Fresh Lemon Tart
This Fresh Lemon Tart has a homemade buttery tart crust and a lemon filling that is out of this world.
Lemon flavor desserts have got to be one of my hands-down favorite dessert flavors out there. They are light, citrusy, and well-fresh tasting! The tangy sweetness found in lemon desserts is so bright and bursting with flavor that it is a hard one to pass up. For whatever reason, lemon seems like a great light fresh dessert of choice to share in the celebration of spring with you.
Today I have one of the best Fresh Lemon Tart recipes to share. It is easily one of the best tarts I have had and being able to make it completely from scratch with ease, is certainly worth mentioning. It is not every day you come across a bakery-worthy pastry recipe that is as simple as it is delicious and beautiful.
This one I am so excited to share with you just in time for spring!
If you love to make tarts be sure to check out some of our other favorite tart recipes. Like this Rustic French Apple Tart or this Easy Blueberry Tart.
Enjoy The Video Version
This Fresh Lemon Tart Is…
- Simple to make
- Delicious and perfectly lemony
- Completely made from scratch with a tart crust recipe to boot
- Lovely presented on a table or cake stand
- Good to eat for several days
- A lemon lovers dream dessert
- Wonderful warm from the oven or cold
- Makes a lovely homemade gift. Grab a bakery box and bake up a treat for a friend.
Ingredients
Lemons- I suggest using fresh lemons so that you can also get that wonderful zest along with the juice for this Fresh Lemon Tart. I use standard lemons and not Meyer lemons for this tart.
Flour- For tart crust, all-purpose flour works well and creates the proper texture for the tart crust. I use unbleached organic all-purpose flour for this recipe.
Sugar- We will be using plain granulated sugar in this recipe. I do not recommend using brown or any sugar substitutes.
Eggs- Use good quality eggs. It makes it easier to blend if the eggs are at room temperature when used.
Butter- It is important to use real butter. For this recipe, I use salted butter but you can also use unsalted butter just fine.
What You Will Need To Make It
For the Filling
3 lemons (for zest and juice)
6 tbsp melted butter
2 eggs
1 1/4 cups of sugar
Tart Crust
1 1/4 cups of all-purpose flour plus more for rolling out
1/4 tsp salt
8 tbsp of cold butter
3-5 tbsp of cold water
Tools
Directions
Begin by making the tart crust. In a food processor, blend the flour, salt, butter, and cold water until the dough just begins to form. Flour a surface and roll the tart dough out to the size of the pan or use a piece of parchment paper to roll it for easier clean up.
Spray the tart pan with nonstick baking spray or grease it with butter to avoid any sticking. Place the rolled-out tart dough into the tart pan and shape it into place.
Cut off any excess dough. Use a fork to dock the dough by pressing into the bottom of the dough to form holes. Set the tart crust aside or if baking later, place it in the fridge to chill. For the filling, melt the butter and allow it to slightly cool.
Add the sugar, eggs, and the zest of one of the lemons to a medium-sized bowl. Squeeze the juice from the three lemons into the bowl and add the melted butter.
Whisk until light and fluffy. Pour the mixture into the awaiting tart crust and bake at 350℉ for 45 minutes or until the tart is golden. Allow it to cool slightly before serving.
Baking Notes
- The term “dock” is a culinary term that simply means to prick the pie crust with a fork prior to baking. In doing so, it allows the steam to escape so that the pie crust does not rise or puff out when baking.
- I suggest using standard lemons over Meyer lemons for this recipe.
- All-purpose flour works best.
- Be sure to use real butter over margarine for the tart crust. It makes all the difference.
- Use a piece of parchment paper to roll out tart dough for easier clean up
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Fresh Lemon Tart
Fresh Lemon Tart has a homemade buttery tart crust and a lemon filling that is out of this world
Ingredients
- For the Filling:
- 3 lemons (for zest and juice)
- 6 tbsp melted butter
- 2 eggs
- 1 1/4 cups of sugar
- Tart Crust:
- 1 1/4 cups of all-purpose flour plus more for rolling out
- 1/4 tsp salt
- 8 tbsp of cold butter
- 3-5 tbsp of cold water
Instructions
- Begin by making the tart crust. In a food processor, blend the flour, salt, butter, and cold water until the dough just begins to form.
- Flour a surface and roll the tart dough out to the size of the pan.
- Spray the tart pan with nonstick baking spray or grease it with butter to avoid any sticking.
- Place the rolled-out tart dough into the tart pan and shape it into place.
- Cut off any excess dough.
- Use a fork to dock the dough by pressing into the bottom of the dough to form holes.
- Set the tart crust aside or if baking later, place it in the fridge to chill.
- For the filling, melt the butter and allow it to slightly cool.
- Add the sugar, eggs, and the zest of one of the lemons to a medium-sized bowl.
- Squeeze the juice from the three lemons into the bowl and add the melted butter.
- Whisk until light and fluffy.
- Pour the mixture into the awaiting tart crust and bake at 350℉ for 40-45 minutes or until the tart crust is golden and the center is no longer wobbly.
- Allow it to cool slightly before serving.
Notes
- The term "dock" is a culinary term that simply means to prick the pie crust with a fork prior to baking. In doing so, it allows the steam to escape so that the pie crust does not rise or puff out when baking.
- I suggest using standard lemons over Meyer lemons for this recipe.
- All-purpose flour works best.
- Be sure to use real butter over margarine for the tart crust. It makes all the difference.
- Use a piece of parchment paper to roll out tart dough for easier clean up
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 449Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 106mgSodium: 270mgCarbohydrates: 57gFiber: 2gSugar: 37gProtein: 5g
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