Say “yello” to the classically creamy and tangy Lemon Tart.
There was a time when I was younger that I disliked lemony desserts—they were too tangy for my immature palate. Today, I can’t believe I ever felt that way, especially when I taste this golden, glossy lemon tart. And just like its flavor, its history is rich and refined.
The origins of lemon-based desserts stretch back centuries, with early European versions, such as lemon posset, appearing in England in the 16th century. Over time, French pastry chefs perfected the delicate balance of sweet and tart, creating the tarte au citron we know today. By the 19th century, lemon tarts had become a staple in French patisseries, admired for their bright citrus flavor and smooth, velvety filling.
As citrus farming expanded in warmer regions like California and Florida, lemon desserts grew in popularity across the United States. While lemon meringue pie became a household favorite, the classic French-style lemon tart remained a refined, bakery-worthy treat.
Today, the process of making a lemon tart still requires patience, but it’s absolutely worth the wait. With its crisp, flaky crust and luscious, tangy-sweet filling, this timeless dessert continues to delight pastry lovers of all ages.
Is Lemon Tart Healthy?
Since it’s sugary and full of carbs, the lemon tart isn’t particularly healthy or nutritious. It’s made for special occasions in conservative portions. But there are some ways you can adjust the recipe to suit specific diets. For example, there are plenty of gluten-free flour mixes that would be perfect for my gluten-free friends. Additionally, if you or your loved ones need to cut back on sugar, you can use an alternative sweetener like stevia or erythritol.
Lemon Tart Vs. Lemon Meringue Tart
While both tarts share a number of characteristics, the lemon tart is a bit simpler. Lemon meringue tart, on the other hand, includes meringue—a sweet and airy mixture of whipped egg whites and sugar. It’s the swirly white topping that makes meringue tarts, pies, and other masterpieces so iconic. The plain and humble lemon tart, however, lacks this fluffy white crown, and instead opts for its bare, glistening custard filling. If the desire strikes you, of course, you’re more than welcome to top it off in any way you’d like.
FAQs & Tips
Once it’s cooled, cover and refrigerate the lemon tart for 4-5 days. You may also pre-slice and freeze it for up to 1 month, thawing it in the fridge overnight before serving. This tart is best enjoyed cold or at room temperature, so there’s no need to reheat.
To prepare your lemon tart early, make the dough first and then let it chill in the fridge overnight. The next day, roll it out and bake it, then follow the rest of the steps to whip up the filling. Segmenting the steps into two parts like this can be helpful, especially if you’d like to take a break in the middle of baking.
To ensure your crust is perfectly flaky and golden brown, make sure to chill the dough for at least 1 hour, but no more than 24 hours. Refrigerating the dough for longer will dry it out. And not cooling it for at least an hour will ruin the resulting texture of the crust. Also, avoid over-handling it when mixing everything together. After chilling, if it’s too wet and sticky when you roll it out, add a pinch of flour on the countertop beneath it to dry it up.
Serving Suggestions
Crown your golden lemon tart with Strawberry Whipped Cream, Cheesecake Fluff, Oven-Dried Strawberries, Candied Lemon Slices, or a sprinkle of powdered sugar. Otherwise, feasting on it plain and simple can be just as decadent. This dazzling dessert goes great with a cold glass of Cucumber Agua Fresca, Tropical Smoothie, or the grown-up White Moscato Sangria.
Lemon Tart
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- Pinch kosher salt
- 1/4 cup granulated sugar
- 4 ounces unsalted butter cold and cubed
- 1 egg yolk
- 1 1/2 tablespoons heavy cream
For the Filling:
- 3/4 cup fresh lemon juice
- 1 1/2 tablespoons lemon zest
- 1 1/2 cups granulated sugar
- 6 ounces unsalted butter
- 6 large eggs
- 3 egg yolks
Instructions
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In a mixing bowl, combine flour, salt, and granulated sugar.
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Incorporate cubed butter into the flour mixture. Mix until it achieves a crumbly texture. Add the egg yolk and heavy cream and mix gently until a dough forms.
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Press the dough into a disc, wrap in plastic, and chill in the refrigerator for 1 hour.
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Press the chilled dough into a 9-inch tart pan and prick the bottom with a fork. Chill in the freezer for 30 minutes.
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Preheat oven to 375°F. Bake crust for 20 minutes or until golden. Cool.
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In a saucepan, combine lemon juice, lemon zest, sugar, butter, eggs, and egg yolks.
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Cook over medium heat, stirring constantly, until the mixture thickens.
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Strain the mixture into the cooled tart crust. Bake at 350°F for 10 minutes or until the edges are set. Chill in the fridge for 2 hours.
Nutrition
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