Lemon Tart Recipe
Make Lemon Tart Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sweet Tart Crust (Pâte Sucrée)
Lemon Curd Filling
Optional Finish
Method
Sweet Tart Crust (Pâte Sucrée)
- 1
Combine dry ingredients
Whisk the all-purpose flour, powdered sugar, and salt together in a medium bowl until evenly distributed.
- 2
Cut in butter
Add the cold cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 3
- 4
Chill and roll
Gather the dough into a flat disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes (up to 2 hours). When chilled, lightly flour a work surface, roll the dough to about 1/8-inch thickness into a circle large enough to line a 9-inch tart pan with removable bottom. Gently transfer the dough to the pan, pressing into the sides and trimming the excess. Refrigerate the lined tart shell for 15 minutes.
- 5
Blind bake
Preheat the oven to 375°F (190°C). Line the chilled dough with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment/foil and bake an additional 8–10 minutes until the edges are lightly golden. Let cool slightly while preparing the filling. Lower oven temperature to 325°F (160°C) if you plan to finish baking with the filling later.
Lemon Curd Filling
- 6
Whisk eggs and sugar
In a medium heatproof bowl or saucepan, whisk together the whole eggs, egg yolks, and granulated sugar until smooth and slightly pale.
- 7
Add lemon and cook
Whisk in the fresh lemon juice, lemon zest, and salt. Place the bowl over a saucepan of gently simmering water (double boiler) or set the saucepan over low heat. Cook, stirring constantly with a silicone spatula, scraping the bottom, until the curd thickens and coats the back of the spatula (about 8–12 minutes). The temperature should reach about 170–175°F (77–80°C) if using a thermometer — do not boil.
- 8
Finish with butter
Remove the curd from heat. Immediately whisk in the softened unsalted butter, a few pieces at a time, until fully incorporated and the curd is smooth and glossy.
- 9
Strain and cool
For an extra-smooth texture, strain the hot curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and zest. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming and let it cool to room temperature for about 30 minutes. If you like a slightly firmer set, chill in the refrigerator for 30–60 minutes until it thickens but is still pourable.
- 10
Fill tart shell
Pour or spoon the lemon curd into the pre-baked tart shell and smooth the top with an offset spatula. If the curd is chilled and the shell is warm, bring curd closer to room temperature so it spreads evenly.
- 11
Set the tart
Chill the filled tart in the refrigerator for at least 2 hours (preferably 3–4 hours) to fully set. If desired, you can place the tart in a 325°F (160°C) oven for 6–8 minutes after filling to slightly bake the curd and create a silkier top, then chill to set.
Assembly and Finish
- 12
- 13
Serve
Slice with a sharp knife warmed under hot water and wiped dry for clean edges. Serve chilled or at cool room temperature. Leftovers can be refrigerated, covered, for up to 3 days.