Classic Desserts/ Dessert/ Fruit Desserts/ Pies, Tarts & Crumbles

Lemon Tart

February 14, 2018

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.

Perfect Creamy Lemon Tart

My favorite lemon tart tastes just like a classic ‘tarte au citron’ 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 isn’t very thick. 

This tart requires 2 steps.

  1. Make the tart crust. In this post, you’ll find not just the recipe, but also tips for making a perfect crust. You’ll 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 you’ll only need to make the lemon curd.
  2. Make lemon curd for the filling. This post includes many tips on how it’s done, so be sure you read it. Once the lemon curd is ready, fill your crust with it and chill.

Perfect Creamy Lemon Tart

Lemon Tart Filling

The filling is similar to my favorite lemon curd, except for 2 adjustments. First, there’s the addition of heavy cream, which is optional but adds richness and great taste, and you can use up to ¼ cup of it. Second, is the amount of butter.

Butter

I usually don’t 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.

You can make this tart a day ahead of time. It keeps well in the fridge, covered tightly.

An interesting and delicious option is to add basil to the lemon curd. Add ½ cup packed fresh basil leaves along with the sugar, eggs, and other ingredients, and let them cook together. You’ll 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 it’s just as good as is.

Read more about crust making here.
Read more about lemon curd here.

Perfect Creamy Lemon Tart

More Lemon Recipes:

4.7 from 10 reviews
Lemon Tart Recipe
Yields: 9 inch/23 cm tart
 
Ingredients
For the lemon curd filling:
  • 2 large eggs, plus 2 egg yolks (or 3 whole eggs)
  • ¾ cup (150 g/5.3 oz) granulated sugar
  • 1 tablespoon lemon zest
  • ½ cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
  • 2 tablespoons heavy cream, optional
  • ½ cup (1 stick/115 g) unsalted butter, cut into small pieces
Instructions
  1. To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream 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 170°F/75°C; 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.
  2. Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it—the 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.)
  3. 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.
A traditional French-style lemon tart with creamy, dreamy lemon curd filling.

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57 Comments

  • Reply
    Laila
    December 14, 2015 at 6:18 pm

    I just made your lemon bars, which were winners, so I reckon I can put this next on the agenda for ma famille 😛 Looks dreamy as usual ♥

    • Reply
      Shiran
      December 15, 2015 at 5:22 am

      That’s so sweet of you Laila, thank you so much! I’m so glad you enjoy my recipes 🙂

  • Reply
    nicole ~ Cooking for Keeps
    December 15, 2015 at 12:41 pm

    Absolutely stunning!!!

    • Reply
      Shiran
      December 17, 2015 at 4:20 am

      Thanks Nicole! 🙂

  • Reply
    Theodora
    December 16, 2015 at 11:38 am

    Looks amazing! 🙂

    • Reply
      Shiran
      December 17, 2015 at 4:17 am

      Thank you Theodora 🙂

  • Reply
    Becky | The Cookie Rookie
    January 5, 2016 at 11:35 pm

    I just found your site, and it’s STUNNING! I’m opening every post and gawking at all the gorgeous photos. Bravo!

    • Reply
      Shiran
      January 7, 2016 at 9:54 am

      Thank you so much, Becky! 🙂

  • Reply
    Kat
    March 7, 2016 at 11:36 am

    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!

    • Reply
      Shiran
      March 8, 2016 at 1:41 am

      Thanks, Kat! 🙂 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…).

      • Reply
        Kat
        March 8, 2016 at 10:45 am

        Thank you for getting back to me so quickly! 🙂 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!

        • Reply
          Shiran
          March 9, 2016 at 10:02 am

          Thank you so much! 🙂

  • Reply
    R.E.Cox
    March 7, 2016 at 11:40 am

    Will definitely try this one,, sounds wonderful

  • Reply
    Eden Passante
    March 7, 2016 at 6:19 pm

    This looks so delicious! The texture looks heavenly!

  • Reply
    Brittan
    March 29, 2016 at 4:10 pm

    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?

    • Reply
      Shiran
      March 30, 2016 at 4:59 am

      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 🙂

  • Reply
    Mel
    May 22, 2016 at 5:44 pm

    Made this for family dinner last night and it was divine! So creamy, delicious and not overly sweet!

  • Reply
    plasterer bristol
    July 19, 2016 at 12:50 am

    My favorite of all time. So delicious. Awesome recipe.

    Simon

  • Reply
    Michael
    January 12, 2017 at 6:05 am

    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!

    • Reply
      Shiran
      January 12, 2017 at 8:23 am

      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.

  • Reply
    Sandra Roberts
    March 6, 2017 at 12:55 pm

    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!!!!

  • Reply
    Joanne
    April 12, 2017 at 8:14 pm

    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.

    • Reply
      Shiran
      April 14, 2017 at 6:43 am

      Hi Joanne! If it’s freshly squeezed lemon juice, you can use it.

  • Reply
    Nicki
    April 15, 2017 at 3:56 pm

    Looks scrumptious – can I use whipping cream instead of heavy cream? Thanks!

    • Reply
      Shiran
      April 16, 2017 at 6:56 am

      Yes, use cream with high fat percentage, at least 30%.

  • Reply
    Susanne
    July 2, 2017 at 4:50 am

    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.

    • Reply
      Shiran
      July 3, 2017 at 8:31 am

      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.

  • Reply
    Jessica
    August 4, 2017 at 2:30 am

    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!

    • Reply
      Shiran
      August 6, 2017 at 5:03 am

      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.

  • Reply
    Jessica
    August 31, 2017 at 3:37 am

    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!

    • Reply
      Shiran
      September 3, 2017 at 8:04 am

      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.

  • Reply
    Jess
    December 15, 2017 at 8:55 pm

    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.

    • Reply
      Shiran
      December 16, 2017 at 1:23 pm

      24 hours is ok Jess!

  • Reply
    Aria
    December 28, 2017 at 12:50 am

    These lemon tart look simple & yummy, the color is so beautiful!! I definitely try to make these for my family!! Thanks for sharing.

  • Reply
    Michal
    March 12, 2018 at 5:02 pm

    Just tried it, and it tastes amazing! Classic and simple. Thank you for another great recipe Shiran!

  • Reply
    Ben
    March 18, 2018 at 7:02 am

    Looks good! I’m going to try this soon for my parents anniversary.

  • Reply
    Terrie
    March 20, 2018 at 12:26 pm

    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

    • Reply
      Shiran
      March 21, 2018 at 8:55 am

      Thank you so much, Terrie! I can’t say for sure, but my guess would about four 4-inch tartlets.

  • Reply
    Teresa
    March 23, 2018 at 2:45 am

    How much (volume) lemon curd does the recipe make?

    • Reply
      Shiran
      March 24, 2018 at 7:37 am

      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.

  • Reply
    Vicky
    March 29, 2018 at 5:42 am

    This lemon tart is amazing! We couldn’t get enough of it!! ❤️

  • Reply
    Crystal
    April 26, 2018 at 12:17 pm

    Where do you find the pan to make it in??

    • Reply
      Crystal
      April 26, 2018 at 12:23 pm

      Can someone email me with the responses? Thank You

    • Reply
      Shiran
      April 29, 2018 at 9:02 am

      Ho Crystal, Here’s a link to the pan I use.

  • Reply
    Tamlyn
    May 2, 2018 at 2:17 pm

    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

    • Reply
      Shiran
      May 3, 2018 at 5:24 am

      Hi Tamlyn, straining the curd after cooking makes it smoother and eliminates any lumps or pieces of cooked egg.

  • Reply
    Carlos
    May 5, 2018 at 5:29 am

    Just made it and you’re beautiful

  • Reply
    Tamlyn
    May 5, 2018 at 12:36 pm

    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.

  • Reply
    Lynn Hai
    May 13, 2018 at 8:41 am

    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.

  • Reply
    Stephanie Birko
    May 14, 2018 at 5:02 pm

    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?

    • Reply
      Shiran
      May 16, 2018 at 7:01 am

      Hi Stephanie, it should be quite soft but not too sticky or runny. Maybe the lemon curd needed a bit more cooking time.

  • Reply
    Diana
    May 26, 2018 at 6:34 am

    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?

    • Reply
      Shiran
      May 27, 2018 at 7:27 am

      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.

  • Reply
    Dina
    May 29, 2018 at 2:09 pm

    Can I use salted and sweetened butter?

    • Reply
      Shiran
      May 30, 2018 at 10:53 am

      Hi Dina, it’s best to use unsalted butter, so the lemon curd won’t be too salty.

  • Reply
    Ellinor Granstrom
    June 14, 2018 at 4:26 pm

    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?

    • Reply
      Shiran
      June 17, 2018 at 3:49 am

      Hi Ellinor, there’s no need to bake the lemon filling in this recipe. The lemon curd is cooked separately on the stove.

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