Easy Lemon Tart Recipe
A classic lemon tart is a delicious and refreshing dessert with its sweet and tangy filling and flakey crust. And you won't believe how simple this homemade citrus pie is to make! Simply prepare the crust and fill it with lemon curd to whip up this quick and easy lemon tart recipe in no time.
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What Do I Need to Make This Easy Lemon Tart Recipe?
This classic lemon tart recipe comprises two parts - the pastry crust and the lemon curd pie filling. Luckily, both elements of the dessert are simple to make! And since the recipe relies on the flavors of a handful of basic ingredients, there's no need to run to the store to grab something special to whip it up. To make your own lemon tart, all you need are a few simple supplies, including:
- Cream
- Eggs
- All-purpose flour
- Salt
- Granulated sugar
- Cold butter
- Lemons
How Do I Make This Easy Lemon Tart Recipe?
Making a lemon tart from scratch may seem intimidating, but it's actually a very easy dessert to prepare. All you have to do is follow these six simple steps to make the pie crust and lemon curd, then bake it to perfection.
Step One: Prepare the Tart Crust Dough
Add egg yolk and cream to a bowl and whisk to combine. In a separate bowl, whisk together the flour, salt and sugar. Add the butter to the flour mixture and work it together with your hands until the mixture begins to crumble. After that, add the egg yolk mixture and stir with a fork until the dough starts to come together. Transfer the prepared dough to a flat surface and shape it into a disk. Wrap the dough in plastic wrap and place it in the refrigerator to chill for at least one hour.
Step Two: Bake the Tart Crust
When you're ready to start baking, preheat the oven to 375 degrees and remove the dough from the refrigerator. Use a rolling pin to roll the dough into a circle slightly larger than your tart pan. Carefully place the dough in the pan and lightly press it into place. Trim the edges of the crust around the top of the pan, then place the pan in the freezer to chill for around 20 minutes. After chilling, place the crust in the oven to bake for around 20 minutes, until it's a light golden brown.
Step Three: Start the Lemon Curd
While the crust is baking, zest two lemons and squeeze out the lemon juice. Combine the zest and juice, with the butter and sugar in a medium sized saucepan. Cook the ingredients over medium heat, stirring constantly, until the butter is melted and the mixture begins to boil.
Step Four: Add Eggs to the Curd
Whisk together the full eggs and egg yolks until they're smooth and well combined. Once the lemon mixture begins to boil, remove the pan from heat. Slowly add a small amount of egg mixture a little at a time to the lemon juice mixture, whisking constantly to keep the eggs from scrambling. When all the egg mixture has been added to the pot, return the pan to the stovetop and cook over low heat. Whisking constantly, continue cooking until the mixture begins to bubble and thicken.
Step Five: Add the Lemon Filling to the Crust
Reduce the oven heat to 350 degrees. Pour the prepared lemon curd through a fine mesh strainer into a bowl to remove extra pulp and seeds. Then, pour the curd from the bowl into the baked tart shell and smooth the surface with a flat spatula. Return the pie to the oven to bake for around 10 minutes, until the curd is set.
Step Six: Chill the Lemon Tart
After baking the tart, remove it from the oven and place it on a wire cooling rack to cool to room temperature. Then, transfer the pie to the refrigerator to chill for at least one hour before slicing and serving.
Should Lemon Tarts be Refrigerated?
Since lemon curd is prepared with eggs, it's essential that you keep your tart in the refrigerator when you're not serving it. In fact, it's best to allow the pie to chill before slicing and serving it to get neat and clean slices.
After baking your lemon tart, allow the pie to come to room temperature. Then, transfer it to the refrigerator to chill for at least one hour before serving. This will give the lemon curd plenty of time to set, ensuring it's not soupy or runny when you slice your pie.
After you've finished serving your tart, it's a good idea to store it in the refrigerator to keep it fresh. Cover the tart pan after serving or transfer the slices to an airtight container, and the pie will stay good for up to four days in the refrigerator.
Why is My Lemon Tart Runny?
Getting the right consistency for your lemon curd is the key to making a delicious lemon tart. So, it can be disappointing to slice into your pie only to find a runny center!
If you're worried that your lemon curd filling is too soft, you can do a couple of simple things to help firm it up before serving.
- Chill it longer. One of the easiest ways to improve the consistency is to keep the tart in the fridge a little longer. Lemon curd usually needs at least one hour to firm up in the fridge, but if the center is still jiggly after chilling for an hour, just keep in the fridge longer. For best results, it's a good idea to chill your lemon curd for a few hours or up to overnight.
- Freeze the lemon tart. If you want your lemon filling to firm up more quickly, simply transfer it to the freezer. You can store your tart in the freezer for around one hour to help it set faster.
Perfect Pairings for Your Lemon Tart
A well-crafted lemon tart is a delightful balance of sweet and tangy, making it a versatile dessert that pairs beautifully with a variety of accompaniments. Whether you're hosting a dinner party or enjoying a quiet evening at home, here are some perfect pairings to elevate your lemon tart experience.
Fresh Berries
The natural sweetness and slight acidity of berries like raspberries, strawberries, and blueberries complement the tartness of the lemon filling, creating a harmonious balance of flavors.
How to Serve:
- Raspberry Coulis: Drizzle a vibrant raspberry coulis over the tart for an elegant touch.
- Berry Medley: Serve a side of mixed berries tossed in a bit of sugar and mint.
Whipped Cream
Light and airy whipped cream adds a creamy texture that contrasts nicely with the lemon tart's crisp crust and zesty filling.
How to Serve:
- Classic Whipped Cream: Whip heavy cream with a bit of powdered sugar and vanilla extract until soft peaks form.
- Flavored Whipped Cream: For an extra layer of flavor, add a hint of lemon zest or a splash of liqueur-like limoncello.
Ice Cream or Sorbet
Cold, creamy ice cream or refreshing sorbet can enhance the tartness of the lemon, providing a delightful contrast in temperature and texture.
How to Serve:
- Vanilla Ice Cream: A scoop of rich vanilla ice cream balances the tart's tanginess.
- Citrus Sorbet: Complement the lemon flavor with a scoop of lemon or orange sorbet for a citrusy burst.
- Lemon Gelato: A small scoop of gelato tastes fantastic with a slice of lemon tart.
Herbal Accents
Herbs like mint and basil add a fresh, aromatic element that can uplift the flavor profile of the lemon tart.
How to Serve:
- Mint Garnish: Sprinkle finely chopped fresh mint over the tart for a refreshing note.
- Basil Infusion: Serve with a basil-infused simple syrup drizzled over the top.
Beverages
The right beverage can heighten the dining experience by either complementing or contrasting the flavors of the lemon tart.
How to Serve:
- Sparkling Wine: A glass of Prosecco or Champagne pairs beautifully, with its effervescence cutting through the tart's richness.
- Herbal Tea: A cup of chamomile or mint tea offers a soothing contrast to the tart's acidity.
Nuts and Crunch
Adding a crunchy element provides a textural contrast to the smooth filling and enhances the overall sensory experience.
How to Serve:
- Candied Nuts: Sprinkle candied pecans or almonds on top of the tart.
- Nut Crust: Consider a nut-based crust using ground almonds or hazelnuts for added depth.
Elevating your lemon tart with thoughtful pairings can transform a simple dessert into a memorable culinary experience. Whether you opt for fresh berries, creamy accompaniments, or aromatic herbs, each pairing will enhance the vibrant flavors of your lemon tart. Enjoy experimenting with these suggestions to find your perfect match!
Easy Lemon Tart Recipe
Equipment
- Tart Pan 9 or 10 inches in diameter
Ingredients
For the Crust:
- 2 tablespoon cream
- 1 egg yolk
- 1 ¼ cups all purpose flour
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup cold butter cut into small pieces
For the Curd:
- 4 eggs
- 2 yolks
- ½ cup lemon juice fresh
- lemon zest of 2 lemons
- 1¼ cup granulated sugar
- ½ cup butter
Instructions
For the Tart Crust:
- Preheat your oven to 375F.
- In a ball whisk the egg yolk and cream together and set aside.
- In the large bowl mix the flour, salt and sugar. Add butter and mix together with your hands.
- Add yolk cream mixture and mix together with a fork.
- Shape a mixture into a disk, wrap and let it chill for about an hour.
- Roll the dough into a circle a little bit bigger than your tart pan and place it on the pan. Press the dough into the pan, trim the edge. Freeze for about 20 minutes.
- Bake for about 20 minutes or until a light golden color.
For the Lemon Curd:
- Reduce the oven to 350F.
- Whisk together eggs and yolks. Set aside.
- Zest two lemons. Squeeze lemon juice.
- Add the zest, juice, butter and sugar to a medium sized pot. Place over medium heat.Constantly stir until butter is melted and mixture starts boiling. Remove from the heat.
- Very slowly in a few steps add into egg mixture while whisking constantly. (if added at once, eggs can cook and it would smell like scrambled eggs)
- Pour mixture back into the pot and place over a low heat. Whisk constantly until mixture thickens and starts to bubble.
- Strain the curd into a bowl.
- Pour the curd into the tart shell. Smooth the surface.
- Bake for about 9-10 minutes.
- Let it cool and refrigerate for at least 1 hour before serving.
