This recipe for a Lemon Tart is the only one you’ll ever need! A crispy homemade shortbread crust holds the most amazing, creamy, tangy, and refreshing lemon curd. I’ve tested and perfected this recipe so that it has the perfect balance of sweet and tart flavors, and I know that you’ll agree. If you like this lemony dessert recipe, be sure to try my easy Lemon Meringue Pie, Lemon Curd Cookies, and reader-favorite Lemon Muffins next!
Why You’ll Love This Recipe
It’s fancy but simple. The flavors and method for making this tart are similar to making an old-fashioned lemon meringue pie or lemon bars, but the presentation makes it a better choice for a dinner party or any time you want to thoroughly impress someone with your baking abilities. If you really want to be fancy, call this lemon dessert by its French name: Tarte au Citron. The freshly made lemon curd is perfectly sweet while still letting the tart lemon flavor shine through. You’re going to love this recipe! As always, I’m sharing all of the details and step-by-step instructions so that you can easily make this amazing lemon tart at home. Follow along with the photos and be sure to read through my tips as well.
Key Ingredients
Shortbread Crust: Flour, powdered sugar, salt, and melted butter come together to make a flaky, flavorful tart crust. Eggs: The filling for our lemon card uses 3 whole eggs plus 5 extra egg yolks to create a thick, firm custard. Save the egg whites for making macarons! Lemons: You’ll get the most intense lemon flavor from fresh lemons. Please do not try to make this dessert with bottled lemon juice – it won’t be nearly as tasty. Cornstarch: I don’t typically add cornstarch to lemon curd, but for this recipe, it’s necessary to make a tart filling that will solidify enough to cut clean slices.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make A Lemon Tart
To Make the Crust:
To Make the Lemon Curd
Recipe Tips
Pre-Bake the Crust: Not all lemon tart recipes call for this step, but I found that it gave me the very best results. Pre-baking ensures that the crust is fully cooked on the bottom and will stay crisp rather than getting soggy. And Don’t Skip the Pie Weights: If you don’t have a traditional set of pie weights, use some dried beans! Once you’ve used them as pie weights, they probably won’t be good for cooking, but you can save those as your “pie weight beans” for the future. Avoid Scrambled Eggs: Making lemon curd is just like making any custard. You’ll need to add the heated mixture to the eggs very slowly and whisk constantly to avoid cooking the eggs in the process.
Storing Tips
You can store your lemon tart in the refrigerator, covered with plastic wrap. It will stay fresh for up to three days this way. It’s best to wait to add any garnishes such as berries or whipped cream just before serving so that they are fresh and delicious.
Can Lemon Tart be Frozen?
Technically you can freeze this dessert, but I don’t recommend it. The texture of the lemon curd can change during the freezing and thawing process.
What Occasion is Lemon Tart Best For?
You can serve this dessert any time of the year, but I think that the bright lemon flavor is best in the spring and summer months. Make a lemon tart for Mother’s Day, Fourth of July, or Easter.
Can I adjust the Sweetness of this Tart?
Yes! I tested this recipe with three different ratios of lemon juice to butter in the curd and settled (happily!) on what you see in the recipe. If you’d like a less lemony tart, reduce the lemon juice to ½ cup. For a more intense lemon flavor, reduce the butter to 8 Tablespoons. This classic French Lemon Tart with a buttery shortbread crust is stunning to look at and delicious! It’s the perfect dessert for whatever fun event you have planned next. Pin this recipe so more people can see it! © Little Sunny Kitchen
