Best Lemon Tart Recipe

1. Prepare the Crust

In a mixing bowl, combine 300 grams of plain flour, a pinch of salt, and 100 grams of icing sugar. Grate 150 grams of cold, unsalted butter directly into the bowl with the flour. Grating the butter ensures that it is evenly distributed throughout the dough, resulting in a more uniform consistency. Using your fingers or a pastry cutter, quickly rub the grated butter into the dry ingredients until the mixture resembles coarse breadcrumbs. This process should be done quickly to prevent the butter from warming up too much.

In a small bowl, whisk 1 egg yolk and 1 tablespoon of cold water, then add it to the dough. Mix until the dough just comes together, adding more water if necessary. Form the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.

2. Preheat the Oven

Preheat your oven to 180°C (350°F) and lightly grease a 28 cm (11”) tart tin.

3. Bake the Crust

Roll out the dough and place it in the prepared tin. Press it into the edges and trim off any excess dough. Prick the base with a fork, place baking parchment on top, and add pie weights or dry beans. Bake for 15 minutes, then remove the weights, brush the crust with egg white, and bake for another 10 minutes until lightly golden brown. Once baked, reduce the oven temperature to 160°C (320°F). Allow the crust to cool completely.

4. Make the Filling

In a large mixing bowl, whisk together 6 eggs and 200 grams of caster sugar until light and fluffy. It takes about 2-3 minutes.

Add the zest of 2 lemons, 200 millilitres of lemon juice, and 200 millilitres of double cream (heavy cream). Mix until smooth.

5. Bake the Tart

Pour the filling into the tart tin and bake at 160°C (320°F) for an additional 30-35 minutes, until the filling is just set with a slight wobble in the centre.

6. Cool and Serve

Allow the lemon tart to cool to room temperature, then refrigerate for at least 2 hours before serving. Dust with icing sugar or garnish with lemon zest and lemon slices.

Tips for Perfect Lemon Tart

Here are some tips to make your lemon tart even more delicious:

Prevent Soggy Crust: After removing the weights, brush the bottom of the tart crust with an egg white. This will act as a barrier and prevent the filling from soaking into the crust.

Strain the Filling: If you prefer a completely smooth, elegant tart with a glossy finish, strain the mixture through a mesh sieve.

Bake Low and Slow: Baking the lemon tart at 160°C (320°F) prevents the filling from cracking.

Variations to Try

Here are some delicious variations you can try to put your own spin on this citrus treat:

Berry Lemon Tart: Add a layer of raspberry or blueberry jam beneath the lemon filling.

Meringue Topping: For a lemon meringue tart, add a layer of toasted meringue.

Nutty Crust: For a nutty flavour, replace 50 grams of plain flour with almond flour.

Gluten-Free Crust: Replace the plain flour for the crust with a gluten-free flour blend.

Storage Suggestions

Storing your lemon tart properly will keep it fresh and delicious for as long as possible. Here are the storage options:

In the Refrigerator: Store the lemon tart, covered, in the refrigerator for up to 2 days. Use cling film or an airtight container to prevent refrigerator odours from being absorbed. The tart is best served chilled or at room temperature after resting for 15 minutes.

In the Freezer: Freeze the tart (whole or sliced) for up to a month by wrapping it tightly in cling film and placing it in a freezer-safe bag. Thaw in the refrigerator overnight before serving.

Related Recipes

Love lemon desserts? Try my other delicious recipes with lemons:

Easy Lemon Buttermilk Cake

Lemon Swiss Roll with Yogurt

Simple Lemon Bars

Conclusion

This lemon tart is the perfect balance of zesty and sweet, with a crispy crust and a silky filling. Whether you enjoy it fresh or save a slice for later, it’s a dessert that never disappoints! Have you ever tried making a lemon tart? Let me know your favourite variations!