Perfect Lemon Tart Recipe
User Reviews
5
Perfect Lemon Tart Recipe
Description
This recipe for Perfect Lemon Tart combines a crisp tart shell made from a shortbread-style dough with a filling rich in citrus flavor. The dough is crafted from flour, sugar, cold butter, egg yolk, and milk, chilled before rolling out and blind-baking to a golden base. The filling blends fresh lemon and orange juices and zest with eggs, sugar, and heavy cream, producing a smooth custard that bakes until set but still tender.
The tart’s flavor is a bright yet balanced contrast between the sweet, creamy filling and the rich, crumbly pastry. The baking method ensures the shell maintains structure while the filling attains a velvety texture. The use of both lemon and orange juice and zest adds layers of citrus aroma and flavor depth.
Serve the tart chilled or at room temperature as a dessert highlighting fresh citrus notes. It pairs well with a simple accompaniment like whipped cream or fresh berries for added freshness.
For preparation convenience, the dough can be made ahead and frozen either unbaked or as a disc, and the baked tart stores well in the refrigerator for several days. Careful monitoring during baking helps prevent the filling from overcooking or curdling. The tart should not be left out at room temperature for more than two hours due to its egg content.
Ingredients
Tart Shell:
- 1 ¼ cup flour
- 1 Tbsp sugar
- ⅛ tsp kosher salt
- 4 oz butter cold, cut into pieces, unsalted
- 1 egg beaten, large, yolk
- 1 Tbsp milk whole
- 1 egg lightly beaten, white
Filling:
- 4 egg
- 1 ½ cups sugar
- ½ cup orange juice fresh squeezed
- ½ cup lemon juice fresh squeezed
- 1 lemon zest of one entire lemon
- 1 orange zest of one entire orange
- ¼ cup heavy cream
Instructions
- To make the tart shell:
- In a food processor place the flour, sugar, salt and butter. Pulse a few times until it resembles a coarse meal. Add the egg yolk and milk. Pulse until the mixture comes together into a ball. You can add a bit of cold water (1 Tbsp. at at time) if it is having difficulty coming together.
- Take the ball of dough and flatten it out lightly on a lightly floured surface. Wrap it in plastic and place it in the refrigerator for about one hour or overnight.
- Take dough and allow it to come to room temperature.
- Preheat the oven to 350'F.
- On a floured surface start rolling out the dough to make a 13" circle.
- Place in a tart shell. Place a piece of parchment paper or foil on top of the shell. Fill with pie weights or beans.
- Bake for about 20 minutes.
- As soon as the shell comes out of the oven, brush with egg white.
- To make the filling:
- While the pastry is baking whisk together the eggs, sugar, orange juice, lemon juice, lemon zest and orange zest and cream until smooth.
- Place the filling in the tart shell and bake for about 20-25 minutes.*
- Allow it to cool before serving.
- * Check with a toothpick after about 20 minutes so you don't over bake or see my notes on the "jiggle" test below.
Notes
- Pour the filling into the tart shell while it is still on the oven rack to avoid spills and facilitate smooth baking.
- Check the filling’s doneness by gently shaking the oven rack: a set filling jiggles like jello but does not ripple like liquid.
- The tart dough can be frozen rolled in the pan or as a disc for up to three months; add baking time if baking from frozen.
- Store the finished tart in the refrigerator for up to three days, wrapped to prevent the crust from softening.
- Freeze the baked tart well wrapped for up to two months; thaw before serving.
- Do not leave the tart out at room temperature for longer than two hours to avoid bacterial growth in the egg custard.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 117mg | 39% |
| Sodium | 64mg | 3% |
| Potassium | 87mg | 2% |
| Sugar | 32g | 64% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 10.9mg | 12% |
| Calcium | 24mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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