5 from 27 votes
Homemade Lemon Tart Recipe
The Homemade Lemon Tart features a baked pie crust filled with a rich, creamy lemon custard enhanced by mascarpone and cream cheese for smoothness. The filling blends lemon juice and zest with eggs and butter to create a tangy yet balanced dessert. Fresh berries add a bright, fresh finish, making this a classic tart with a creamy custard texture and a crisp crust.
Prep Time
45 mins
Cook Time
20 mins
Total Time
9 hrs 5 mins
Servings:
8
Calories:
426 kcal
Course:
Dessert
Cuisine:
French, American
Ingredients
For the Crust:
- 1 pie dough crust recipe
- ½ cup powdered sugar
For the Filling:
- 2 egg
- 2 egg yolk
- ¼ cup sugar
- lemon zest of 1
- lemon about 6 tablespoons, juice of 2
- 1 butter cut up, unsalted, ice-cold, stick
- 16 ounces mascarpone cheese
- 4 ounces cream cheese
- ½ cup powdered sugar
- berries assorted, fresh
Instructions
- In a food processor, add in the pie crust ingredients plus ½ cup of powdered sugar and pulse until a dough has formed. Slowly drizzle in the water while pulsing until it becomes a meal-like texture.
- Transfer the dough to a clean surface and roll it out until it is about 1/8” thick. Form it into a 2” inch deep 8” round tart pan. Trim off any excess.
- Bake in the oven at 400° for 12-15 minutes or until lightly browned and cooked. Let it cool.
- In a large metal bowl over a medium size pot of boiling water, whisk together the eggs, egg yolks, ¼ cup of sugar, zest of ½ lemon, and juice of 1 lemon until it becomes very thick, like a custard, which is about 2 to 4 minutes. Be sure to whisk constantly. Remove the bowl and whisk in the butter until it has melted. Cool the mixture in the refrigerator until completely cooled.
- In a standing mixture with the whip attachment on high speed, mix the mascarpone and cream cheese until light and fluffy, which takes about 5 to 7 minutes, and then add in the remaining lemon zest, lemon juice, and powdered sugar. Mix until combined, and then fold in the chilled lemon curd.
- Pour the mixture into the cooked pie shell and cool overnight in the refrigerator or until it firms up. Garnish with berries and serve!
Cup of Yum
Notes
- This tart can be made up to one day in advance for convenience.
- Store the covered tart in the refrigerator for up to four days to maintain freshness.
- You may freeze the tart covered for up to three months; thaw in the refrigerator for one day before serving.
- Adjust the sugar amount in the lemon curd to make the tart sweeter if desired.
Nutrition Information
Calories
426kcal
(21%)
Carbohydrates
38g
(13%)
Protein
8g
(16%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Cholesterol
130mg
(43%)
Sodium
77mg
(3%)
Potassium
58mg
(1%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
887IU
(18%)
Calcium
88mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 426
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 38g | 13% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 130mg | 43% |
| Sodium | 77mg | 3% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 887IU | 18% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.