Classic and decadent, I love how simple it is Lemon Tart Recipe, but still simple and elegant, as well as impressive and completely delicious. A perfect crowd pleaser.
i love Lemon dessert Because they are so summery and delicious, but also have a touch of fancies mixed with homemade heart.
If I’m hosting a nice dinner for friends or family at home, I often rely on my make-ahead lemon possets for simplicity, but sometimes I want to go a step further and add a pastry crust to a shareable pudding.
That’s where my classics are Lemon Tart Comes – to my classic British tea time dessert, influenced many years ago by the French tarte au citron.
I got a case of shortcrust pastry from the freezer that I blind baked ahead (or use one of the shortcuts mentioned below), then all that was left to do was a Easy 4-ingredient silky smooth filling It is tangy, tart, sweet and buttery all at the same time. heaven
Why you’ll love this easy lemon tart recipe
simple But to do so Impressive!
so delicious and fancy
can be made ahead of time
Sarah’s Notes on Pastry
A lemon tart is a smooth, citrusy and creamy filling made with a shortcrust pastry shell.
For pastries, you have a few options…
Create your own
Follow my basic shortcrust pastry recipe with step-by-step video instructions. I promise it’s not too hard.
I usually make a batch of these that I freeze, so if you’ve done that, just defrost your homemade tart cases before continuing with the rest of this recipe.
Buy pre-made pastries
You can buy shortcrust pastry in blocks, which you need to roll out to about 3mm thickness. Or you can buy ready-rolled pastry. Follow the packet’s blind baking instructions before adding your filling.
Buy a pre-made tart case
You can buy pastry that is already made into a tart shell shape.
Homemade is always nice if you have the time, but if you don’t have the option! It will still taste better than a half-homemade and whole store-bought dessert.
If you use this option, you’ll find that you don’t need as much filling as you do with this recipe. You can also use small ready-made tart cases and bake them for less time.
Lemon Tart Ingredients
- Baked Tart Case: Either made with homemade shortcrust pastry or a pre-made one that has been baked and cooled.
For filling
- the egg – You will need 5 large eggs for this.
- Double cream – Heavy cream if you live in the US.
- Castor sugar – This is finer than granulated sugar, and may be called superfine sugar if you live outside the UK.
- lemon – We are using zest and juice from 4 lemons.
- to arrange – Icing sugar.
How to Make Lemon Tart
1. Preheat the oven and whisk the filling ingredients together until well combined, As per recipe below.
2. Pour the filling into the pastry case then bake until almost completely set. Chill before serving.
to save
in the fridge Your lemon tart should keep in an airtight container in the fridge for up to 5 days. You will find that the pastry loses some of its crispiness if you don’t eat it straight away, but it will still be delicious.
in the freezer You can freeze any leftovers. Simply place your tart or slices in the freezer on sheets of baking paper, making sure it’s flat until completely frozen. You can then store it in a freezer bag, cling film or container for up to 3 months. Defrost thoroughly in the refrigerator before enjoying again.
Recipe tips
How will you know when it is cooked?
Since we like to take the tart out of the oven while it’s still a little wobbly in the middle, it may feel like you’re removing it too soon.
Don’t worry! This is actually the perfect way to ensure that the lemon filling has the perfect texture when it cools.
What to serve with lemon tart
It is delicious on its own or served with some creme fraiche or cream. Sometimes I add a few raspberries for a pop of color.
More classic dessert recipes…
dessert
Classic Trifle
dessert
Apple Crumble {Classic Easy Recipe}
dessert
Eton Mess
dessert
banoffee pie
FAQs
A lemon tart is a British classic derived from a French dessert, and has a silky and very citrusy, tart filling, whereas a lemon pie is more associated with the US, often has a meringue topping and is sweet.
Think French patisserie versus American diner.
Let me know how you got on and what you thought of this recipe. Please rate the recipe using below
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Classic lemon tart
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Materials
For tort cases:
- 1 Baked and cooled shortcrust pastry tart cases
For the filling:
- 5 big egg
- 150 Milli Double cream
- 180 g Castor sugar
- 4 lemon Zest and juice
to decorate:
- 4 spoon Icing sugar
instructions
-
Preheat your oven: Preheat your oven to 160°C fan/180°C/350°F/gas mark 4.
-
Making the filling: Whisk the filling ingredients together until well combined.
-
Prepare the pastry: Place the cooked and cooled tart case in the tin and place it on a baking sheet.
-
Pour most of the filling into the pastry cases then bake for 25-30 minutes until almost set. You want there to be a very slight wobble in the middle of the filling.
-
Cooling time: Place the tart on a cooling rack to cool completely before adding a little icing sugar on top.
-
Slice and serve.
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Note
How to know if it is cooked or not: Since we like to take the tart out of the oven while it’s still a little wobbly in the middle, it may feel like you’re removing it too soon. Don’t worry! This is actually the perfect way to ensure that the lemon filling has the perfect texture when it cools.
Serving suggestions: Delicious on its own or served with some creme fraiche or cream. Sometimes I add a few raspberries for a pop of color.
Save: It should keep in an airtight container in the fridge for up to 5 days. You will find that the pastry loses some of its crispiness if you don’t eat it straight away, but it will still be delicious. You can freeze any leftovers. Simply place your tart or slices in the freezer on sheets of baking paper, making sure it’s flat until completely frozen. You can then store it in a freezer bag, cling film or container for up to 3 months. Defrost thoroughly in the refrigerator before enjoying again.
nutrition
This recipe was first published here on May 27, 2022 and was completely updated on February 26, 2026 with a new and improved recipe.
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