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Classic lemon tart with a flaky crust and lemon filling, garnished with lemon zest.

Classic Lemon Tart

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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine European
Servings 8 servings

Equipment

  • Food Processor
  • Mixing Bowl
  • Tart Pan

Ingredients
  

Pastry Ingredients

  • 1.25 cups all-purpose flour
  • 0.25 cups granulated sugar
  • 0.25 tsp salt
  • 0.5 cups unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2 tbsp cold water

Filling Ingredients

  • 1 cup fresh lemon juice (about 4–5 lemons)
  • Zest of 2 lemons
  • 1.25 cups granulated sugar
  • 8 large eggs
  • 0.75 cups heavy cream
  • powdered sugar for dusting

Instructions
 

  • Pulse flour, granulated sugar, and salt in a food processor until combined.
  • Add cold, cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized bits.
  • Whisk the egg yolk and cold water together, add to the processor, and pulse until a dough comes together. Do not overwork.
  • Press the dough into a disc, wrap tightly in plastic, and chill in the refrigerator for at least 1 hour.
  • 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.
  • Freeze the fitted tart shell for 30 minutes to help it hold shape during baking.
  • 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.
  • Carefully remove the parchment and weights and continue baking until the crust is golden, about 10 more minutes. Remove from oven and cool slightly.
  • 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.
  • Stir in the 3/4 cup heavy cream until evenly incorporated.
  • Pour the filling into the pre-baked tart shell, smoothing the top.
  • Reduce the oven temperature to 325°F (160°C). 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.
  • Remove from the oven and let the tart cool completely in the pan.
  • When completely cool, remove from the tart pan and dust lightly with powdered sugar before serving.

Notes

Use fresh lemons for both juice and zest for the best flavor. Store the tart covered in the refrigerator for up to 3–4 days.
Keyword Easy