Lemon Tart

lemon tart recipe with step-by-step images

Well, this might be the most interesting thing I’ve ever baked.

I’d describe it as decadent, fascinating and delicious.

The combination of a mildly sweet pie crust and a rather strong lemony filling will not allow you to stay indifferent to this tart.

You’ll either love it or…you’ll love it even more.

The taste is definitely intense, but very impressive, delicious and refreshing – especially to all the lemon lovers out there.

lemon tart recipe with step-by-step images

This is what you need to prepare this yummy treat.

lemon tart recipe with step-by-step images

1. First, we are going to use the flour, butter, egg yolk and the sugar (2 tablespoons).

Place all these ingredients in a medium bowl and with your hand, first combine them and then knead until you have a nice dough ball.

But don’t you work too much at this point, dear friends – I mean, don’t overwork the dough since pie crusts don’t like it, they want to remain flaky after baking.

lemon tart recipe with step-by-step images
2. Now, place the dough ball between 2 sheets of parchment paper and roll it out into an 11 – 12 inch (28 – 30 cm) circle.

Wow, this rolling between two papers, that’s something. I definitely recommend it if you want to make you life easier.
So much easier. It’s a pleasure to work this way. No sticking to the working surface whatsoever – you can forever forget that.

lemon tart recipe with step-by-step images

3. Have ready an 8 – 9 inch (20 – 23 cm) tart pan (with removable bottom, preferably, though I didn’t use that).

Spray the pan with a little oil.

Remove the top paper from the rolled out dough and invert the dough into the pan (along with the remaining paper that will end up being on top now).

Lightly press the pastry into the bottom and up the sides of the tart pan.

lemon tart recipe with step-by-step images

4. Remove the paper…

lemon tart recipe with step-by-step images

…only to crumple it and lay it out over the pastry again. Fill the paper with pie weights or just dried beans or peas.

Pop into the oven and bake at 375 F (190 C) for about 9 minutes, then remove the paper along with the weights and bake for another 5 minutes.

Remove from the oven and reduce the oven temperature to only 300 F (150 C).

Yeah, we are blind-baking (or pre-baking) here. This process keeps the unfilled pie crust from puffing up in the oven or becoming too soggy when the tart gets filled and baked.

lemon tart recipe with step-by-step images

5. Meanwhile we can prepare the filling for our tart.

Squeeze the juice out of four small lemons.

Make sure the juice contains no seeds – we don’t want this kind of surprise in the tart. Unless we wanted that, for some reason…

lemon tart recipe with step-by-step images

6. In the bowl of you electric mixer mix the eggs with the sugar (1/2 cup – 100 grams) for about 5 minutes or until smooth, fluffy and almost white in color.

Then add the cream and the lemon juice and mix again shortly.

lemon tart recipe with step-by-step images

7. Fill the crust with the filling and bake at 300 F (150 C) for about 40 minutes or until the filling doesn’t wobble.

lemon tart recipe with step-by-step images

8. Remove from the oven and let cool on the wire rack.

lemon tart recipe with step-by-step images

9. We are going to cover the whole tart with a nice lemony and syrupy glaze.

To prepare the syrup, pour the water and sugar (1/3 cup – 70 grams) into a saucepan. Place the saucepan over medium-low heat and heat the mixture up.

Peel the remaining lemon and slice it into thin rounds. Add the lemon rounds into the saucepan and let the mixture cook for about 15 minutes, stirring every now and then.

Then pour the mixture over the tart and spread it evenly.

And that’s it.

lemon tart recipe with step-by-step images


lemon tart recipe with step-by-step images


I recommend chilling the tart before serving.

Also, store it in the refrigerator.

Enjoy, dear friends.

11 thoughts on “Lemon Tart

  1. 1
    Sarah says:

    Hi Petra,

    This looks really good. I wish the rest of my family liked lemony desserts more. Maybe I should just make it and force it down their throats. Haha. Or you could send me one. 😛 Nice work here.

  2. 2
    Tes says:

    This sounds really amazing! It looks so creamy and beautiful. Nothing can beat this with some ice tea in summer hot afternoon 🙂

  3. 3
    Memoria says:

    This tart looks lovely. I like how you made the crust.

  4. 4
    Kristina says:

    Your egg yolk is so bright.

    • 4.1
      zoomyummy says:

      Yes, I don’t know what that is but recently I’ve been finding orange egg yolks in the eggs. Hm? Once I’ve heard that home chicken have orange egg yolks.

  5. 5
    monica says:

    Can i use fresh cream?????

  6. 6
    Ali says:

    I was looking for a light and reasonably quick dessert to make and decided to give this tart a try as your desserts have never failed me before Petra.

    It was my first time ever making a pie crust, so I had no idea how it would turn out, but it ended up baked to perfection. I didn’t have any pie weights or dried beans so I simply placed a second pie plate on top instead and it worked fine.

    My only complaint was that the sauce never thickened. It is very possible that it was on my end (the stove element I was using sometimes doesn’t heat well), so I added a bit of cornstarch to get a nice consistency. However, after testing the taste I have to say that the sauce was unbearably tart. Not in a ‘lemony overload’ kind of way, but just absolutely bitter and unpleasant.

    I ended up foregoing the sauce all together and the tart was absolutely divine without it. I would absolutely make this again in a heartbeat. It was such light and easy dessert and it was a huge hit. Great recipe like always!

    • 6.1
      Ali says:

      Oooh, I also forgot to mention that I did not have regular cream so I used heavy whipping cream instead and it worked perfectly.

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