Fresh lemon tart recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Lemon pies and tarts

I visited Brussels recently and tasted the most delicious lemon tart in a coffee shop. After experimenting in the kitchen, I finally succeeded in making the best lemon tart of my life! Use lemon slices, fresh mint and icing sugar to decorate the tart before serving.

61 people made this

IngredientsServes: 12

  • For the pastry
  • 1 egg yolk
  • 2 tablespoons cold water
  • 1 teaspoon vanilla extract
  • 175g plain flour
  • 80g caster sugar
  • pinch of salt
  • 125g butter, softened
  • For the filling
  • 3 egg yolks
  • 3 eggs
  • 180g caster sugar
  • 180ml fresh lemon juice
  • 2 tablespoons lemon zest
  • 185g butter

MethodPrep:30min ›Cook:30min ›Extra time:3hr cooling › Ready in:4hr

  1. For the pastry dough: In a small bowl, whisk egg yolks, water and vanilla; set aside.
  2. In a second bowl, combine flour, sugar and salt. Rub in the butter until it becomes a dough. Then add egg mixture and knead well. Shape the dough into a ball, wrap in clingfilm and place in fridge for 30 minutes.
  3. Roll the pastry out on a floured work surface and push into a lightly greased quiche or tart tin that is a least 2 cm deep. Place the pastry case in the freezer for 15 minutes.
  4. Meanwhile, preheat the oven to 190 degrees C /gas mark 5. Bake the pastry case for 25-30 minutes, or until golden brown.
  5. For the filling: In a saucepan, mix the egg yolks, eggs, sugar, lemon juice, lemon rind and butter over medium heat. Cook, stirring all the time, until the mixture has thickened. Remove from heat and pass through a coarse-mesh sieve. Spoon anything that got caught in the sieve onto the base of the pastry. Then pour over the sieved liquid.
  6. Place in fridge to set for 2-3 hours.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (5)

. Love this recipe, it is very popular with the family. I made this on Sunday using organic eggs which had very orange yolks resulting in an orange lemon tart.... Yummy none the less!!!!-16 May 2013

I would have liked: an idea of how many lemons were needed and the size of tart tin to be used. 'Rub the butter in until it forms a dough' - until it resembles breadcrumbs, surely, and then add the liquid to form a dough. I followed the recipe exactly, except that I lined the pastry with greaseproof paper and baking beans and pricked the pastry surface with a fork (normal procedure when baking a blind pastry case). and when the pastry started to cook, the sides of the flan sank down onto the base. There was no way to remedy this, so I had to start again with another pastry recipe. New Year's Eve; dessert promised for a big French lunch tomorrow; shops all shut; disaster!! Hope the filling will work with ordinary shortcrust which is all I have the ingredients for. I won't be making this again.-31 Dec 2014

Hi! I made your recipe on my GCSE practice exam. Although I don't have enough time to freeze the filling, my teachers still love it! Thanks so much!-23 May 2018


French lemon cream tart recipe

Lemon curd tends to follow a fairly standard procedure: heat together eggs, sugar, lemon juice, and butter, then cool into a spoonable, flexible substance to be used in all sorts of jam-like ways. But this recipe by legendary French pastry chef Pierre Hermé takes butter out of the process and then whips it back in without giving it a chance to melt. The butter emulsifies and expands, capturing big gulps of air. The filling is buoyant in texture, like a smooth aioli or French buttercream rather than a pourable curd.

  • If you want to make the tart shell, rather than buy ready-made, follow this recipe.
  • You could swirl the filling mixture over a pavlova or fold it into Eton mess. Alternatively, layer it into cakes and pies and between cookies, or serve it in tiny bowls as the most electrifying lemon pudding.
  • You&rsquoll need a whisk, a thermometer (preferably instant-read), a fine-mesh strainer, and a blender (preferably) or food processor.

Reprinted with permission from Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake by Kristen Miglore, copyright © 2018. Recipe by Pierre Hermé. Published by Ten Speed Press, an imprint of Penguin Random House. Photography by James Ransom © 2018.

Ingredients

  • 200 g sugar
  • 3 lemons, finely grated zest only (about 2 tablespoons)
  • 4 large eggs
  • 180 ml freshly squeezed lemon juice (from 4 or 5 lemons)
  • 295 g plus 1 tablespoon unsalted butter, at room temperature and cut into 2cm (1 inch) pieces
  • 1 fully baked 23cm (9 inch) tart shell (you can make your own by following the recipe in the intro or buy one ready-made)
  • 1 handful fresh blueberries, for garnish (optional)
  • 7.1 oz sugar
  • 3 lemons, finely grated zest only (about 2 tablespoons)
  • 4 large eggs
  • 6.3 fl oz freshly squeezed lemon juice (from 4 or 5 lemons)
  • 10.4 oz plus 1 tablespoon unsalted butter, at room temperature and cut into 2cm (1 inch) pieces
  • 1 fully baked 23cm (9 inch) tart shell (you can make your own by following the recipe in the intro or buy one ready-made)
  • 1 handful fresh blueberries, for garnish (optional)
  • 7.1 oz sugar
  • 3 lemons, finely grated zest only (about 2 tablespoons)
  • 4 large eggs
  • 0.8 cup freshly squeezed lemon juice (from 4 or 5 lemons)
  • 10.4 oz plus 1 tablespoon unsalted butter, at room temperature and cut into 2cm (1 inch) pieces
  • 1 fully baked 23cm (9 inch) tart shell (you can make your own by following the recipe in the intro or buy one ready-made)
  • 1 handful fresh blueberries, for garnish (optional)

Details

  • Cuisine: French
  • Recipe Type: Tart
  • Difficulty: Medium
  • Preparation Time: 25 mins
  • Cooking Time: 10 mins
  • Serves: 8

Step-by-step

  1. Fill a large saucepan with 5cm (2 inches) of water and bring it to a boil over high heat, then lower to a simmer.
  2. In a large metal bowl, rub the sugar and lemon zest together with your fingers until the sugar is well moistened, a bit clumpy, and very aromatic. Whisk in the eggs, followed by the lemon juice.
  3. Set the bowl over the saucepan (be sure the bottom isn&rsquot touching the water) and cook the mixture, whisking constantly as soon as the mixture feels tepid to the touch (this will happen quickly).
  4. Cook the cream until it reaches 80°C (180°F). The mixture will start out light and foamy, then the bubbles will get bigger, and then, as it&rsquos getting close to 80°C (180°F), it will start to thicken and the whisk will leave tracks, which means it&rsquos almost ready. Don&rsquot stop whisking and don&rsquot stop checking the temperature &ndash this can take as long as 10 minutes but may happen more quickly, depending on the heat.
  5. As soon as the mixture reaches 80°C (180°F), remove it from the heat and pour it through a fine-mesh strainer set over a blender (or food processor), stirring with a rubber spatula to coax as much of the curd through the strainer as possible. Let the curd cool at room temperature, stirring occasionally, until it is 60°C (140°F).
  6. Set the blender to high and, with the machine running, drop in about 5 pieces of butter at a time. Scrape down the sides of the blender as needed.
  7. After the butter is all blended in, continue to blend for 3 minutes more to whip in even more air. If your blender gets a bit too hot, run it only a minute at a time, giving the machine a short rest in between.
  8. Scrape the cream into a container and smooth a piece of plastic wrap over its surface to form an airtight seal. Refrigerate the cream for at least 4 hours. (You can store it in the refrigerator for 4 days or in the freezer for up to 2 months.)
  9. When you are ready to fill the tart, whisk the cream to loosen it. Scrape it into the tart shell, smooth the top, and refrigerate if not serving shortly. Serve the tart cold the day it&rsquos made.

Reprinted with permission from Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake by Kristen Miglore, copyright © 2018. Recipe by Pierre Hermé. Published by Ten Speed Press, an imprint of Penguin Random House. Photography by James Ransom © 2018.

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Recipe Summary

  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1 ½ cups water
  • 2 lemons, juiced and zested
  • 2 tablespoons butter
  • 4 egg yolks, beaten
  • 1 (9 inch) pie crust, baked
  • 4 egg whites
  • 6 tablespoons white sugar

Preheat oven to 350 degrees F (175 degrees C).

To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.


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Lemon Bar Ingredients

The ingredient list for these easy lemon bars is not a long one. You really only need 5 ingredients (plus salt). Here’s what you’ll need:

Butter makes the crust of these lemon bars taste amazing.

Sugar is used in the crust and lemon topping. I use regular granulated sugar.

Lemons are essential (obviously), but for the best lemon bars, I like to use both fresh lemon juice and zested lemon peel for double the lemon flavor.

Vanilla and Salt add flavor and help to make the filling and crust taste incredible.

Eggs provide the base for our filling. We use four large eggs.


Preparation

Step 1

Preheat oven to 375°. Roll out puff pastry on a sheet of lightly floured parchment paper, smoothing out creases, to a large rectangle measuring about 15x10". Prick pastry in a few places with a fork, leaving a 1" border around the edges, then slide parchment paper onto a rimmed baking sheet.

Step 2

Combine garlic and 1 Tbsp. oil in a small bowl and brush dough with garlic oil, staying within border. Arrange lemon slices in a single layer over brushed pastry, then scatter basil over lemon slices.

Step 3

Arrange tomatoes on top (a little overlap is okay). Sprinkle with lots of salt and a few grinds of pepper, then drizzle with 1 Tbsp. oil.

Step 4

Bake tart until edges of pastry are browned, puffed, and crisp, 30–35 minutes. Let tart cool 10 minutes before cutting into 8 pieces. Drizzle with more oil and top each with a dollop of crème fraîche.

How would you rate Tomato-Lemon Tart?

4 stars. This was pretty delicious but I made a few modifications based on the other reviews I read before getting started. I pre-baked the crust for about ten minutes so that it wouldn't get soggy and then added the oil, lemon, and tomato. I added more fresh basil at the end after baking because the basil I cooked in the tart lost its flavor in the oven. It was a bit on the lemony side, I think it would have been more balanced had I used a mandoline to slice more thinly. But very easy and good I recommend it!

Loved it! I also used much less lemon but I loved how it went with the tomato. You can't beat sweet, savory and buttery :3

Having read the reviews and having a lot of lemon basil, I used the lemon basil and lemon pepper alongside flaked salt. Delicious!

I wish I had read these reviews before making this recipe! I added only a few mandolin slices of lemon because a whole lemon seemed like a LOT and I'm glad I did. I considered why the recipe calls for baking the basil as it's much better fresh as other reviewers have mentioned but I instead added both before and after cooking. Yes, the dough was soggy in the middle but I didn't really mind it!

I like the idea of this recipe but it needs a lot fo adjustment. The lemon slices were way over powering and I think lemon isn't a great addition to the tomato/basil flavor profile. Also, cooking the basil does the herb a real disservice, the flavor is almost entirely lost. I will modify and remake this recipe myself, I intend on doing a ricotta base, tomatoes and fresh basil on top after cooking. I did appreciate how simple this dish was.

Experimented with this because I want to make it again tomorrow for a small dinner party. I had some concern about the soggy crust, so the pizza pan was a good suggestion. I used heirloom tomatoes from my garden, put some torn fresh Italian oregano on the tomatoes prior to baking, shaved some Parm over the top after baking. Not wild about the lemons either, so will omit them tomorrow. Delish!

I made lots of changes to this, but it was so tasty. I used a gluten-free puff pastry and thyme and chives for the herbs (because I didn't have basil). I also used Meyer lemon, sliced very thinly with a serrated bread knife. Finally topped off with marinated goat cheese. I used a pizza pan. Its bumpy bottom allows for air to get undetnearh, so there never is a soggy crust, including with this recipe. Will definitely make it again as it has proven itself to be a flexible recipe. :-)

I had the same exact experience as the reviewer from Medford. Nice crust around the edges, but the rest was soggy. I normally have great results with Bon Appetit recipes, so this was a rare miss. Not bad, but not great. I would make again for the flavors if I could avoid the sogginess in the center. Note, I used the recommended tablespoon of oil when brushing the dough.

This was good but mostly because my tomatoes were bomb, peak season. The pasty was nothing special and got super soggy bottom! Also the lemon was way too bitter and I had to scrape them off. Maybe meyer lemon would be better or just some zest or juice but again the sogginess. Also maybe preserves would work better. We saved it barely with some nice honey and balsamic reduction but overall. bitter and soggy was my problem. What did I do wrong? Just bitter lemon?


Preparation

  • Make the crust: Combine the flour, confectioners’ sugar, and salt in a food processor. Process briefly to blend. Add the chilled butter pieces and pulse until the butter is no bigger than small peas (about 1/4 inch). Add the egg yolk and drizzle the water over the mixture. Pulse briefly until the dough forms a loose ball. Dump the dough onto a large piece of plastic wrap and shape into a flat disk about 4 inches in diameter. Wrap the dough and refrigerate until well chilled, at least 1 hour or up to two days.
  • Lightly dust your work surface and rolling pin with flour. Roll the chilled dough into a 12-inch round. Lift and turn the dough several times as you roll to prevent sticking dust the work surface and the rolling pin with flour as needed. Use a dough scraper or a spatula to loosen the rolled dough carefully roll it up around the pin and unroll it over a 9-1/4-inch tart pan with a removable bottom. Gently fit it into the pan. Using lightly floured fingertips, gently press the dough into the corners and against the sides of the tart pan. Run the rolling pin over the top of the pan to trim the dough so that it’s level with the top of the pan. Cover and freeze until the tart shell is very firm, at least 30 minutes.
  • Position a rack in the middle of the oven and heat the oven to 425°F. Line the frozen crust with foil and fill it with pie weights or a mix of raw rice and dried beans. Put the crust in the oven and immediately reduce the oven temperature to 400°F. Bake until the sides are golden and the bottom no longer looks wet, 15 to 20 min. Remove the foil, rice, and beans. Prick the bottom of the crust lightly with a fork (but don’t pierce through it) and continue to bake until the shell is golden brown, another 5 to 8 min. Set the pan on a wire rack to cool while you prepare the filling. Reduce the oven temperature to 325°F.
  • Make the filling and finish the tart: In a medium bowl, whisk together the sugar, flour, lemon zest, and salt. Pour in the lemon juice and whisk until blended and the sugar is dissolved. In a small bowl, lightly beat together the eggs and vanilla and then add to the lemon mixture. Whisk until just blended. (Don’t overwhisk or the filling will have a foamy top when baked.)
  • Pour the filling into the baked crust. Return the tart to the oven and bake until the filling jiggles slightly when the pan is nudged, about 20 min. Let cool on a wire rack until the tart is room temperature, about 1 hour. If not serving right away, chill it for 1 hour and then wrap it in plastic refrigerate overnight or freeze. If serving immediately, remove the outer ring and run a long metal spatula under the tart to loosen. Carefully slide the tart onto a flat serving plate.

Clear a little space in the freezer. Chill the lemon tart for an hour, and then wrap it well and return it to the freezer for up to a month.

Make Ahead Tips

Let the tart cool in the pan to room temperature. Put the tart in the freezer for an hour to let it firm up, and then wrap it well in plastic and freeze it for up to a month. To serve, unwrap the tart, remove it from the pan, and set it on a flat serving plate. Let thaw at room temperature for about 1 hour.


Lemon tart recipe

In nineteenth century France the lemon tart was so revered that it was served to the king as a symbol of wealth and goodness. It is relatively simple to make and so worth it for the zesty lemon tang and creamy custard - a delicious sweet and sour experience that cannot fail to delight your guests. Perhaps this is why it has always been one of the most popular recipes on my website.

Ingredients Required

For the sweet pastry

For the lemon cream

Cooking Method

Step 1

Start with making the sweet pastry.

In a large bowl, with a spatula or wooden spoon, mix the soft butter and icing sugar to a cream then beat in 2 of the egg yolks.

Add the flour and, with your fingertips, rub the butter mixture and flour together to achieve a crumbly texture.

Add the water and press the mixture together to form a ball.

Step 2

With the palms of your hands, knead the pastry on a lightly floured work surface until it is blended
(maximum 30 seconds – do not overwork the pastry or it will be hard and lose its crumbly texture).

Flatten the pastry slightly with the palm of your hand, wrap in cling film and refrigerate for 30 minutes
(this helps the dough lose its elasticity).

Step 3

Next, make the lemon cream.

In a large bowl, mix together the eggs, sugar, lemon juice and zest and whisk for a few seconds.

Add the cream and whisk it in, then place in the fridge.

Step 4

On a lightly floured work surface, evenly roll out the pastry into a circle 3 mm (1/8 inch) thick.

Roll the pastry over the rolling pin and unroll it over a 24 cm (9 ½ inch) loose-bottomed tart tin.

With one hand lift the pastry and with the other gently tuck it into the bottom edge of the tin so that it fits tightly. Be careful not to stretch it.

Step 5

Cut off excess pastry by rolling the pin over the top edge of the tin. Take a small ball of pastry and gently press it all around the base of the tart to ensure a snug fit.

Prick the base of the pastry all over with a fork and refrigerate for 30 minutes (this helps prevent shrinkage during cooking).

Meanwhile, pre-heat the oven to 160°C/ 325°F/Gas Mark 3.

Step 6

Line the pastry case with aluminium foil and fill with dried beans, pushing them against the side.

Bake for 10 minutes, then remove from the oven and lift out both foil and beans.

Step 7

Return the tart tin to the oven and bake for a further 20 minutes.

Brush the inside of the pastry with the remaining egg yolk and return to the oven for 1 minute (this creates a seal on the pastry and prevents it becoming soggy when the lemon cream is added).

Turn the oven down to 140°C/ 275°F/Gas Mark 1.

Step 8

Now to cook the lemon tart.

Pour the lemon cream mixture into a saucepan and warm it gently to a maximum of 40°C (this is to speed up the cooking time of the tart), being careful not to heat it too much or it will scramble.

Pour the warm mixture into the pastry case and bake for 25 minutes, until barely set.

Remove from the oven and leave to cool for at least 1 hour, then dredge icing sugar around the edge of the tart.


How to Make The Best Lemon Dessert

I got tart pans recently and I just love the cuteness of them. I love this one also because it’s so easy to make.

I used a graham cracker crust, which is baked. I don’t suggest skipping the baking. It really does help hold the crust together and since the filling remains somewhat soft, so you’ll want the crust to be more solid. The filling is firm enough, but sort of creamy soft. So good.

The filling is made by beating egg yolks with lemon zest until they turn a pale yellow. It’s very easy and doesn’t take very long. Then you add the sweetened condensed milk and lemon juice mixture and bake it. Easy peasy.

And if you’re wondering what to do with the leftover egg whites, many of my cupcakes use egg whites, so check them out. Here’s the vanilla cupcakes recipe as a starting place, and a lemon blueberry cupcakes recipe as well. Why waste egg whites when you could make cupcakes?