Lemon Tart
This homemade lemon tart has a buttery from-scratch crust and silky, refreshing lemon filling. Get my step-by-step recipe, troubleshooting tips, and answers to FAQs.
Servings 10 slices
Calories 440kcal
Equipment
- rolling pin
- mesh strainer
- sharp knife
Ingredients
For the Pâte Sucrée Crust:
- 10 tablespoons unsalted butter softened
- ⅔ cup powdered sugar
- 1 large egg yolk room temperature
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ teaspoon kosher salt
- 1-2 tablespoons cold heavy whipping cream
For the Lemon Filling:
- 1 cup granulated sugar
- 1 tablespoon finely grated lemon zest
- 5 large eggs room temperature
- ¾ cup freshly squeezed lemon juice strained
- ⅔ cup heavy whipping cream room temperature
- ¼ teaspoon kosher salt
For the Whipped Cream and Garnish:
- ½ cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon pure vanilla extract
- 1 lemon thinly sliced
Makes: 9inch round
Instructions
- Add 10 tablespoons softened unsalted butter and ⅔ cup powdered sugar to a large mixing bowl. Mix with a hand or stand mixer on low speed for 30 seconds, then increase to medium speed for about 2 minutes, until smooth and creamy. Add 1 egg yolk and 1 teaspoon pure vanilla extract, then mix on low speed until fully combined.
- Add 1¾ cups all-purpose flour and ¼ teaspoon kosher salt. Mix on low speed until the dough looks crumbly. Add 1 tablespoon cold heavy whipping cream and continue mixing just until the dough begins to come together. Add the remaining 1 tablespoon cold heavy whipping cream only if the dough is still too dry to hold together when gently pressed.
- Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate it for 1 hour, or until firm but still easy to roll.
- Place the chilled dough on a lightly floured work surface and roll it into a 12-inch circle about ⅛-inch thick. Carefully transfer the dough to a 10-inch tart pan with a removable bottom. Gently press it across the bottom and up the flared sides without stretching it, then roll the rolling pin across the top of the pan to remove the excess dough.
- Prick the bottom of the crust several times with a fork and place the tart pan in the freezer for 20 minutes. While the crust chills, preheat the oven to 375°F.
- Place the chilled tart pan on a baking sheet. Line the crust with parchment paper and fill it with pie weights or dried beans, making sure the weights reach the edges. Bake at 375°F for 15 minutes.
- Carefully lift out the parchment paper and pie weights. Return the crust to the oven and bake for 9-11 minutes, until the bottom looks dry and the edges are lightly golden. Let the crust cool on the baking sheet for 10 minutes, then reduce the oven temperature to 325°F.
- Add 1 cup granulated sugar and 1 tablespoon finely grated lemon zest to a medium mixing bowl. Rub the zest into the sugar with your fingertips for about 30 seconds, until the sugar smells fragrant and feels slightly moist.
- Add 5 room-temperature eggs and whisk gently until smooth. Slowly whisk in ¾ cup of strained fresh lemon juice, ⅔ cup of room-temperature heavy whipping cream, and ¼ teaspoon of kosher salt. Avoid whisking vigorously, as excess air can create bubbles on the tart's surface.
- Pour the lemon filling through a fine-mesh strainer into a bowl or large liquid measuring cup. Place the baking sheet with the tart shell on the center oven rack, then carefully pour the strained filling into the crust. Stop pouring if the filling reaches just below the top edge of the crust.
- Bake the tart at 325°F for 24-30 minutes, until the outer 2 inches of filling are set and the center still has a gentle wobble when the pan is moved. The center should not ripple or appear liquid.
- Allow the tart to cool completely in the pan on a wire rack for about 1 hour. Refrigerate it uncovered for at least 3 hours, or until the filling is completely chilled and firm.
- Add ½ cup of cold heavy whipping cream, 2 tablespoons of powdered sugar, and ½ teaspoon of pure vanilla extract to a clean mixing bowl. Beat on medium-high speed until stiff peaks form.
- Carefully remove the chilled tart from the pan and garnish it with the whipped cream and thin slices from 1 lemon. Let the tart sit at room temperature for 15 minutes before cutting. Cut it with a sharp knife, wiping the blade clean between slices. Serve and ENJOY!
Notes
- The pâte sucrée dough should feel soft and smooth once it comes together, but not sticky. Lightly flour the work surface instead of adding extra flour directly to the dough.
- Chilling the shaped tart shell before baking allows the butter to firm back up, which helps reduce shrinking and keeps the crust’s edges neat.
- Freshly squeezed lemon juice gives this tart the brightest, cleanest flavor. Bottled lemon juice can taste harsh or slightly bitter in a dessert where lemon is the main flavor.
- Remove the tart from the oven while the center still has a gentle wobble. The filling will continue setting as it cools, while overbaking can cause cracks or a grainy texture.
- Add the lemon slices shortly before serving because fresh slices may release moisture onto the whipped cream as they sit.
Nutrition
Calories: 440kcal | Carbohydrates: 50g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 164mg | Sodium: 159mg | Potassium: 123mg | Fiber: 1g | Sugar: 31g | Vitamin A: 929IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 2mg