How to Make the Perfect Classic Lemon Tart
French · Hard · 75 min · 8 servings
This elegant French-style lemon tart features a buttery shortcrust pastry shell filled with a silky smooth and intensely tangy lemon curd. It is the perfect balance of sweet and sour and looks stunning on any dessert table.
Why this recipe works
This Classic Lemon Tart recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 75 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 360 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter cold and cubed
- 4 whole large eggs
- 4 whole lemons zested and juiced
- 1 cup granulated sugar
- 0.5 cup heavy cream
Step by step instructions
Step 1: Make the Pastry Crust
Combine flour and cold butter in a food processor and pulse until the mixture resembles coarse breadcrumbs. Add two tablespoons of ice water and pulse until the dough just comes together. Chill for 30 minutes before rolling out and pressing into a 9-inch tart pan.
Step 2: Blind Bake the Shell
Line the pastry with parchment paper and fill with baking weights or dried beans. Bake at 375 degrees for 15 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Let cool completely.
Step 3: Prepare the Lemon Curd Filling
Whisk together eggs, sugar, lemon juice, and lemon zest in a bowl. Stir in heavy cream and mix until smooth. Pour the filling into the cooled tart shell carefully without overfilling.
Step 4: Bake and Cool
Bake the filled tart at 325 degrees for 25 minutes until the filling is just set with a slight wobble in the center. Allow to cool completely at room temperature then refrigerate for at least one hour before slicing.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- heavy cream → creme fraiche for a tangier filling
- all-purpose flour → gluten-free pastry flour blend
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overbaking the lemon curd which causes it to crack and become grainy
- Not chilling the pastry dough which results in a shrinking and tough crust
Nutrition facts
Per serving: 360 calories, 5g protein, 42g carbs, 20g fat, 1g fiber.
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