The Best Lemon Tart  Recipe

This Lemon Tart is a gorgeous and impressive dessert. It's perfectly sweet, wonderfully tart, and so delicious with a buttery shortbread crust.

Why You Should Try This Recipe:

- It's a fancy but simple recipe that is sure to impress - Contains the perfect balance of sweet and tart flavors - Has easy to follow step-by-step instructions so you can make this amazing lemon tart at home

Key Ingredients:

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eggs - lemons - butter - cornstarch powdered sugar - strawberries sugar - heavy whipping cream

Let's make it!

This recipe for a Lemon Tart is the only one you’ll ever need.

1

Shortbread Crust: Preheat the oven to 350°F (180°C). In a medium bowl, whisk together flour, sugar and salt.

2

Add melted butter and using a spatula, mix until combined.

3

Add ⅔ of the flour mixture to a 9-inch (23 cm) tart pan with a removable bottom. Using your hands and the flat bottom of a measuring cup, press the mixture evenly into the bottom of the pan and just starting up the sides.

4

Press the remainder of the mixture into the fluted sides, connecting to the bottom crust. Use your hands to make sure the crust is evenly spread in the edges of the pan, even on top, and with the aid of the measuring cup, even on the bottom.

5

The measuring cup can be used to ensure the joint of the sides and bottom are straight against the pan.

6

Line the crust dough with parchment paper or aluminum foil and fill with pie weights, dried beans or rice work well.

7

Bake the crust for 15 minutes, remove the paper and weights, and continue to bake for an additional 10 minutes. Carefully remove from the oven and set on a cooling rack.

8

Lemon Curd: In a medium bowl, whisk eggs and egg yolks together and set aside. In a small saucepan, whisk together sugar, cornstarch, salt, and lemon zest. Add lemon juice and butter and cook on medium heat,

9

Stir the mixture often until it just starts to bubble.

10

Remove the pan from heat and slowly pour the lemon mixture into the eggs, whisking constantly. Transfer curd to a new small or medium saucepan, whisking constantly over medium-low heat until the curd starts to thicken and coat the back of a spoon.

11

Place a fine-meshed sieve over a medium-sized bowl and strain the curd into the bowl.

12

Stir in the cream.

13

Pour the curd into the warm crust. Bake the filled tart in the 350°F/180°C oven for 10 minutes to set the tart. Take it out of the oven and place on a cooling rack to cool to room temperature, for about 1-2 hours.

14

Serve at room temperature or carefully cover with plastic wrap, refrigerate for 3-4 hours or overnight, and serve chilled.

15

Once cooled, before serving, remove the outer ring from the pan and using a thin metal spatula, slide it between the bottom crust and the tart pan bottom and carefully transfer it to the serving plate.

16

The lemon tart can be served plain, sprinkled with powdered sugar, garnished with fruit, or with whipped cream and fruit.

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