The Best Lemon Tart Recipe

close up of a slice of lemon tart with creme fraiche and a raspberry on a white plate

This amazing lemon tart has a crisp buttery crust, creamy lemon filling that's not too sweet and not too sour and is topped with a super easy mock creme fraiche.

Course Dessert

Cuisine French

Prep Time 10

Cook Time 2

Refrigeration 1

Total Time 3 10

Servings servings

Calories 732kcal

Author Elizabeth Marek

Equipment

9" Tart Pan
1 Lemon Zester
1 Lemon Juicer

Ingredients

Pâte Sucrée

8 ounces unsalted butter
4 ounces powdered sugar
½ teaspoon salt
1 large egg
12 ounces Flour all purpose
1 teaspoon lemon zest

Lemon Tart Filling

5 ounces lemon juice freshly squeezed
1 Tablespoon lemon zest
7 large eggs
8 ounces sugar
6 ounces heavy cream

Mock Crème Fraîche

4 ounces heavy cream
6 ounces yogurt

US Customary - Metric

Instructions

Tart Shell

First, in the bowl of your stand mixer, mix the room temperature butter and powdered sugar with the paddle attachment. Mix until it is smooth.
Next, add in the eggs, and lemon zest and mix until combined.
Mix in the salt and and flour until just combined.
Wrap the dough in plastic wrap and press into a disc shape. Refrigerate for 1 hour.
Divide the tart dough in half (the other half can be used for another tart or be frozen for later use).
Roll the tart dough out to ⅛" thick
Place the dough into the 9" tart pan and press firmly against the bottom and sides.
Trim off the excess dough and freeze the tart for 30 minutes.
Place some crumpled up parchment paper and pie weights into the tart pan.
Place the tart pan on a sheet pan and bake in the oven at 350ºF for 25 minutes.
Remove the parchment and pie weights and continue baking for 10 minutes.
Brush the tart with egg wash and continue baking for 7-8 minutes or until golden brown.
Remove the tart pan from the oven to cool and reduce the temperature to 280ºF

How to Make the Lemon Filling

Zest and juice your lemons, being sure to remove any seeds and set aside.
Place your eggs, sugar, cream, and zest into a large container and blend using an immersion blender (or regular blender) until smooth.
Slowly add in the lemon juice while blending and mix until smooth.
Add the mixture to a medium sized saucepan over medium heat and warm the mixture to 110-120ºF then remove it from the heat and set it aside for 15 minutes.
Skim any bubbles that arise to the surface before filling your tart shells.

Assembling the Lemon Tart

Place your tart shell (still in the pan) onto the sheet pan in the oven in the middle of the rack.
Carefully pour the lemon filling into the tart pan up to the brim of the shell.
Bake the tart for 25-30 minutes or until the center is still wobbly but the outer edges of the tart are set.
Remove the tart from the oven and refrigerate for 3-4 hours before decorating with fresh fruit and creme fraiche.

Mock Crème Fraîche Instructions

Whip your heavy whipping cream in the bowl of your stand mixer until soft peaks form.
Add in the yogurt
Continue mixing on low until firm but soft peaks form and it can hold it's shape.

Notes

Important Things To Note Before You Start

Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time. Then, have them ready before you start. This will reduce the chances of accidentally leaving something out.
Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch, etc). Scaled ingredients are much more accurate than using cups and ultimately help ensure the success of your recipe.
Wash your lemons well so no wax or residue is left on the lemon zest.

Nutrition