Bright Zesty Lemon Tart (Printable)

Zesty lemon filling atop a crisp, buttery crust delivers a bright and refreshing finish.

# Ingredient List:

→ Tart Crust

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

→ Lemon Filling

07 - 3/4 cup granulated sugar
08 - 3 large eggs
09 - 2 large egg yolks
10 - 2/3 cup fresh lemon juice (approximately 3 to 4 lemons)
11 - Zest of 2 lemons
12 - 1/2 cup unsalted butter, cut into cubes
13 - Pinch of salt

# Directions:

01 - In a bowl, combine flour, powdered sugar, and salt. Add cold butter and rub in with fingertips or use a pastry cutter until mixture resembles coarse crumbs. Add egg yolk and cold water; mix just until dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 375°F. Roll dough on a lightly floured surface to fit a 9-inch tart pan. Press into pan and trim excess. Prick base with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake an additional 8 to 10 minutes until golden. Cool completely.
03 - In a heatproof bowl, whisk sugar, eggs, egg yolks, lemon juice, lemon zest, and salt. Place bowl over a saucepan of simmering water to create a double boiler. Whisk constantly until mixture thickens and reaches 170°F, about 8 to 10 minutes. Remove from heat and whisk in butter cubes gradually until smooth.
04 - Pour lemon filling into cooled tart shell and smooth the surface. Refrigerate for at least 2 hours or until set. Serve chilled, optionally garnished with whipped cream or fresh berries.

# Expert Tips:

01 -
  • That buttery crust shatters under your fork in the most satisfying way, and it never takes you more than 30 minutes to make from scratch.
  • The filling is bright enough to cut through rich meals but elegant enough to feel special, and it actually gets easier to make once you understand the double boiler technique.
  • It's genuinely impressive to serve but won't leave you exhausted in the kitchen before your guests arrive.
02 -
  • The double boiler temperature is everything—if your water boils too vigorously, the eggs will scramble into bits instead of creating that silky filling, so keep the heat low and patient.
  • Cold ingredients for the crust aren't optional; they're the difference between a tart that shatters beautifully and one that feels tough and dense.
  • Lemon juice varies wildly depending on the fruit, so taste your filling mixture before you pour it in and adjust the sweetness or tartness slightly if needed.
03 -
  • Brush the blind-baked crust with a beaten egg white and bake for 2 extra minutes before filling to lock in crispness and create a moisture barrier that keeps the crust from absorbing liquid from the filling.
  • If your filling looks grainy during the double boiler stage, immediately remove it from heat and whisk in a tablespoon of cold butter to smooth it out; this rescue technique has saved countless batches.

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