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Lemon Tart

Lemon Tart

Sweet bright classic lemon treat LEMON TART dessert easily made in your kitchen. With its soft citrusy lemon curd filling and buttery crumbly crust, it’s a total melt-in-your-mouth experience. Don’t let the summer pass by without trying this sweet bright sensation. 
Course Dessert
Cuisine French
Prep Time 8 minutes
Cook Time 4 hours
Homemade Tart Prep 1 hour 5 minutes
Total Time 5 hours 13 minutes
Servings 8 - 12 slices
Calories 442kcal
Author Imma


Lemon Curd

  •  ½ - ¾ cup (120 ml) freshly squeezed lemon juice
  • 3-4 lemons , for the juice and the zest
  • 1 cup (200 g) sugar
  • teaspoon (0.6 g) salt
  • ½ cup (1 stick or 113 g) unsalted butter , at room temperature 
  • 3 large eggs
  • 5 large egg yolks , at room temperature 
  • homemade tart crust


Tart Crust

  • Make the tart crust. Prepare your homemade tart crust in the pie/tart pan. See the full recipe and instructions here 一Tart Crust.
  • Bake the tart crust. While baking the crust, you can now start preparing the lemon curd filling.

Lemon Curd Filling

  • Cook the lemon and butter mixture. In a medium saucepan, combine lemon juice and zest, sugar, salt, and butter.  Place the saucepan over medium heat, stirring, until sugar is dissolved, and butter melted. Set aside.
  • Temper the egg mixture. In a large mixing bowl, combine eggs and egg yolks until blended. Temper the egg mixture by adding a little of the butter mixture to the eggs. You do not want to cook the eggs. 
  • Add the tempered egg mixture to the butter mixture. Return tempered egg mixture to saucepan, and place over low heat. Whisk constantly until the mixture thickens to a pudding-like consistency; do not let it boil, or the lemon curd will curdle. Remove from heat and continue to stir to stop the cooking.
  • Transfer the lemon curd to a bowl. Cover the surface with plastic wrap, and let it cool for at least an hour. (Or you can store it at this point in an airtight container and in the fridge for up to 2 weeks, or frozen for up to 2 months.)

Lemon Tart Assembly

  • Fill the tart crust with lemon curd and chill. Once it has cooled down at room temperature, fill the baked tart crust with the lemon curd and refrigerate for 3-4 hours or until the curd is chilled.
  • Add the toppings. You can cover it with powdered sugar and top it with your favorite berries.


  1. Can I make it ahead? Yes, you can. Have the unbaked crust formed in tart crust shapes by gently pressing the dough onto the baking pan then freeze it. As for the lemon filling, let it rest until it reaches room temperature, especially when using a sealed container as this might create moisture for bacterial growth. This will make your filling last for up to 2 months in the freezer, or 2 weeks in the fridge.
  2. How to store tarts? Simply leave them room temperature overnight and, when you’re ready, just pop it in the oven to crisp the crust again.  
  3. Tartlet is a miniature version of the regular pastry. It’s usually a bite-sized cup with tasty fillings. This is the best option if you want to showcase your crust because it often comes with a larger crust to filling ratio. 
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 11/8 slice | Calories: 442kcal | Carbohydrates: 46g | Protein: 8g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 222mg | Sodium: 169mg | Potassium: 107mg | Fiber: 3g | Sugar: 28g | Vitamin A: 615IU | Vitamin C: 27mg | Calcium: 38mg | Iron: 4mg