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The Best Lemon Tart Recipe: A Zesty Delight for Any Occasion

A freshly baked lemon tart with a golden crust and smooth, tangy filling, garnished with candied lemon peel.
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This Perfect Lemon Tart features a buttery, crisp crust and a silky, tangy lemon filling for a stunning and delicious dessert! 🍋 Whether for Easter, Mother’s Day, or just a citrusy indulgence, this tart balances bright lemon flavors with a creamy, smooth texture. Step-by-step instructions make it easy for any baker to achieve a bakery-quality treat at home!

Ingredients

Scale
  • For the Tart Crust:
    • 1½ cups (200g) all-purpose flour
    • ½ teaspoon salt
    • ½ cup (50g) powdered sugar
    • ½ cup (1 stick, 112g) unsalted butter, softened
    • 1 large egg, beaten
    • ¼ teaspoon almond extract (or vanilla extract)
    • 1 teaspoon lemon zest
    • 1 tablespoon cold water (if needed)
    • 1 tablespoon ground almonds (optional)
  • For the Lemon Filling:
    • ½ cup (1 stick) unsalted butter
    • ¼ cup crème fraîche (or sour cream)
    • 2 large eggs
    • 3 large egg yolks
    • ¾ cup fresh lemon juice
    • ¾ cup (150g) granulated sugar
    • 1½ teaspoons lemon zest
    • 1 teaspoon cornstarch
    • ½ teaspoon vanilla extract
    • ½ teaspoon lemon extract (optional)
  • For the Optional Candied Lemon Peel:
    • 1 cup lemon zest (julienned)
    • 1 cup granulated sugar
    • ½ cup water
    • Extra sugar for coating

Instructions

  1. Prepare the Crust: Mix flour, salt, and powdered sugar. Cut in butter until the mixture resembles coarse crumbs. Stir in egg, almond extract, and lemon zest until dough forms. Chill for 1 hour.
  2. Blind Bake the Crust: Roll out dough, press into a tart pan, and trim excess. Line with parchment and fill with pie weights. Bake at 350°F for 20 minutes. Remove weights and bake for 5 more minutes until golden. Cool completely.
  3. Make the Lemon Filling: Melt butter and crème fraîche over a double boiler. Warm eggs separately, then whisk them into the butter mixture along with lemon juice, sugar, zest, cornstarch, vanilla, and lemon extract.
  4. Cook & Strain: Strain filling, then return to heat and whisk until thickened.
  5. Bake the Tart: Pour filling into the crust and bake at 350°F for 25 minutes until set. Cool completely and refrigerate for at least 2 hours before serving.
  6. Make Candied Lemon Peel (Optional): Blanch zest, then simmer in sugar water for 30 minutes. Let dry, then toss in sugar.

Notes

Refrigerate the tart for up to 3 days. For variations, try lime or orange juice, add fresh berries, or top with toasted meringue for a twist on lemon meringue tart.

Nutrition

Keywords: lemon tart, citrus dessert, French tart, lemon curd, bakery-style tart

Find it online: https://alexandrarecipes.com/best-lemon-tart-recipe/