Ultimate Classic Lemon Tart Recipe
This Ultimate Classic Lemon Tart recipe features a buttery fully baked tart crust filled with a silky, tangy lemon curd made from fresh lemons, eggs, and butter. The lemon curd is gently cooked over a bain-marie until thickened, then cooled and poured into the crust. Chilling the tart allows it to set perfectly, making it an elegant dessert ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
Crust
- 1 fully baked tart crust
Lemon Curd Filling
- 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
Instructions
- Prepare the lemon curd mixture: In a medium heatproof mixing bowl, whisk together the eggs, egg yolks, sugar, lemon zest, lemon juice, and heavy cream if using until evenly combined.
- Cook over bain-marie: Place the bowl over a saucepan of simmering water (bain-marie) on moderate heat. Whisk the mixture constantly to prevent curdling and cook until thickened. This should take approximately 10 to 20 minutes. The curd is done when it reaches 170°F (75°C), or when it coats the back of a wooden spoon and leaves a clear track when your finger is run through it.
- Strain and add butter: Remove the bowl from the heat and immediately strain the curd through a fine mesh sieve to remove any cooked egg bits. Gradually whisk in the butter cubes a few at a time until fully melted and incorporated, creating a smooth and airy texture.
- Cool the lemon curd: Allow the lemon curd to cool to room temperature. This helps it set properly and prevents the crust from becoming soggy when filled.
- Fill and chill the tart: Pour the cooled lemon curd into the fully baked tart crust, smoothing the top. Refrigerate the tart for at least 4 hours or until thoroughly chilled and set.
- Serve: Serve the lemon tart chilled, optionally garnished with fresh berries and whipped cream. Because it is rich, slice into small servings.
Notes
- Lemon curd can be stored in an airtight container in the refrigerator for up to 1 week.
- For longer storage, freeze lemon curd for up to 2 months; thaw overnight in the fridge then whisk before use.
- Use fresh lemons for the best bright, tangy flavor.
- Constant whisking over bain-marie ensures a smooth and silky texture without curdling.
- You can omit the heavy cream for a more traditional lemon curd, but it adds a nice richness.
- Slice small servings as the tart is flavorful and rich.
Keywords: lemon tart, classic lemon tart, lemon curd, tart recipe, French dessert, citrus tart, homemade lemon tart
Find it online: https://bakedbylisa.com/ultimate-classic-lemon-tart-recipe/
