This Perfect Lemon Tart features a tangy and creamy lemon filling nestled in a buttery, golden crust, topped with a light and sweet whipped cream topping. With its refreshing citrus flavor and delicate texture, this tart is perfect for special occasions, springtime gatherings, or when you crave a bright and luscious dessert!

Why You’ll Love This Recipe

Perfectly Balanced Flavor: The tartness of fresh lemon juice is perfectly balanced with sugar and cream for a smooth, not-too-sweet dessert.
Buttery, Crisp Crust: The homemade tart crust is golden and flaky, complementing the silky lemon filling beautifully.
Great for Make-Ahead: This tart needs at least 4 hours to chill, making it ideal for preparing in advance.
Gorgeous Presentation: Top with whipped cream and fresh berries for a stunning final touch!

Ingredients

For the Crust:

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

For the Filling:

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

For the Topping:

1¼ cups heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Fresh berries (optional) for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust

In a bowl, whisk together the flour, sugar, and salt.
Add cold butter and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.
Stir in the egg yolk and ice water until the dough just comes together.
Wrap in plastic wrap and chill for 1 hour.

2. Bake the Crust

Preheat oven to 375°F (190°C).
Roll out the chilled dough and press it into a 9-inch tart pan. Trim any excess dough.
Chill again for 20 minutes to prevent shrinking.
Line with parchment paper and pie weights (or dried beans) and bake for 20 minutes.
Remove the weights and bake for another 5-10 minutes until golden brown. Let cool.

3. Make the Filling

In a saucepan, whisk together sugar, cornstarch, flour, and salt.
Slowly add water while stirring, and cook over medium heat until thickened (3-5 minutes).
Reduce heat to low and whisk in egg yolks. Cook for 2 more minutes, stirring constantly.
Remove from heat and stir in butter, lemon juice, and zest until smooth.

4. Assemble the Tart

Pour the warm lemon filling into the cooled tart crust.
Smooth the top and refrigerate for at least 4 hours until fully set.

5. Prepare the Whipped Cream

In a mixing bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form.

6. Serve

Top the chilled tart with whipped cream and fresh berries.
Slice and enjoy!

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 25 minutes
Chilling Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 8-10 slices
Calories: Approximately 280 kcal per serving

Variations

Extra Tangy: Increase lemon juice to ⅓ cup for a bolder citrus flavor.
Gluten-Free Option: Use a gluten-free flour blend for the crust.
Meringue Topping: Instead of whipped cream, top with a golden torched meringue.
Berry Infusion: Add raspberry or blueberry puree to the filling for a fruity twist.

Storage

Refrigeration: Store the tart covered in the fridge for up to 3 days.
Freezing: Freeze without the whipped cream topping for up to 2 months. Thaw overnight before serving.

FAQs

1. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor, but bottled can be used in a pinch.

2. Why is my crust shrinking?

Make sure to chill the dough before rolling and again before baking to prevent shrinking.

3. How do I prevent my lemon filling from being lumpy?

Whisk constantly while cooking and strain the filling through a sieve for a silky texture.

4. Can I make this tart a day ahead?

Yes! The tart needs at least 4 hours to set, so making it a day in advance is perfect.

5. Can I use a pre-made crust?

Yes! A store-bought shortbread or graham cracker crust works well if you’re short on time.

6. How do I know when my filling is thick enough?

It should be pudding-like and coat the back of a spoon without dripping.

7. Can I substitute cornstarch?

Yes! Use 3 tablespoons of all-purpose flour instead of ⅓ cup cornstarch for a similar effect.

8. What can I use instead of heavy cream for the topping?

Try Greek yogurt, mascarpone, or coconut whipped cream for a lighter option.

9. Can I use a different type of pan?

A 9-inch springform pan works, but a tart pan with a removable bottom is best for easy slicing.

10. How do I get clean slices when cutting?

Use a sharp knife dipped in hot water, wiping clean between slices for perfect presentation.

Conclusion

This Perfect Lemon Tart is bright, refreshing, and incredibly delicious! The buttery crust, creamy lemon filling, and light whipped cream topping make it a show-stopping dessert for any occasion. Whether you’re serving it for a holiday, birthday, or weekend treat, this tart is guaranteed to impress. Enjoy every tangy, creamy bite!

Perfect Lemon Tart

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Print Recipe

This Perfect Lemon Tart features a buttery, crisp crust filled with a silky, tangy lemon custard and topped with lightly sweetened whipped cream. It’s a refreshing citrus dessert that’s perfect for spring gatherings, holidays, or anytime you crave a bright, luscious treat!

Total Time: 4 hours 45 minutes
Yield: 8-10 slices

Instructions

1. Prepare the Crust

In a bowl, whisk together flour, sugar, and salt.
Add cold butter and use a pastry cutter (or your fingers) to mix until it resembles coarse crumbs.
Stir in egg yolk and ice water until the dough comes together.
Wrap in plastic wrap and chill for 1 hour.

2. Bake the Crust

Preheat oven to 375°F (190°C).
Roll out the dough and press into a 9-inch tart pan. Trim excess dough.
Chill for 20 minutes to prevent shrinking.
Line with parchment paper and pie weights; bake for 20 minutes.
Remove weights and bake for 5-10 more minutes until golden brown. Let cool.

3. Make the Filling

In a saucepan, whisk together sugar, cornstarch, flour, and salt.
Slowly add water while stirring; cook over medium heat until thickened (3-5 minutes).
Reduce heat, whisk in egg yolks, and cook for 2 more minutes, stirring constantly.
Remove from heat and stir in butter, lemon juice, and zest until smooth.