Lemon Tart
User Reviews
5
Lemon Tart
Description
The Lemon Tart recipe combines a rich, cold butter-based crust with a vibrant lemon filling prepared from fresh lemon juice, whole eggs, and egg yolks, sweetened with sugar, and enriched with butter. The crust is made by pulsing flour, powdered sugar, and salt with cold cubed butter, then binding with egg and vanilla. After chilling, the crust is rolled and baked with pie weights for stability until lightly golden before filling.
The filling is cooked gently, traditionally in a non-reactive pan to avoid metallic flavors, then poured warm into the hot crust for a natural set without cracks. The result is a smooth, velvety lemon custard with a bright, tart flavor balanced by the richness of butter and eggs. The topping of optional whipped cream adds a soft contrast.
This tart is best served chilled and can be stored covered in the refrigerator for up to five days. The crust and filling techniques together produce a dessert with a crisp base and a creamy, silky texture that is satisfying without being overly sweet.
Note that ungreased pans are preferred, and particular care in handling the parchment paper for lining improves fit in the pan. Use a stainless steel or enameled pan when cooking the lemon filling to maintain flavor purity. Although frosting or garnishes are optional, the tart itself stands well on its own.
Ingredients
Tart Crust:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- 8 Tablespoons butter cold & cubed, unsalted
- 1 egg cold preferred, large
- ½ teaspoon vanilla extract
Filling:
- 2 egg large, whole
- 4 egg large yolks
- ½ cup lemon typically 4 lemons for me, freshly squeezed juice
- 1 cup granulated sugar
- ⅛ teaspoon salt
- ½ cup butter cubed, unsalted
Whipped Cream (optional):
- ¾ cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
For the tart crust:
- To the basin of a food processor, add flour, sugar, and salt. Briefly pulse to combine.
- Add butter and pulse until coarse crumbs form (about ten 1-second pulses)
- In a separate, small dish, whisk together egg and vanilla. Drizzle over flour mixture, and pulse until dough just begins to cling together.
- Carefully remove from food processor (watch the blade) and shape dough into a disc, wrap in plastic wrap, and chill for 1 hour.
- Roll chilled dough into a 10-11" (25cm) disc and press into a 9" (23cm) tart pan. Prick the bottom all over with a fork, line with parchment paper, and fill with pie weights or dry beans. Freeze for 30 minutes, meanwhile preheat oven to 375°F (190°C).
- Once crust has chilled and oven is preheated, bake crust in center rack of 375°F (190°C) oven for 20 minutes or until edges are light golden brown. Remove parchment and weights (carefully), then bake for an additional 5 minutes (the bottom of the tart should be beginning to turn lightly golden). Prepare lemon filling
Lemon Filling
- In a medium-sized, stainless steel saucepan (see note), combine eggs, egg yolks, lemon juice, sugar, and salt. Add butter and cook over medium-low heat, stirring constantly, until mixture is thickened and coats the back of a spoon.
- Remove from heat and pour mixture through a fine mesh strainer into a bowl, then pour into tart crust and spread evenly. Cool at room temperature for 1 hour, then refrigerate for at least 6 hours or overnight.
Whipped Cream (optional)
- Combine heavy cream, powdered sugar, and vanilla extract. Beat on high speed until stiff peaks form. Pipe or dollop whipped cream onto tart before serving. I used an Ateco 848 to add the decorative whipped cream on top.
Notes
- Do not grease the tart pan to help the crust hold a crisp texture and prevent sticking issues.
- Before lining the crust with parchment paper for baking, crumple and uncrumple the paper several times to help it fit snugly into the tart shell.
- The lemon filling can be poured into the tart crust while the crust is still hot from the oven, no need to fully cool first.
- Prepare the lemon filling in non-reactive cookware like stainless steel or enameled cast iron to avoid a metallic taste from acidic lemons.
- Store the tart covered in the refrigerator for up to five days; removing from the pan is optional until serving.
- While the tart freezes well after cooling completely, freezing is not personally tested in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 561kcal | 28% |
| Carbohydrates | 56g | 19% |
| Protein | 7g | 14% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 244mg | 81% |
| Sodium | 147mg | 6% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 1252IU | 25% |
| Vitamin C | 6mg | 7% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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