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There’s something irresistibly delightful about the zesty and tangy flavors of a Lemon Tart. This classic dessert combines the vibrant freshness of lemons with a buttery, flaky crust, creating a heavenly treat that tickles your taste buds and leaves you wanting more.
Whether you’re a dessert enthusiast or a casual food lover, lemon tart is a delightful option that never fails to please.
Lemon Tart
Lemon tart, also known as tarte au citron, is a dessert consisting of a pastry crust filled with a luscious lemon-flavored custard. The crust, made with a mixture of flour, butter, and sugar, provides a deliciously crisp and buttery base. The filling is a velvety blend of freshly squeezed lemon juice, zest, eggs, sugar, and sometimes cream, creating a perfect balance of tangy and sweet flavors.
I love this dessert because it is very visually appealing, with it’s vibrant yellow custard and delicate pastry crust. The contrast between the golden filling and the dark edges of the crust makes for a visually stunning dessert that’s perfect for special occasions or as an everyday treat.
Ingredients
- Egg
- Heavy cream
- Flour
- Sugar
- Lemon zest
- Lemon juice
- Butter
Keep scrolling to find a full, printable recipe with a detailed ingredient list.
Recipe Instructions
- To make the crust, you’ll need flour, butter, sugar, and egg yolks. Mix these ingredients together until they form a smooth dough, and then press the dough into a tart pan. Bake the crust until it’s golden brown, and then let it cool while you prepare the lemon filling.
- For the filling, you’ll need lemon juice, sugar, eggs, and butter. Mix these ingredients together and pour the mixture into the cooled crust. Bake the tart until the filling is set, and then let it cool completely before serving.
Frequently Asked Questions
While fresh lemon juice is ideal for the best flavor, you can use bottled lemon juice if fresh lemons are not available. However, keep in mind that the taste might not be as vibrant as using freshly squeezed lemons.
Yes, you can freeze a lemon tart. Ensure that it is well wrapped to prevent freezer burn. Thaw it in the refrigerator overnight before serving for the best texture.
Lemon tarts are best enjoyed within 2-3 days of preparation when stored in the refrigerator. However, the crust may become slightly softer over time. To maintain the best texture, it is recommended to consume it sooner rather than later.
Mini lemon tarts can be a delightful individual dessert option. You can use mini tart pans or even make tartlets using a muffin tin. Adjust the baking time accordingly, as smaller tarts may require less time in the oven.
More Recipes
- Lemon Pound Cake
- Easy Homemade Lemonade Recipe
- North Carolina Lemon Pie
- Lemon Poppy Seed Muffins
- Lemon Bars
If you’ve tried this Lemon Tart recipe or any other recipe on Bless This Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Lemon Tart
Ingredients
For the Tart Crust:
- 1 large egg yolk
- 1 tablespoon heavy cream
- ½ teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
- ⅔ cup confectioners sugar
- ¼ teaspoon salt
- 8 tablespoons cold unsalted butter, cut into cubes
For the Lemon Filling:
- 2 large eggs
- 7 large egg yolks
- 1 cup granulated sugar
- ¼ cup lemon zest
- ⅔ cup fresh lemon juice
- Pinch of salt
- 4 tablespoons unsalted butter, cut into pieces
- 3 tablespoons heavy cream
- sweetened whipped cream, optional for serving
Instructions
For the Tart Crust:
- In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract until well combined. Set this aside for later.
- In a food processor, combine the flour, confectioners sugar, and salt. Pulse a few times to mix the dry ingredients.
- Add the cold, cubed butter to the food processor. Process until the mixture resembles a coarse crumb. This should take about 10-15 seconds.
- Pour the egg yolk mixture into the food processor. Pulse again until the dough begins to come together.
- Transfer the dough onto a clean surface and shape it into a disk. Wrap the dough disk in a plastic bag or plastic wrap, and chill in the refrigerator for at least 1 hour.
- After chilling, roll out the dough into an 11-inch circle. It might be helpful to flour your rolling pin and surface to prevent sticking.
- Transfer the dough to a tart pan placed on a sheet pan. Gently press the dough into the pan’s corners and along the sides. Trim any excess dough from the top of the pan with a sharp knife.
- Loosely wrap the tart pan with plastic wrap and place it in the freezer for 30 minutes. This will help the dough hold its shape during baking.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) while the tart shell is chilling in the freezer.
- Line the tart shell with two layers of aluminum foil, making sure the foil covers the edges to prevent them from burning. Fill the shell with pie weights or two cups of uncooked rice to keep the dough from puffing up during baking.
- Bake the tart shell in the preheated oven for about 30 minutes. Then, carefully remove the weights and foil. Set aside.
For the Lemon Filling:
- In a medium saucepan, whisk together the eggs, egg yolks, sugar, lemon zest, lemon juice, and salt.
- Add the pieces of butter to the saucepan. Cook this mixture over medium heat, stirring constantly until it thickens and the temperature reaches 170 degrees Fahrenheit (76 degrees Celsius) on a candy or instant-read thermometer.
- As soon as the mixture reaches the correct temperature, immediately pour it through a fine-mesh strainer into a clean bowl. This will ensure a smooth filling by removing any bits of cooked egg or large pieces of zest.
- Stir the heavy cream into the strained filling.
- Pour the filling into the baked tart shell, ensuring it’s evenly spread.
- Bake the tart for an additional 10 to 15 minutes, just until the center of the filling still has a little jiggle. It will continue to set as it cools.
- Allow the tart to cool completely at room temperature. Then, remove the outer rim of the tart pan.
- Slice and serve with sweetened whipped cream if desired.
Nutrition
Lemon Tart with their vibrant yellow filling and delicate pastry crust, make a beautiful addition to any dessert spread. So, whether you’re a citrus lover or simply in search of a dessert that brings a burst of tangy sweetness try this recipe!
This recipe for Lemon Tart is easy to make, just a little time consuming. But worth the bit of work as it’s the best I’ve ever tasted. The filling is fresh lemon and delicious, not eggy taste but fresk lemon flavor!
Crust is easy and rolls out beautifully and tastes buttery
and is a tender crust.
Only issue was what size tart pan? I used a 10″ pan and it seems a little too large.
When I make this yummy tart again, I’m using a rectangle tart pan as I think it will fit the recipe much better (a little deeper for the filling amount)
This recipe is the bomb!!