This Lemon Tart is perfectly sweet and tangy, like your favorite lemon bars in pie form with a shortbread crust. So beautiful, but also easy to make. A truly lovely dessert that’s fancy enough for a holiday, but simple enough for any occasion!
Want a bite-sized lemon dessert? Check out our Mini Lemon Tarts!
Heads up lemon lovers – this Lemon Tart has your name on it! Similar to a classic French “tarte au citron” with a crumbly crust and a luscious lemon curd filling, it’s sweet and tart, rich and wonderful.
Lemon Tart Recipe
There are two main parts to this Lemon Tart:
Shortbread Crust: The shortbread crust is made by combining all the ingredients in a bowl (or a food processor), then pressing the dough evenly in the bottom and all the way up the sides of a tart pan. It’s pre-baked before adding the filling.
Lemon Curd Filling: The filling is similar to my easy lemon curd, but with less butter and the addition of heavy cream. It’s super easy to make and comes together quickly.
Tart Pan
This tart is ideally made in a 9-inch tart pan. A tart pan has straight sides, typically fluted, and is usually metal. They can also have a removable bottom, which allows you to easily remove the tart from the pan without messing up the pretty edges.
What if I don’t have a tart pan? Although highly recommend, you don’t have to use a tart pan to make this recipe. Any 9-inch pie tin or pie plate will work. You could even use an 8×8 baking dish.
Lemon Curd Tart Recipe Tips
Grease or line the pan: Greasing or lining the pan with parchment paper will greatly help in being able to remove the tart from the pan without breaking it. I like to trace out a circle with the bottom of the pan and place in the tart pan, and spray cooking spray around the inside edges.
Adjust the amount of sugar: You may adjust the amount of sugar in the filling to your taste. 3/4 cup sugar leaves some tartness, while not being too sour. However you may add a bit more if you like it sweeter, up to 1 cup.
Use a fine mesh sieve for the curd: Pushing the curd through a fine-mesh sieve ensures the texture is creamy and free of eggy bits.
Got a food processor? The dough for the crust can be made in a mixing bowl (with some muscle), but if you’ve got a food processor, it’s even easier.
Don’t over-bake! The tart can crack if it’s baked too long or if the oven is too hot. Remove the tart from the oven when it is still smooth on top and still jiggles in the middle. It will set up once it cools and is chilled. If it does come out looking rough or cracked on top, it will still taste fantastic! Just sprinkle with some powdered sugar before serving to hide the imperfection.
Chill for several hours: Chill the lemon curd tart for several hours before serving or the filling will be too runny. After enough chilling time, the lemon curd will firm up, making it easier to cut through.
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