Perfect Lemon Tart Recipe
Bright, citrusy, and irresistibly smooth, this Lemon Tart is the perfect balance of tangy and sweet. Encased in a buttery, crisp crust, the silky lemon curd bursts with fresh flavor, making every bite a delightful contrast of textures and tastes. It’s a true showstopper for any dessert lover.
Crafted with simple, wholesome ingredients, this tart showcases the natural vibrancy of fresh lemons. The rich, velvety curd is gently baked to perfection, ensuring a luscious consistency that melts in your mouth. A dusting of powdered sugar or a dollop of whipped cream makes for the ultimate finishing touch.
Whether served as a sophisticated dinner party finale or enjoyed with an afternoon coffee, this Lemon Tart is a timeless classic. Make it ahead for effortless entertaining, and let its bright, refreshing flavor be the highlight of any occasion.
Lemon Tart Ingredients: The Key to a Perfectly Balanced Dessert
All-Purpose Flour – The foundation of the tart crust, providing the perfect balance of structure and tenderness for a crisp, buttery bite.
Butter – A crucial element for both the crust and curd, lending richness and a melt-in-your-mouth texture while enhancing the tart’s luxurious flavor.
Lemon Juice & Zest – The soul of this dessert, infusing the curd with a bold citrus tang and aromatic zest that elevates every bite.
Eggs & Yolks – Essential for achieving a silky-smooth curd, adding structure and creaminess while binding the flavors together seamlessly.
Granulated Sugar – The perfect counterbalance to the tartness of the lemons, ensuring a harmonious blend of sweet and tangy notes.
Mastering the Perfect Lemon Tart
A beautifully crafted Lemon Tart is the epitome of elegance in the world of desserts. With its crisp, buttery crust and silky, tangy lemon curd, this treat strikes the perfect balance between sweetness and citrusy zing. Whether you’re making it for a special occasion or just to satisfy a craving, a few expert tips can elevate your tart to perfection.
Recipe Tips
1. Achieve a Crisp, Flawless Crust
The key to a crisp tart shell is keeping your butter cold and working quickly to prevent it from melting. Freezing the tart dough before baking helps minimize shrinkage and ensures an even bake. Additionally, docking the bottom of the crust (pricking it with a fork) prevents air pockets from forming, keeping it uniform and crisp. If you notice puffing after baking, simply press it down gently with a flat-bottomed glass while it’s still warm.
2. Prevent a Runny Lemon Curd
For a velvety, smooth lemon curd, whisk constantly over low heat to avoid scrambling the eggs. Slowly tempering the eggs by gradually incorporating the hot lemon mixture is crucial. To check for doneness, coat the back of a spoon with the curd and run a finger through it—if the line holds, it’s ready. Straining the curd removes any bits of cooked egg, ensuring a silky texture.
3. Don’t Rush the Chilling Process
Once baked, the lemon tart needs at least two hours in the refrigerator to set properly. This allows the flavors to develop fully and ensures clean, crisp slices. If sliced too soon, the curd may be too soft, resulting in a messy presentation. For best results, refrigerate overnight for an even more refined texture.
What to Serve with Lemon Tart
1. Fresh Berries and Whipped Cream
Pairing your Lemon Tart with fresh berries like raspberries, blueberries, or strawberries adds a burst of natural sweetness that complements the citrusy tang. A dollop of lightly sweetened whipped cream softens the tartness and enhances its luxurious texture.
2. A Scoop of Vanilla or Coconut Ice Cream
For a refreshing contrast, serve your lemon tart with a scoop of vanilla bean or coconut ice cream. The creamy, cool texture balances the bold citrus flavors while adding a delightful contrast in temperature.
3. A Hot or Chilled Beverage
A cup of Earl Grey tea or espresso makes the perfect pairing for this tart. The tea’s subtle bergamot notes or the deep, rich coffee flavors complement the lemon’s brightness, creating a sophisticated and satisfying dessert experience.
Frequently Asked Questions
1. Why is my lemon curd too runny?
If your curd isn’t thickening, it may not have been heated enough. Make sure it reaches 170°F (77°C) and coats the back of a spoon before straining and cooling. It will continue to set as it chills.
2. Can I make the tart crust in advance?
Yes! You can prepare the tart dough up to two days ahead and store it in the fridge. You can also bake the shell in advance and keep it in an airtight container at room temperature for a day before filling.
3. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for the best flavor. Bottled juice often lacks the bright, natural zestiness that makes this tart so special. If using bottled, ensure it’s 100% pure lemon juice with no added preservatives.
4. How do I store leftovers?
Lemon tart keeps well in the refrigerator for 3–4 days, covered loosely with plastic wrap or in an airtight container. For longer storage, freeze individual slices and thaw them in the fridge before serving.
This Lemon Tart is a timeless dessert that never fails to impress. Whether you’re serving it as a light summer treat or a refined holiday indulgence, following these tips ensures a flawless result every time. Happy baking!
Lemon Tart
Ingredients
- For the Crust:
- 1 ¼ cups all-purpose flour 150g
- ¼ tsp salt
- ½ cup cold butter cut into small cubes (113g)
- ¼ cup granulated sugar 50g
- 2 tbsp heavy cream 10ml
- 1 egg yolk
- For the Curd:
- ½ cup fresh lemon juice 120ml
- 2 tbsp lemon zest from 2 lemons
- 1 cup granulated sugar 200g
- ½ cup butter 113g
- 4 eggs
- 2 egg yolks
Instructions
- For the Tart Crust:
- In a small bowl, whisk together the egg yolk and cream, then set the mixture aside.
- In a large mixing bowl, combine the flour, salt, and sugar. Whisk these dry ingredients together, then incorporate the cold butter by using a pastry cutter or your hands, working it into the flour until the mixture resembles coarse crumbs with small, pea-sized bits of butter.
- Add the egg and cream mixture to the dough, then use a fork or knife to combine. Once incorporated, transfer the dough to a piece of plastic wrap, press it into a disk, and wrap it tightly. Chill the dough for approximately one hour.
- Once chilled, roll the dough into a circle. Carefully transfer it to a 9 or 10-inch tart pan, preferably one with a removable base. Press the dough into the pan, dock the bottom, and trim any excess along the edges. Place the pan in the freezer for 30 minutes.
- Preheat the oven to 375°F (190°C) and bake the tart shell for about 20 minutes, or until it reaches a light golden color. Reduce the oven temperature to 350°F (175°C) and proceed to make the curd while the shell bakes.
- For the Lemon Curd:
- In a medium bowl, whisk together the eggs and egg yolks until smooth, then set them aside.
- Zest two lemons and squeeze out ½ cup of juice. In a medium saucepan, combine the zest, juice, butter, and sugar. Place the saucepan over medium heat, stirring frequently, until the butter melts and the mixture begins to bubble. Once bubbling, remove from heat and slowly drizzle the hot mixture into the eggs while whisking constantly to prevent the eggs from scrambling.
- Return the mixture to the saucepan and cook over low heat, whisking continuously until it thickens and reaches a temperature of approximately 170°F (77°C). The curd is ready when it coats the back of a wooden spoon, and a line drawn with your finger remains intact.
- Strain the curd through a fine-mesh sieve into a bowl and cover the surface with plastic wrap to prevent a skin from forming.
- Pour the curd into the baked tart shell, smoothing the surface evenly. Return the tart to the oven and bake for about 10 minutes, or until the curd edges are just set. Let the tart cool in the refrigerator for at least two hours before slicing and serving.
Notes
To prevent the crust from puffing during baking, press it back into place using a measuring cup. If necessary, press the crust back up the sides of the pan.
For the best results, use organic, unwaxed lemons, as their zest will be used in the curd.
When incorporating the hot butter mixture into the egg mixture, ensure you drizzle it slowly while whisking vigorously to prevent curdling.
To test the curd’s thickness, check if it coats the back of a spoon and leaves a distinct line when a finger is drawn through it.
The curd will continue to thicken as it cools.
For optimal texture, place plastic wrap directly on top of the curd as it cools to avoid a skin forming.
Do not overbake the tart; it requires only about 10 minutes, just enough for the edges to set.
Allow the tart to cool for at least two hours before slicing to ensure proper set-up.
The tart can be stored in the refrigerator for up to 3-4 days, or it can be frozen for longer preservation.
