest custard
Remove from heat and mix in butter in three additions until smooth. Strain through a fine sieve, pressing the zest through. Pour filling into the crust.
6 tablespoon unsalted butter
Bake for another 20-24 minutes.
👉 Cue: the surface should look set but still slightly soft in the center
Cool to room temperature. Refrigerate a minimum of 4 hours before slicing.

Notes

Use fresh lemon juice for the best bright, zesty flavor. Bottled juice can taste flat.
Cook the filling gently over low heat and stir constantly to keep it smooth and prevent curdling.
Don’t overbake. The center should still jiggle slightly and will finish setting as it cools.
Chill the tart fully before slicing for clean, neat cuts.

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