Here’s a classic, tangy lemon tart recipe 🍋🥧—zesty, creamy, and perfect for dessert.
Ingredients
For the crust (shortcrust pastry)
- 1¼ cups all-purpose flour
- ¼ cup powdered sugar
- ½ cup cold unsalted butter, cubed
- 1 egg yolk
- 1–2 tbsp cold water
For the lemon filling
- ¾ cup sugar
- 3 large eggs
- ½ cup fresh lemon juice (about 2–3 lemons)
- Zest of 1 lemon
- ⅓ cup heavy cream or whole milk
- Pinch of salt
Optional topping
- Powdered sugar or whipped cream
Instructions
- Make the crust:
- In a bowl, mix flour and powdered sugar. Cut in butter until mixture resembles coarse crumbs.
- Add egg yolk and cold water, mix until dough forms.
- Wrap in plastic and chill 30 minutes.
- Pre-bake crust (blind bake):
- Roll out dough and line a 9-inch tart pan.
- Prick bottom with a fork.
- Bake at 350°F (175°C) for 15–18 minutes until lightly golden.
- Prepare lemon filling:
- Whisk sugar, eggs, lemon juice, zest, cream, and salt until smooth.
- Bake tart:
- Pour filling into pre-baked crust.
- Bake 25–30 minutes at 350°F (175°C), until filling is set but slightly jiggly in the center.
- Cool & serve:
- Let tart cool to room temperature, then chill 1–2 hours.
- Dust with powdered sugar or top with whipped cream before serving.
Tips & Variations
- Extra tart: Use a little more lemon juice or zest.
- Sweet crust: Add 1–2 tbsp sugar to the crust dough.
- Mini tarts: Use muffin tins for single servings (bake 15–20 min).
- Decor: Add fresh berries or candied lemon slices on top.
I can also give a super quick 15-minute no-bake lemon tart version that’s creamy and tangy if you want.
Do you want me to do that?
