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Home » Recipes » Lemon Dessert Recipes

Classic Lemon Tart Recipe

Published: May 18, 2023 · Modified: Apr 1, 2024 by Chef Dennis Littley

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You’re going to love my Classic Lemon Tart! Creamy and delicious, with loads of tart lemon flavor that makes the perfect balance of sweet and tart. Add the crunch of the sweet pastry shell, whipped cream, and fresh berries, and you’ve got the perfect dessert for any occasion.

slice of lemon tart with whipped cream and berries on a white plate.


 

This is a fairly easy lemon tart recipe, but if you don’t have time or don’t want to make your own homemade crust, you can buy a premade pie crust. Just roll it out for your tart pan and follow the steps for baking the tart shell.

I love lemon desserts, they’re so incredibly refreshing. If you’re looking for another delicious lemon dessert, my lemon cream pie is sure to please.

slices of lemon tart with whipped cream and berries on a white plates.

The creamy texture of this lush lemon tart makes it the perfect dessert for the spring and summer months. But I like to make it all year long.

I know your whole family is going to love this lemon tart! You can pair it with my tasty lemon blueberry cake as well for another dish.

Table of Contents:
  • Ingredients to make Lemon Tart
  • How to make lemon curd
  • How to make a Lemon Tart
  • Recipe FAQ’s
  • More Lemon Desserts You’ll Love!
  • Recipe: Classic French Lemon Tart

Ingredients to make Lemon Tart

ingredients to make recipe

Let’s start by gathering the ingredients we need to make a classic French lemon tart. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

I used regular lemons to make the curd, but if they’re available, Meyer lemons would be a great choice for this dessert.

How to make lemon curd

Place a heatproof bowl over a saucepan with about one inch of water over high heat to create a double boiler. When the water begins to boil, reduce the heat to low to let the water simmer.

collage showing how to make filling.
  • Add the egg yolks, granulated sugar, lemon zest, lemon juice, and salt to a metal or heatproof glass bowl on top of the saucepan.
  • Whisk the egg mixture until thoroughly blended. Continue to whisk as the lemon curd cooks (whisking the mixture will help keep the curd from curdling). Continue whisking the egg mixture over the heat until the mixture has thickened (about 10 minutes). *If the curd isn’t thickening, turn up the heat a little and keep whisking.
  • Once thickened, remove the pan from heat.
  • Cut the unsalted butter into small pieces, and whisk them into the lemon mixture one at a time. *The heat of the curd will melt the butter.

Place the lemon curd filling in a bowl or jar for storage and place a piece of plastic wrap directly on top of the curd so a skin does not form. The curd will continue to thicken as it cools.

Once the curd is fully cooled (2-3 hours refrigerated), you can remove the plastic wrap and store the lemon curd in a well-sealed container.

How to make a Lemon Tart

collage showing how to make tart crust.
  • Add the all-purpose flour, granulated sugar, and salt to the bowl of a food processor.
  • Pulse the dry ingredients for a few seconds until combined.
  • Add the cold butter to the food processor.
  • Pulse until the mixture becomes crumbly and resembles a coarse meal, about 10-12 pulses. If you don’t have a food processor, you can do this by using a pastry cutter.
  • Add the whole egg and vanilla extract to the mixture.
  • Continue to pulse until the dough starts to clump together (about 10-15 seconds). Do not pulse the mixture too much, you don’t want the dough to form a large ball. The dough should be crumbly with clumps. It should be a little stick, not dry.
collage showing how to finish tart crust and bake filled tart.
  • Turn dough onto a lightly floured surface and form it into a ball. The dough should come together easily without being sticky. Flatten the dough ball to form a disc. Wrap the dough with plastic wrap and refrigerate for at least 1 hour. *The dough can be refrigerated for up to 3 days before use.

When ready to make the tart crust, remove the dough from the refrigerator and let it sit on the counter for five minutes. This will make it easier to roll out.

  • On a lightly floured surface, roll out the dough using a rolling pin into an 11-inch circle, then gently place it into the tart pan. *I use tart pans with a removable bottom, it makes life a lot easier.

With a sharp knife, trim the edges of the pastry to fit the tart pan. Cover the pan with plastic wrap and place in the freezer for about 30 minutes until it’s firm. *Frozen dough is less likely to shrink during the baking process.

Preheat oven to 375 degrees F and place the rack in the center of the oven.

Place parchment paper or aluminum foil pressed tightly against the crust. Cover the edges to prevent them from burning. Add pie weights or dried beans to the shell, making sure they’re evenly distributed over the entire surface.

  • Bake the tart shell for 20 minutes until the foil (or parchment) no longer sticks to the dough. Carefully remove the pie weights and foil.
  • After removing the weights, place the tart shell back into the oven and bake for about 10 minutes, until golden brown and the crust is dry. Place the pan on a wire rack and let cool completely.
  • Fill the tart shell with chilled lemon tart filling, spreading it evenly.
  • Refrigerate the lemon curd tart for at least 4 hours before serving to allow it to fully set.
slice of lemon tart with whipped cream and berries on a white plate.

I think this is my favorite lemon dessert, and I know after one bite, you’ll agree this is the best lemon tart you’ve ever tasted!

I use this 9-inch non-stick tart pan for my lemon tart and other tart and quiche recipes.

Recipe FAQ’s

Can I use bottled lemon juice to make a lemon tart?

The short answer is yes. Although fresh lemon juice is preferred for the best flavor, you can use bottled lemon juice as a substitute if fresh lemons are not available. However, the taste will not be as vibrant and fresh.

Can I make a lemon tart in advance?

Yes, you can make a lemon tart up to two days ahead of time. But It’s best to prepare the tart shell and the filling separately and then assemble and bake the tart shortly before serving for the best texture and flavor.
The fully baked tart can last up to 3 days, well covered in the refrigerator.

How should I serve a lemon tart?

Lemon tarts are typically served chilled or at room temperature. They can be enjoyed on their own or garnished with whipped cream and fresh berries.

More Lemon Desserts You’ll Love!

  • Slice of ricotta lemon cake on a spatula being taken out of whole cake.
    Italian Lemon Ricotta Cake
  • slice of lemon cheesecake on a white plate with sliced lemons and a fork
    Lemon Cheesecake with a White Chocolate Ganache
  • Sliced whole lemon bundt cake showing inside of cake.
    Lemon Bundt Cake
  • lemon gelato in a bowl with a wedge of lemon
    Best Lemon Gelato Recipe (Lemon Ice Cream)

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slice of lemon tart with whipped cream and berries on a white plate.

Classic French Lemon Tart

You're going to love my Classic Lemon Tart! Creamy and delicious, with loads of tart lemon flavor that makes the perfect balance of sweet and tart
5 from 39 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine French
Servings 8
Calories 374 kcal

Equipment

  • 9 inch tart pan with removable bottom

Ingredients
  

Lemon Curd

  • 6 large egg yolks
  • ½ cup granulated sugar
  • 1 tablespoon lemon zest about 1 lemon
  • ½ cup fresh lemon juice 3 – 4 lemons depending on size and how much juice they yield
  • ⅕ teaspoon salt omit if you use salted butter
  • 6 tablespoon unsalted butter cold cut into 6 pieces

Sweet Tart Crust

  • 1 ¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 4 oz cold butter cut into small pieces.
  • 1 large egg

Instructions
 

Lemon Curd

  • Place a heatproof bowl over a saucepan with about one inch of water over high heat, to create a double boiler. When the water begins to boil, reduce the heat to low to let the water simmer.
  • Add the egg yolks, granulated sugar, lemon zest, lemon juice, and salt to a metal bowl or heatproof glass bowl and place it on top of the saucepan.
  • Whisk the egg mixture until thoroughly blended. Continue whisking the egg mixture over the heat until the mixture has thickened (about 10 minutes).  Whisking the mixture will help keep the curd from curdling.
    *If the curd isn’t thickening, turn up the heat a little and keep whisking.
  • Once thickened, remove the pan from heat and add the pieces of butter to the mixture one at a time, whisking until each piece of butter is incorporated. *The heat of the curd will melt the butter.
  • Place the curd in a bowl or jar for storage and place a piece of plastic wrap directly on top of the curd so a skin does not form. The curd will continue to thicken as it cools.
  • Once the curd is fully cooled (2-3 hours refrigerated), you can remove the plastic wrap and store the lemon curd in a well-sealed container.

Sweet Tart Crust

  • Add the all-purpose flour, granulated sugar, and salt to the bowl of a food processor. Pulse the mixture for a few seconds until combined. If you don’t have a food processor, you can do this by using a pastry cutter.
  • Add butter and pulse until the mixture becomes crumbly and resembles coarse meal, about 10-12 pulses.
  • Add egg and vanilla extract to the mixture and continue to pulse until the dough starts to clump together (about 10-15 seconds).
    Do not pulse the mixture too much. You don't want the dough to form a large ball. The dough should be crumbly with large clumps. The dough should stick without feeling dry or crumbly.
  • Turn dough onto a lightly floured surface and form it into a ball. The dough should come together easily without being sticky.
  • Flatten the dough ball to form a disc. Wrap the dough with plastic wrap and refrigerate for at least 1 hour.
    *The dough can be refrigerated for up to 3 days before use.
  • When ready to make the tart crust, remove the dough from the refrigerator and let it sit on the counter for five minutes. This will make it easier to roll out.
  • On a lightly floured surface, roll out the dough using a rolling pin into an 11-inch circle, then gently place it into the tart pan.
    I use tart pans with a removable bottom, it makes life a lot easier.
  • With a sharp knife, trim the edges of the pastry to fit the tart pan. Cover the pan with plastic wrap and place in the freezer for about 30 minutes until its firm.
    *Frozen dough is less likely to shrink during the baking process.
  • Preheat oven to 375 degrees F and place the rack in the center of the oven.
  • Use parchment paper or aluminum foil pressed tightly against the crust. Cover the edges to prevent them from burning. Add pie weights or dried beans to the shell making sure they’re evenly distributed over the entire surface.
  • Bake the tart crust for 20 minutes until the foil (or parchment) no longer sticks to the dough. Carefully remove the pie weights and foil.
  • After removing the weights place the tart shell back into the oven and bake for about 10 minutes, until golden brown and the crust is dry.
    Place the pan on a wire rack and let cool completely.

Assembly

  • Fill the tart shell with chilled lemon curd, spreading it evenly, and refrigerate the tart for at least 4 hours.
  • Serve with berries and whipped cream if you like.

Notes

Refrigerated and well-sealed the lemon curd will last for up to 10 days

Nutrition

Calories: 374kcalCarbohydrates: 35gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 214mgSodium: 239mgPotassium: 67mgFiber: 1gSugar: 19gVitamin A: 836IUVitamin C: 7mgCalcium: 31mgIron: 1mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 39 votes (27 ratings without comment)

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    Recipe Rating




  1. Gary Herron says

    December 30, 2024 at 8:54 pm

    5 stars
    I made this and it was/is so delicious!

    Reply
    • Chef Dennis Littley says

      December 31, 2024 at 11:09 am

      I’m happy to hear you enjoyed our salmon dip, it’s one of my favorites!

      Reply
  2. Chef Anderson says

    December 22, 2023 at 3:26 pm

    5 stars
    Lovely 🌹 chef ,for a while have not been getting Ur update?

    Reply
    • Chef Dennis Littley says

      December 22, 2023 at 3:52 pm

      It doesn’t look like you have a subscription.

      Reply
  3. Valentina says

    July 09, 2023 at 2:21 pm

    5 stars
    This French lemon tart recipe was a hit! Everyone loved it and even wanted more. I’m glad I came across your recipe and thanks for sharing!

    Reply
  4. Jacqueline Debono says

    July 09, 2023 at 12:43 pm

    5 stars
    I love this lemon tart recipe. I confess, I used a ready made pie pastry dough but it was divine. Maybe, I’ll make my own pastry dough next time!

    Reply
  5. Lori | The Kitchen Whisperer says

    July 08, 2023 at 9:06 pm

    5 stars
    Mmmm such a classic tart that is perfect on these hot summer days! Everyone loved just how lemony it was!

    Reply
  6. Loreto and Nicoletta says

    July 07, 2023 at 8:56 am

    5 stars
    Hi Dennis, I could not say no to a slice of your lemon tart. I am a big fan of anything lemon, and your filling looks was so creamy and delicious. It made a great presentation with the berries and whip cream. A great summer dessert for sure! ❤️

    Reply
  7. Kathryn says

    July 05, 2023 at 6:52 pm

    5 stars
    This lemon tart is full of lemon flavor, we loved it! This is always my go-to bakery dessert and I’m so glad I can make my own at home. Thank you!

    Reply
  8. Bernice says

    July 05, 2023 at 4:01 pm

    5 stars
    This lemon tart recipe was bang on. I garnished it as shown because it’s also berry season! Can’t wait to make another one.

    Reply
  9. Colleen says

    July 05, 2023 at 12:56 pm

    5 stars
    This delicious lemon tart was my contribution to a family pot luck and it was a hit! Thanks for sharing.

    Reply
  10. Cathleen says

    July 04, 2023 at 4:45 pm

    5 stars
    I am all about lemon recipes over the summer, and this one is a winner! Thank you so much for sharing, it is a new favourite around my kitchen 🙂

    Reply
  11. Sharon says

    July 04, 2023 at 11:01 am

    5 stars
    This classic tart has all the zesty lemon goodness in an incredible homemade tart crust. Hands down one of my favorites!

    Reply
  12. Marisa Franca says

    July 04, 2023 at 10:25 am

    5 stars
    Nothing says summer like citrus especially lemon. I made your lemon tart recipe for our “early” Independence Day celebration on Sunday. It was a big hit with everyone!! They loved the that perfect balance of tart and sweet. And whenever I was asked for the recipe, I directed them here. I will be making this excellent summer dessert soon!

    Reply

My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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