If you want that perfectly easy and tasty summer dessert recipe then you need this minimal ingredient and super flavorful Lemon Tart!
I absolutely love lemon recipes, I don’t care if they are in a savory or sweet recipe cooking and baking with lemon flavor is absolutely amazing and create some of my favorite dishes.
We have been making this Lemon Tart for years, this is a recipe that my mother handed down to me, only assuming that she got it from her own mother as well.
When you get those recipes that are passed down from generation to generation you know that they are keepers, this one we absolutely love and make as often as we can.
This Lemon Tart Recipe is not your normal baked lemon tart, you have a shortbread crust and a lemon curd filling that is chilled and then served.
The flavors themselves are not overpowering at all and you pretty much get two dessert recipes in one a Lemon Curd and a Lemon Tart, so it is a win win situation all around!
Some of our other favorite lemon flavored desserts that we have on our site include Lemon Sandwich Cookies, Lemon Blueberry Danishes and Lemon Cheesecake.
WHY THIS RECIPE WORKS:
- With easily available ingredients this is quick to put together.
- This is not baked so you get the bonus of a lemon curd recipe that you can do with what you like.
- This is great and easy for gatherings.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Unsalted butter
Powdered sugar
All-purpose flour
Salt
Lemon juice
Granulated sugar
Egg yolks
Vanilla extract
HOW TO MAKE A LEMON TART, STEP BY STEP:
- Preheat the oven to 350°F. Spray a 9-inch tart pan with baking spray. Take a pastry brush and brush the baking spray all over the tart pan to make sure it’s evenly coated, set aside.
- Add the butter and powdered sugar to a large bowl and cream together with an electric hand mixer until smooth, 2 minutes.
- Add the flour and salt, slowly mix it in at low speed until combined.
- Press the dough into the tart pan going up the sides. Take a fork and pierce all over the crust. Bake for 10-12 minutes until lightly golden brown.
- While the crust cools, make the lemon curd filling by adding the lemon juice, sugar, and egg yolks to a medium-sized saucepan and whisking until smooth.
- Place over medium heat, whisking constantly until it boils. Boil for 4 minutes, whisking constantly.
- Take off the heat and whisk in the butter, vanilla, and salt. Let cool to room temperature.
- Pour half of the lemon curd into the tart about 1/4th of an inch from the top of the crust., save the rest for another tart, dessert, or use as is!
- Place into the refrigerator for at least 4 hours or overnight to set. Serve with a dusting of powdered sugar for garnish, optional.
Since this Lemon Tart Recipe is not baked it needs to remain refrigerated at all times unless serving, if the curd get’s too warm it will start too “leak”.
The filling itself does not set fully like a baked or jello would, this is more like a soft pudding texture, which is one thing that makes us really love this recipe.
DO I NEED TO USE FRESH LEMON JUICE?
Yes I suggest that you use fresh lemon juice for this Lemon Tart as it will give better flavor and the consistency will be better.
If you are in a pinch you can use bottled lemon juice, although it is not your favorite but you can use it if that is all you have or don’t want to juice lemons.
WILL I HAVE LEFTOVER FILLING?
Yes you will, which is one thing that we have always loved about this recipe is that you can use that leftover filling to make more than one tart or you can use it for various other recipes.
We always like to keep some lemon curd on hand in the summer to use on and in other various desserts and it will keep in the refrigerator for up to a week.
HOW TO STORE:
If properly stored covered and refrigerated this Lemon Tart should last for up to 3-4 days.
This can also be frozen, cover and place in a large ziptop bag if you have one and it should keep for up to 2 months.
Let defrost in refrigerator until it is able too be sliced.
TIPS AND TRICKS:
- This is not a baked filling so it will not set up completely, so keep refrigerated at all times before serving.
- This will produce extra lemon curd if you would like to use for later.
- Use fresh lemon juice and only bottled lemon juice in a pinch.
- If you want a little more lemon punch add some lemon zest to the filling recipe.
- This can be frozen, see my tips above.
- This does need to chill in the refrigerator for at least 4 hours.
If you want an easy and delicious tart that is creamy, tasty and has just the perfect lemon flavor then you need to make this Lemon Tart.
If you like this recipe you might also like:
If you’ve tried this LEMON TART or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Lemon Tart
Ingredients
For the crust:
- 10 Tbs unsalted butter softened
- 1/2 cup powdered sugar
- 1 1/4 cup all-purpose flour
- Pinch of fine sea salt
For the filling:
- 1 cup lemon juice fresh squeezed
- 1 1/2 cups granulated sugar
- 6 large egg yolks
- 8 Tbs unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
Instructions
- Preheat the oven to 350°F. Spray a 9-inch tart pan with baking spray. Take a pastry brush and brush the baking spray all over the tart pan to make sure it’s evenly coated, set aside.
- Add the butter and powdered sugar to a large bowl and cream together with an electric hand mixer until smooth, 2 minutes.
- Add the flour and salt, slowly mix it in at low speed until combined.
- Press the dough into the tart pan going up the sides. Take a fork and pierce all over the crust. Bake for 10-12 minutes until lightly golden brown.
- While the crust cools, make the lemon curd filling by adding the lemon juice, sugar, and egg yolks to a medium-sized saucepan and whisking until smooth.
- Place over medium heat, whisking constantly until it boils. Boil for 4 minutes, whisking constantly.
- Take off the heat and whisk in the butter, vanilla, and salt. Let cool to room temperature.
- Pour half of the lemon curd into the tart about 1/4th of an inch from the top of the crust., save the rest for another tart, dessert, or use as is!
- Place into the fridge for at least 4 hours or overnight to set. Serve with a dusting of powdered sugar for garnish, optional.
Notes
- This is not a baked filling so it will not set up completely, so keep refrigerated at all times before serving.
- This will produce extra lemon curd if you would like to use for later.
- Use fresh lemon juice and only bottled lemon juice in a pinch.
- If you want a little more lemon punch add some lemon zest to the filling recipe.
- This can be frozen, see my tips above.
- This does need to chill in the refrigerator for at least 4 hours.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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