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This easy lemon tart recipe is a classic citrus dessert with a buttery, melt-in-your-mouth crust and a smooth, tangy lemon filling. Made with simple ingredients, it’s a perfect baking project for beginners and a great way to introduce kids to baking. Serve it as a refreshing treat for any occasion!
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Cuisine: French
Prep Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 5 (1 Pie – 7 inch/18 cm diameter)
Why You’ll Love Making It
- Bright & Refreshing Flavor – The perfect balance of sweet and tart with a silky smooth texture.
- Beginner-Friendly – Simple steps make it easy for anyone to bake a delicious tart from scratch.
- No Special Equipment Needed – You don’t need a mixer or food processor, just a bowl and whisk!
- Make-Ahead Friendly – Great for preparing a day in advance and serving chilled.
- Customizable – Add a meringue topping, fresh berries, or even a chocolate drizzle for variety.
Ingredients
For the crust:
- 1 cup plain flour (130 grams) – The base of the tart shell, providing structure and crispness.
- 1 stick unsalted butter (110 grams, melted) – Ensures a rich, buttery flavor and flaky texture.
- 4 tablespoons powdered sugar – Lightly sweetens the crust and keeps it tender.
For the lemon filling:
- ¼ cup whipping cream – Creates a smooth, creamy consistency in the filling.
- ¼ cup caster sugar – Sweetens the tart while complementing the lemon’s natural acidity.
- 1 large egg – Acts as a binder to set the filling while baking.
- Lemon juice (from 1 large lemon, at least ⅓ cup) – Provides fresh citrus flavor and a tangy kick.
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Instructions
Step 1: Make the Tart Crust
In a large bowl, mix the flour, melted butter, and powdered sugar until combined. The dough will be soft but easy to handle.
Press the dough evenly into the base and up the sides of a 7-inch (18 cm) tart pan. Use the back of a spoon or your fingers to spread it out smoothly. Prick the bottom with a fork several times to prevent air bubbles.
Step 2: Blind Bake the Crust
Preheat your oven to 375°F (190°C). Place a sheet of parchment paper over the crust and add baking beans or uncooked rice to weigh it down.
Bake for 20 minutes or until the crust turns lightly golden. Remove the parchment paper and weights, then let the crust cool slightly. Reduce the oven temperature to 300°F (150°C).
Step 3: Prepare the Lemon Filling
In a medium bowl, whisk together the caster sugar, egg, whipping cream, and freshly squeezed lemon juice until smooth. The mixture should be fully combined with no visible sugar granules.
Step 4: Fill & Bake the Tart
Carefully pour the lemon filling into the cooled tart crust, ensuring it spreads evenly.
Return the tart to the oven and bake for 35–40 minutes, or until the filling is set but still has a slight wobble in the center. The tart will continue to firm up as it cools.
Step 5: Cool & Serve
Remove the tart from the oven and let it cool completely before taking it out of the pan. For the best texture, refrigerate for at least 1 hour before serving. Dust with powdered sugar for an elegant touch and enjoy!
FAQs
Can I use a store-bought pie crust?
Yes! If you’re short on time, you can use a pre-made pie crust. Simply bake it according to package instructions before adding the filling.
How do I store leftover lemon tart?
Keep it in an airtight container in the refrigerator for up to 3 days. For best results, avoid covering it with plastic wrap directly on the surface, as it may cause condensation.
