This lemon tart recipe is easy to make and comes out delicious and golden brown on top from being baked with the filling. Tart, sweet, and delicious!
A lemon tart is a dessert that sounds and looks fancy but is super simple to make (and delicious to eat!). The tart crust and lemon curd come together to create an experience more like eating lemon bars, in pie form.
It’s a little hard to explain, but that can have something to do with the fact that I’m drooling while thinking about this lemon curd tart.
Making your own lemon curd is really simple and easy, as is making the tart crust. If you’ve never done either, don’t worry. I’ll be walking you through it.
This recipe asks that you have the crust already prepared, so you can check out my sweetened tart crust recipe over here and then follow along with the steps on the recipe card below.
A sweet tart crust is closer to a shortbread cookie than it is a traditional pie crust. In that weird gray area between a cookie crust and a pie crust lays the world of tart crusts.
Stuff mixed together and pressed into a tart pan and topped with delicious fillings. In this case- it’s our lemon curd.
Together the sweetened crust and the lemon curd work together to create a harmonious dessert that has us praising this lemon tart recipe and wishing we doubled up on the ingredients and made two lemon tarts instead of one.
How to Make Lemon Tart
- Preheat your oven to 375F degrees.
- In a mixing bowl, cream together the butter, sugar, and salt until they are well combined.
- Add in the lemon zest and then mix to incorporate.
- Add int he eggs and egg yolks one at a time, mixing thoroughly after each addition.
- Gradually add in the lemon juice, whisking while adding it.
- Pour the filling into a prepared sweet tart crust recipe that was not prebaked.
- Bake for 30-40 minutes until the center of the tart registers 160F degrees.
- Allow the tart to cool completely before serving.
If properly covered and stored in the fridge you can expect your lemon tart to keep for up to a week and still be great. Getting it to last that long is a challenge though as you’ll no doubt have it eaten long before then!
You can freeze a lemon tart in the freezer for up to 2 months. Keep it well covered to prevent freezer burn and to keep it from drying out. To thaw, simply place it in the fridge overnight and then serve as desired.
A lemon curd tart is sweet and sour, creamy and a slight bite from the crust below. Adding too much can take away from the awesome flavor and colors already on your plate.
But giving a simple dollop of whipped cream, a dusting of powdered sugar, or adding a few fresh mixed berries can help to give it a little something extra without making it feel like a plain dessert.
If you’re looking for another great lemon dessert, try out these Gluten Free Lemon Bars.
Lemon Tart Recipe
- 1 cup sugar
- 1/8 teaspoon salt
- 1 1/4 sticks butter softened
- 2 teaspoon lemon zest
- 3 eggs
- 2 egg yolks
- 1 cup lemon juice about 6 lemons juiced
- 1 tart crust see note
- Preheat the oven to 375ºF.
- Cream together butter, sugar, and salt until well combined.
- Add the lemon zest and mix until combined.
- Add the eggs and egg yolks one at a time, mixing thoroughly between each addition.
- Add the lemon juice gradually, whisking while adding it.
- Pour the filling into a sweet tart crust recipe that has not been pre-baked.
- Bake for 30-40 minutes until the center of the tart registers 160ºF.
- Allow to the tart to cool completely before serving.
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