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Lemon Tart Recipe

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★★★★★

4.4 from 133 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/lemon-tart-recipe/