Lemon Tart Recipe
This classic Lemon Tart recipe is the perfect balance of sweet and tart, with a buttery crust and a silky smooth, intensely lemony filling.
Servings: 12 slices
Calories: 174kcal
Ingredients
Crust Ingredients
- ¾ cup all-purpose flour
- ⅓ cup powdered sugar
- ½ teaspoon salt
- 6 Tablespoons butter, melted
Lemon Filling
- 3 eggs
- ¾ cup granulated sugar
- pinch of salt
- ½ cup lemon juice
- 2 Tablespoons butter
Instructions
- Preheat oven to 350°F and spray a 9-inch tart pan with non-stick baking spray.
- To make the crust, combine flour, powdered sugar, and salt in a bowl.
- Add butter and stir until it is thoroughly combined and dough forms.
- Press firmly into the bottom of the prepared 9” tart pan.
- Bake for 10 minutes, or until the crust just begins to brown.
- While the crust is baking make the filling. Whisk eggs, sugar, and salt together in a bowl.
- Pour into a saucepan and heat over low-medium heat, whisking constantly. Slowly stir in the lemon juice.
- Continue stirring until thickened; this should only take a few minutes.
- Remove from heat and stir in the butter until it is incorporated.
- Pour into the crust and bake for 10 more minutes. The center should still jiggle a little—that’s okay! It will set up as it cools.
- Allow the tart to cool for about 30 minutes at room temperature. Then, refrigerate until ready to serve.
- I served with whipped cream sprinkled with a bit of rosemary.
Notes
Use freshly squeezed lemon juice for the best flavor.
A 9” pie plate can be used if you don’t have a tart pan.
Store the cooled tart in the fridge, loosely covered with plastic wrap or foil, for up to 3 days.
Nutrition
Calories: 174kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 173mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 16g | Vitamin A: 293IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg