Zingy Lemon Tart Recipe: Bright Citrus Joy in Every Bite

Dessert lovers swoon over this classic lemon tart recipe that balances tangy and sweet perfectly.

Zesty citrus notes dance across a buttery, flaky crust in a delightful melody of flavors.

The bright, silky filling melts on your tongue with a refreshing burst of sunshine.

Each slice promises a luxurious experience that transports you to a quaint French patisserie.

Rich, creamy, and elegantly simple, this tart showcases the magic of minimal ingredients.

Perfected through generations of baking passion, this dessert will become your go-to treat for any special occasion.

Get ready to impress with a dessert that looks sophisticated but comes together with surprising ease.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 5 hours 15 minutes

Calories: 345 kcal

Servings: 9

Ingredients Needed for Lemon Tart

• All-Purpose Flour: Provides the sturdy base for a delicate, crumbly tart shell that melts in your mouth.
• Granulated Sugar: Adds subtle sweetness and helps create a golden, crisp texture.
• Salt: Enhances the overall flavor and balances the buttery richness.
• Unsalted Butter: Creates flaky, tender layers with its cold, high-fat content for maximum deliciousness.
• Egg: Binds the dough together and adds richness and structure.
• Vanilla Extract: Introduces a warm, aromatic depth to complement the buttery crust.

• Eggs: Provide creamy texture and help thicken the luxurious curd.
• Granulated Sugar: Balances the tangy lemon with smooth sweetness.
• Lemons: Fresh zest and juice deliver bright, zesty flavor that makes the tart sing.
• Heavy Cream: Adds silky smoothness and luxurious mouthfeel to the curd.
• Unsalted Butter: Creates a glossy, rich finish with a melt-in-your-mouth consistency.

• Fresh Berries: Offer a vibrant, juicy contrast to the creamy lemon filling.
• Whipped Cream: Provides a light, airy complement to the intense lemon flavor.

Tools That Help You Bake the Perfect Lemon Tart

• Food Processor: Perfect for quickly mixing crust ingredients and creating smooth dough.
• Tart Pan with Removable Bottom: Essential for easy removal and beautiful presentation of the tart.
• Rolling Pin: Helps roll out the chilled dough evenly and smoothly.
• Parchment Paper: Prevents sticking during blind baking and makes cleanup easier.
• Pie Weights or Dried Beans: Keeps the crust flat and prevents bubbling during initial baking.
• Heatproof Bowl: Used for creating the lemon curd using bain-marie method.
• Whisk: Crucial for mixing and stirring both crust and lemon curd ingredients.
• Fine Mesh Sieve: Strains the lemon curd for a silky, smooth texture.
• Saucepan: Provides heat for the bain-marie technique.
• Measuring Cups and Spoons: Ensures accurate ingredient quantities.

How to Put Together a Zesty Lemon Tart

Lemony Dream Tart

• Buttery Foundation

Gather flour, sugar, and salt in a food processor. Blend these dry ingredients until they whisper together. Tumble in chilled butter chunks and pulse until the mixture looks like coarse sandy pebbles.

• Dough Magic

Introduce an egg and a splash of vanilla to the crumbly mixture. Pulse gently until the dough starts clustering but remains slightly rough. Shape the dough into a smooth disc, wrap in clingy plastic, and let it relax in the refrigerator for an hour.

• Crust Preparation

Roll out the chilled dough into a delicate circle. Drape it carefully into a tart pan, pressing softly against the edges. Trim any excess with graceful movements. Pop the shell into the freezer for a quick chill.

• Baking Transformation

Heat the oven to a warm 375°F. Line the crust with parchment, weigh it down with ceramic beads or dried beans. Bake until the edges turn golden and crisp. Remove the weights and continue baking until the entire crust looks beautifully bronzed.

• Zesty Lemon Filling

Whisk eggs, sugar, bright lemon zest, tangy juice, and cream in a bowl. Create a gentle water bath, stirring constantly until the mixture transforms into a silky, luxurious custard.

• Final Assembly

Strain the lemon mixture, whisking in soft butter until gloriously smooth. Pour the golden filling into the cooled crust. Chill in the refrigerator until the tart sets completely.

• Serving Delight

Slice and serve the tart cold, perhaps adorned with a sprinkle of fresh berries or a cloud of whipped cream.

Brighten the Flavor of Your Lemon Tart with These Ideas

• Enhance the lemon curd's intensity by adding a pinch of fresh thyme or lavender for an unexpected herbal note that complements the bright citrus flavor.
• Experiment with alternative crusts like graham cracker, almond meal, or adding ground pistachios to the traditional pastry for a nutty, textural dimension.
• Prepare the tart components up to 3 days in advance. Keep the crust and lemon curd separately refrigerated, assembling just before serving to maintain maximum freshness and crisp texture.
• Top with torched meringue peaks, dust with powdered sugar, or create elegant citrus zest curls for a professional bakery-style presentation that impresses guests.
• Store the completed tart covered in the refrigerator for up to 4 days. Always keep chilled to maintain the lemon curd's silky smooth consistency and prevent separation.

Presenting and Serving Your Lemon Tart with Style

• Elegant Dessert Companion: Fresh berries scattered artfully on top add a burst of color and tangy contrast to the smooth lemon tart.
• Creamy Indulgence Topper: Dollop of lightly whipped cream creates a luxurious texture that balances the tart's bright citrus flavor.
• Presentation Perfection: Dust a light layer of powdered sugar just before serving to give the tart a delicate, refined finish that enhances its visual appeal.
• Tea Time Pairing: Serve alongside a hot Earl Grey or chamomile tea to complement the lemon tart's zesty and sweet profile, creating a delightful afternoon treat.

Store Your Lemon Tart So It Stays Fresh and Flavorful

• Fridge-Friendly Freshness: Store the lemon tart in an airtight container, covered with plastic wrap, in the refrigerator for up to 3-4 days. Keep it away from strong-smelling foods to maintain its delicate citrus flavor.
• Make-Ahead Magic: Prepare the tart crust and lemon curd separately up to 2 days in advance. Keep the crust wrapped tightly at room temperature and store the curd in a sealed container in the refrigerator to save time on serving day.
• Freezer Storage Strategy: Wrap the entire tart or individual slices tightly in plastic wrap, then aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving to maintain the tart's smooth texture and vibrant taste.
• Serving Temperature Tip: Remove the tart from the refrigerator 10-15 minutes before serving. This slight warming helps enhance the lemon curd's silky texture and brings out the bright, zesty flavors, creating a more enjoyable dessert experience.

Tangy Lemon Tart Recipe

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4.5 from 37 reviews

• Total Time: 5 hours 15 minutes
• Yield: 9 1x

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Description

Zesty Lemon Tart brings Mediterranean sunshine to classic French pastry techniques. Creamy citrus filling nestles in buttery shortcrust, offering a perfect balance of tangy and sweet flavors you’ll savor with each delightful bite.

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Ingredients

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• 2 large eggs
• 2 egg yolks
• 1 large egg
• 1 ½ cups (180 g) all-purpose flour
• ¾ cup (150 g) granulated sugar
• ¼ cup granulated sugar
• ½ cup (120 ml) freshly squeezed lemon juice
• ½ cup (115 g) unsalted butter, cubed
• ½ cup (115 g) cold butter, cubed
• ½ cup (55 g) powdered sugar
• 1 tbsp lemon zest
• 2 tbsps heavy cream
• ½ tsp vanilla extract
• ¼ tsp salt

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Instructions

1. Dough Preparation: Pulse flour, sugar, and salt in a food processor. Add cold butter, creating a coarse, pebbly texture. Blend in egg and vanilla until dough forms without overmixing.
2. Dough Chilling: Shape dough into a compact disc, wrap in plastic, and refrigerate for one hour to solidify its structure.
3. Crust Formation: Roll chilled dough into an 11-inch circle, carefully draping into a tart pan. Trim excess, press edges meticulously, and freeze for 30 minutes.
4. Crust Baking: Preheat oven to 375°F. Line crust with parchment, weight with ceramic beads, and bake for 20 minutes. Remove weights and continue baking until golden-brown. Cool completely.
5. Lemon Curd Creation: Whisk eggs, sugar, lemon zest, lemon juice, and cream in a heatproof bowl over simmering water. Stir continuously until mixture thickens and coats the back of a spoon.
6. Curd Refinement: Strain through a fine-mesh sieve, then incorporate butter cubes until silky and glossy. Allow to cool to room temperature.
7. Tart Assembly: Pour cooled lemon curd into prepared crust, spreading evenly. Refrigerate for at least 4 hours to set completely.
8. Final Presentation: Garnish with fresh berries and whipped cream before serving, creating an elegant dessert.

Notes

• Chill Dough Strategically: Refrigerating the dough for at least an hour helps prevent shrinkage and ensures a flaky, tender crust that holds its shape during baking.
• Master Water Bath Technique: Gentle, consistent whisking over simmering water prevents egg scrambling and creates a silky-smooth lemon curd with perfect texture.
• Strain for Silky Perfection: Passing the lemon curd through a fine-mesh sieve removes any potential egg bits or zest, guaranteeing a luxuriously smooth filling.
• Patience Pays Off: Allowing the tart to set in the refrigerator for a minimum of 4 hours helps the filling firm up and intensifies the lemon flavor, creating a more refined dessert experience.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 9
• Calories: 345
• Sugar: 30 g
• Sodium: 100 mg
• Fat: 22 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 120 mg