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Lemon Tart

  • 30m Prep Time
  • 35m Cook Time
  • 1h 5mReady In

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  • Cuisine : French
  • Course : Dessert

One 9 ½- or 10-inch tart This elegant classic is simple to prepare, and much richer than cornstarch-thickened lemon pies.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 ¾ cups (345g) all-purpose flour
    • ¼ teaspoon salt
    • 2 sticks (8 oz or 225g) unsalted butter, softened
    • ¾ cup (75g) powdered sugar
    • 1 teaspoon vanilla
    • 1 large egg, beaten
    Sub-recipe steps
    1. Whisk together in a medium bowl: 2 ¾ cups (345g) all-purpose flour; ¼ teaspoon salt
    2. Beat in a large bowl or the bowl of a stand mixer until smooth: 2 sticks (8 oz or 225g) unsalted butter, softened
    3. Add and beat until smooth: ¾ cup (75g) powdered sugar
    4. Scrape down the sides of the bowl. Beat in until combined: 1 teaspoon vanilla
    5. Scrape down the sides of the bowl again and add the flour mixture. Mix on low speed until the butter and flour are combined and crumbly, but do not mix so long that the dough is a completely smooth mass. Add: 1 large egg, beaten
    6. Mix on low speed until the dough comes together. Divide the dough in half for large tarts or into 10 equal pieces for tartlets. Flatten each into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or overnight. Before using, allow the dough to sit at room temperature until pliable but not soft.
    7. Roll out the dough between two pieces of parchment paper. Transfer to one or two 10-inch tart pan(s) or ten 3-inch tartlet pans or rings and press the dough gently into the corners. Fit the dough into the pan as directed in Lining a Pie or Tart Pan with Dough. Prick the dough all over with a fork and freeze for 30 minutes.
    8. Preheat the oven to 350°F.
    9. Line the tart shell(s) with parchment paper and fill halfway with pie weights or dried beans. Bake until golden, about 25 minutes. Remove the parchment paper and weights and bake 5 minutes more. Let cool completely before filling.
  • 1 large egg yolk, beaten
  • 1 cup (200g) sugar
  • 1 stick (4 oz or 115g) unsalted butter, cut into small pieces
  • 8 large egg yolks
  • ½ cup (120g) strained lemon juice (from 2 to 3 lemons)
  • 1 tablespoon finely grated lemon zest
  • 1
    • 1 pint raspberries, blackberries, blueberries, or strawberries, hulled, or 12 ounces frozen dry-pack raspberries, blackberries, strawberries, or blueberries, thawed
    • 3 tablespoons sugar, or more to taste
    • 2 teaspoons strained lemon juice, or more to taste
    Sub-recipe steps
    1. Puree in a blender or food processor: 1 pint raspberries, blackberries, blueberries, or strawberries, hulled, or 12 ounces frozen dry-pack raspberries, blackberries, strawberries, or blueberries, thawed; 3 tablespoons sugar, or more to taste; 2 teaspoons strained lemon juice, or more to taste
    2. Use a silicone spatula to push the pulp through a fine-mesh sieve into a bowl. Press firmly, and periodically scrape the inside of the sieve clear of seeds, which will otherwise plug up the holes. Do not waste any of the precious pulp. Continue to press until you are left with just a heaping tablespoon of stiff, clumped-together seeds. Taste the pulp, then stir in a little more sugar or lemon juice, if needed. Serve, at room temperature or chilled. Cover and refrigerate for up to 3 days.
  • 1
    • 1 cup cold heavy cream
    • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
    • (½ teaspoon vanilla)
    Sub-recipe steps
    1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
    2. Use immediately.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 ½ recipe Sweet Dough for Tarts, or 1 recipe Pat-in-the-Pan Butter Dough
  • 1 large egg yolk, beaten
  • 1 cup (200g) sugar
  • 1 stick (4 oz or 115g) unsalted butter, cut into small pieces
  • 8 large egg yolks
  • ½ cup (120g) strained lemon juice (from 2 to 3 lemons)
  • 1 tablespoon finely grated lemon zest
  • 1 (Fresh Berry Coulis made with raspberries)
  • 1 (Whipped Cream)

Let's Cook

  1. Step 1.

    Line a 9 ½- or 10-inch two-piece tart pan with: ½ recipe Sweet Dough for Tarts, or 1 recipe Pat-in-the-Pan Butter Dough

  2. Step 2.

    Chill and bake as directed in the dough recipe, or in About Pat-in-the-Pan Crusts. After removing the pie weights, if using, or a few minutes before the crust is fully baked, glaze the crust with: 1 large egg yolk, beaten

  3. Step 3.

    Return the crust to the oven until golden brown, 5 to 8 minutes. Position a rack in the center of the oven. Reduce the oven temperature to 350°F if necessary.

  4. Step 4.

    Combine in a medium heatproof bowl: 1 cup (200g) sugar; 1 stick (4 oz or 115g) unsalted butter, cut into small pieces

  5. Step 5.

    Bring 1 inch of water to a bare simmer in a skillet. Set the bowl in the skillet and stir until the butter is melted. Remove the bowl from the skillet. Add to the bowl and beat until no yellow streaks remain: 8 large egg yolks

  6. Step 6.

    Stir in: ½ cup (120g) strained lemon juice (from 2 to 3 lemons)

  7. Step 7.

    Return the bowl to the skillet and, stirring gently, heat the mixture until thickened to the consistency of heavy cream (it will lightly coat a spoon), 6 to 8 minutes. Strain through a fine-mesh sieve into a medium bowl, then stir in: 1 tablespoon finely grated lemon zest

  8. Step 8.

    Pour the filling into the tart shell. Bake until the center is set when the pan is nudged, 15 to 20 minutes. Let cool completely in the pan on a rack. Lightly press a sheet of oiled plastic wrap directly on the filling. The tart can be refrigerated for up to 1 day. Let warm to room temperature before serving. If desired, serve with: (Fresh Berry Coulis made with raspberries); (Whipped Cream)

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