Description

This Perfect Lemon Tart recipe offers a deliciously tangy and creamy lemon filling nestled in a crisp, buttery tart crust. Topped with light whipped cream and fresh berries, it’s an elegant dessert that balances sweet and tart flavors beautifully, ideal for gatherings or special occasions.

Ingredients

Crust

1 cup all-purpose flour
2½ tbsp granulated sugar
¼ tsp salt
6 tbsp cold unsalted butter, cut into pieces
1 large egg yolk
4 tsp ice water

Filling

1¼ cups granulated sugar
⅓ cup cornstarch
2 tbsp all-purpose flour
½ tsp kosher salt
5 large egg yolks
¼ cup unsalted butter
¼ cup fresh lemon juice
1 tbsp lemon zest

Whipped Cream Topping

1¼ cups heavy cream
2 tbsp granulated sugar
1 tsp vanilla extract

Optional Garnish

Fresh berries

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Instructions

Prepare the Crust: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold unsalted butter pieces, cutting them into the flour mixture with a pastry cutter or your fingers until the texture resembles coarse crumbs. Stir in the egg yolk and ice water, mixing gently until the dough starts to come together. Wrap the dough tightly in plastic wrap and chill it in the refrigerator for 1 hour to firm up.
Bake the Crust: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough and press it evenly into a 9-inch tart pan. Trim any excess dough from the edges. Place the tart shell back in the fridge to chill for 20 minutes, which helps prevent shrinking during baking. Line the tart shell with parchment paper and fill with pie weights or dried beans to weigh it down. Bake for 20 minutes, then remove the weights and parchment and bake for an additional 5-10 minutes until the crust turns golden brown. Remove from the oven and let it cool completely.
Make the Filling: In a medium saucepan, whisk together granulated sugar, cornstarch, all-purpose flour, and kosher salt. Slowly add water (approximately 1⅓ cups based on typical lemon curd recipes) while stirring continuously. Cook over medium heat, stirring often, until the mixture thickens, about 3-5 minutes. Reduce the heat to low and whisk in the five egg yolks, cooking and stirring continuously for another 2 minutes to thicken further without curdling. Remove from heat and immediately stir in the unsalted butter, fresh lemon juice, and lemon zest until the filling is smooth and glossy.
Assemble the Tart: Pour the warm lemon filling into the cooled tart crust, spreading it evenly. Smooth the top with a spatula. Place the tart in the refrigerator and chill for at least 4 hours, preferably longer, to allow the filling to fully set and develop flavor.
Prepare the Whipped Cream: Using a mixer, beat the heavy cream, granulated sugar, and vanilla extract until stiff peaks form, indicating the cream holds shape well without being broken down.
Serve: Once the tart is set, top it with dollops or piped swirls of the whipped cream. Garnish with fresh berries for a pop of color and extra freshness. Slice carefully and serve chilled for a perfect balance of tart and sweet flavors.

Notes

Chilling the crust dough before rolling helps prevent shrinking during baking.
Pie weights or dried beans will keep the crust from puffing up during blind baking.
Be attentive while cooking the filling to avoid scrambling the eggs; constant stirring is key.
Use fresh lemon juice and zest for the brightest, most flavorful filling.
The tart needs sufficient chilling time to set properly and develop the best texture.
For a gluten-free version, substitute all-purpose flour in the crust and filling with a gluten-free flour blend.