Ultimate Classic Lemon Tart Recipe

The Ultimate Classic Lemon Tart is a timeless dessert that combines a buttery, crisp crust with a luxuriously smooth lemon curd filling. I love how the balance of tart and sweet creates a refreshing yet indulgent treat that’s perfect for any occasion elegant, bright, and simply irresistible.

Why You’ll Love This Recipe

I adore this lemon tart for its pure, clean citrus flavor and silky texture. The lemon curd is vibrant and tangy, but the creamy butter and optional touch of heavy cream mellow it just enough for perfect harmony. I also love how stunning it looks once baked — glossy and golden, with a fragrance that fills my kitchen with sunshine. Whether served plain or topped with a dollop of whipped cream, it always feels like a little celebration on a plate.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Crust
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 (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

Directions

1. Preheat the oven to 350 °F (177 °C) if you plan to bake the filled tart briefly to set the curd.
2. In a medium heatproof bowl, whisk together the eggs, sugar, lemon zest, and lemon juice until smooth.
3. Place the bowl over a saucepan of simmering water (double boiler method), making sure the bottom doesn’t touch the water. Whisk constantly until the mixture thickens enough to coat the back of a spoon — this usually takes about 7–10 minutes.
4. Remove the bowl from the heat and immediately whisk in the butter, a few pieces at a time, until fully melted and incorporated. If using, stir in the heavy cream for an extra-smooth texture.
5. Pour the lemon curd through a fine mesh sieve into a clean bowl to remove any zest or cooked egg bits, ensuring a perfectly silky filling.
6. Pour the warm curd into the pre-baked tart crust and smooth the top.
7. Optional: For a slightly firmer texture, bake the tart for 5–8 minutes until the edges just start to set (do not let it brown).
8. Let the tart cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving. This helps the filling set beautifully.

Servings and Timing

This recipe makes one 9-inch tart, serving about 8–10 slices.

• Prep time: 15 minutes
• Cooking time: 10 minutes (plus optional 5–8 minute bake)
• Cooling and chilling: 2 hours
  Total time: approximately 2½ hours

Variations

• Meringue Topping: Add a toasted meringue layer on top for a lemon meringue tart version.
• Berry Garnish: I love topping the chilled tart with fresh raspberries or blueberries for color and contrast.
• Herbal Twist: Add a hint of fresh thyme or basil to the lemon curd while cooking, then strain it out for a fragrant note.
• Creamier Texture: Whisk in a few tablespoons of mascarpone or crème fraîche once the curd has cooled for extra richness.
• Mini Tarts: Divide the crust and filling into mini tart pans and bake for 5 minutes less for adorable individual servings.

Storage/Reheating

I store the tart covered in the refrigerator for up to 3 days. It tastes best chilled and served cold or at room temperature. If I make it ahead, I keep it unadorned and add any toppings right before serving. I never freeze the tart — the lemon curd texture can become grainy when thawed.

FAQs

Can I use bottled lemon juice instead of fresh?

I don’t recommend it — fresh lemon juice gives a cleaner, brighter flavor that makes all the difference.

Why strain the lemon curd?

Straining ensures the filling is silky smooth, removing any cooked egg bits or zest pieces for the best texture.

Do I need to bake the tart after filling it?

Not always. If the curd thickened well on the stove, chilling it will set it perfectly. A brief bake is optional for extra firmness.

Can I make the lemon curd ahead of time?

Yes, I often make it up to 3 days ahead and store it in the fridge. Just whisk it lightly before filling the crust.

What type of crust works best?

A classic buttery shortcrust or pâte sucrée pairs perfectly with the tart lemon filling. I prefer a fully baked crust for a crisp contrast.

How do I know when the curd is thick enough?

It should coat the back of a spoon and leave a clean line when I run my finger through it — that’s the ideal consistency.

Can I use a metal whisk and bowl for the curd?

Yes, as long as it’s stainless steel. Avoid aluminum, which can react with the acid in lemons and alter the taste.

Can I substitute limes for lemons?

Absolutely! Key lime juice or regular lime juice gives a lovely twist while maintaining that tangy character.

Why did my curd taste too eggy?

That usually happens when the eggs cook too fast. I whisk constantly over gentle heat to keep the mixture smooth and avoid curdling.

How can I decorate the tart?

I like to dust it lightly with powdered sugar, add lemon slices or edible flowers, or serve with a swirl of whipped cream for an elegant touch.

Conclusion

I love how this Ultimate Classic Lemon Tart brings together buttery crust and bright, velvety lemon curd in perfect harmony. Each bite is creamy, tangy, and delicately sweet — the kind of dessert that feels both refined and comforting. Whether for a dinner party or a quiet afternoon treat, this tart always brings a burst of sunshine to the table.

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