If you have a penchant for desserts that effortlessly balance tartness with sweetness, then this Classic Lemon Tart Recipe is your new best friend in the kitchen. It’s a vibrant, zesty delight that’s as refreshing as it is indulgent, showcasing the bright zing of fresh lemons nestled within a buttery, crisp shortcrust pastry. Making this tart brings a bit of sunshine straight to your table, and the creamy, smooth lemon filling, perfectly set yet slightly wobbly in the center, will have everyone asking for seconds. Trust me, mastering this dish will give you a go-to recipe that never fails to impress with its simplicity and elegance.
Ingredients You’ll Need
Gathering these ingredients is a joy because each one plays an essential role in creating that unmistakable flavor and texture we all crave in a lemon tart. From the silky cream to the sharp brightness of fresh lemons, everything comes together in harmony to make a truly memorable dessert.
- Cooked and cooled shortcrust pastry tart case: This provides the perfect buttery, crisp base that holds all the luscious lemon filling without getting soggy.
- 5 Large eggs: Eggs give structure and richness, helping the filling to set beautifully while keeping it silky smooth.
- 150 ml Double cream: Adds creaminess and a luxurious texture that balances the tartness of the lemon juice.
- 180 g Caster sugar: The fine sugar dissolves easily, sweetening the filling just right without overpowering the lemon’s natural zing.
- 4 Lemons (zest and juice): Fresh lemon zest and juice bring that intense, aromatic citrus aroma and the fundamental tang that defines this tart.
- 4 tbsp Icing sugar: Sprinkled on top for a delicate sweetness and an elegant, snowy finish.
How to Make Classic Lemon Tart Recipe
Step 1: Preheat Your Oven
First things first, get your oven nice and hot by preheating it to 160°C fan, 180°C conventional, or 350°F, Gas Mark 4. A properly heated oven ensures that your tart bakes evenly, creating that perfect crust and silky filling texture.
Step 2: Whisk Together the Filling
In a bowl, thoroughly whisk your eggs, double cream, caster sugar, lemon zest, and lemon juice until everything is combined into one smooth, creamy mixture. This step is crucial for creating that glossy, tender lemon filling that’s bursting with flavor.
Step 3: Prepare the Pastry Case
Take your cooked and cooled shortcrust pastry tart case and place it back into its tin. Then, set it on a baking sheet to make transferring it in and out of the oven easy and mess-free. This little trick saves you a lot of hassle later.
Step 4: Bake the Tart Filling
Pour most of the lemon filling into your pastry case, leaving a small amount behind in the bowl for later. Bake the tart for 25 to 30 minutes until the filling is almost fully set, but with a slight wobble in the center. That wobble is key—it means the tart will finish setting perfectly as it cools, granting you a marvelous silky texture.
Step 5: Cool Completely
Once out of the oven, transfer the tart to a cooling rack and let it cool fully at room temperature. Cooling without rushing helps the flavors to develop fully and prevents the filling from cracking or shrinking.
Step 6: Finish and Serve
Once completely cool, sprinkle the tart with icing sugar to add a touch of sweetness and a lovely visual contrast. Slice into generous wedges and get ready to wow your guests with a classic dessert everyone will love.
How to Serve Classic Lemon Tart Recipe
Garnishes
To elevate your lemon tart presentation, consider adding a few simple garnishes like thin lemon slices, fresh mint leaves, or even a dollop of whipped cream. These not only make the tart look irresistible but also add subtle textural contrasts and complementary flavors.
Side Dishes
This tart pairs beautifully with fresh berries like raspberries or blueberries that add a burst of natural sweetness alongside the tart lemon. For a richer experience, serve it with vanilla ice cream or a spoonful of crème fraîche to balance the tartness perfectly.
Creative Ways to Present
For a stunning centerpiece at your next gathering, serve the Classic Lemon Tart Recipe on a rustic wooden board or a delicate porcelain plate with a drizzle of raspberry coulis. You can also dust the plate with edible flowers or powdered sugar designs to impress your guests visually before they even take a bite.
Make Ahead and Storage
Storing Leftovers
Once baked and cooled, store your lemon tart in the refrigerator, covered loosely with plastic wrap or a cake dome. It will stay fresh for up to 3 days, allowing you to enjoy this citrusy treat over several sittings without losing its lovely texture and flavor.
Freezing
While the pastry crust is best fresh, you can freeze the cooked shortcrust pastry shell before baking if you want to prep in advance. The lemon filling itself doesn’t freeze well—its texture changes upon thawing—so it’s best to make the filling fresh or refrigerate the fully baked tart instead.
Reheating
Since this lemon tart is delightful served chilled, there’s no need to reheat. However, if you prefer it slightly warmed, gently heat a slice in the microwave for about 10 seconds. Avoid overheating to preserve the silky consistency of the filling.
FAQs
Can I use frozen lemon juice instead of fresh?
Fresh lemon juice provides the most vibrant and zesty flavor for your Classic Lemon Tart Recipe, so it’s worth using fresh lemons when you can. Frozen juice may work in a pinch but might lack some freshness and brightness in the final tart.
What gives the tart its perfect wobble?
The slight wobble in the center after baking is a sign that the filling is perfectly cooked and still creamy. This happens because the eggs and cream set but remain soft, creating a luscious texture that firms up as the tart cools.
Can I make the tart gluten-free?
Absolutely! You can substitute the shortcrust pastry case with a gluten-free version available at most stores or make your own using gluten-free flour blends. The filling remains naturally gluten-free and just as delicious.
How do I prevent the pastry from getting soggy?
Blind baking the shortcrust pastry and letting it cool fully before adding the lemon filling is key. This ensures the crust stays crisp and holds up nicely against the custard-like filling.
Is double cream essential in the recipe?
Double cream adds richness and smoothness, balancing the tartness beautifully. You could substitute with heavy cream or even crème fraîche for a slight twist, but double cream is the classic choice for the best texture.
Final Thoughts
This Classic Lemon Tart Recipe is one of those desserts that feels like a warm hug on a plate: bright, comforting, and utterly irresistible. Once you’ve tried making it, you’ll see just how easy it is to create a stunning, foolproof dessert that turns any occasion into something special. So go ahead, grab those lemons, and bring a little sunshine into your kitchen today!
Print
Classic Lemon Tart Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This Classic Lemon Tart features a crisp, cooked shortcrust pastry filled with a smooth, tangy lemon custard. The tart is baked until just set, resulting in a luscious dessert with a slight wobble in the center that melts in your mouth. Finished with a dusting of icing sugar, this refreshing and elegant tart is perfect for any occasion.
Ingredients
Pastry
- 1 Cooked and cooled shortcrust pastry tart case
Filling
- 5 Large eggs
- 150 ml Double cream
- 180 g Caster sugar
- 4 Lemons (zest and juice)
Topping
- 4 tbsp Icing sugar
Instructions
- Preheat the oven: Set your oven to 160°C fan (or 180°C conventional/350°F/Gas Mark 4) to prepare for baking the tart.
- Make the filling: In a bowl, whisk together the eggs, double cream, caster sugar, lemon zest, and lemon juice until the mixture is smooth and well combined, creating the lemon custard filling.
- Prepare the pastry case: Place your cooked and cooled shortcrust pastry tart case back into its tin and set the tin on a baking sheet for easy handling in the oven.
- Fill and bake: Pour most of the lemon filling into the pastry case, reserving a small amount. Bake in the preheated oven for 25-30 minutes until the custard is almost set but still has a slight wobble in the center, indicating it is perfectly cooked.
- Cool the tart: Remove the tart from the oven and carefully place it on a cooling rack, allowing it to cool completely to ensure the filling firms up properly.
- Finish and serve: Once cooled, sprinkle the top of the tart lightly with icing sugar. Slice into 12 portions and serve for a delightful dessert experience.
Notes
- Ensure the shortcrust pastry tart case is fully cooked and cooled before adding the filling to prevent sogginess.
- The slight wobble in the filling after baking is key to a creamy texture; avoid overbaking.
- Use unwaxed lemons for zesting to avoid bitterness and pesticide residues.
- Chill the tart further in the fridge if you prefer a firmer filling before serving.
- For an extra touch, garnish with thin lemon slices or fresh berries if desired.
