If everyone knew how simple it was to prepare an easy lemon tart, nobody would ever need to go to the bakery! That’s right, this recipe is perfectly named because it’s so simple to prepare. It’s easy, it’s lemony and of course, it’s a tart!
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Everything from the crumbly homemade piecrust to the rich, sweet lemon layer and whipped cream or confectioners' sugar on top just screams fancy French pastry. It’s equally good served for dessert after a dinner party as it is with a cup of coffee during the afternoon. Add whipped cream or even some berry coulis to elevate it to the next level.
Fresh lemon can do wonderful things to homemade desserts! This recipe has both lemon zest and juice, for zingy, citrusy appeal in every bite of this amazing tart. It is sure to fast become a new family favorite so don’t be surprised if you’re asked to make this again and again.
Some other pies that we make often in my house include this delicious French chocolate silk pie and Greek orange pie.
Main Ingredients
You will be delighted to know there aren’t many ingredients you need to prepare this easy lemon tart recipe and I expect you already have most (or all) of them in the refrigerator and pantry! Let’s take a look at the main ingredients you will need:
- Lemon: For a rich and zesty flavor. You will need both juice and zest for this tasty homemade tart. Don’t use anything but fresh lemon in this recipe. It will be so worth it!
- Flour: To make the piecrust. Flour combines with butter and sugar to make a perfect crumbly pie crust. Just use all-purpose flour here. A little flour also goes into the filling to firm up the texture.
- Sugar: For sweetness. The sharp tang of lemon is softened with the addition of white sugar in the filling. Confectioners' sugar (also known as powdered sugar) is used in the pie crust to sweeten it.
- Eggs: For richness and to achieve the right consistency. The eggs give the lemon filling a nice texture and also add a luscious richness to the tart.
Instructions Overview
Are you ready to discover just how simple this is to put together? The first thing you need to do is preheat the oven and grease a baking dish. Combine butter, flour, and confectioners' sugar for the pie crust. Press this into the bottom of the baking dish and bake.
Now you can combine the eggs and white sugar. Mix in flour, lemon juice, and zest. This is going to be the filling.
Once the pie crust has cooled down, you can spoon the filling on top. Bake for 20 more minutes and then let it cool. You can then decorate the slices however you wish.
Common Questions
The trick is to bake the pastry without the filling, then add the filling once the pastry bottom has cooled down. If you add the filling to an unbaked pastry crust you run the risk of getting a soggy bottom! Follow the recipe and it's unlikely to happen with this easy lemon tart.
Thie easy lemon tart is done when it’s set, but still has a slight wobble in the center.
Various things can go wrong when making homemade tarts and cracking is one of those things. This is typically caused by having the oven too hot. The maximum temperature you should use is 350°F. Another cause of cracked tart filling is removing it from the pan before it’s completely cooled.
The outside and edges will keep browning if you leave this easy lemon tart in the oven for too long. It should stay moist, but as soon as the crust looks golden brown and the filling is set (apart from that jiggle in the middle!) you should take it out of the oven.
You need to let it cool before serving, so yes you can absolutely make it ahead. However, it is best served on the day you make it.
Keep it in an airtight container in the refrigerator for up to 2 days. It will still be edible on day 3, but the crust will have softened a lot by then and the topping might have separated a little.
You could freeze it at your own risk but honestly, the texture would change too much. The piecrust would come out soggy and the topping wouldn’t be the same, so I wouldn’t recommend it.
It's perfect with a cup of coffee or a glass of iced tea.
The choice is yours. Add whipped cream, confectioners' sugar, or a slice of fresh lemon as your garnish. Another idea is to add a contrast such as a fresh strawberry or an orange slice. What about some blackberry coulis (sauce) drizzled on top?
Chopnotch Tips
- Be sure to use chilled ingredients when preparing this recipe.
- A crust is perfectly baked if it has a golden color and a crisp texture with no soggy bottom, so aim for that.
- Some serving options besides cream or confectioners' sugar include blueberry sauce, fresh strawberries, and crushed pistachios.
- Let the tart cool down before slicing and serving, so you can cut clean, neat slices.
- To store, place it in an airtight container and keep it in the fridge to last for 2 days.
This easy lemon tart pairs a sweet, crumbly pastry with a tangy, zesty filling for perfect deliciousness in every bite.
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Recipe
How to Make
Easy Lemon Tart
Ingredients
- 1 cup unsalted butter
- 2 eggs
- 1 ½ cups all-purpose flour
- 2 tablespoons all-purpose flour
- 3 tablespoons confectioners’ sugar
- 2 tablespoons granulated sugar
- 4 teaspoons lemon zest
- 4 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F. Grease a small baking dish.
- Mix butter and confectioners' sugar in a bowl. Add 1.5 cups flour. Press dough into the baking dish to make the bottom of the tart.
- Bake for 10-15 minutes. Let it cool.
- Mix eggs and white sugar in a bowl. Add 2 tablespoons flour to the bowl, stir well. Add lemon zest and lemon juice, mix well until combined.
- Pour the lemon mixture into the baking dish over the crust. Bake for 20 minutes. Serve with confectioners' sugar or whipped cream on top.
Notes
- Be sure to use chilled ingredients when preparing this recipe.
- A crust is perfectly baked if it has a golden color and a crisp texture with no soggy bottom, so aim for that.
- Some serving options besides cream or confectioners' sugar include blueberry sauce, fresh strawberries, and crushed pistachios.
- Let the tart cool down before slicing and serving, so you can cut clean, neat slices.
- To store, place it in an airtight container and keep it in the fridge to last for 2 days.
