Name: Ultimate Classic Lemon Tart Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 4 h 30 min
Cuisine: French
Ingredients: 1 fully baked tart crust; 2 large eggs plus 2 egg yolks (or 3 whole eggs); ¾ cup (150 g/5.3 oz) granulated sugar; 1 tablespoon lemon zest; ½ cup (120 ml) freshly squeezed lemon juice (from 2-3 lemons); 2 tablespoons heavy cream (optional); ½ cup (1 stick/115 g) unsalted butter, cut into small pieces

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Introduction

This ultimate classic lemon tart features a buttery, fully baked crust filled with a smooth and tangy lemon curd. It’s a perfect balance of tart and sweet, ideal for a refreshing dessert that impresses without fuss.

A lemon tart with one layer sits on a white parchment paper over a cooling rack on a wooden table. It has a smooth, pale yellow filling with a slightly shiny surface and thick, golden edge crust that is neatly fluted. To the left in the background, there is a white plate holding two whole bright yellow lemons and one lemon cut in half showing its inner texture. To the right, there is a glass jug with leftover lemon cream inside and a black-handled knife resting on a beige cloth. The whole scene is set against a white chair and a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Fully baked tart crust
2 large eggs plus 2 egg yolks (or 3 whole eggs)
¾ cup (150 g / 5.3 oz) granulated sugar
1 tablespoon lemon zest
½ cup (120 ml) freshly squeezed lemon juice (2–3 lemons for both zest and juice)
2 tablespoons heavy cream (optional)
½ cup (1 stick / 115 g) unsalted butter, cut into small pieces

Instructions

Step 1: In a medium heatproof mixing bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and heavy cream (if using).
Step 2: Set the bowl over a saucepan of simmering water (bain-marie) and cook on moderate heat, whisking constantly until the mixture thickens. This usually takes 10 to 20 minutes. The curd is ready when it reaches 170°F (75°C) or coats the back of a wooden spoon leaving a clear path when you run your finger through it.
Step 3: Remove from heat and strain the mixture through a fine mesh sieve into a clean bowl.
Step 4: Add the butter a few pieces at a time, whisking until fully melted and the mixture is smooth and airy.
Step 5: Allow the lemon curd to cool to room temperature before pouring it into the pre-baked tart shell.
Step 6: Refrigerate the filled tart for at least 4 hours to set and chill.
Step 7: Serve chilled, optionally garnished with fresh berries and whipped cream. Slice small portions as the tart is rich.

Tips & Variations

For a smoother texture, be sure to whisk constantly during cooking to avoid scrambling the eggs.
If you prefer a slightly creamier filling, include the optional heavy cream.
You can substitute some of the granulated sugar with honey or maple syrup for a different sweetness profile.
Try adding a pinch of sea salt to the lemon curd to enhance its flavors.

Storage

Store the lemon tart covered in the refrigerator for up to 4 days. For the lemon curd alone, keep it in an airtight container in the fridge for up to one week or freeze for up to two months. To use frozen curd, thaw it overnight in the fridge and whisk before filling the tart.

How to Serve

A woman’s hand is pouring thick, pale yellow lemon cream from a clear glass jug into an empty tart shell with a light golden crust and fluted edges sitting on white parchment paper over a cooling rack on a wooden table. In the background to the left, two yellow lemons, one whole and one cut in half, rest on a white bowl with a white marbled texture background. The overall scene is bright and clean with soft natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Freshly squeezed lemon juice is best for the brightest flavor, but high-quality bottled lemon juice can be used in a pinch. Avoid those with added preservatives or sweeteners for the best result.

How do I prevent the lemon curd from curdling?

Whisk constantly over gentle heat to avoid cooking the eggs too quickly. If the heat is too high or you stop whisking, the eggs may scramble and create a grainy texture.