Lemon Tart Recipe
A tangy lemon curd tart with a buttery crust and a sprinkle of powdered sugar.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Lemon Curd Filling
Method
Crust
- 1
Prepare the Crust
In a large mixing bowl, combine 1 cup of unsalted butter (softened) with 1 tablespoon of granulated sugar. Mix until creamy.
- 2
Add 2 cups of all-purpose flour and 0.5 teaspoon of salt to the butter mixture. Mix until the dough is crumbly.
- 3
Gradually add 2 tablespoons of cold water and mix until the dough comes together.
- 4
- 5
Chill the crust in the refrigerator for 30 minutes.
- 6
Preheat the oven to 350°F (175°C). Bake the crust for 20 minutes or until lightly golden. Let it cool.
Lemon Curd Filling
- 7
Make the Lemon Curd
In a medium saucepan, whisk together 3 large eggs and 1 cup of granulated sugar until well combined.
- 8
Add 0.5 cup of fresh lemon juice and 2 tablespoons of lemon zest to the egg mixture. Mix well.
- 9
Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 10-15 minutes).
- 10
Remove from heat and whisk in 0.5 cup of unsalted butter until melted and smooth.
- 11
Pour the lemon curd into the cooled tart crust and spread evenly.
- 12
Refrigerate the tart for at least 2 hours or until set.
- 13
Before serving, dust the top with powdered sugar to taste.