Classic Lemon Tart
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.
A stunning classic French lemon tart with a buttery crust and velvety lemon curd filling.
Nutrition per serving
Ingredients
Crust
Filling
Citrus
Sweetener
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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