Lifestyle

Lemon Tart

Jump to Recipe
After months of heavy winter desserts, your taste buds are ready for something that tastes like a window thrown open on the first warm day of the year. The classic lemon tart is bright, silky, and absolutely gorgeous.

What makes this recipe worth returning to, season after season, is its reliability. The technique is straightforward, the ingredients are few, and the result is a glossy, yielding curd nestled in a golden shell. Whether you are hosting a spring brunch, bringing something to share, or simply treating yourself to a quiet moment of indulgence, this lemon tart is, without question, the right choice.

What Makes This Lemon Tart Stand Out

  • Fresh flavor: The lemon filling is smooth, tart, and balanced with just enough richness.
  • Beautiful presentation: The glossy curd and golden crust make it feel polished with minimal decorating. We added edible flowers for a fun pop of spring color. 
  • Make-ahead friendly: It chills beautifully, making it perfect for entertaining.

Why Your Wall Oven Matters

A well-made tart is, in many ways, an exercise in precision—and the oven plays a quiet but essential role. Consistent, even heat within a convection oven ensures the pastry shell bakes to a uniform golden finish: crisp at the edges, tender within, and sturdy enough to cradle the curd without yielding. 

A temperamental, non-convection oven, by contrast, is the surest way to undermine an otherwise careful effort. For those who take their baking seriously, ZLINE Wall Ovens offer steady, reliable heat that serious recipes demand. Precise temperature control and professional-grade performance mean fewer variables to manage and more consistent results.

Lemon Tart

total time

6  Hours

Serves

8
Pin Recipe

Ingredients

Crust
  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¼ tsp salt
  • ½ cup cold unsalted butter, cubed
  • 1 large egg
  • ½ tsp vanilla extract

Lemon Curd Filling
  • 2 large eggs
  • 2 large egg yolks
  • ¾ cup granulated sugar
  • 1 tbsp lemon zest
  • ½ cup fresh lemon juice
  • 2 tbsp heavy cream, optional
  • ½ cup unsalted butter, cut into small pieces
Lemon tart on a white cake stand with a slice being lifted, topped with whipped cream and colorful edible flowers.
Overhead view of lemon curd being poured into a baked tart shell beside fresh lemons on a marble countertop.
Close-up of a ZLINE knife slicing into a lemon tart topped with whipped cream and edible flowers.
Expert Tips

  • Use fresh lemon juice for the cleanest, brightest flavor.
  • Chill the crust before baking to help it keep its shape.
  • Strain the lemon filling for a silky-smooth finish.
  • Let the tart fully set before slicing for clean, polished pieces.
  • Serve with whipped cream, berries, or a light dusting of powdered sugar.

Instructions

Step 1

In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture looks sandy with small butter pieces throughout.

Step 2

Add the egg and vanilla. Pulse just until the dough begins to hold together in clumps. Avoid overmixing.

Step 3

Turn the dough onto a lightly floured surface and gently shape it into a disc. Wrap and refrigerate for at least 1 hour.

Step 4

Roll the chilled dough into a circle large enough to fit a 9-inch tart pan. Press it gently into the pan, trim the edges, and freeze for about 30 minutes.

Step 5

Preheat the oven to 375°F. A convection setting is recommended for even baking, but it is not required. Line the crust with parchment paper or foil and fill with pie weights, dried beans, or uncooked rice.
Lemon tart on a white cake stand with a slice being lifted, topped with whipped cream and colorful edible flowers.
Overhead view of lemon curd being poured into a baked tart shell beside fresh lemons on a marble countertop.
Close-up of a ZLINE knife slicing into a lemon tart topped with whipped cream and edible flowers.
Step 6

Bake for 20 minutes. Remove the weights and parchment, then bake for another 10 minutes, or until the crust is golden and fully baked. Let cool.

Step 7

To make the lemon filling, whisk together the eggs, egg yolks, sugar, lemon zest, lemon juice, and heavy cream in a heatproof bowl.

Step 8

Place the bowl over a saucepan of gently simmering water. Whisk constantly until the mixture thickens enough to coat the back of a spoon.

Step 9

Remove from heat and strain through a fine mesh sieve for a smoother filling. Add the butter a few pieces at a time, whisking until fully melted and glossy.

Step 10

Let the lemon filling cool to room temperature, then pour it into the baked tart shell. Smooth the top and refrigerate for at least 4 hours before serving.
Related Articles
Garlic & Herb Focaccia Bread

Garlic & Herb Focaccia Bread
Are Wall Ovens Worth It? A Guide for Homeowners

Are Wall Ovens Worth It? A Guide for Homeowners
Earl Grey Crème Brûlée

Earl Grey Crème Brûlée
Crispy Turmeric Salmon with Yogurt Sauce and Warm Spring Salad

Crispy Turmeric Salmon with Yogurt Sauce and Warm Spring Salad