Lemon Tart Recipe

Introduction

This classic lemon tart features a buttery, tender crust filled with smooth, tangy lemon curd. It’s a bright and refreshing dessert perfect for any season, offering a delightful balance of sweet and tart flavors.

Ingredients

• 2/3 cup granulated sugar
• 1 Tablespoon lemon zest
• 4 egg yolks (for curd)
• 1/2 cup fresh lemon juice
• 1/2 cup butter, cut into cubes (for curd)
• 12 Tablespoons butter, cut into cubes (for crust)
• 2/3 cup powdered sugar
• 2 egg yolks (for crust)
• 2 cups all-purpose flour

Instructions

1. Step 1: To make the lemon curd, pulse the granulated sugar and lemon zest together in a small food processor until combined. This step is optional but helps infuse the zest flavor evenly.
2. Step 2: Whisk the sugar and egg yolks together until pale yellow, then slowly add lemon juice, whisking until fully combined.
3. Step 3: Cook the mixture over medium-low heat, whisking constantly for 10-15 minutes until it thickens enough to coat the back of a spoon and registers about 170º F, or when it holds its shape when you draw your finger through it.
4. Step 4: Remove from heat and stir in the 1/2 cup butter cubes until fully melted and incorporated. Strain the curd if desired for extra smoothness. Cover with plastic wrap touching the surface and chill in the fridge.
5. Step 5: For the crust, pulse 12 tablespoons butter, powdered sugar, and 2 egg yolks together in a food processor until the mixture is crumbly with visible butter specks.
6. Step 6: Add the flour and pulse until the dough holds together loosely when pinched. Press the dough onto a clean surface until it forms a disk. Cover and chill for 30 minutes.
7. Step 7: Preheat the oven to 350º F. Press the chilled dough evenly into the base and sides of a 9-inch tart pan. Pierce the bottom generously with a fork.
8. Step 8: Bake the crust for 25 minutes until lightly golden. If it puffs, pierce to release steam.
9. Step 9: Pour the chilled lemon curd into the crust and spread evenly. Bake for an additional 10 minutes until the edges of the curd are set but the center still jiggles.
10. Step 10: Remove from the oven and cool completely. Chill in the fridge for at least 2 hours before serving.

Tips & Variations

• Use a microplane to zest lemons finely for more aromatic zest flavor.
• For a richer crust, substitute half the all-purpose flour with almond flour.
• Line the tart pan with parchment paper under the crust for easier removal.
• Add a dollop of whipped cream or fresh berries to serve for added texture and flavor.

Storage

Store the lemon tart covered in the refrigerator for up to 3 days. Reheat slightly at room temperature before serving, or enjoy cold for a refreshing taste. The crust may soften over time, so for best texture serve within the first day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd ahead of time?

Yes, lemon curd can be made several days ahead and refrigerated. Make sure to cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming.

How can I prevent the crust from puffing up during baking?

Prick the crust generously with a fork before baking to allow steam to escape. If it puffs while baking, pierce the bubbles with a fork to release trapped air.

Lemon Tart Recipe

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This classic Lemon Tart features a buttery, crisp crust filled with a tangy, smooth lemon curd. The tart combines the bright freshness of lemon with a creamy, silky filling set in a tender pastry shell, perfect for a refreshing dessert or afternoon treat.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Lemon Curd

• 2/3 cup granulated sugar
• 1 Tablespoon lemon zest
• 4 egg yolks
• 1/2 cup fresh lemon juice
• 1/2 cup butter, cut into cubes

Crust

• 12 Tablespoons butter, cut into cubes
• 2/3 cup powdered sugar
• 2 egg yolks
• 2 cups all-purpose flour

Instructions

1. Preparing the Lemon Curd: In a small food processor, pulse together the granulated sugar and lemon zest until well combined. If you don’t have a food processor, you can strain the zest later.
2. Mixing Egg Yolks and Sugar: Whisk the sugar and egg yolks together until the mixture becomes pale yellow and slightly thickened.
3. Adding Lemon Juice: Gradually whisk in the fresh lemon juice until fully incorporated.
4. Cooking Lemon Curd: Place the mixture over medium heat and whisk constantly for about 10-15 minutes until it thickens enough to coat the back of a spoon and reaches approximately 170ºF (77ºC). The curd should be thick and not runny when you draw your finger through it.
5. Incorporating Butter: Remove from heat and stir in the cubed butter until completely melted and smooth.
6. Straining (Optional): For an extra smooth texture or to remove zest pieces, pour the curd through a fine strainer.
7. Chilling the Lemon Curd: Transfer the curd into a bowl or measuring cup. Cover it tightly with plastic wrap, pressing the wrap directly on the surface to prevent a skin from forming, and refrigerate until cool.
8. Making the Crust Dough: In a food processor, pulse together the butter cubes, powdered sugar, and egg yolks until a coarse mixture forms with visible butter specks.
9. Adding Flour: Scrape down the sides of the processor, add the flour, and pulse until the mixture starts holding together like coarse sand. The dough should hold when pinched.
10. Forming the Dough Disk: Transfer the dough to a clean surface and gently knead it into a smooth disk. Wrap and chill in the refrigerator for 30 minutes.
11. Preheating the Oven: Set the oven temperature to 350ºF (175ºC).
12. Shaping the Tart Crust: Remove the chilled dough and lemon curd from the fridge. Press the dough evenly into a 9-inch tart pan, making sure to cover the sides fully. Use a fork to pierce the bottom evenly, preventing air pockets.
13. Baking the Crust: Bake the crust for about 25 minutes or until it turns lightly golden. If the crust puffs up, prick it again with a fork to release steam.
14. Adding Lemon Curd Filling: Take the tart out of the oven and pour in the chilled lemon curd, spreading it evenly.
15. Baking the Filled Tart: Return the tart to the oven and bake for an additional 10 minutes until the edges of the curd are just set but the center remains slightly jiggly.
16. Cooling: Remove the tart and allow it to cool. Then refrigerate for at least 2 hours to chill completely before serving, allowing the filling to fully set.

Notes

• Cover the lemon curd with plastic wrap directly on its surface to prevent a skin from forming.
• If you do not have a food processor, you can pulse the sugar and lemon zest manually or skip and strain later for zest removal.
• Use fresh lemon juice for the best bright flavor.
• Ensure not to overbake the filling; it should have a slight jiggle when removed from the oven.
• Chilling the tart for at least 2 hours is essential for the curd to fully set and achieve the best texture.
• Pricking the crust prevents bubbling and helps even baking.

Keywords: lemon tart, lemon curd tart, tart dessert, citrus dessert, French tart, lemon dessert