Creamy, tart, and deeply satisfying, this Classic Lemon Tart is the kind of dessert that brightens any table and makes dessert feel special without fuss. With a crisp, buttery pastry and a silky lemon filling that slices cleanly, it’s both elegant enough for guests and cozy enough for a weeknight treat. Fun fact: lemon tarts have been cherished across Europe for centuries — some say a bright tart like this was often served after heavy meals to “refresh the palate.” If you love citrus desserts, you might also enjoy our spin on a similar favorite, which you can find here: zesty lemon tart recipe. This version stands out because it’s straightforward, family-friendly, and reliable every time.

What is Classic Lemon Tart?

What’s in a name? Classic Lemon Tart sounds like something your grandmother would wink about — tart, yes, but also a little bit sassy and impossibly comforting. Where did it come from? Who knows — maybe from a baker who loved lemons so much she declared, “This is the way!” (And remember the old saying: “the way to a man’s heart is through his stomach.”) Picture a golden, shallow tart shell cradling a smooth, intensely lemony custard — that’s the essence of this dessert. Try it and see why the name stuck; you might find yourself calling it “classic” too.

Why You’ll Love This

• Bright, balanced flavor: The filling is lemon-forward but balanced by just enough sugar and cream to keep it luscious, not puckering.
• Economical and homey: Making this at home saves money compared with bakery slices, and a few lemons and pantry staples transform into an impressive dessert.
• Versatile toppings: Dust with powdered sugar, serve with whipped cream, or top with fresh berries for color and texture.
  Compared to other citrus desserts on the blog, this tart offers a smoother, denser filling than a lemon meringue pie and requires less fuss than a layered lemon mousse. Give it a try — you’ll be impressed with how something so simple can taste so sophisticated.

How to Make

Quick Overview

This recipe is kitchen-friendly: the dough comes together quickly in a food processor, the filling is whisked by hand, and the finished tart has a crisp shell with a silky, slightly wobbly center. Active prep time is about 30 minutes, chilling and freezing add roughly 1 hour 30 minutes, and baking is 45–60 minutes total. Expect the whole process to take about 2.5 hours from start to finish, mostly hands-off chilling time.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tbsp cold water
• 1 cup fresh lemon juice (about 4–5 lemons)
• Zest of 2 lemons
• 1 1/4 cups granulated sugar
• 8 large eggs
• 3/4 cup heavy cream
• Powdered sugar, for dusting

Prepare the Pastry

1. Pulse flour, granulated sugar, and salt in a food processor until combined.
2. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized bits.
3. Whisk the egg yolk and cold water together, add to the processor, and pulse until a dough comes together. Do not overwork.
4. Press the dough into a disc, wrap tightly in plastic, and chill in the refrigerator for at least 1 hour.
5. On a lightly floured surface, roll out the dough to fit a 9-inch tart pan with a removable bottom. Fit the dough into the pan, trim the edges, and press gently to smooth.
6. Freeze the fitted tart shell for 30 minutes to help it hold shape during baking.
7. Preheat the oven to 375°F (190°C). Line the chilled shell with parchment and fill with pie weights or dried beans. Bake for 20 minutes.
8. Carefully remove the parchment and weights and continue baking until the crust is golden, about 10 more minutes. Remove from oven and cool slightly.

Make the Filling

1. In a large bowl, whisk together the fresh lemon juice, lemon zest, 1 1/4 cups granulated sugar, and the 8 large eggs until smooth and well combined.
2. Stir in the 3/4 cup heavy cream until evenly incorporated.
3. Pour the filling into the pre-baked tart shell, smoothing the top.

Bake and Finish

1. Reduce the oven temperature to 325°F (160°C).
2. Bake the filled tart for 25–30 minutes, until the filling is set around the edges but still slightly wobbly in the center — it will firm as it cools.
3. Remove from the oven and let the tart cool completely in the pan.
4. When completely cool, remove from the tart pan and dust lightly with powdered sugar before serving.

What to Serve With

• Fresh whipped cream or a dollop of crème fraîche to mellow the tartness.
• A side of mixed berries (raspberries, strawberries, blueberries) for a burst of color and texture.
• Shortbread cookies or almond biscotti for extra crunch.
• A crisp green salad with citrus vinaigrette if serving as part of a multi-course meal.
• Beverages: Earl Grey or jasmine tea, a bright Prosecco, or iced tea with lemon slices pair beautifully.

Top Tips for Perfecting

• Use fresh lemons for both juice and zest — bottled juice lacks brightness.
• Cold butter and minimal handling of the dough keep the pastry flaky and tender.
• Don’t overbake the filling; it should wobble slightly in the center when removed. Overbaking causes cracks and a dry texture.
• If you prefer a silkier custard, strain the filling through a fine mesh sieve before pouring into the shell to remove any bits of cooked egg or zest.
• To make ahead: bake and cool the tart, then store covered in the refrigerator up to 2 days. Add powdered sugar right before serving.
• For a gluten-free shell, substitute a tested gluten-free flour blend and reduce handling to keep the crust tender.

In case you want an even fruitier, sunshine-filled version, check out this related recipe for inspiration: Arizona Sunshine lemon pie.

Storing and Reheating Tips

• Refrigeration: Store the tart covered in the refrigerator for up to 3–4 days. Keep it whole if possible to prevent the filling from drying.
• Freezing: The baked tart can be frozen wrapped tightly for up to 1 month. Thaw in the refrigerator overnight. You can also freeze the unbaked tart shell for up to 1 month and bake from frozen (add a few extra minutes).
• Reheating: This tart is best served chilled or at room temperature. Avoid microwaving slices — the texture can suffer. If you prefer a slightly warmer slice, let it sit at room temperature for 20–30 minutes.

FAQs

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the best bright, clean flavor. Bottled juice works in a pinch but the tart will lack some freshness and aroma.

Can I make the tart ahead of time?
Yes. You can bake it a day or two in advance and refrigerate it covered. Add the powdered sugar right before serving.

What if the filling cracks?
Cracks usually mean the tart was overbaked. Remove it while the center still jiggles slightly; it will set as it cools. If cracks appear, a light dusting of powdered sugar or a few berries will camouflage them.

Can I replace heavy cream with milk?
You can use whole milk, but the filling will be slightly less rich and a little less silky. Heavy cream gives the creamiest texture.

How do I know when the tart is done?
The edges should be set and the center should still wobble just a touch; the tart will continue to set as it cools. Overbaking makes the center dry.

Conclusion

This Classic Lemon Tart is a simple showstopper: buttery, crisp pastry plus a silky, bright lemon filling that’s perfect for gatherings or an indulgent weeknight dessert. It’s straightforward enough for beginner bakers and customizable enough for experienced cooks who want to tweak flavor and presentation. For more inspiration and a slightly different take on lemon tarts, see this excellent reference recipe at Lemon Tart – Preppy Kitchen. Enjoy baking, share slices with family and friends, and don’t forget to savor that first bright, lemony bite.