Have you ever taken a bite of a dessert so zesty and refreshing that it felt like sunshine on your palate? An Easy Lemon Tart delivers just that experience. With a buttery, sweet shortcrust pastry and a smooth, tangy lemon filling, this dessert strikes the perfect balance between rich and refreshing. Whether you’re an experienced baker or just starting out, this recipe will guide you every step of the way to create a show-stopping tart that’s as delicious as it is beautiful.

Why You’ll Love This Easy Lemon Tart

From its vibrant citrus aroma to its melt-in-your-mouth texture, this lemon tart is the ultimate crowd-pleaser. Here’s why you’ll adore making and serving it:

• Simple and Elegant: The recipe uses basic ingredients but delivers bakery-quality results.
• Versatile: Serve it as the grand finale to a dinner party or a casual Sunday treat.
• Irresistibly Tangy: Lemon lovers will relish the bold citrus flavors balanced by the buttery crust.

Let’s dive into the details and bring this delicious tart to life.

Essential Tools for the Perfect Lemon Tart

Before you start baking, gather the tools that will make the process smoother:

• Stand Mixer: For efficiently mixing the pastry dough.
• Mixing Bowl and Wooden Spoon: If you prefer mixing by hand.
• Whisk: For creating a smooth, lump-free lemon filling.
• Baking Beans or Pie Weights: To blind-bake the crust evenly.
• Baking Parchment: To protect the pastry during blind baking.
• Tart Tin: Use a 25 cm (10-inch) fluted, loose-bottomed tin for a classic tart shape.

Ingredients for Easy Lemon Tart

For the Sweet Shortcrust Pastry (Pâte Sucrée):

• 125 g softened salted butter (or unsalted butter + ½ tsp salt)
• 50 g icing sugar (4 tablespoons)
• 1 large egg
• 50 g ground almonds (almond meal)
• 200 g plain flour (all-purpose flour)

For the Lemon Tart Filling:

• 4 large eggs
• 225 g caster sugar (superfine sugar)
• 225 ml double cream (heavy cream)
• Zest and juice of 2 large lemons (or 3 small lemons)
• 75 g melted salted butter (or unsalted butter + ½ tsp salt)
• Optional: Icing sugar for dusting

Step-by-Step Instructions

1. Prepare the Pastry (Pâte Sucrée)

1. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream the softened butter and icing sugar on medium speed until smooth and creamy (about 2 minutes).
2. Add Egg and Flour: Mix in the egg and half the flour on low speed until just combined.
3. Incorporate Almonds and Remaining Flour: Remove the bowl from the mixer, add the ground almonds and remaining flour, and mix by hand. Avoid overworking the dough.
4. Chill the Pastry: Shape the dough into a disc, wrap it in cling film, and refrigerate for 30 minutes to 2 hours.

2. Roll Out and Line the Tart Tin

1. Roll the chilled pastry between two sheets of baking parchment to prevent sticking.
2. Ensure the pastry circle is slightly larger than your tart tin, with a thickness of about 3 mm (⅛ inch).
3. Carefully line the tart tin with the pastry, pressing it gently into the corners and edges. Trim the excess, leaving a little overhang to account for shrinkage.
4. Prick the pastry base with a fork and refrigerate for at least 15 minutes.

3. Blind Bake the Pastry

1. Preheat the oven to 180°C (350°F).
2. Line the pastry with baking parchment and fill it with baking beans or pie weights.
3. Bake for 15 minutes, then remove the parchment and weights. Bake for another 5–7 minutes until golden.

4. Make the Lemon Filling

1. In a large mixing bowl, whisk together the eggs and caster sugar until smooth.
2. Add the double cream, lemon zest, and juice, whisking until fully combined.
3. Slowly stir in the melted butter to create a rich, silky filling.

5. Assemble and Bake

1. Reduce the oven temperature to 160°C (320°F).
2. Pour the lemon filling into the pre-baked pastry shell.
3. Bake for 25–30 minutes, or until the filling is just set with a slight wobble in the center.

6. Cool and Serve

1. Allow the tart to cool completely in the tin before removing it.
2. Dust with icing sugar just before serving for an elegant finish.

Tips for Perfecting Your Lemon Tart

1. Chill the Pastry: Cold pastry is less likely to shrink during baking.
2. Use Fresh Lemons: Freshly squeezed juice and zest provide the brightest flavor.
3. Blind Baking is Key: This step ensures the crust stays crisp under the creamy filling.
4. Don’t Overbake the Filling: A slight wobble in the center means the tart will have a silky texture once cooled.

Nutritional Information (Per Serving)

• Calories: 350
• Protein: 5 g
• Carbohydrates: 30 g
• Fat: 23 g
• Sodium: 150 mg

FAQs About Easy Lemon Tart

1. Can I make this tart ahead of time?

Yes! You can bake the tart a day in advance. Store it in the refrigerator and dust with icing sugar before serving.

2. What’s the best way to store leftovers?

Cover the tart tightly with cling film and refrigerate for up to 3 days.

3. Can I use store-bought pastry?

Absolutely! While homemade pastry adds a personal touch, pre-made shortcrust pastry is a great time-saving option.

4. Can I freeze the tart?

Yes, but it’s best to freeze the pastry shell and filling separately. Assemble and bake fresh for optimal texture.

5. How do I prevent cracks in the filling?

Avoid overbaking and allow the tart to cool gradually at room temperature.

6. What other flavors can I add?

Enhance the tart with a splash of vanilla extract or a pinch of ginger for a unique twist.

Why This Easy Lemon Tart Belongs on Your Table

From its buttery, flaky crust to its bright, tangy filling, this Easy Lemon Tart is a dessert that delivers on every level. It’s simple enough for beginner bakers and impressive enough for special occasions. So grab your whisk, zest some lemons, and prepare to delight your family and friends with this zesty masterpiece.

Ready to bake? Let’s get started and make your kitchen smell like sunshine!

Print