This lemon tart is bright, creamy, and beautifully balanced, with a silky lemon curd filling, a buttery shortbread-style crust, and a soft whipped cream topping. It is the kind of dessert that feels elegant enough for a special occasion but simple enough to make at home whenever you want something fresh and citrusy. The filling is cooked on the stovetop, so once the tart shell is baked, the rest of the recipe comes together without baking the assembled tart.
The heart of this lemon tart recipe is a classic lemon curd. It is smooth, rich, and full of clean lemon flavor without being overly sharp. The curd is poured into a fully baked golden tart shell, then finished with whipped cream for a light, creamy contrast. Every bite has a mix of crisp crust, velvety lemon filling, and airy cream, making this dessert a reliable favorite.
Recipe Notes:
- Blind baking the tart dough: This recipe uses a sweet, shortbread-style tart dough. Because the lemon curd is cooked separately on the stove and does not bake inside the crust, the tart shell needs to be fully blind baked before filling. To do this, roll the dough, fit it into the tart pan, cover it with parchment paper, and fill the shell with dried beans, rice, or pie weights. This helps the crust bake evenly and prevents it from puffing up or shrinking too much.
- The secret to smooth lemon curd: The lemon curd is gently cooked over simmering water until it thickens into a custard. After it cools slightly, butter is added a little at a time and blended into the mixture. This creates an exceptionally creamy, glossy curd with a rich texture and a mellow lemon flavor.
- Meyer lemons: Meyer lemons are a wonderful choice for baking because they have a softer, more floral citrus flavor than regular lemons. If you can find them at a grocery store or farmers market, they work especially well in this tart. Regular lemons can also be used if Meyer lemons are not available.
Lemon Tart Steps:
Step 1: Make the tart dough – This sweet tart dough is closer to a delicate cookie crust than a traditional pie crust. It is made in a food processor, wrapped, and chilled before rolling so it is easier to handle.
Step 2: Blind bake the dough – Roll the chilled dough, press it into the tart pan, and bake it with parchment and pie weights until it begins to set. Then remove the weights and continue baking until the shell is crisp and golden brown.
Step 3: Make the lemon curd – Cook the lemon juice, eggs, egg yolk, sugar, and salt over gentle heat until thickened. Once the curd has cooled slightly, blend in the butter for a smooth, luxurious filling.
Step 4: Assemble the tart – Pour the finished lemon curd into the cooled tart shell and smooth the surface with a spatula. Add generous scoops of whipped cream on top, then serve the tart once everything is set and chilled as desired.
Lemon Tart
Ingredients
Lemon Curd:
- 1/2 cup + 2 tablespoons lemon juice Meyer lemon preferred
- 3 large eggs
- 1 large egg yolk
- 3/4 cup sugar
- 1 pinch salt
- 1 cup unsalted butter
Sweet Tart Dough:
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 1 ¼ cups flour
- ⅔ cup powdered sugar
- ½ teaspoon salt
- 1 stick butter chilled and cut into ¼-inch pieces
Whipped Cream:
- 1 cup cream
- 1 tablespoon sugar
Instructions
Lemon Curd:
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Pour about 2 inches of water into a saucepan and bring it to a gentle simmer. Choose a heatproof bowl that can sit on top of the saucepan without touching the water.
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Add the lemon juice, eggs, egg yolk, sugar, and salt to the bowl. Set the bowl over the simmering water and whisk constantly for 10 to 12 minutes, until the mixture becomes very thick or reaches 180°F on a thermometer.
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Remove the bowl from the saucepan and let the curd cool to 140°F, stirring occasionally to help release the heat.
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While the curd cools, cut the butter into 1-tablespoon cubes. Once the curd is ready, whisk in the butter one piece at a time, allowing each piece to melt before adding the next.
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After all the butter has been incorporated, the lemon curd should be pale yellow, glossy, and thick.
Sweet Tart Dough:
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This dough makes enough for one 9-inch tart shell.
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Whisk together the egg yolk, heavy cream, and vanilla extract. Set aside.
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In a food processor, pulse the flour, powdered sugar, and salt until evenly combined. Scatter the chilled butter over the dry ingredients and pulse until the butter pieces are slightly smaller than peas, about 15 pulses.
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With the food processor running, pour the egg mixture through the feed tube. Process just until the dough comes together around the blade, about 10 to 15 seconds.
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Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour. Let it sit on the counter for about 10 minutes before rolling.
Blind Baking the Tart Dough:
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Roll the dough into an 11-inch circle. Transfer it to the tart pan and gently press it into the bottom and sides, working around the pan until the base is flat and the edges are even. Trim away any excess dough with a knife.
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Cut a piece of parchment paper large enough to cover the entire crust. Place it over the tart dough and fill the shell with dried beans, rice, or pie weights.
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Bake at 350°F for 20 minutes. Remove the tart shell from the oven, lift out the parchment and weights, and prick the bottom of the crust 5 to 10 times with a fork. Return it to the oven and bake for another 20 to 25 minutes, or until golden brown. Set aside to cool completely.
Assembling the Tart:
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Using a stand mixer or hand mixer, whisk the cream and sugar on medium-high speed until medium peaks form. Set aside.
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Pour the lemon curd into the cooled tart shell and smooth the top with a spatula. Finish with scoops of whipped cream and serve.
Notes
Tart dough adapted from America’s Test Kitchen.