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.

old fashioned lemon tart for

This post may contain affiliate links. Please refer to the terms page for more information.

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.

classic lemon tart slice on cutting board

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!

french lemon tart recipe
how to make a lemon tart

Lemon Tart

A tangy lemon tart with a beautiful presentation.
5 from 14 votes
Prep Time 20 mins
Cook Time 35 mins
Cooling 2 hrs
Course Dessert
Cuisine French
Servings 12


  • Food Processor
  • 9" Tart Pan


  • 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)


  • 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.


Keyword lemon desserts, lemon tart recipe
Tried this recipe?Let us know how it was!


  1. JoLynn


    5 stars
    The perfect amount of lemon in this tart. At first I thought just one lemon wasn’t going to be enough.

  2. HannaB


    5 stars
    Oh my – this is so good. I served it with a side of berries and sweet whipped cream. I need to get a tart pan – so I used a big pie tin.

  3. Bruno


    5 stars
    I love everything that has lemon, so this recipe… sounds delicious. I will try it.

  4. Michelle Latinovich


    This lemon tart recipe looks awesome. I have pinned it to try later. I also love the ideas of adding season berries. Thanks!

  5. S.M.


    5 stars
    This sounds so amazing, I love anything Lemon. Lemon cake, lemon cookies, can’t wait to try this!

Leave Comment

Your email address will not be published. Required fields are marked *

Recipe Rating