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Easy Lemon Tart Recipe

Easy Lemon Tart

Catherine Olson
Pucker up for this sweet and sour lemonade in a pie. This easy lemon tart is everything you love about summer!
Prep Time 45 minutes
Cook Time 35 minutes
Course Dessert
Cuisine French
Servings 12 slices

Equipment

  • Fluted Tart Pan
  • Pastry Blender
  • Microplane
  • Double Broiler

Ingredients
  

Crust

  • 1 ½ cups flour
  • ½ cup butter
  • ¼ cup powdered sugar

Lemon Curd

  • 1 cup white sugar
  • Zest 3 lemons
  • 4 whole eggs
  • ¾ cup lemon juice
  • 16 tablespoons butter
  • 2 cups whipping cream
  • 2 tablespoons white sugar

Instructions
 

Crust

  • Cut flour, butter and sugar together with a pastry blender until mixture resembles pebbles
  • Drop in a few drops of water, just until mixture comes together
  • Chill dough for 10 minutes
  • Once chilled slightly, roll dough out to ¼ inch thickness
  • Fold in half and lay in a 9” fluted tart pan with removable bottom
  • Shape to pan and press against sides and top, removing excess dough
  • Cover dough with parchment paper and pie weights
  • Bake at Fahrenheit 350° for 10 minutes
  • Remove from oven and set aside

Lemon Curd

  • Rub sugar and zest together in a metal bowl until well incorporated and fragrant
  • Let sit for 30 minutes
  • Add eggs and whisk to combine
  • Create a double boiler over the stove by setting a bowl over a pot with 2 inches of boiling water
  • Fit bowl with lemons, sugar and eggs over the pot of boiling water
  • Heat sugar, lemon and eggs for 5 minutes, stirring constantly
  • Whisk in lemon juice and 4 tablespoons of butter
  • Whisk constantly until mixture reaches Fahrenheit 180°, or becomes a custard like consistency
  • Swap out whisk for hand beaters and begin beating the mixture over the heat while adding the butter
  • Add butter one tablespoon at a time until incorporated
  • Remove from heat and let cool to room temp stirring occasionally while cooling
  • Cover with a sheet of plastic wrap to prevent a crust from forming, and refrigerate to chill
  • When set, whip cream to stiff peaks with two tablespoons white sugar
  • Fold cream into lemon curd
  • Spoon lemon cream into tart crust shell and serve
Keyword Easy Lemon Tart Recipe