A traditional French-style lemon tart with creamy, dreamy lemon curd filling, that tastes just like the ones in Paris. It’s my mom’s recipe and has been a favorite in my family for years.
My favorite lemon tart tastes just like a classic โtarte au citronโ from France. It has shallow sides, a crumbly, sweet, cookie-like crust, and classic lemon curd filling with just enough butter to make it creamy and not too sour. Since the filling is quite rich, the lemon layer isnโt very thick.
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This tart requires 2 steps.
- Make the tart crust. In this post, youโll find not just the recipe, but also tips for making a perfect crust. Youโll need to prepare the dough, then fully bake the crust before filling it with the lemon mixture. To make things easy, you can use a store-bought tart shell, and then youโll only need to make the lemon curd.
- Make lemon curd for the filling. This post includes many tips on how itโs done, so be sure you read it. I like to use this double boiler when I make my curd. Once the lemon curd is ready, fill your crust with it and chill.
Lemon Tart Filling
The filling is similar to my favorite lemon curd, except for 2 adjustments. First, thereโs the addition of heavy cream, which is optional but adds richness and great taste, and you can use up to ยผ cup of it. Second, is the amount of butter. When you pour it into your chilled pie crust, use a knife or an offset spatula to evenly spread it.
Butter
I usually donโt like a lot of butter in my lemon curd, but here it helps to mute the bold lemon flavor, which I find really makes this tart superb. You can cut the butter by half if you prefer, or on the contrary, add more. The butter also adds a thick, creamy texture and the long whisking when adding it makes it light and airy. You can whisk the butter by hand, or even better, use a blender. Add the butter to the lemon mixture and blend, adding a few cubes of butter at a time, until completely smooth.
More Tips
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 the pie.
While you can certainly measure your ingredients by volume (most home bakers do), for the best results, I highly suggest measuring ingredients by weight using a food scale.
Read more about crust making here.
Read more about lemon curd here.
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Storage instructions
You can make this tart a day ahead of time. It keeps well in the fridge, covered tightly.
Lemon tarts stay fresh in the refrigerator for up to two days. The curd can start to make the crust soggy after that.
Variations
An interesting and delicious option is to add basil to the lemon curd. Add ยฝ cup packed fresh basil leaves along with the sugar, eggs, and other ingredients, and let them cook together. Youโll discard the leaves upon sieving the mixture through a strainer.
You could top the tart with meringue, whipped cream, or berries if you want, but itโs just as good as is.
More of My Favorite Lemon Recipes:
- Lemon Mascarpone Cake
- Amazing Lemon Cookies
- The Ultimate Lemon Bundt Cake
- Lemon Blueberry Cake
- Super Easy and Flavorful Lemon Muffins
Lemon Tart Recipe
A classic, French-style lemon tart made with a buttery, flaky crust and creamy, dreamy lemon curd filling.
Ingredients
Crust
Lemon Curd Filling
- 2 large eggs plus 2 egg yolks (or 3 whole eggs)
- ยพ cup (150 g/5.3 oz) granulated sugar
- 1 tablespoon lemon zest
- ยฝ cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
- 2 tablespoons heavy cream , optional
- ยฝ cup (1 stick/115 g) unsalted butter, cut into small pieces
Instructions
-
To make the lemon curd:
In a medium heatproof mixing bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream, if using, and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170ยฐF/75ยฐC; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
-
Remove from heat and immediately strain mixture through a fine mesh sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with itโthe whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothen it before using.)
-
Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with berries and whipped cream if you like. The tart is rich, so cut your servings small.
Recipe Notes
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www.PrettySimpleSweet.com
Laila says
I just made your lemon bars, which were winners, so I reckon I can put this next on the agenda for ma famille ๐ Looks dreamy as usual โฅ
Shiran says
That’s so sweet of you Laila, thank you so much! I’m so glad you enjoy my recipes ๐
Sarah says
Mine never firmed up and was soupy. I followed recipe exactly!
Francesca Williams says
Maybe your curd didnโt thicken enough? My curd was thick when I finished with it and so it wasnโt soupy from the start
Katbird says
Made this for Beltane and everyone loved it! I’m making again today, but this time it will be a key lime curd. I also used the double cream in place of creamer. Devine! Thanks so much for the winning recipe.
Neelu says
My first time baking a lemon tart..my husband loves these..lemon curd tastes brilliant but my mistake I forgot to check the oven and set it to cooking from the top..crust bloated up a bit but still tasted amazing. Will definitely be trying more recipes!
Maire O'callaghan says
I suspect you didnโt heat it over the Bain marie for long enough. I had a good simmer going in the pot of water underneath the mixing bowl. I used a thermometer and took the mixture off the steam as soon as it reached 75 degrees (20 minutes or so). It had started to thicken by then and it continued thickening as it cooled. Yummy and fool proof.
Teila says
Mine did too. Also, the curd wasn’t enough. It barely covered the bottom of the crust, and I used the exact measurements. Later I looked in the larger portion of the recipe and it had said you can use up to a 1/4 cup of whipping cream- which I didn’t know, and would have helped increase the amount of filling if it had been clarified.
Mary says
Made the lemon tart and it was delicious. A simple and straightforward recipe
Angela says
It looks amazing except when it says optional for the cream does that mean you don’t have to put in the
Cream or something else?
Shiran says
Yes, I like to add it for a nice flavor, but you can leave it out if you prefer.
Paige says
Delicious recipe! Mine turned out nearly the same however my base did shrink and cook unevenly in the oven but at least it tasted good! I was just wondering how you got the top of yours so smooth? Mine has spoon marks all across the top of it lol
Shiran says
I use a flat spatula to even out the top ๐
Ann J Conroy says
I am having 10 people for dinner. Would this feed that many or do I need two?
Shiran says
Hi Ann, yes it should be enough to feed 10 people. This dessert is quite rich so just keep your pieces on the smaller side.
nicole ~ Cooking for Keeps says
Absolutely stunning!!!
Shiran says
Thanks Nicole! ๐
Sisa says
Wow absolutely stรนnning ??
Fanny says
Hello!! Instead of heavy cream can I add condense milk??
Thank you!!
Shiran says
I don’t recommend it.
Ashleigh Scott says
Hi there, my tart shell shrank and browned way to fast. I use a separate oven thermometer so I know them temp in my oven was correct any other reasons it might have browned too much?? I pulled it out early and to be honest I donโt even think itโs cooked properly but the edges were catching so much I had no choice. Could it be the sugar in the tart recipe? I used yours and choice icing sugar instead of granulated. Thanks for your help.
Shiran says
Did you cover the crust and the edges as suggested in the recipe? When I cover the edges well, it doesn’t happen to me. If it keeps happening, you can try baking at a lower temperature for longer time.
Sarah says
Mine also shrank and I covered with tin foil – edges and all. โน๏ธ But the lemon curd is absolutely stunning! Yum! I decorated mine with raspberry whipped cream made with raspberry powder ๐
Stephanie @ Pretty.Simple.Sweet. says
Yum! That sounds amazing. There will always be a little shrinking of the crust – the freezing step just helps prevent too much shrinking.
Theodora says
Looks amazing! ๐
Shiran says
Thank you Theodora ๐
Becky | The Cookie Rookie says
I just found your site, and it’s STUNNING! I’m opening every post and gawking at all the gorgeous photos. Bravo!
Shiran says
Thank you so much, Becky! ๐
Paula Cummings says
Hi just made your lemon tart. With the lemon cake can you add Cherry’s instead of blueberry. Also if not can you leave the blueberry’s out. I would use glaze Cherry’s. Can I just have it just as a long cake.
Zoe Mannick says
Hey love this recipe curious if I can use half and half instead of whipping cream?
Shiran says
You can, but for a more rich texture, I recommend sticking to heavy cream ๐
Kat says
I just found your site and I love all the detail and information you give! Thank you. I have an 11″ tart pan so how can I adapt the recipe to fit it? Going to make this lemon tart tonight! Thank you!
Shiran says
Thanks, Kat! ๐ I haven’t tried it so I can’t say for sure, but I did make it once using a 10-inch pan and it was fine. If you want to make extra filling just to make sure you have enough, multiply the recipe by 1 and 1/3 (4 eggs, 1 cup of sugar…).
Kat says
Thank you for getting back to me so quickly! ๐ I held off and will make this Sunday. I will let you know how it goes. Where are you based out of? I LOVE your blog!
Shiran says
Thank you so much! ๐
Sophie says
Hi Shiran,
It looks beautiful!
Just wondering would a 10inch tart time make a huge difference to this recipe? Would you suggest more filling or should it be OK?
Shiran says
Hi Sophie. The dough might not be enough actually, so you’ll need to make more of the dough and the filling.
Julia Wong says
I like your recipe. Will try to make it tomorrow
Do you have recipe if lemon bars?
Shiran says
Yes! Click here for the recipe ๐
Rachana says
Hii
Once the tart is set, how long can it stay in the refrigerator,
What’s the self life
Shiran says
While you can store it in the refrigerator for up to 1 week, it tastes best 2-3 days after it’s made.
Cindy says
I have a 12 inch tart pan and I 1 and a halved the recipe. The curd turned out amazing! I also didn’t have an oven-proof bowl, but it worked perfectly on medium heat whisking continuously in my stainless steel saucepan.
Talia @ Pretty. Simple. Sweet. says
So glad to hear, Cindy!
R.E.Cox says
Will definitely try this one,, sounds wonderful
Eden Passante says
This looks so delicious! The texture looks heavenly!
Brittan says
Hi, if I make the lemon curd in advance and fill my tarts after it I chilled and set up, will it not lay flat/look as nice?
Shiran says
Hi Brittan, you can make the lemon curd in advance – no problem. Before using, whisk the lemon curd for a few seconds until smooth, then fill your tart. It should look just as nice ๐
Mel says
Made this for family dinner last night and it was divine! So creamy, delicious and not overly sweet!
plasterer bristol says
My favorite of all time. So delicious. Awesome recipe.
Simon
Michael says
This may be a really stupid question but Is it possible to make the tart crust and curd the night before and refrigerate ? And would it be better to chill them seperatley and then combine when needed or make the complete tart then refrigerate ? … baking newbie sorry!
Shiran says
There’s no such thing as a stupid question! Yes, it’s definitely possible, and both options you’ve mentioned are ok. You can make the complete tart a day ahead (I do this all the time), and keep in the fridge to let the custard set.
Sandra Roberts says
I have a couple of pints of Myer Lemon curd (without the cream) in my freezer, so I whipped about a cup of heavy cream with a little powdered sugar to fill my tart (Myer Lemons are out of season and I love their flavor) I combined it with the Curd (none to gently since I wasn’t going for a Mousse) It wasn’t overly sweet or tart. I can’t wait for fall to try this your way and see the difference it may make!!!!
Joanne says
I have some Myler Lemon juice in the freezer. Can I use that? Do I have to adjust any ingredients. Would like to make it this weekend for Easter.TIA.
Shiran says
Hi Joanne! If it’s freshly squeezed lemon juice, you can use it.
Nicki says
Looks scrumptious – can I use whipping cream instead of heavy cream? Thanks!
Shiran says
Yes, use cream with high fat percentage, at least 30%.
Ananya says
For 50 tartlets, what will be the amount to take?
Susanne says
Hi,I tried your recipe. Unfortunately the filling didn’t thicken. Any tips what I can do about it? Thanks a lot because the taste was awesome.
Shiran says
Hi Susanne, it can take a while until it thickens, and it won’t look very thick while still warm. If you use the amount of eggs in the recipe, then it should eventually thicken. Make sure that the water is simmering, and that the mixture gets warm.
Jessica says
Hi, I had the same issue as Susanne. However Im a newbie to lemon curd so perhaps the consistency was right. It got firm enough to slice however, I still pictured it should be much firmer such as … jello? Horrible comparison I know but hopefully you understand. Mine was a thicker version of pudding. Everything has been chilled for about 6 hours and I cooked it so long to do the spoon test drawing a finger through. ….. thoughts ??
It is quite delicious so bravo indeed and i’d make it again either way I just feel that mine may be off.
Thanks!
Shiran says
Hi Jessica, it sounds just right actually. Lemon curd, or any kind of curd, is quite soft, and isn’t as firm as jelly, but it should be stable when you cut the tart. If there are any leftovers, chill it for longer to check if it becomes more stable. Usually it does.
Jessica says
Hi, I made this lemon tart today, but my filling didn’t look nearly as pale or creamy looking. Did I miss something? I did only have small eggs so I added 3 whole eggs plus one yolk, could this be the reason? Everything else was to the recipe. The flavour reminds me of my grandma’s lemon butter she makes. Thanks!
Shiran says
Hi Jessica, the eggs aren’t the reason for that.My first lemon curd wasn’t that creamy also, so I guess it takes practice. It’s also important to strain the mixture through a sieve.
Jess says
Hello, I’m wondering how far in advance I can put the curd in to the tart shell? Is 24 hours too long to have it sitting in the shell?
Thanks.
Shiran says
24 hours is ok Jess!
Aria says
These lemon tart look simple & yummy, the color is so beautiful!! I definitely try to make these for my family!! Thanks for sharing.
Michal says
Just tried it, and it tastes amazing! Classic and simple. Thank you for another great recipe Shiran!
Ben says
Looks good! I’m going to try this soon for my parents anniversary.
Terrie says
I just found your site and it all looks amazing! I’m wondering you ever made this into individual 4″ tarts? If not what’s your guess on how many this recipe might make?
Thanks
Shiran says
Thank you so much, Terrie! I can’t say for sure, but my guess would about four 4-inch tartlets.
Megan says
I just made tartlets today. It filled three. They are amazing, but I am doing a quick grocery run for more lemons!
Teresa says
How much (volume) lemon curd does the recipe make?
Shiran says
Hi Teresa, in my lemon curd post, you can see how much it makes (about 1.5 cups). The recipe isn’t exactly the same, but very similar.
Petra says
I just made the lemon curd with the 2 eggs, 2 yolks and tbsp whipping cream and it yielded 2 cups of lemon curd.
Vicky says
This lemon tart is amazing! We couldnโt get enough of it!! โค๏ธ
Crystal says
Where do you find the pan to make it in??
Crystal says
Can someone email me with the responses? Thank You
Shiran says
Ho Crystal, Here’s a link to the pan I use.
Tamlyn says
Excited about making this tart tomorrow with meyer lemons from my yard. I have a question about straining the filling. To remove the lemon zest? Right?
Thanks
Shiran says
Hi Tamlyn, straining the curd after cooking makes it smoother and eliminates any lumps or pieces of cooked egg.
Carlos says
Just made it and you’re beautiful
Tamlyn says
Well, I just added the filling to the crust. The volume seemed a bit skinny when cooking the curd. Only filled the crust about a 1/4 “. I’m using an 8” pan. Not sure what happened?? I followed the recipe exactly using the beautiful, juicy Meyer lemons from my yard. Anyway, I’m made this dessert for tonight so my plan is to fill the void with whipped cream!!! That will work and, BTW, the taste IS divine!
Thank you for sharing.
Lynn Hai says
Hi Shiran,
I am Lynn from Singapore. Thank you for sharing this superb recipe. I tried today and it turn out well. I followed you recipe and added some lime juice & zest. As for the heavy cream I replace it with yogurt instead coz I dont have any cream ?. I am really happy with the taste and result. My family loved it too.
Stephanie Birko says
When I took my tart out of the fridge (for 10+ hours) the filling was still sticky and turned a little bit runny after 10ish minutes at room temperature. Is it supposed to be like that?
Shiran says
Hi Stephanie, it should be quite soft but not too sticky or runny. Maybe the lemon curd needed a bit more cooking time.
Diana says
Hi, I was a little confused with the eggs. Am I only supposed to use the yolks or the whole egg or two whole eggs and two yolks?
Shiran says
Hi Diana, you have two options. The first option, which is the one I prefer, is to use two whole eggs and two yolks. Second option is to use 3 whole eggs.
Dina says
Can I use salted and sweetened butter?
Shiran says
Hi Dina, it’s best to use unsalted butter, so the lemon curd won’t be too salty.
Ellinor Granstrom says
Hi Shiran!
I had a question about baking the lemon filling. A lot of recipes I’ve found online bake the filling so I was wondering if that will make a difference to the consistency of the tart itself?
Shiran says
Hi Ellinor, there’s no need to bake the lemon filling in this recipe. The lemon curd is cooked separately on the stove.
Celeste says
Would you know the amount of calories in the whole tart?!
BTW, the tart was yummy!
Shiran says
Hi Celeste! I donโt have that info, but there are many nutrition calculators online that can analyze calorie and nutrition facts for recipes, so you can try that.
Em says
Thanks for the recipe. I followed the instructions exactly but decreased the sugar by a couple tablespoons, as I usually find desserts too sweet. Everyone loved it! I used three whole eggs, and powdered sugar for the crust. Three questions for improvement:
1. After putting it in the fridge overnight, the surface wrinkled in the center. Anyway to prevent this?
2. I found the consistency of the filling to be a bit more like cream. I imagine it should be a bit firmer. Should I cook it longer? I used the thermometer and cooked until it was 75 degrees Celsius.
3. I was hoping the crust would be a bit softer ( easier to break with the fork). Any suggestions? Perhaps replace some flour with cornstarch ( Iโm thinking about what I would do for a cookie).
Thanks! Canโt wait to try more recipes.
Shiran says
I’m so glad you like it! The consistency should be creamy, like a thick custard/pudding (but not liquid). So if you used a thermometer I’m guessing you’re doing it right ๐ For a softer crust you can try baking it for less time or in a lower temperature. Just like cookies, the longer you bake it, the more firm it would be. I’m not sure why the surface didn’t stay even, maybe you can sprinkle some powdered sugar on top to cover it.
Safaa Akbar says
Hey!!
You have mentioned Heavy cream to be OPTIONAL, is it ok if i dont add it? I cant find heavy cream near me.
Should i use a heavy cream substitute or normal cream or simply omit it?
Regards,
Safaa Akbar
Shiran says
If it’s optional then you don’t have to use it. Just omit it from the recipe.
R says
Hello I’m keen to try out this recipe this week! do you think I can put some meringue on the tart and bake it?
Shiran says
Yes, you can spread meringue over pie and bake for a few minutes at 350ยฐF until meringue is golden brown.
R says
I made this tart over the weekend and both the filling and the crust were amazing! I baked mini meringues with the leftover egg white and arranged them on top. Just wondering, do you think I could substitute the lemon with oranges for an orange tart?
Shiran says
I’m so glad you like it! For orange tart the recipe will need some adjustment because orange is sweeter than lemon and has a subtler flavor, so I don’t recommend it.
Saanika says
Can u give the ingredients for the tart base
Shiran says
Click here for the recipe, or, if you click on the link in the recipe above, you’ll get to the tart crust recipe.
TM says
I just baked this and it’s amazing. Thank you for sharing the recipe!
Can i know if i can put it in the freezer instead? Will that help the curd settle faster?
Shiran says
I’m glad you like it! It’s possible to put it for a short while in the freezer, but for the best texture it’s best to let it cool slowly in the fridge.
Kristen says
Do I need to cook it or can I just leave it in the fridge uncooked the day befor I make my curd?
Shiran says
Hi Kristen, do you mean the tart crust? You can either bake it a day before you fill it with the lemon curd, or leave it in the fridge uncooked for up to 3 days before baking.
Olga says
This recipe is truly perfect! Thank you, Shiran, for your efforts. I couldnโt stop eating the curd while waiting for the crust to bake. Luckily some still left)))
Shiran says
Thank you so much, Olga!
Kelly says
Hi,
I made this and the crust is amazing. For the curd I felt like I couldโve whisked til the cows came home and it wouldnโt have thickened. Finally at 30 minutes, I added corn starch and that did the trick. Just wondering if I was too impatient. The taste is divine! Iโm going to make this again as mini tarts!
Makayla says
Used this lemon curd to make lemon tartlets the other night! Very pleased with the result, delicious lemon curd, perfect consistency. Dinner guests loved it and so did I!
Emmi says
I am looking forward to trying this recipe as is. Havenโt experimented with tart shell/crust. I am also very curious to know, could I swap out the lemon juice and replace it with strawberry purรฉe?
To make a โstrawberry and creamโ type filling.
Shiran says
Hi Emmi, this recipe won’t work with strawberry puree, only lemon juice.
Grace says
It tastes delicious, however there isn’t nearly enough to fill a tart crust!! I would double, maybe even triple the recipe to ensure you have enough!
Emmi says
Tasted great. Made it with 3 whole eggs per the recipe choices. I made the lemon curd first. Than the crust, baked the crust then combined the two. As I made the lemon curd. Which honestly I used a clean medium sized sauce pan to mix everything together. I treated this like making a pot de creme, I tempered my whisked eggs using slightly warmed other ingredients (sugar, lemon juice etc). It went well.
I skipped the lemon zest, and added Navel Orange Zest from 2 navel oranges in the lemon curd. And I tasted my curd as it cooked on medium, whisking constantly, the full 20 minutes was not enough to actually thicken it.
My tips for those interested is this…..
Add 1 tsp pure lemon extract to the curd after taking it off the heat and add 1-2 tsp cornstarch to the curd once taking it off the heat whisking well to combine. I added 1 tsp of lemon extract to true.y boost the lemon flavor and 1 tsp of cornstarch prior to running the whole mixture through a sieve.
The crust was more complicated than making the lemon curd/lemon pudding. Which I didnโt actually care for.
It all tasted good. The curd after setting in the fully baked crust for 5 hours in the fridge looked more โstable or set upโ than it actually was, once it cut into it.
Next time I will use more cornstarch in this lemon pudding to let it become more โstable or setโ upon being fully cooled in the refrigerator and…… I will try a different tart crust recipe to couple with it.
Overall the recipe is great. I will make adjustments according to my tastes.
Marguerite says
Can I double the curd recipe
Shiran says
Sure you can!
Stefanie says
Overall, we really liked this tart. The crust was delicious as was the lemon curd. Not too sweet. My only complaint is that the curd seemed to thicken (passed the spoon and clear pass test) but even after it was in the fridge overnight and then in the shell for 5 hours, it never set up. It looked fine but when slicing the tart, the curd oozed and ran all over the plate. I may try another curd recipe but the shell recipe is a keeper!
OCTAVILIA BUDIANTO says
Tried this recipe and tasted amazing! Improved my sweet tart shell outcome by following your recipe too. May I know what to take note if I would like to make a tart shell for savoury food, i.e for quiche? Should I just remove the icing sugar from the recipe and keep the rest as the same? ๐
Sarah says
I made this for my family and they loved it! I found your site probably a year ago, all your recipes are amazing and tasty. Absolutely winners <3
Resep Mami says
very good recipe. one of my favorites. next week I will try it. thank you Shiran
Adele says
I have made your recipe a few times now and it is always a big hit and so delicious! I just keep having problems with the shell (especially around the edges) browning much faster than the middle. Do you have some pointers to help with that? Do you just cook the shell for around 20 minutes, take the weights out, and your done?
Michelle says
Are there any adjustments for high altitude? I live abouve 5,600ft. When I make lemon curd I usually don’t adjust anything but I usually don’t add heavy cream. Can’t wait to try this recipe!
Shiran says
Sorry Michelle, I don’t have experience baking in high altitude.
Trude says
This looks amazing! I’m making it for a tea party this weekend. I once had a lemon meringue tart with white chocolate. Do you think I can melt some white chocolate in the curd without it being ruined?
Thank you!
Shiran says
Hi Trude! It’s possible, I recommend looking for other recipes for inspiration on how to add it.
Jennifer Van Amburgh Moody says
This curd recipe is a total winner. I’d never made a curd before! I followed your directions and it came out perfectly smooth. Instead of one pie shell I used 8 tartlet shells that were frozen, and pre-baked them The recipe exactly filled the 8. I made this for Christmas dinner, and it’s sure to be a hit!
Michele says
Delicious!
Julie says
I just finished whisking in the butter and tried a drop of this curd. DELICIOUS! I went “mmm” and I’m alone in the kitchen, hahaha. Can’t wait to fill my tart and serve this for New Year’s Eve. Thank you!!!
Damita says
Hi! I love this recipe and made it for Christmas and it was a hit! I would love to make it in mini tart pans, 4 inch. Can you possibly give an estimate for the baking time on the crust?
Shiran says
Sorry but I can’t say for sure without trying it.
Esther says
Hey shiran, your photogragh tempted me over and now ive successfully made my first lemon curd! Im pretty tired now though and am wondering if instead of making a tart shell i could just use it on my pav as a topping with berries ? Not sure if its the right consistency, but i have to supply cakes tomorrow and am feeling time poor for the crust..
Shiran says
You can serve it by itself or pair it with another dessert, and berries would be perfect with it.
maharaja says
Omg It looks sooo good, I would love to try it
Talya says
Hi Shiran,
This recipe looks so good Iโm definitely going to try it out.
Can I use margarine instead of butter for the lemon curd? Thanks!
Shiran says
You can, but the butter is what makes this curd extra delicious in my opinion ๐
Haveliharrispark says
Brilliant and so easy. Very tasty too
Carol says
So delicious. I made a graham cracker crust due to time constraints and half the butter called for in the curd recipe. Came out perfectly. Appreciated the excellent Instructions!
flavorofindia12 says
Awesome recipes. Awesome pics
A really marvelous effort at sharing tried and tested recipes
Punjabicurry says
Wow, amazing. I wish I could try them all.
shiraaz says
Wow, amazing. I wish I could try them all.
ูุตูุชู says
Merci pour cette merveilleuse recette, nous espรฉrons vous prรฉsenter
McKenzie says
This recipe looks amazing, but I donโt have a tart pan. Would I be able to use a pie pan do you think? Would I need to adjust anything? Thanks!
Shiran says
You can use a pie pan, the difference is that the sides of the pan are taller so you might not have enough dough. Also, since the filling is rich I prefer a thin layer of it. But you can definitely play with it!
Linda says
Delicious, even though I mistakenly melted the butter and added it to the mixture before thickening the mixture in the double boiler!
Ella says
How many calories is in this
Aggie says
Great recipe ! I’ve just made the tart, it’s delicious. I was also suprised by how easy the lemon curd is to make. ๐
Roweena DSouza says
It was a great hit. My husband ate it after breakfast, lunch and dinner ๐
Paulina says
Am I supposed to cover the tart when I refrigerate it to harden?
Shiran says
Hi Paulina, I always like to cover everything I put in the fridge, unless it’s for a short while.
Sam says
I have a question can you make this on the stove without using a double boiler? I donโt have a bowl that would work.
Shiran says
Without a double boiler it would be hard to avoid scrambling the eggs and the mixture would be lumpy.
Amy says
I made this recipe recently, but shaped mini tarts in my cupcake tin because I don’t own very much bakeware at the moment. They were SO tasty (though slightly ugly, due to my sloppy crusts in the janky tart-pan substitute). I just kept an eye on the crusts and took them out when the looked appropriately golden. When I asked my boyfriend what dessert he would like in honor of his med-school graduation, he requested that I make this exact recipe again and not change a single thing, as this is his new favorite dessert! I would look forward to making this in a proper tin with beautiful presentation, but even without the presentation, the flavor alone of the lemon filling is SO good and worth making again and again. I didn’t have any cream in my fridge at the time, and it turned out great without.
Angela says
Love it ingredients really simple
Max says
I tried to make the curd with powdered sugar instead of granulated because I had no white sugar. I doubled the powdered sugar according to standard recommendations (so used 1.5 cups of powdered sugar instead of 0.75 cup white sugar). If you don’t know, powdered sugar/icing sugar contains corn starch which is a thickening agent, so I expected this to thicken much quicker and it did. It thickened really quickly, maybe in 1-2 minutes. I decided not to strain because it was so thick already. By the time I let it cool on the counter, it was the consistency of lemon curd. It worked and tasted fantastic. Drawbacks were, because I couldn’t sieve due to the thick texture (Maybe I could have tried but I felt like it would be a struggle) you could taste some bits of zest. And the other drawback, because it was so thick already even before refrigeration, I had to spoon the mixture into my tart shells. Not a problem but it does prevent you from getting the nice smooth top that you are able to get when you can pour the liquid in and let it set in the fridge later.
Overall great recipe though. Next time I will hopefully be able to use granulated sugar.
Rob says
Just made this as part of my lockdown cookathon. Actually quite simple and very, very delicious. It’s just a shame I’m going to have to eat it alone!
Thanks for posting it and I looking forward to trying your other recipes.
olivia says
just quick question could you please send me the link to how to make the base of this tart I can only find how to make the lemon curd, do you know where it is?
Shiran says
You can always click on the link in the recipe. But there you go: https://prettysimplesweet.com/sweet-tart-crust/
olivia says
oh never mind found it sorry, I have done this recipe before and it was fantastic tasted just like the ones at the shops.
Ana Warshne says
I made this today, great recipe.. everything came out perfect. Didnโt have unsalted butter so I used the salted one and it still is very good.
We served it with fresh mangoes.. yummy!
Thanks for your recipe.
Rebecca says
Hi Shiran, thank you for sharing your recipe. Can I ask what does it mean by “leaving a clear pass when you run your finger through it”? I’m sorry if my question sounds silly.
Shiran says
Hi Rebecca. It should be thick and not liquid, it should have the texture of hollandaise sauce. You can watch my video in this post right above the recipe.
Debbie Martin says
I just made the lemon tart. The crust shrunk a little I followed the suggestions to try to prevent it. It was fine a bit hard to cut but was still good. Maybe the baking time should be for my oven adjusted next time. I had to make more tart filling. Not sure how that Recipe is enough to fill the tart. I didnโt need all of the second batch probably about 3/4 of the batch. The tart filling was really good. Overall it was a success and tasted good
Maheen says
OH MY GOD!!! Best lemon tart everrr!
It was actually my first time making a tart and I was second guessing myself quite a bit throughout the process but if you follow Shiranโs steps (and trust your instincts), you will end up with a perfect lemon tart!
I really love the tartness of it. I did serve it to my family with whipped cream though, which balanced it out really nicely! We also did not wait to eat it after taking it out of the fridge and the crust was hard so maybe try and be a little patient before you scarf it down! ๐
Thank you for sharing this recipe, Shiran!
Shiran says
I’m so glad you like it! Thank you very much!
Arron dunhill says
The taste is amazing but after 14 hours in the fridge and following the recipe to the letter it still hasn’t set
Elenor says
Beautiful, rich and delicious! Definitely recommend!!๐
Farah says
Hi! If I was going to add a meringue on top, would I do this when everything has cooled and would I stick it in the fridge to let everything set together? Do you happen to have a go to meringue recipe?
Shiran says
Yes, let everything cool first, then add the meringue on top. I don’t have a recipe for it on the blog quite yet!
Hannah Sutton says
Just made this and it is AMAZING. The flavor is so robust and delicious! I was very low on heavy cream – so I could only add half the amount. So yummy and beautiful! Thank you!
Farzana says
Hi, Iโd love to try this recipe out. But before I do, I wanted to check, is there any trick for the lemon juice not making the cream curdle? I tried a different recipe previously and the cream curdled as soon as I mixed it with the lemon juice
Shiran says
I just mix everything together, and that’s it! It should be ok ๐ In my lemon curd post you can watch my video on how I make the curd, maybe it would help.
Karyn says
Planning to make this….
Curious? Would I be able to puree fresh blueberries and swirl them into the lemon filling or would that affect the filling setting?
Shiran says
I think it would be best to place it on top of the lemon curd.
Xheksi Peci says
Hi iโm making this recipe today but for 12 individual tartlets. Would these quantities be enough?? Thank you much it looks amazing!!
Shiran says
It won’t be enough, so you’ll need to multiply the recipe, but I don’t know exactly by how much.
mobasir hassan says
Truly appreciate the way you made this tart. There is more to learn from this recipe. A must shareable recipe to our culinary college. Looking forward for more such wonderful recipes in future.
Nusrah says
Hi I’m going to make his tart this weekend and was wondering if you have any recommendations for the crust’s recipe
Lauren says
The lemon curd filling tastes amazing and the tart crust recipe is perfect! I do have a question about the consistency of the lemon curd. I followed the recipe exactly and after 45 minutes of whisking on the bain-marie, it still wouldnโt thicken. I added an extra egg yolk, cornstarch, and sugar to see if that would help and it helped a little but my mixture is still very liquidy. Iโm not sure where I went wrong with the recipe. In the event that a lemon curd doesnโt thicken, do you have any advice on how to remedy that?
Shiran says
Hi Lauren. I recommend watching the video (right above the recipe) to see the consistency of the lemon curd, if you haven’t already. It shouldn’t be super thick and it thickens as it cools.
Kendell Hardy says
This lemon curd is amazing. Thank you for the recipe.
Emily Davies says
I just made this tart and it was a success…HOWEVER something tasted metallic!! I’m sure it’s nothing to do with the recipe but i am absolutely stumped! I used glass bowls, double boiler, stainless whisk & sieve. Does anyone have any ideas?? The pastry was amazing and the lemon was great too before the metallic aftertaste kicked in. I was careful not to zest the lemons to the pith as well so really no idea what it could be. Have just asked my chef friend too and she didn’t know?
Raji says
Can I use store bought pie crust for this receipe?
Shiran says
Yes, then you only need to make the filling and fill the baked crust with it.
Alma Gorali says
I made your recipe today . I love it!!!! Really delicious…..
Holly says
I made this yesterday but put it in a pie crust instead. It was amazing!!!!!! Absolutely perfect. Thank you for such a winning recipe!!!
Julia says
This was everything I could have possibly hoped for in a lemon tart! I was too lazy to make my own crust, but the filling was absolutely delicious. I don’t think I let the curd thicken up quite enough, but stored in the freezer the texture was perfect. I will keep this recipe forever!
Anne says
I will be making this tomorrow. Can I double the Lemon curd recipe?
Shiran says
I prefer if the layer of lemon curd is a bit thinner because it’s very rich, but it’s up to you how thick you want to make it:)
Traci says
Hello! I have always wanted to make a tart and yours looks delicious. I was lucky enough to come by a tart pan but I do not have a sieve. Itโs Easter tomorrow and stores are closed. By chance is there anything that I might have in home that I can use to strain the curd? Thanks in advance. (:
Lina Masad says
What size tart pan should I use for this recipe?
Suzanne says
This looks so good! Do you garnish with anything or stay simple?
Shiran says
Hi Suzanne, I personally don’t use garnishes to keep the dessert classic and simple, but feel free to garnish however you’d like:)
Vanessa says
Thanks for sharing! Does it keep long?
Iza says
I made your lemon curd.
IT IS DIVINE
I love all lemon desserts but this just took the crown. The balance between sweet and sour is just right, the texture is rich and smooth, it’s just perfect.
Thank you!
Anna says
Sooo tasty. Made these for my family BBQ on Memorial Day and were a hit! I doubled the recipe and filled 12 3inch tarts.
I posted a pic on my insta @cookwithmae if you want to take a look at how they turned out!
restaurantthatdeliversnearme.website says
Thanks for the recipe.
Wendy says
We often entertain in small groups which means a dessert like this will have leftovers. I note there is not a lot of cream in the curd. Would it be ok to freeze any remaining pieces of the tart?
Talia @ Pretty. Simple. Sweet. says
Hi Wendy, yes you can freeze leftover pieces of this tart. Fruit curds actually freeze really nicely! When you’re ready to eat the leftovers, just place them in the fridge overnight to thaw.
Annie from OZ says
A cracker of a lemon filling! I only substituted part lime juice and of course it was fine. Itโs quite sharp and tangy but thatโs what makes it soo good. I make Bearnaise sauce quite often so my whisking over a Bain Marie is quite up to scratch. The recipe has gone into my recipe book, so Thankyou so much.
Amisha says
I just made this tart over the weekend and it turned out just like your photo!! It tasted amazing! The lemon curd was so delicious and the addition of whisking butter at the end gave it such a beautiful texture! The curd thickened up quickly on the stove and your instructions were so clear. It set beautifully in the fridge. Will keep this recipe forever, thank you ๐
Emilie says
The filling is so rich and delicious and the crust is tender and not too sweet. This was my first time making a lemon tart and followed your recipe to a T – worked perfectly!
Talia @ Pretty. Simple. Sweet. says
Thank you Emilie! So glad you enjoyed it ๐
Ali says
I made mini tarts and they turned out amazing. So refreshing for a hot summer day. Thanks for the recipe!
Anne says
Hi how many mini tarts did you get? I have 4″ tart shells I’d like to use but not sure how many I’d get from this recipe. ๐
Hen Hen says
I put butter altogether from the first onto bain marie, my bad. What wouldโve happened?
Inez says
I have been making this recipe for about three years and thought it was about time I left a review!
This is an absolute favourite in our family! You will see it on the table at every family get together whether it’s a birthday, mothers day or Christmas. It gets requested every time, even just when the family gets together for a Sunday dinner! I’ve had so many compliments on it and have been told multiple times it’s the best lemon curd people have tasted. I feel bad taking the credit for it though because all I have to do is follow the recipe step by step and it comes out perfect every time!
I add extra zest in the curd and pop some in the base too for that extra zing.
Caitlin says
It was very good, but I used two egg yolks and two eggs instead of three eggs, and it barely made enough to cover the bottom of the tart.
Vamika says
This one is amazing , will love to make this one . Thanks for sharing this with us .
Emily says
Can I blend the lemon filling with an immersion blender (as opposed to whisking)? Will that yield a fluffier filling?
Talia @ Pretty. Simple. Sweet. says
Hi Emily, you can use an immersion blender after the lemon curd is cooled but I don’t know if it will make too much of a difference. If you are looking to make it a bit fluffier, try folding in some whipped cream to the final lemon curd. When you are making the lemon curd, though, it’s important to constantly whisk it while cooking to prevent any egg coagulation ๐
Alishka says
Love this French-style lemon tart , seems so delicious will love to try this one.
cheryl ridgway says
hello Shiran, well I must have cooked my curd a little too long, 15 min, and it was too thick to strain, so lemon zest still in curd, I don,t mind that, but doubt my grandson will, like, other than that, easiest curd I,ve eve made thank you
Kathrine says
I used 3 large Meyer Lemons, which had enough juice and zest for a double recipe. I used whole eggs, all the cream, and half the butter, since the lemons are slightly less sour than regular ones. It came together perfectly in about 10 minutes. It tastes so much better than any other lemon curd Iโve ever had.
Mara says
We enjoyed it a lot/ but I went by 75 degrees and it was not as thick as it should have been. I just now looked it up and 170 Fahrenheit is actually 76,7 Celsius (considerably warmer!) – perhaps youโd like to correct that in the recipe!
Sophie Anderson says
Awesome Absolutely superb! I loved it!!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Sophie!
Michael says
I love any dessert with lemon so this definitely hit the spot . Made it yesterday for lunch today . One thing I like todo when I roll out my pastry is I always roll it out on icing sugar instead of flour
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Michael!
Reema says
The best lemon curd recipe ever! Iโve made tarts, used it in desserts with berries and cakes. Just turns out awesome always.
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Reema!
Sara Simon says
I’ve made this tart twice now and received rave reviews both times. It’s so dang good! The filling is absolutely divine and the crust reminds me of a short bread cookie. Thank you for sharing such an amazing recipe!
Stephanie @ Pretty.Simple.Sweet. says
Hi Sara, thank you so much for baking with us and for your kind words. This is our most popular recipe and for good reason- so delicious!
Kelly says
This turned out great! Can you double the lemon curd–to make two at once?
Stephanie @ Pretty.Simple.Sweet. says
Hi Kelly, I’m sure you could. Just make sure your double boiler or heat-safe bowl is large enough to handle the doubled capacity!
Jeanne says
Very easy to make and absolutely delicious….my go to lemon curd recipe.
I have made lemon no bake cheesecake using this curd and swirling more on top… yummy
Stephanie @ Pretty.Simple.Sweet. says
Hi Jeanne, thank you so much! Glad you enjoy this recipe as much as we do!
Heidi says
I have a question, in this recipe it says it yeilds one 9 inch tart but the crust recipe you point us to says 11 inch, wouldn’t the filling be very thin then?
Stephanie @ Pretty.Simple.Sweet. says
Hi Heidi, the sweet tart crust recipe says to roll out the dough with a rolling pin into an 11-inch circle, then place gently into a tart pan. You’ll need the extra two inches of dough to go up the sides of your 9 inch pan (1 inch all around). I’ve only ever used this crust recipe in a 9-inch tart pan.
Leah says
Made this tart for son in lawโs birthday, and it was wonderful. Easy and exactly as it was written. Worked perfectly.
Stephanie @ Pretty.Simple.Sweet. says
Hi Leah, so glad you enjoyed this recipe! What a lovely birthday treat, indeed!
Silpa says
Loved the pastry recipe (would definitely use that again) but I had the tart in the fridge for about 18 hours and it was pretty oozy when I cut into it. It didn’t really hold its triangular shape. Still tasty but I’d like for the filling to be firmer.
Stephanie @ Pretty.Simple.Sweet. says
Hi Silpa, the filing may have needed to stay on the stove a little while longer. It is only oozy when undercooked.
David Turnbull says
Iโve just made the lemon tart
I hope it tastes good.
The sweet pastry was not as bad to work with as I expected
debbie j. says
Hi! I have made 7 or 8 of these tarts and they have all been shared with friends from California to New York!! It’s a winner! I was fortunate to have fresh picked California Lemons in each recipie! The only adjustments I made were 1) No cream, and 2) Less sugar. I used 1/4 cup sugar and 1/8-1/4 cup floral honey- I think it made a big differnce, as we prefer a less sweet but more tart flavor.
I am wanting to do a key lime tart, but only find recipies that reqiure sweetened condensed milk (SCM) and baking in the oven… could I make this recipie but use key lime instead? Or, will the flavor be off without the SCM?
Thank you again for this!!
Stephanie @ Pretty.Simple.Sweet. says
Hi Debbie! Thank you so much for your kind words…. Oh how I wish I had a fresh lemon tree nearby! I am so glad you brought up key lime tarts as I’ve been wanting to create a recipe for this too! Once I have the chance to mess around in the kitchen a little and experiment, I’ll report back!
Julian says
Recipe was easy as made mine in microwave but strawberry in pie shell than lemon filling thanks it was delicious
Stephanie @ Pretty.Simple.Sweet. says
Sounds superb! Love the addition of strawberries with lemon.
Diane Trevor says
Absolutely delicious!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Diane!
Anne says
Hi
Looks delicious. I’d like to make mini versions- I have 4″ tartlet shells the depth is 3/4 inches. How many would this recipe make. They have removable bottoms in dont need to line them do I?
Stephanie @ Pretty.Simple.Sweet. says
Hi Anne, Let’s do the math! ๐ Considering the 4″ mini tart pans have sides of 3/4″ the total dough diameter would be 5.5″ – this calculates to an area of 16″ squared. Since this recipe yields enough for a 9″ tart with 1″ sides, area of 95″ squared, You should be able to make 6 mini tarts using this dough. Just divide the filling evenly after the tart crusts are baked. I do have a post on converting cake pan sizes to help you in the future too.
M says
Very tasty.
I donโt know what rich flavor means, guessing high in calories?
My husband and I each ate half the tart. I didnโt add any cream to it, just kept it straight lemon to ensure extra lemon flavor.
I think Iโll have to double the recipe next time to make sure it fills the entire tart, it was a very thin tart, so I had to take half the crust off the top. But it was only me and my husband looking at it, so no issues.
Chris says
I followed the recipe as written, opting to use three whole eggs and heavy cream. I heated the mixture to 172 F and it thickened like a thick pudding. It did thicken further in the fridge, but was still looser than I would like for a tart. I think in the future, I’d try to hit 175 F – 180 F to see if I could get it to firm up a bit more and would add another teaspoon of lemon zest to the curd.
I also followed the recipe for the tart shell and found that even though I froze it prior to baking, it did shrink. I’m not sure how to remedy that.
All-in-all, the flavor of the tart was nice.
Dan MacDonald says
Good morning Iโm not sure if my comment went through. Iโm not a very computer savvy guy.
So will try one more time. I would just like to say thank you so very much for your video on the lemon filling for tarts. I have been looking for a very simple and incredibly tasty Recipe for a few years And could never find one.
That is until today!!!
See this it is so simple so easy even at home dog like me can learn new tricks !!
Simply outstanding whoever made the video thank you so much for simplifying it. I will definitely be back on your website looking for new and tasty dishes, pastries, cakes, pies, muffins whatever strikes my fancy Iโll try thank you so much for all that you do..
Your entire staff at PRETTY Should be commended from the person in the mail room to the executive Director thanks again.
Please donโt tell anybody I told you this, but that lemon filling that I made,
Damn good๐
Stephanie @ Pretty.Simple.Sweet. says
Hi Dan, thank you so much for your kind words and praise for the lemon tart! I’m so glad you enjoyed this recipe.
sharon moores says
I plan to make this but curious why the curd needs to be strained???
Ennj says
Looks good! Any suggestions for garnish besides maybe some piped cream? Thanks
Stephanie @ Pretty.Simple.Sweet. says
Hi Ennj! You could garnish with some simple thyme leaves, lavender, or basil if you like those flavors. Otherwise, piped mascarpone whipped cream or plain whipped cream are certainly great, too. I haven’t tried a whipped white chocolate ganache with this recipe, but that would also be delicious piped as well.
Hellen says
A number of people having issues with pastry. It shrinks, yes. To reduce the shrinkage a little place the prepared tart shell in the fridge for 20 minutes before baking. Your paper should be a couple inches bigger than flan tin. Scrunch the paper, soak it water, wring it out and you’ll find it easier to use, plus it will drape over the side better, protecting the edge of your pastry. Bake as directed.
Hope this helps. Pastry is not that hard once you’ve perfected it and you’ll never look back.
Lydia says
I for some reason am unable to find your tart shell recipe.
Could you please post it, it looks simply delicious!
Stephanie @ Pretty.Simple.Sweet. says
Hi Lydia! Not a problem! Here’s the recipe for my sweet tart crust.
Emma Clark says
I’ve made this Recipe many times and never once been disappointed!
Oxana says
Absolutely delicious! The family is asking for this tart again and again! Thank you!
Jan says
With little notice I recently made this lemon curd filling but didn’t have time to make the crust. Instead I used a light flaky pie crust for the bottom and it came out perfect! Everyone loved it!