If you’re looking for a dessert that perfectly balances tangy brightness with creamy richness, you have to try this Classic Lemon Tart Recipe. The crisp, buttery shortcrust pastry cradles a luscious lemon filling that is smooth, zesty, and simply irresistible. With every bite, you get a burst of fresh lemon flavor that feels like sunshine on your taste buds, making it an all-time favorite for both casual get-togethers and special occasions. This tart is truly a showstopper that’s surprisingly straightforward to make, bringing a delightful citrus twist to any dessert table.
Ingredients You’ll Need
Honestly, the beauty of this tart lies in its simplicity. With just a handful of well-chosen ingredients, each adding its own character, you’ll achieve that perfect blend of tangy and sweet, creamy and crisp. From the silky eggs to the invigorating lemon zest, every element plays a pivotal role in this recipe.
- Cooked and cooled shortcrust pastry tart case: Provides a buttery, crisp base that supports the delicate filling beautifully.
- Large eggs (5): Essential for setting the filling and creating that smooth, custardy texture.
- Double cream (150 ml): Adds richness and a velvety mouthfeel that balances the tart lemon juice.
- Caster sugar (180 g): Sweetens the filling without graininess, allowing the lemon flavor to shine through.
- Lemons (4 – zest and juice): The heart of the recipe, delivering vibrant citrus notes and fresh aroma.
- Icing sugar (4 tbsp): For a delicate dusting on top to add a touch of sweetness and an elegant finish.
How to Make Classic Lemon Tart Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 160°C fan/180°C/350°F/Gas Mark 4. It’s important to have the oven thoroughly heated so you get a perfectly even bake, preventing the filling from curdling or cracking.
Step 2: Whisk Together the Filling
In a large bowl, whisk together the eggs, double cream, caster sugar, lemon zest, and lemon juice until they are completely combined and smooth. This mixture is the luscious core of your lemon tart, and whisking well ensures a silky texture.
Step 3: Prepare the Pastry Case
Return your cooked and cooled shortcrust pastry tart case to the tart tin and place it on a baking sheet. This makes it easier to transfer in and out of the oven safely and keeps your kitchen tidy.
Step 4: Pour and Bake the Filling
Gently pour most of the lemon filling into the pastry case, reserving a bit just in case. Bake in your preheated oven for 25 to 30 minutes. You’re aiming for the filling to be just set with a very slight wobble in the middle—this ensures the tart remains gorgeously soft while still holding its shape.
Step 5: Cool Completely Before Serving
Remove the tart from the oven and place it on a cooling rack. Let it cool completely to room temperature—this is key to perfect clean slices. Once cooled, lightly dust the top with icing sugar to add a pretty finish and a gentle sweetness that complements the tart lemon custard.
Step 6: Slice and Serve
Use a sharp knife to cut your tart into wedges. Serve it at room temperature or chilled—either way, it’s sure to be a crowd-pleaser. The crumbly crust and tangy filling come together for a bright, unforgettable dessert experience.
How to Serve Classic Lemon Tart Recipe
Garnishes
While a simple dusting of icing sugar is classic, consider adding fresh lemon zest or thin lemon slices for a burst of color and aroma. A few sprigs of fresh mint or a dollop of softly whipped cream can also elevate the presentation and add a lovely contrast to the tartness.
Side Dishes
This lemon tart pairs wonderfully with a light fruit salad or a scoop of vanilla ice cream. The cool creaminess of the ice cream balances the zing of the lemon, while fresh berries offer a sweet and juicy complement that keeps the dessert feeling fresh and vibrant.
Creative Ways to Present
For a special occasion, serve your Classic Lemon Tart Recipe on a pretty cake stand surrounded by edible flowers or thin candied lemon slices. You can also place individual slices on dessert plates and drizzle a raspberry coulis or honey drizzle over the top for an artistic and flavorful touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the tart with plastic wrap or store it in an airtight container and keep it in the refrigerator. It will last well for two to three days without losing its fresh lemony kick or crisp crust.
Freezing
You can freeze the lemon tart without garnish for up to one month. Wrap it tightly in foil and then plastic wrap to prevent freezer burn. Thaw in the refrigerator overnight before serving for best texture and flavor.
Reheating
This tart is best enjoyed chilled or at room temperature, so reheating is generally not recommended. However, if you prefer a warmer slice, gently warm in a low oven (around 120°C/250°F) for 5 to 8 minutes, keeping a close eye on it to prevent sogginess.
FAQs
Can I make the tart case from scratch?
Absolutely! Making your own shortcrust pastry adds a lovely homemade touch, but using a pre-baked tart case saves time and works just as well for this recipe.
What type of lemons work best?
Fresh, unwaxed lemons with bright, smooth skin are ideal because their zest and juice provide the most vibrant flavor without bitterness.
Why does the filling need a slight wobble?
The slight wobble means the filling is perfectly set but still creamy inside, which keeps the texture silky rather than rubbery or overcooked.
Can I use low-fat cream or milk instead of double cream?
For the best richness and texture, double cream is recommended. Low-fat substitutes may result in a less creamy filling and a drier texture.
How do I prevent the pastry from getting soggy?
Make sure your tart case is fully baked and cooled before adding the filling. You can also blind bake the pastry with baking beans to keep it crisp and flaky.
Final Thoughts
This Classic Lemon Tart Recipe is truly a treasure to have in your dessert repertoire. Its bright, tangy filling and buttery crust come together in perfect harmony to create a dessert that feels both refreshing and indulgent. I can’t wait for you to try it yourself and share it with your loved ones—it’s the kind of dessert that sparks joy and leaves everyone asking for seconds!
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 shortcrust pastry filled with a smooth and tangy lemon custard made from fresh lemons, eggs, cream, and sugar. Baked to perfection, it offers a bright citrus flavor balanced with creamy texture, perfect for a refreshing dessert or teatime treat.
Ingredients
Pastry
- 1 Cooked and cooled shortcrust pastry tart case
Filling
- 5 Large eggs
- 150 ml Double cream
- 180 g Caster sugar
- Zest and juice of 4 Lemons
Topping
- 4 tbsp Icing sugar, for dusting
Instructions
- Preheat the oven: Preheat your oven to 160°C fan/180°C/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, and lemon zest and juice until the mixture is smooth and well combined.
- Prepare the pastry case: Place the cooked and cooled shortcrust pastry tart case back into its tart tin and set the tin on a baking sheet for stability.
- Pour and bake: Pour most of the lemon filling into the pastry case, reserving a little if desired, then bake for 25-30 minutes until the filling is nearly set but still has a slight wobble in the center.
- Cool the tart: Remove the tart from the oven and transfer it to a cooling rack. Allow it to cool completely to set the filling thoroughly.
- Finish and serve: Once cooled, dust the top of the tart lightly with icing sugar. Slice and serve as a zesty, creamy dessert.
Notes
- Ensure the tart case is fully cooled before adding the lemon filling to prevent sogginess.
- The slight wobble in the filling indicates the tart will set perfectly as it cools, so avoid overbaking.
- This tart can be prepared a day in advance and kept refrigerated.
- For extra zest, add some finely grated lemon zest on top along with the icing sugar before serving.
- If a gluten-free pastry is used, the tart is suitable for gluten-intolerant guests.
