bake · Bake
How to Make a Lemon Tart
A proper lemon tart starts with a buttery shortbread crust, blind-baked until golden, then filled with smooth lemon curd made from fresh juice, eggs, and butter. The key is tempering your eggs slowly and cooking the curd just until it coats the back of a spoon. No meringue needed — the bright, silky filling speaks for itself.
- Total time: 2 hr 47 min
- Hands-on: 30 min
- Serves: 8
- Difficulty: Medium
Ingredients
- 125g cold butter
- 200g plain flour
- 50g caster sugar
- 1 egg yolk
- 2-3 tablespoons cold water
- 4 whole eggs
- 2 egg yolks
- 175g caster sugar
- 3 lemons
- 150ml fresh lemon juice
- 75g cold butter
Step by step
- Make the pastry dough. Rub 125g cold butter into 200g plain flour and 50g caster sugar until it looks like breadcrumbs. Add one egg yolk and 2-3 tablespoons cold water. Mix just until it comes together. Wrap in cling film and chill for 30 minutes.
- Roll and line the tart tin. Roll the dough on a floured surface to 3mm thick. Line a 23cm tart tin, pressing into corners. Trim excess, leaving 1cm overhang. Prick the base all over with a fork. Chill for 20 minutes.
- Blind bake the crust. Heat oven to 190°C. Line the pastry with baking paper and fill with ceramic beans or rice. Bake 15 minutes. Remove paper and beans, bake another 10-12 minutes until golden. Cool completely.
- Prepare the lemon filling. Whisk 4 whole eggs and 2 egg yolks with 175g caster sugar until pale. Add the zest of 3 lemons and 150ml fresh lemon juice. Strain through a fine sieve to remove any lumps.
- Cook the lemon curd. Pour the mixture into a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the spoon — about 8-10 minutes. Don't let it boil or the eggs will scramble.
- Finish and set the tart. Remove from heat and whisk in 75g cold butter, piece by piece, until smooth and glossy. Pour into the cooled pastry case and smooth the surface. Chill for at least 2 hours until completely set.
Tips & troubleshooting
- Keep everything cold when making pastry — cold butter, cold water, cold hands make the flakiest crust
- Strain the lemon mixture twice if needed to ensure a perfectly smooth filling with no bits of zest or cooked egg
- Test doneness by lifting your wooden spoon — the curd should coat it in a thin, even layer that doesn't drip off immediately
- Let the tart come to room temperature for 15 minutes before serving for the best texture and flavor
Variations
- Lime Tart. Replace lemon juice and zest with lime. Use 4-5 limes depending on size. The filling will be more intense and slightly less sweet.
- Meyer Lemon Tart. If you can find Meyer lemons, use them for a sweeter, more floral flavor. Reduce sugar slightly to 150g to balance the natural sweetness.
- Candied Lemon Topping. Slice one lemon paper-thin, simmer in sugar syrup for 10 minutes, then arrange on top of the set tart for an elegant finish.
Questions
- Why did my pastry shrink during baking?
- The dough was either overworked or not chilled long enough. Always rest pastry in the fridge and avoid stretching it when lining the tin.
- My lemon curd turned lumpy — can I fix it?
- Yes, strain it through a fine sieve while still warm, then whisk vigorously. If it's very lumpy, blend it with a stick blender for 30 seconds.
- How long will the tart keep?
- Best eaten within 3 days, stored covered in the fridge. The pastry will soften slightly but the tart remains perfectly edible.
- Can I make the components ahead?
- The pastry case can be baked a day ahead and stored covered. The curd can be made up to 2 days ahead and kept in the fridge, covered with cling film touching the surface.