Lemon Tart with Pastry (Printable)

Zesty lemon custard pairs with a crisp buttery crust for a refreshing, elegant dessert.

# Ingredient List:

→ Pastry

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup cold unsalted butter, cubed
03 - 1/4 cup powdered sugar
04 - 1/4 teaspoon salt
05 - 1 large egg yolk
06 - 2 to 3 tablespoons ice-cold water

→ Lemon Filling

07 - 4 large eggs
08 - 1 cup granulated sugar
09 - Zest of 2 lemons
10 - 2/3 cup fresh lemon juice (about 3 to 4 lemons)
11 - 1/2 cup heavy cream

# Directions:

01 - Combine flour, powdered sugar, and salt in a bowl. Add cold butter and rub in with fingertips or a pastry cutter until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons ice-cold water; mix until dough just comes together, adding extra water if needed. Flatten dough into a disc, wrap in plastic, and chill for 30 minutes.
02 - Heat oven to 350°F (175°C).
03 - Roll out chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into pan and trim any excess. Prick base with a fork.
04 - Line pastry with parchment paper and fill with baking beans. Bake for 15 minutes, then remove weights and paper and bake for an additional 10 minutes until golden. Let cool slightly.
05 - Whisk eggs and sugar until smooth. Add lemon zest, lemon juice, and heavy cream; whisk until fully combined.
06 - Pour filling into warm pastry shell. Bake for 20 to 25 minutes, or until filling is just set with a slight wobble in the center.
07 - Allow tart to cool to room temperature, then chill for at least 2 hours before serving.

# Expert Tips:

01 -
  • The pastry shatters between your teeth in the most satisfying way possible.
  • That sharp, silky lemon filling makes every other dessert feel heavy by comparison.
  • It's fancy enough to impress, but honest enough to make you want a second slice.
02 -
  • That wobble in the center when it comes out of the oven isn't a mistake—it's the sign of a perfectly set custard that will be silky, not rubbery.
  • If your pastry cracks as you're fitting it into the pan, don't start over; just pinch the cracks back together and keep going.
  • Cold filling poured into a warm pastry shell helps it cook more evenly and prevents the bottom from getting soggy.
03 -
  • If you don't have a tart pan with a removable bottom, use a regular pie dish—it won't look as elegant, but it tastes just as good.
  • A squeeze of vanilla extract in the lemon filling adds complexity without making it taste like vanilla.

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