Introduction & Inspiration: Sunshine in Every Bite
This Lemon Tart is a classic French dessert that’s both elegant and incredibly refreshing! I love the combination of the buttery, crisp pastry crust, the tangy and intensely lemony filling, and the light, airy whipped cream topping. It’s a perfect dessert.
The inspiration for this recipe comes from my love for all things lemon. And a desire to create a tart that was both beautiful and delicious. I wanted something that would be perfect for a special occasion.
I’ve adapted and refined this recipe over time. Incorporating techniques that ensure a perfectly crisp crust and a smooth, intensely flavorful lemon filling. It’s a recipe that I’m excited to share.
This Lemon Tart is a guaranteed crowd-pleaser. It’s perfect for spring and summer gatherings, afternoon tea, or any time you’re craving a bright, citrusy dessert.
Nostalgic Appeal (with a Sophisticated, Citrusy Zing)
Lemon tarts, and fruit tarts in general, evoke a sense of classic elegance and timeless appeal. They remind me of French patisseries. And the simple pleasure of a perfectly made tart.
This Lemon Tart captures that classic appeal. With its buttery, crisp pastry crust and its bright, tangy lemon filling. It’s a dessert that’s both sophisticated and approachable.
There’s something inherently satisfying about the combination of a crisp crust. A smooth, flavorful filling, and a light, airy topping. It’s a symphony of textures and flavors.
It’s the kind of dessert that’s perfect for sharing with loved ones. Or for enjoying all to yourself as a special treat. It’s a celebration of simple ingredients and classic techniques.
Homemade Focus (and the Art of Pastry)
I’m a strong advocate for homemade desserts, and this Lemon Tart is a perfect example of why. Making your own tart, from the crust to the filling, allows you to control the quality of the ingredients. And to create a dessert.
Store-bought tarts often lack the fresh, vibrant flavor and the perfectly crisp crust of homemade. When you make it yourself, you can use high-quality butter, fresh lemons, and other ingredients.
This recipe is a testament to the fact that even seemingly complex desserts like tarts can be made at home. It requires a bit of time and attention to detail. But the steps are relatively straightforward.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to learn the basics of pastry making. And to enjoy the satisfaction of creating something truly delicious from scratch.
Flavor Goal
The flavor goal of this Lemon Tart is to achieve a bright, intensely lemony flavor. That’s perfectly balanced with sweetness and a buttery, crisp pastry crust.
The crust, made with all-purpose flour, sugar, salt, cold unsalted butter, an egg yolk, and ice water. It provides a buttery, slightly sweet, and crisp foundation for the tart.
The filling, made with sugar, cornstarch, flour, salt, egg yolks, butter, fresh lemon juice, and lemon zest. It is intensely lemony, tangy, and creamy. It’s a custard-like filling that sets beautifully.
The whipped cream topping, made with heavy cream, sugar, and vanilla extract. It adds a light and airy touch that complements the tartness of the lemon filling. The overall effect is perfect.
Ingredient Insights
Let’s take a closer look at the ingredients that make this Lemon Tart so special. For the Crust:
All-purpose flour forms the base of the pastry crust. Granulated sugar adds a touch of sweetness.
Salt enhances the flavors of the other ingredients. Cold unsalted butter, cut into ½-inch pieces, is essential.
An egg yolk adds richness and helps to bind the dough together. Ice water is used to bring the dough together.
For the Filling:
Granulated sugar provides sweetness. Cornstarch and all-purpose flour help to thicken the lemon filling.
Salt enhances the flavors. Large egg yolks add richness and help to create a creamy, custard-like texture.
Unsalted butter adds richness and flavor. Fresh lemon juice (from 2 lemons) is crucial.
Lemon zest (from 2 lemons) adds intense lemon flavor and aroma. Use freshly grated lemon zest.
For the Topping:
Heavy cream is whipped to create a light and airy topping. Granulated sugar adds sweetness.
Vanilla extract enhances the flavor. Fresh berries, for serving (optional), add a pop of color and fresh fruit flavor.
Essential Equipment
You’ll need a few key pieces of equipment:
A 9-inch round fluted tart pan with a removable bottom. This type of pan makes it easy to remove the tart without damaging the crust.
A large bowl and a medium saucepan.
A pastry cutter (or your fingers) for working the butter into the flour.
A rolling pin for rolling out the dough.
A whisk.
Parchment paper and baking weights or dried beans (for blind-baking the crust).
A stand mixer or hand mixer: for whipping cream.
That’s it! This recipe is relatively straightforward in terms of equipment. The key is to have a good-quality tart pan with a removable bottom.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the Crust:
- 1 cup all-purpose flour
- 2 ½ Tbsp. granulated sugar
- ¼ tsp. salt
- 6 Tbsp. cold unsalted butter, cut into ½ inch pieces
- 1 large egg yolk
- 4 tsp. ice water
For the Filling:
- 1 ¼ cups granulated sugar
- â…“ cup cornstarch
- 2 Tbsp. all-purpose flour
- ½ tsp. kosher salt
- 5 large egg yolks
- ¼ cup unsalted butter
- ¼ cup fresh lemon juice (from 2 lemons)
- 1 Tbsp. lemon zest
For the Topping:
- 1 ¼ cups heavy cream
- 2 Tbsp. granulated sugar
- 1 tsp. vanilla extract
- Fresh berries, for serving (optional)
These are the amounts listed.
Remember to use fresh, high-quality ingredients whenever possible, especially the butter, lemons, and heavy cream.
Step-by-Step Instructions
Ready to bake a beautiful and delicious Lemon Tart? Here’s a detailed, step-by-step guide:
1. Make the Crust:
In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.
With a pastry cutter or your fingers, gradually work the cold, cubed butter into the flour mixture until pea-sized pieces form. You want the butter to be evenly distributed.
In a small bowl, stir together the egg yolk and ice water.
Using a fork, stir the egg yolk mixture into the flour mixture.
Stir, then knead the dough together until it is no longer crumbly and holds together when pinched with your fingers.
Form the dough into a disc. Wrap it tightly with plastic wrap.
Refrigerate the dough for at least 1 hour or up to 3 days. This chilling step is important.
2. Roll Out and Shape the Crust:
On a lightly floured surface, roll the chilled dough into an 11-inch circle.
Transfer the crust to a 9-inch round fluted tart pan with a removable bottom.
Press the crust into the pan, making sure it fits snugly against the bottom and sides.
Trim the edges of the crust to make them even.
Place the crust in the refrigerator for 1 hour (or in the freezer for 30 minutes) to chill again. This helps to prevent the crust from shrinking during baking.
3. Blind Bake the Crust:
Preheat the oven to 400°F (200°C) during the last 20 minutes of chilling the crust.
Line the inside of the chilled crust with parchment paper.
Fill the parchment paper with baking weights or dried beans. This is called “blind baking,” and it helps to prevent the crust from puffing up during baking.
Bake until the edges of the crust are very lightly golden, 10 to 12 minutes.
Remove the pie weights and parchment paper.
Prick the bottom of the crust with a fork 6 to 8 times. This helps to prevent the bottom from puffing up.
Return the crust to the oven. Bake until the whole crust is golden brown all over, 8 to 12 minutes more.
Let the crust cool to room temperature.
4. Make the Lemon Filling:
While the crust is cooling, make the filling.
In a medium saucepan, whisk together the granulated sugar, cornstarch, all-purpose flour, and kosher salt.
Gradually whisk in 1 ½ cups of cold water until smooth.
Cook over medium heat, stirring frequently, until the mixture boils, about 5 minutes.
Boil for 1 minute, stirring constantly, then remove from the heat.
5. Temper the Egg Yolks: In a small bowl, whisk the egg yolks.
While whisking constantly, slowly add ¼ cup of the hot sugar mixture to the egg yolks. This is called “tempering” the yolks, and it prevents them from scrambling.
6. Combine and Cook:
Gradually stir the tempered yolk mixture from the bowl back into the remaining sugar mixture in the saucepan.
Return the saucepan to medium heat. Cook, stirring constantly, until a thermometer inserted into the filling reads 175°F to 180°F (79-82°C), 1 to 2 minutes.
7. Add Butter and Lemon:
Remove the filling from the heat.
Immediately stir in the unsalted butter, fresh lemon juice, and lemon zest until the butter is completely melted and incorporated.
8. Fill the Crust:
Pour the warm lemon filling into the cooled tart crust.
9. Cool and Chill: Let the filled tart cool for 15 minutes at room temperature.
Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.
Refrigerate the tart for at least 4 hours, or preferably overnight, to allow the filling to set completely.
10. Make the Whipped Cream Topping:
Just before serving, make the whipped cream topping.
In a medium bowl, whisk together the heavy cream, granulated sugar, and vanilla extract until stiff peaks form, 1 to 2 minutes.
11. Top and Serve:
Spread the whipped cream evenly over the top of the chilled tart.
Serve with fresh berries, if desired. Enjoy!
Troubleshooting
Here are some possible issues:
Problem: The crust is too crumbly.
Solution: Make sure you’re using cold butter and that you’re not overworking the dough. You can also add a bit more ice water, a teaspoon at a time, until the dough comes together.
Problem: The crust shrinks during baking.
Solution: Make sure you’re chilling the dough thoroughly before rolling it out and before baking it. Also, make sure you’re using baking weights or dried beans to blind bake the crust.
Problem: The filling is too runny.
Solution: Make sure you’re cooking the filling until it reaches the correct temperature (175°F to 180°F/79-82°C). Also, make sure you’re chilling the tart for at least 4 hours to allow the filling to set completely.
Problem: The filling is too tart.
Solution: Add a bit more sugar to the filling, a tablespoon at a time, until it reaches your desired sweetness.
Problem: The whipped cream is too soft. Solution: Make sure the heavy cream is very cold.
Tips and Variations
Here are some tips and variations:
Tip: For an even more intense lemon flavor, add a teaspoon of lemon extract to the filling.
Tip: If you don’t have a tart pan with a removable bottom, you can use a regular 9-inch pie plate.
Tip: To save time, you can use a store-bought graham cracker crust.
Variation: Use a different type of citrus fruit, such as lime, orange, or grapefruit, instead of lemon.
Variation: Add a layer of fresh berries, such as raspberries or blueberries, to the bottom of the tart before adding the filling.
Variation: Top the tart with a meringue topping instead of whipped cream.
Variation: Add some zest to the crust.
Variation: Add a layer of lemon curd.
Serving and Pairing Suggestions
This Lemon Tart is perfect for many settings, for example:
Serving Suggestions:
Serve the tart chilled, straight from the refrigerator.
Serve it as a dessert for a spring or summer party, a potluck, or a barbecue.
It’s also perfect for a special occasion, such as a birthday or anniversary.
It is a great dessert for afternoon tea.
Pairing Suggestions:
This tart pairs well with a variety of beverages.
A cup of tea (especially Earl Grey or lemon tea).
A glass of lemonade or iced tea.
A sparkling wine, such as Prosecco or Champagne.
A dessert wine, such as a Moscato d’Asti or a Sauternes.
It’s also delicious on its own!
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 12 servings):
- Calories: Approximately 350-450
- Protein: 4-6 grams
- Fat: 20-30 grams (mostly from the butter, egg yolks, and heavy cream)
- Carbohydrates: 35-45 grams
- Fiber: 1-2 grams
This is a general estimate. This Lemon Tart is a relatively rich and decadent dessert. Due to the butter, sugar, egg yolks, and heavy cream.
It does provide some vitamins and minerals from the lemon. It’s best enjoyed in moderation.
You can reduce the fat and calories by using less butter in the crust.
Print
Lemon Tart
Description
This Lemon Tart is a classic French dessert that’s both elegant and incredibly refreshing! I love the combination of the buttery, crisp pastry crust, the tangy and intensely lemony filling, and the light, airy whipped cream topping. It’s a perfect dessert
Ingredients
For the Crust:
- 1 cup all-purpose flour
- 2 ½ Tbsp. granulated sugar
- ¼ tsp. salt
- 6 Tbsp. cold unsalted butter, cut into ½ inch pieces
- 1 large egg yolk
- 4 tsp. ice water
For the Filling:
- 1 ¼ cups granulated sugar
- â…“ cup cornstarch
- 2 Tbsp. all-purpose flour
- ½ tsp. kosher salt
- 5 large egg yolks
- ¼ cup unsalted butter
- ¼ cup fresh lemon juice (from 2 lemons)
- 1 Tbsp. lemon zest
For the Topping:
- 1 ¼ cups heavy cream
- 2 Tbsp. granulated sugar
- 1 tsp. vanilla extract
- Fresh berries, for serving (optional)
Instructions
1. Make the Crust:
In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.
With a pastry cutter or your fingers, gradually work the cold, cubed butter into the flour mixture until pea-sized pieces form. You want the butter to be evenly distributed.
In a small bowl, stir together the egg yolk and ice water.
Using a fork, stir the egg yolk mixture into the flour mixture.
Stir, then knead the dough together until it is no longer crumbly and holds together when pinched with your fingers.
Form the dough into a disc. Wrap it tightly with plastic wrap.
Refrigerate the dough for at least 1 hour or up to 3 days. This chilling step is important.
2. Roll Out and Shape the Crust:
On a lightly floured surface, roll the chilled dough into an 11-inch circle.
Transfer the crust to a 9-inch round fluted tart pan with a removable bottom.
Press the crust into the pan, making sure it fits snugly against the bottom and sides.
Trim the edges of the crust to make them even.
Place the crust in the refrigerator for 1 hour (or in the freezer for 30 minutes) to chill again. This helps to prevent the crust from shrinking during baking.
3. Blind Bake the Crust:
Preheat the oven to 400°F (200°C) during the last 20 minutes of chilling the crust.
Line the inside of the chilled crust with parchment paper.
Fill the parchment paper with baking weights or dried beans. This is called “blind baking,” and it helps to prevent the crust from puffing up during baking.
Bake until the edges of the crust are very lightly golden, 10 to 12 minutes.
Remove the pie weights and parchment paper.
Prick the bottom of the crust with a fork 6 to 8 times. This helps to prevent the bottom from puffing up.
Return the crust to the oven. Bake until the whole crust is golden brown all over, 8 to 12 minutes more.
Let the crust cool to room temperature.
4. Make the Lemon Filling:
While the crust is cooling, make the filling.
In a medium saucepan, whisk together the granulated sugar, cornstarch, all-purpose flour, and kosher salt.
Gradually whisk in 1 ½ cups of cold water until smooth.
Cook over medium heat, stirring frequently, until the mixture boils, about 5 minutes.
Boil for 1 minute, stirring constantly, then remove from the heat.
5. Temper the Egg Yolks: In a small bowl, whisk the egg yolks.
While whisking constantly, slowly add ¼ cup of the hot sugar mixture to the egg yolks. This is called “tempering” the yolks, and it prevents them from scrambling.
6. Combine and Cook:
Gradually stir the tempered yolk mixture from the bowl back into the remaining sugar mixture in the saucepan.
Return the saucepan to medium heat. Cook, stirring constantly, until a thermometer inserted into the filling reads 175°F to 180°F (79-82°C), 1 to 2 minutes.
7. Add Butter and Lemon:
Remove the filling from the heat.
Immediately stir in the unsalted butter, fresh lemon juice, and lemon zest until the butter is completely melted and incorporated.
8. Fill the Crust:
Pour the warm lemon filling into the cooled tart crust.
9. Cool and Chill: Let the filled tart cool for 15 minutes at room temperature.
Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.
Refrigerate the tart for at least 4 hours, or preferably overnight, to allow the filling to set completely.
10. Make the Whipped Cream Topping:
Just before serving, make the whipped cream topping.
In a medium bowl, whisk together the heavy cream, granulated sugar, and vanilla extract until stiff peaks form, 1 to 2 minutes.
11. Top and Serve:
Spread the whipped cream evenly over the top of the chilled tart.
Serve with fresh berries, if desired. Enjoy!
Recipe Summary and Q&A
Let’s recap this delightful Lemon Tart baking journey!
Summary: This Lemon Tart is a classic French dessert made with a buttery, crisp pastry crust, a tangy and intensely lemony filling, and a light whipped cream topping. It’s elegant, refreshing, and perfect for any occasion.
Q&A:
Q: Can I make this tart ahead of time?
A: Yes, this tart is perfect for making ahead of time! In fact, it needs to chill for at least 4 hours, or preferably overnight, before serving. You can make it up to 2 days in advance and store it, covered, in the refrigerator.
Q: Can I freeze this tart?
A: I don’t recommend freezing this tart, as the texture of the filling and the crust may change upon thawing. It’s best enjoyed fresh or within a few days of making it.
Q: I don’t have a tart pan with a removable bottom. Can I use a regular pie plate?
A: Yes, you can use a regular 9-inch pie plate, but you may have difficulty removing the tart cleanly.
Q: I am allergic to dairy, what can I use? A: There are many dairy free alternatives on the market today.
Q: Can I double this recipe? A: Yes, you can, you will need a bigger pan.