I love making this classic buttery lemon tart whenever I want a dessert that feels elegant yet comforting. The crisp, tender crust pairs beautifully with the silky, citrus custard filling, creating a perfect balance of sweet and tangy flavors. Every slice delivers a smooth texture and bright lemon aroma that makes it completely irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, cold and cubed
1 large egg yolk
1–2 tablespoons cold water
For the lemon filling:
3 large eggs
3/4 cup granulated sugar
1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
1 tablespoon lemon zest
1/2 cup (115g) heavy cream
Powdered sugar, for dusting (optional)
Directions
I start by preheating the oven to 350°F (175°C) and greasing a 9-inch tart pan with a removable bottom.
I pulse together the flour, powdered sugar, and salt in a food processor. Then I add the cold butter and pulse until the mixture resembles coarse crumbs.
I add the egg yolk and 1 tablespoon of cold water, pulsing just until the dough starts to come together. If needed, I add a little more water, one teaspoon at a time.
I press the dough evenly into the bottom and sides of the tart pan, prick the base with a fork, and refrigerate it for 30 minutes.
I line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. After removing the weights and parchment, I bake it again for 8–10 minutes until lightly golden. I let it cool slightly.
In a mixing bowl, I whisk together the eggs and sugar until smooth. I add the lemon juice, lemon zest, and heavy cream, whisking until fully combined.
I pour the filling into the pre-baked crust and bake for 18–22 minutes, until the center is just set but still slightly jiggly.
I allow the tart to cool completely at room temperature, then refrigerate it for at least 2 hours before serving. I dust it with powdered sugar just before slicing.
Servings and Timing
I prepare this tart in about 1 hour and 5 minutes total.
Prep Time: 25 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings
Calories: 320 kcal per serving
Variations
I sometimes add a thin layer of raspberry jam over the crust before pouring in the lemon filling for a fruity twist.
I like to swap regular lemons with Meyer lemons when I want a slightly sweeter, less tangy flavor.
I occasionally top the tart with fresh berries or lightly sweetened whipped cream for extra elegance.
If I want a deeper citrus profile, I mix in a bit of orange zest along with the lemon zest.
Storage/Reheating
I store the lemon tart covered in the refrigerator for up to 3 days. I keep it tightly wrapped or in an airtight container to prevent it from absorbing fridge odors.
I prefer serving it chilled, straight from the refrigerator. If I want a slightly softer texture, I let it sit at room temperature for about 15–20 minutes before serving.
I do not recommend reheating, as the custard filling is best enjoyed cold or lightly cool.
FAQs
How do I know when the lemon tart is done baking?
I look for a center that is just set but still slightly jiggly. It continues to firm up as it cools and chills.
Can I make the tart crust ahead of time?
I often prepare and blind-bake the crust a day in advance. I keep it covered at room temperature and fill it the next day.
Why did my filling crack?
I find that overbaking usually causes cracks. I make sure to remove the tart when the center still has a slight wobble.
Can I freeze lemon tart?
I can freeze it for up to 1 month. I wrap it tightly and thaw it overnight in the refrigerator before serving.
Can I use bottled lemon juice instead of fresh?
I prefer freshly squeezed lemon juice because it gives a brighter, fresher flavor, but bottled juice can work in a pinch.
Conclusion
I truly enjoy making this lemon tart because it delivers bakery-quality results with simple steps. The buttery crust and silky lemon custard create a timeless dessert that feels both refined and comforting. Whenever I want a bright, citrusy treat that impresses without being complicated, this is the recipe I choose.
📖 Recipe:
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Lemon Tart
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A classic buttery lemon tart with a crisp, tender crust and a silky smooth citrus custard filling. Perfectly balanced between sweet and tangy, this elegant dessert is ideal for special occasions or make-ahead gatherings.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, cold and cubed
1 large egg yolk
1–2 tablespoons cold water
3 large eggs
3/4 cup granulated sugar
1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
1 tablespoon lemon zest
1/2 cup (115g) heavy cream
Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom.
- In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and 1 tablespoon of cold water. Pulse until the dough starts to come together, adding more water if needed.
- Press the dough evenly into the bottom and sides of the tart pan. Prick the base with a fork and refrigerate for 30 minutes.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake an additional 8–10 minutes until lightly golden. Cool slightly.
- In a bowl, whisk together the eggs and sugar until smooth. Add lemon juice, lemon zest, and heavy cream, whisking until fully combined.
- Pour the filling into the pre-baked crust and bake for 18–22 minutes, until the center is just set but slightly jiggly.
- Cool completely at room temperature, then refrigerate for at least 2 hours before serving. Dust with powdered sugar if desired.
Notes
For a fruity twist, spread a thin layer of raspberry jam over the crust before adding the filling.
Use Meyer lemons for a slightly sweeter, less tangy flavor.
Avoid overbaking to prevent cracks in the custard.
The crust can be blind-baked a day in advance and stored covered at room temperature.
Store covered in the refrigerator for up to 3 days.
Freeze tightly wrapped for up to 1 month and thaw overnight in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 90 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 135 mg
