Food & Drink

lemon tart recipe


Indulge your taste buds in the exquisite blend of sweet and tangy flavors with this irresistible homemade lemon tart recipe. This classic dessert is a perfect combination of a buttery, flaky crust and a luscious lemon filling that will leave you craving for more. Follow this step-by-step guide to create a masterpiece that will dazzle your friends and family.


For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, chilled and cut into small cubes
  • One large egg yolk
  • Two tablespoons of ice water

For the Lemon Filling:

  • Four large eggs
  • 1 cup granulated sugar
  • One tablespoon of lemon zest (about two lemons)
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted
  • One teaspoon of vanilla extract
  • A pinch of salt


Prepare the Crust:

In a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix.

Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs.

In a small bowl, whisk together the egg yolk and ice water. Add this mixture to the food processor and pulse until the dough comes together.

Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the Crust:

Preheat the oven to 375°F (190°C).

On a floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom.

Press the dough into the edges of the pan, trim any excess, and prick the bottom with a fork. Place the tart shell in the freezer for 15 minutes.

Pre-bake the Crust:

Line the frozen tart shell with parchment paper and fill it with pie weights or dried beans.

Bake the crust for 15 minutes. Remove the weights and parchment paper, then bake for an additional 10-12 minutes or until the crust is golden brown. Allow it to cool while preparing the filling.

Make the Lemon Filling:

In a large bowl, whisk together the eggs and granulated sugar until well combined.

Add the lemon zest, lemon juice, melted butter, vanilla extract, and a pinch of salt. Whisk until smooth and creamy.

Bake the Lemon Tart:

Pour the lemon filling into the pre-baked tart shell.

Reduce the oven temperature to 350°F (175°C) and bake the tart for 25-30 minutes or until the filling is set and slightly golden on the edges.

Allow the lemon tart to cool completely on a wire rack.

Chill and Serve:

Once cooled, refrigerate the lemon tart for at least 2 hours to allow the flavors to meld and the filling to set completely.

Before serving, you can dust the tart with powdered sugar or garnish it with lemon slices for a decorative touch.


Congratulations! You’ve just created a sensational homemade lemon tart that will undoubtedly become a star at any gathering. The combination of the crisp crust and the zesty lemon filling makes this dessert a refreshing delight. Whether it’s a special occasion or just a casual treat, this lemon tart is bound to leave a lasting impression on your taste buds. Enjoy each bite of this culinary masterpiece!

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