Classic Lemon Tart
This Classic Lemon Tart recipe features a silky lemon filling set in a buttery homemade shortcrust pastry crust. Serve it with fresh strawberries and a dusting of powdered sugar for a refreshing dessert!
Lemon Tart Recipe
This delicious baked lemon tart has a rich lemon filling with a 5-ingredient shortcrust pastry that will melt in your mouth.
Everyone will think you picked it up from the bakery!
Desserts like this are great to serve during Thanksgiving and Christmas!
The smooth lemon tart filling is made using only 4 ingredients. Eggs, heavy cream, sugar and lemon.
It’s strained through a sieve after the zest has been infused. This is what creates that silky smooth consistency.
Serve it with fresh strawberries and a dusting of powdered sugar!
Ingredient Notes & Substitutions
- All-purpose flour: Is also known as plain flour in Australia. Make sure to accurately measure your flour and basic baking ingredients for the best results.
- Heavy cream: This is also known as thickened cream in Australia.
- Lemon: Use freshly squeezed lemon and zest for the best flavor and results.
How to Make Lemon Tart (with photos)
A full and detailed recipe card is at the bottom of this post.
Step one: In a high-speed food processor, pulse the flour and powdered sugar. Add the chilled butter, pulsing for 15 seconds until mixture resembles coarse crumbs.
Step two: Pulse through the egg yolk and drizzle in the water until the dough forms. Knead the dough on a floured surface and form it into a disc. Chill in the fridge for 30 minutes.
Step three: Preheat oven to 320ºF (160ºC) and with butter, grease a 24cm tart pan with a loose/removable base.
Step four: Roll out the dough slightly larger than the pan, about 3mm – 4mm in thickness, then transfer and fit into pan. Trim any excess. Prick the base of the dough with a fork.
Step five: Blind bake the crust for 15 minutes, remove the weights, then bake for an additional 10 minutes until lightly browned. Remove from the oven and set aside.
Step six: Combine the eggs, cream, sugar, lemon juice and zest in a mixing bowl. Stand for 5 minutes for the zest to infuse. Strain the mixture then pour it into the crust.
Step seven: Bake for 25-30 minutes or until the top is set. Remove from the oven and cool in the pan for 30 minutes, before transferring it to a wire rack to come to room temperature. Then, chill in the fridge for 2-3 hours or overnight.
Step eight: Serve with fresh sliced strawberries and a dusting of powdered sugar. Enjoy!
Expert Tips
- Cold Ingredients: Make sure your butter and water for the pastry are cold from the fridge when you add them. This makes a flakey crust.
- Don’t overmix: Avoid overmixing the pastry dough in the food processor and do not knead it too much on the bench/board.
- Straining the Filling: When straining the lemon tart filling after infusing the zest, use a fine-mesh sieve to ensure no bits remain. This step is crucial for that silky-smooth texture.
- Avoid Overbaking: Keep a close eye on the tart as it bakes. While you want the filling to set, overbaking can lead to a curdled texture. A slight wobble in the center is a good sign that it’s ready to come out of the oven.
- Cooling: Allow the tart to cool completely at room temperature before refrigerating. This helps prevent the formation of condensation on the surface.
Storage Instructions
Store: Transfer the cooled tart to an airtight container or cover it securely with plastic wrap to retain its moisture. Store in the refrigerator for up to 3 days.
Freeze: Wrap the cooled tart tightly in plastic wrap and foil. Label with the date and freeze for up to 1-2 months.
Thaw: Remove it from the freezer and let it thaw in the refrigerator overnight.
More Lemon Recipes to Try Next
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Easy Lemon Tart
Ingredients
Shortcrust Pastry Crust
- 1 1/2 cups (225g/8 oz.) all-purpose flour, scooped & leveled
- 1/2 cup powdered sugar
- 125 g unsalted butter, cubed and chilled
- 1 large egg yolk
- 3-4 Tbsp cold water, from the fridge
Lemon Filling
- 5 large eggs at room temperature
- 2/3 cup heavy cream
- 1/2 cup caster sugar, superfine sugar
- 1/2 cup freshly squeezed lemon juice
- 2 Tbsp lemon zest, finely zested
Toppings
- Fresh strawberries, sliced
- Powdered sugar, to dust
Instructions
Shortcrust Pastry Crust
- In a high-speed food processor, add flour and powdered sugar. Pulse a couple of times to blend them together.
- Add chilled butter, pulsing for 15 seconds until mixture resembles coarse crumbs.
- With the processor running, add the egg yolk through the feed shoot and pulse until combined, about 5-10 seconds.
- Drizzle in the water 1 tablespoon at a time until the dough forms.
- On a floured board or counter top, gently knead the dough and form it into a disc. Chill in the fridge for 30 minutes.
- Preheat oven to 320ºF (160ºC) and with butter, grease a 24cm tart pan with a loose/removable base.
- Roll out the dough slightly larger than the pan, about 3mm – 4mm in thickness, then transfer and fit into pan. Trim any excess.
- Prick the base of the dough with a fork.
- To blind bake, line the crust with a sheet of parchment paper and fill with pie weights or uncooked rice or beans.
- Bake for 15 minutes, remove the weights and paper, then bake for an additional 10 minutes until lightly browned. Remove from the oven and set aside.
Lemon Filling
- In a large mixing bowl, add the eggs, cream, sugar, lemon juice and zest. Whisk until well combined. Allow the filling to rest for 5 minutes so the zest can fully infuse its flavor, stir it occasionally.
- Strain the mixture through a fine sieve into a clean bowl or jug.
- Position the crust, still in its pan, on a baking sheet. Pour in the filling.
- Bake for 25-30 minutes or until the top is set. Test this by very lightly touching it with your finger; it should be firm with a slight bounce.
- Remove from the oven and cool the tart in the pan for 30 minutes, then carefully remove and place it on a wire rack to reach room temperature.
- Transfer to the fridge to chill for 2-3 hours or overnight.
- Serve with fresh sliced strawberries and a dusting of powdered sugar. Enjoy!
Notes
- Store: Transfer the cooled tart to an airtight container or cover it securely with plastic wrap to retain its moisture. Store in the refrigerator for up to 3 days.
- Freeze: Wrap the cooled tart tightly in plastic wrap and foil. Label with the date and freeze for up to 1-2 months.
- Thaw: Remove it from the freezer and let it thaw in the refrigerator overnight.