Go Back
+ servings
Sugar and Soul Logo

Lemon Tart


Course Dessert
Cuisine French
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 4 hours
Total Time 4 hours 40 minutes
Servings 10 people
Overhead close up photo of a lemon tart on a wicker placemat topped with lemon slices, raspberries, and white flowers.

This Lemon Tart made in a buttery shortbread cookie crumb crust with a sweet and tart lemon filling is a stunning yet easy-to-make dessert!

Ingredients  

Crust Ingredients:

Filling Ingredients:

  • 1⅓ cup granulated sugar
  • ½ cup freshly squeezed lemon juice
  • 2 large eggs room temperature
  • 3 large egg yolks room temperature
  • 1 tablespoon lemon zest grated finely
  • ½ cup salted butter cut into pieces

Instructions

  • Preheat the oven to 350°F and spray a 9-inch tart pan with non-stick spray and set aside.
  • Pulse all of the cookies in a food processor until fine crumbs form.
  • Add the melted butter to the food processor with the crumbs and pulse until the mixture begins to clump together.
  • Press the crust mixture into the prepared tart pan and tamp down with the flat bottom of a measuring cup or tamper to compact.
  • Bake the crust for 8 to 10 minutes until golden brown.
  • In a medium saucepan, whisk together the sugar, lemon juice, eggs, egg yolks, lemon zest, and butter pieces. Cook over medium low, whisking constantly, for 8 to 10 minutes until the mixture thickens and coats the back of a spoon. If it hassn't thicken, turn the heat up just a bit, but keep it at medium heat or below.
  • Strain the lemon mixture through a fine mesh sieve to remove any zest, stray seeds, or lumps.
  • Pour the filling into the baked crust and use an offset spatula to spread it smooth.
  • Bake for an additional 5 minutes to help set the lemon filling.
  • Cool completely at room temperature, then chill in the refrigerator for 2 to 3 hours before slicing and serving.
  • Pop the tart out of the tart pan and place on a large serving plate.
  • Top with lemon slices, fresh berries, edible flower petals, etc.

Notes

  • This recipe was updated in May 2022 after retesting the crust to adjust the butter amount after reader feedback.
  • Store covered in the refrigerator for 5 to 6 days.
  • A lemon tart filling is typically the same thing as lemon curd. Lemon curd can be made in a number of different ways, but we do it the simplest way by adding all the ingredients at once to a saucepan and then heating slowly while whisking constantly to ensure the eggs don’t scramble.
  • Keep the curd cooking over low -medium heat. If it becomes too hot or boils too hard, it may curdle. If you have been whisking for more than 10 minutes and the curd is still not thickening, turn the heat up just a bit. You should not need to turn the heat above medium.
  • I typically don’t strain my lemon curd, but it is nice to do so for this recipe in order to get a nice smooth, glossy tart. It is not necessary, though.
  • The shortbread crust is easy and delicious. One full package of Lorna Doone shortbread cookies was the perfect amount for a nice thick crust. You want a crust that is going to be thick enough to hold together when you pop it out of the tart pan.
  • Using a tart pan with a removable bottom is the easiest way to ensure success in removing your tart. If your pan does not have a removable bottom, the tart still popped out - just work cautiously and ensure your tart is thoroughly chilled before removing. If you want to reduce or omit the butter in the crust, it will probably not hold together. In this case, you can serve the tart directly from the pan.
  • A 9.5 or 10-inch tart pan may also be used for this recipe.
  • The lemon curd can be made up to two weeks in advance if kept in the refrigerator or 3 months in advance if kept in the freezer.
  • I used Lisbon lemons for this recipe. Meyer lemons are a bit sweeter - if you use Meyer lemons to make your curd, you can reduce the sugar a bit. Eureka lemons are closer to Lisbon in tartness.
  • Bringing all of your lemon curd ingredients to room temperature before cooking will help them to combine smoothly and cook properly.
  • If you are going to decorate the lemon tart, do so right before serving. Be sure to pat dry any moisture from fruit and make sure that any flower blossoms are edible and clean.

Nutrition

Calories: 340kcal | Carbohydrates: 28g | Protein: 2g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 99mg | Potassium: 39mg | Fiber: 1g | Sugar: 27g | Vitamin A: 836IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg

Find it online: www.sugarandsoul.co/lemon-tart/