Looking to brighten someone's day? Deliver this zingy lemon tart to their doorstep. It tastes just like a slice of sunshine! This tart is one of the most classiclemon desserts for a reason: the crust is similar to shortbread with its rich, buttery, crumbly texture and the filling is a sweet, tangy, deliciously smooth lemon curd that you'll want to eat by the spoonful. Then the pretty tart is topped with sweetened whipped cream and whatever berries are ripe and beautiful—raspberries, sliced strawberries, blueberries, blackberries, you can't go wrong. This tart is perfect for Mother's Day brunch, Easter, or any time a beautiful make-ahead dessert is on the menu.
What's in a lemon tart?
While the crust and the topping are delicious, the star of lemon tart is the tangy lemon curd filling. Made from a gently cooked mixture of lemon juice and zest, egg yolks, sugar, and some flour and cornstarch, this silky-smooth filling is the perfect balance of sweet and tart.
What's the secret to making a perfect lemon tart?
Making a perfect lemon tart is easy—it all comes down to the filling. Whisk the sugar-cornstarch-flour mixture with cold water to avoid clumping, then add the hot mixture to the egg mixture gradually to increase the temperature of the eggs slowly. For best results, use an instant-read thermometer to cook the egg mixture to ensure the mixture is thick enough but not overcooked.
Why is my lemon tart runny?
A runny lemon tart could be the result of two things: not cooking the filling long enough or not chilling the tart long enough. To know how long to cook the filling, you'll need an instant-read thermometer. The filling should reach 175 to 180 degrees Fahrenheit before it's pulled from the heat. Once the filling is in the tart shell, it'll need to chill for at least four hours. The filling continues to set up as it cools, so this is crucial to the right consistency. If you have time, make it the night before you plan to serve it so there's no rush.
Why do you place plastic wrap directly onto the tart's surface before chilling?
This step is to prevent a skin from forming on the surface of the lemon curd. A skin is an unfavorable thin rubbery layer that can form on the surface of cooked milk dishes like custards or curds, but pressing a bit of plastic wrap is an easy way to avoid one. This is an important step, so don't skip it!
Do you need a special pan to make lemon tart?
This recipe calls for a removable-bottom tart pan to make slicing and serving easy, but you can make this lemon tart in a regular 9-inch pie pan. The crust doesn't have high sides, so just press it about 1 inch up the sides of the pie plate.
Does lemon tart need to be refrigerated?
Yes! Lemon tart is tastiest served chilled, straight from the fridge, so it's best to store it there, too, to preserve the tart's freshness. A lemon tart will last in the fridge for several days as long as it's wrapped in plastic wrap or stored in an airtight container.
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- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 35 mins
- Total Time:
- 7 hrs 15 mins
Ingredients
For the Crust:
- 1 c.
all-purpose flour
- 2 1/2 Tbsp.
granulated sugar
- 1/4 tsp.
salt
See AlsoLemon Tart, Smart - 6 Tbsp.
cold unsalted butter, cut into 1/2 inch pieces
- 1
large egg yolk
- 4 tsp.
ice water
For the Filling:
- 1 1/4 c.
granulated sugar
- 1/3 c.
cornstarch
- 2 Tbsp.
all-purpose flour
- 1/2 tsp.
kosher salt
- 5
large egg yolks
- 1/4 c.
unsalted butter
- 1/4 c.
fresh lemon juice (from 2 lemons)
- 1 Tbsp.
lemon zest
For the Topping:
- 1 1/4 c.
heavy cream
- 2 Tbsp.
granulated sugar
- 1 tsp.
vanilla extract
Fresh berries, for serving (optional)
Directions
- Step1 For the crust: In a large bowl, whisk together the flour, sugar, and salt. With a pastry cutter or your fingers, gradually work the butter into the flour until pea-sized pieces form. In a small bowl, stir together the egg yolk and ice water, then, using a fork, stir it into the flour mixture. Stir, then knead the dough together until it is no longer crumbly and holds together when pinched with your fingers. Form it into a disc and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
- Step2On a lightly floured surface, roll the dough into an 11-inch circle. Transfer the crust to a 9-inch round fluted tart pan with a removable bottom. Press the crust into the pan and trim the edges. Place the crust in the refrigerator for 1 hour(or freezer for 30 minutes).
- Step3Preheat the oven to 400°F during the last 20 minutes of chilling the crust. Line the inside of the crust with parchment paper, then fill with baking weights or dried beans. Bake until the edges of the crust are very lightly golden, 10 to 12 minutes. Remove the pie weights and parchment paper, and prick the bottom of the crust with a fork 6 to 8 times. Return to the oven and bake until the whole crust is golden brown all over, 8 to 12 minutes more. Let cool to room temperature.
- Step4For the filling: In a medium saucepan, whisk together the sugar, cornstarch, flour, and salt. Gradually whisk in 1 1/2 cups of cold water until smooth. Cook over medium heat, stirring frequently, until the mixture boils, about 5 minutes. Boil for 1 minute, stirring constantly, then remove from the heat.
- Step5In a small bowl, whisk the egg yolks. While whisking, slowly add 1/4 cup of the hot sugar mixture to the egg yolks. Gradually stir the yolk mixture from the bowl back into the remaining sugar mixture in the saucepan. Return to medium heat and cook, stirring constantly, until a thermometer reads 175°F to 180°F, 1 to 2 minutes. Remove from the heat and immediately stir in the butter, lemon juice, and zest until the butter is completely melted. Pour the filling into the cooled tart crust. Let it cool for 15 minutes. Press a piece of plastic wrap onto the surface of the filling, then refrigerate for 4 hours.
- Step6For the topping: In a medium bowl, whisk together the cream, sugar, and vanilla until stiff peaks form, 1 to 2 minutes. Spread the whipped cream over the top of the chilled pie. Serve with fresh berries, if you like.
Tip: It is tempting to add more water to combine this crumbly tart dough! Knead it a few more times to distribute the moisture before adding water, 1/2 teaspoon at a time (as needed).
Recipe bySloane Layton
Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
