Classic Lemon Tart Recipe with Fresh Lemon Zest and Juice

A perfectly balanced Lemon Tart Recipe – not too tart and not too sweet. I use whole lemons, sans the seeds, in this recipe so the powerful flavor of the zest shines through in the tart. The recipe produces a classic lemon tart and does not require making a curd for the filling.

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This lemony tart is great anytime of the year but I especially like it during the spring and summer months. I also am a fan of anything lemon with fresh, seasonal berries – so when serving consider some raspberries or strawberries to add to the dessert plates.

Tips for Making the Classic Lemon Tart Recipe:

• Bake the tart in a sweet dough recipe (aka Pate Sucree) but you can use any recipe you like or a store-bought crust. The tart shell does not need to be par-baked.
• Just a few ingredients are needed to make the filling for this pie: one lemon, granulated sugar, an egg and an egg yolk, cornstarch and melted butter.
• One medium-sized lemon is needed for the recipe. Wash the lemon, slice thinly and remove any seeds. Add the lemon slices and the granulated sugar to a food processor and puree well. Pour into a bowl.
• Add the remaining ingredients to the lemon/sugar puree in the following order, whisking between each addition:
  1. One egg and one egg yolk (save the egg white to add to your next omelet!).
  2. Cornstarch
  3. Melted and slightly cooled butter
• Pour filling into the pie shell and bake at 350° F for 35 to 40 minutes. The top of the pie will be a light brown and bubbling.
• Cool the tart completely before serving. The tart is best served the day it is made.

Please check out my easy Key Lime Pie recipe if you are a citrus lover – another refreshing pie!

Lemon Tart

A tangy lemon tart with a beautiful presentation.

5 from 14 votes

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Prep Time 20 mins

Cook Time 35 mins

Cooling 2 hrs

Course Dessert

Cuisine French

Servings 12

Equipment

• Food Processor
• 9" Tart Pan

Ingredients

  

1x2x3x

• 9" Tart Pan with Sweet Dough
• 1 Medium Lemon Washed, sliced thinly (with peels on) and seeds removed
• 250 Grams Granulated Sugar (1 ¼ Cups)
• 1 Large Egg
• 1 Large Egg Yolk
• 2 Tbsp Cornstarch
• 115 Grams Butter, melted (4 Ounces / 1 Stick)

Instructions

 

• Preheat oven to 350°
• Slice the lemons thinly – do not peel lemons. Remove seeds.
• Placed sliced lemons and granulated sugar in the bowl of a food processor. Blend until thoroughly processed. Scrape side of food processor bowl as needed.
• Place lemon/sugar mixture in a bowl.
• Add egg yolks and egg and whisk until combined.
• Add cornstarch and whisk until combined.
• Add melted butter and whisk until combined.
• Pour filling into unbaked pie shell.
• Bake for 35 – 40 minutes. The top of the pie will be a light brown and bubbling.
• Cool completely on a rack before serving.

Video

Keyword lemon desserts, lemon tart recipe

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