Lemon tart

Lemon tart

1 h
If sunshine had a flavour, it would undoubtedly be that of our refreshing and delicious lemon tart. This dessert is the epitome of all things bright, zesty, and absolutely delightful. At its heart, it boasts a velvety smooth lemon curd, tucked snugly within a buttery, crisp pastry shell. Each bite delivers a zing of citrus flavour, striking a perfect balance between sweet and tart. But what truly makes this dessert a sight to behold is its vibrant garnish of fresh lemon balm. Not just adding a touch of beauty, these delicate leaves also lend an extra hint of citrus aroma, subtly elevating the overall freshness. And as if this was not tempting enough, our tart is served with a dollop of whipped double cream. Light, fluffy, and just the right amount of sweetness, it beautifully contrasts the tanginess of the tart and adds a creamy richness to every mouthful.
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Instructions

Lemon tart base
  • Combine flour and sugar in a bowl. Cut the butter into small pieces and crumble it into the flour mixture. Quickly gather the dough with water.
  • Press the dough into a greased springform cake tin (about 22 cm in diameter). Ensure the dough goes halfway up the sides of the tin.
  • Cover and place it in the refrigerator for at least 1 hour.
  • Pre-bake the base in a preheated oven at 200°C (conventional oven) for about 12-15 minutes.
Lemon curd
  • Preheat the oven to 225°C.
  • Mix lemon juice and cornflour in a bowl (heatproof – preferably metal or glass).
  • Stir in the eggs and sugar.
  • Place the bowl in a water bath and heat the mixture at a steady temperature while constantly whisking until it thickens and becomes voluminous and the bowl sounds hollow when tapped. Remove the bowl from the heat.
  • Immediately whisk in the butter pieces one at a time – add a new piece of butter only after the previous one has been whisked into the curd.
  • Pour the lemon curd into the pre-baked base. Finish baking the tart in the oven at 225°C for about 10 minutes.
  • When the lemon tart has a light golden hue on the surface, it is done, even though the curd may still be very soft.
  • Let the tart cool in the tin on a cooling rack. Only remove the lemon tart from the tin once it has fully cooled.
  • Decorate with lemon balm and serve with lightly whipped double cream.
Recommended information
Ice cream
4 35 min
Ice cream
(1)
Enjoy!
Tips

When you are preparing the base, do not overwork the dough. This can activate the gluten in the flour and make your crust tough instead of tender and flaky. It is important to pre-bake the base as this will prevent a soggy bottom once the filling is added.

Tips

Make sure you cook the curd at low heat and keep stirring. The eggs in the curd can scramble if the heat is too high or if they are not stirred constantly.

Tips

Once your tart is baked, allow it to cool completely before slicing it. This helps the filling to set and makes it easier to cut neat slices.

Questions about lemon tart

Lemon tart is a classic and delicious dessert that never fails to impress. To get it just right and avoid any pitfalls, have a look at our answers to some frequently asked questions about it below.

What is lemon tart?
A lemon tart is a type of dessert that consists of a pastry shell, typically made from shortcrust or sweet pastry dough, filled with smooth, tangy lemon curd or custard. The filling is often made from eggs, sugar, and lemon juice, sometimes with the addition of lemon zest for extra flavour. It is usually baked until the filling is set and then cooled before serving. A well-made lemon tart strikes a balance between tart and sweet and offers a contrast in textures between the crisp pastry and the creamy filling.
How to make a lemon tart?
Combine wheat flour, sugar, butter, and water for the base and press the dough into a greased springform cake tin. Cover the tin and refrigerate it for at least 1 hour, and then pre-bake it for about 12-15 minutes at 200°C. Next, prepare the filling with lemon juice, cornflour, eggs, sugar, and butter and pour it into the pre-baked base and finish baking the tart at 225°C for about 10 minutes. Let the tart cool in the tin on a cooling rack and remove it from the tin once it has fully cooled. Garnish the tart with lemon balm and serve with lightly whipped double cream.
How to make lemon tart filling?
To prepare the lemon curd filling for the lemon tart, start by mixing lemon juice and cornflour in a bowl. Stir eggs and sugar into this mixture. Place the bowl in a water bath and whisk consistently until the mixture thickens and gains volume. When you have the desired consistency, remove the bowl from the heat. Next, gradually incorporate butter pieces, whisking each one in thoroughly before adding the next. Once all the butter is incorporated, pour the curd into the pre-baked tart base and bake it in the oven.
How long does lemon tart last in the fridge?
A lemon tart can last in the fridge for 2-3 days if stored properly. Make sure the tart is covered tightly with cling film to prevent it from drying out. Alternatively, you can place it in an airtight container – though you may have to slice the tart into smaller pieces to make it fit. If you store the tart for longer, the crust will begin to soften.
Can I freeze lemon tart?
Yes, you can freeze a lemon tart. To do so, let it cool completely after baking. You can freeze it as a whole or slice it into smaller portions and freeze them individually. Place the tart (or the slices) on a tray and freeze for a couple of hours. When the tart is frozen, wrap it in cling film and foil to protect it from freezer burn, and then place it in an airtight container. You can store the tart in the freezer for up to 3 months. When you are ready to serve, thaw it in the fridge overnight.
How to decorate a lemon tart?
Decorating your lemon tart with fresh lemon balm leaves adds an elegant touch and a subtle hint of extra flavour. The vibrant green leaves contrast beautifully with the bright yellow and make it more enticing. Lemon balm has a gentle lemon aroma and flavour, making it a fitting garnish for the tart.

Ingredients

Lemon tart base
Wheat flour
175 g
Sugar (.approx)
2 tbsp
Cold butter
100 g
Water (.approx)
1 tbsp
Lemon curd
Freshly squeezed lemon juice (.approx)
5 tbsp
Corn flour (.approx)
1 tsp
Eggs
3
Sugar
150 g
Soft butter in small pieces
100 g
Garnish
Double cream
250 ml
Fresh lemon balm leaves
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Spoil friends and family with this easy lemon tart recipe

When it comes to delighting your loved ones with a homemade dessert, this easy recipe for lemon tart with lemon curd is a winner every time. Originating from France, where it is known as 'tarte au citron', this classic dessert offers a perfect harmony of taste and texture. Encased in a pastry shell, the filling is a vibrant, lemon-flavoured curd that is both sweet and tangy, contrasting beautifully with the flaky, buttery crust.

The simplicity of this recipe lies in the ingredients – just four for the base and five for the filling. And yet, the baked tart is a delight to the senses. The silky-smooth texture and intense lemony zing of the curd create a mouth-wateringly delicious taste experience in every bite. Whether served as a dessert or a sweet treat at a gathering, it is guaranteed to impress.

Served with whipped cream and lemon balm

A great lemon tart decoration is elegant and simple, which is why we serve ours with fresh lemon balm leaves and a dollop of whipped cream. Lemon balm has a mild citrusy aroma that reinforces the lemon theme of the dessert without overwhelming it. The vibrant green leaves also add a pleasing visual contrast to the yellow tart, making the dessert even more appealing to the eye. The addition of whipped cream not only makes each bite even richer but also offers a soothing creaminess to balance the tartness of the lemony citrus fruit.

Filled with a refreshing lemon curd for tart

At the very core of this scrumptious tart lies the zesty filling. Our lemon curd tart is bursting with a refreshing citrusy punch that perfectly teases your taste buds and forms an amazing duo with the buttery crust. The process of making the curd involves gently heating lemon juice, cornflour, sugar, eggs, and butter until it blossoms into a thick, creamy filling. This delectable filling meshes flawlessly with the slightly sweet, perfectly crisp pastry shell, creating a balanced and fulfilling flavour that leaves your palate singing with delight.

For more delicious summer dessert recipes, take a look at our easy cherry trifle, dreamy rhubarb crumble and classic strawberry tart.

Enjoy as a light dessert or an afternoon treat

There is something about the citrus flavour of a classic lemon tart that makes it a perfect dessert for a summer meal or a delightful afternoon treat. Served with a cup of tea or coffee, it is just the right amount of sweetness to enjoy without feeling overly indulgent. The bright, sunny flavours of the tart are reminiscent of carefree summer days, making it an instant mood booster.

And here is the best part, this tart serves 8 people, making it a fantastic option for a cosy get-together or a family dinner. And with its elegant appearance and refreshing flavour, it is sure to knock your guests off their feet and leave them itching for more. So, bring the taste of summer to your table with this amazing dessert recipe.

Make it your own

Even though the classic version is undeniably delicious, do not be afraid to add your own flair to the recipe.

If you are a fan of nutty flavours, consider adding finely ground almonds or hazelnuts to your pastry dough for an extra dimension of flavour. Or, if you prefer a little crunch, a graham cracker or biscuit base could be just the ticket.

While the zingy lemon curd filling is the heart of the tart, you can experiment by adding other citrus fruits. Try a mix of lemon and lime juice for a more complex tartness or add a splash of orange or grapefruit juice for a subtly different citrus aroma. You can also enrich the flavour of the filling by incorporating different spices. A pinch of cardamom or a few drops of vanilla extract can transform the classic tart into an exotic treat.

As for the topping, why not shake things up? Garnish with fresh berries or mint leaves for a pop of colour and added freshness.

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