Today, I’ll show you how to make a delicious Lemon Tart with a creamy lemon curd filling and a sweet tart crust. This classic dessert, also known as tarte au citron, is both indulgent and refreshing. If you love lemony treats, this easy recipe is a must-try!
Each bite is filled with zesty lemon flavor from the luscious filling and the buttery richness of the flaky pastry crust. It’s perfect for any occasion.
Tips for the Tart Crust
Avoiding shrinkage is key when making and baking tart crust. Here are some tips:
- Don’t Overwork the Dough: Once you add the flour, mix it just enough to combine.
- Don’t Roll Too Thin: Rolling the dough too thin can lead to shrinkage.
- Minimize Flour: Use just enough flour to prevent sticking when rolling out the dough.
- Gentle Handling: Press the dough gently into the tart pan without stretching it.
- Chill Before Baking: Freeze the tart pan with the crust for 15 minutes before baking.
- Use Pie Weights: Blind bake the crust with pie weights to keep it from shrinking.
Tips for the Lemon Tart
- Mix Well: Beat butter and sugar with the eggs before cooking to avoid an eggy taste.
- Cook the Curd Thoroughly: Cook until it reaches 170°F to ensure it sets properly.
- Cool the Crust: Let the crust cool before adding the filling to prevent sogginess.
- Chill Before Serving: Allow the tart to chill before serving for the best texture.
Lemon Tart
Ingredients
Tart Crust:
- 6 tablespoons unsalted butter room temperature
- 1/3 cup powdered sugar
- 1 large egg
- 1 1/2 cups all-purpose flour about 7.5 ounces
- 1/4 teaspoon salt
Lemon Curd Filling:
- 10 tablespoons unsalted butter room temperature
- 1 cup granulated sugar
- 4 large egg yolks
- 3 large eggs
- 4 tablespoons lemon zest
- 1/2 cup lemon juice
- 1/4 teaspoon salt
Whipped Cream:
- 3/4 cup heavy whipping cream
- 2 tablespoons powdered sugar optional
- 1/2 teaspoon vanilla extract
To Decorate:
- Lemon slices
- Fresh raspberries
Instructions
Tart Crust
- Preheat Oven: Preheat to 375°F (conventional) or 350°F (convection).
- Mix Dough: Beat the butter with a mixer on medium speed for 30 seconds. Add powdered sugar and beat for 1 minute. Scrape the bowl as needed.
- Add Egg: Beat in the egg for about 1 minute.
- Combine Dry Ingredients: Add flour and salt, and mix on low until the dough starts to come together. Finish mixing by hand if needed.
- Chill Dough: Form the dough into a ball, wrap in plastic wrap, and flatten into a disc. Refrigerate for at least 1 hour or up to 2 days. You can also freeze for up to 2 months.
- Roll Dough: Let the dough sit at room temperature for 10 minutes, then roll it out on a lightly floured surface until it’s about 1/4 inch thick and 11 inches in diameter.
- Fit into Pan: Fold the dough in half, lift it into a 9-inch tart pan, and unfold to cover the surface. Press gently into the bottom and sides without stretching. Trim excess dough and prick the bottom with a fork.
- Chill and Bake: Refrigerate the dough in the pan for 15 minutes. Line with parchment paper or foil, fill with pie weights or dry beans, and bake for 15 minutes. Remove weights and bake for another 5-10 minutes until golden brown. Let the crust cool for at least 20 minutes.
Lemon Curd Filling
- Preheat Oven: Set to 350°F (conventional) or 325°F (convection).
- Mix Ingredients: Beat butter and sugar together for 1 minute. Add egg yolks, beat for 30 seconds, then add eggs and beat for 1 minute. Scrape the bowl and beat again for another minute.
- Add Lemon: Mix in lemon zest and lemon juice.
- Cook Curd: Transfer mixture to a medium saucepan and cook over medium heat, stirring constantly, until it thickens and reaches 170°F (about 5 minutes). It should coat the back of a spoon.
- Cool Slightly: Remove from heat. If any egg bits appear, strain the curd. Pour the curd into the cooled crust.
- Bake: Bake in the preheated oven for 10-15 minutes until the filling is slightly jiggly in the center but looks set around the edges. Remove and cool completely.
Whipped Cream
- Whip Cream: Beat heavy cream, powdered sugar, and vanilla with a mixer on medium-high speed until stiff peaks form (about 3 minutes).
- Pipe: Place in a piping bag with a tip of your choice (I used tip 4B).
To Decorate
- Remove from Pan: Place the tart on top of a cup to slide the sides down.
- Decorate: Pipe whipped cream on top and garnish with lemon slices and fresh raspberries.
- Serve: Slice and enjoy!
Notes
Store the tart in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months if needed.