Easy lemon tart

Name: Easy lemon tart
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: En
Ingredients: 1 sweet shortcrust pastry crust; 2 untreated lemons; 4 eggs; 100 g sugar; 20 g cornstarch; 70 g butter

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Dessert

Very Easy

45 min

316 Kcal

Here at Ptitchef, we’re true fruit tart lovers, and one tart holds a particularly special place in our hearts: the delicious lemon tart. This iconic dessert showcases a little, tangy, bright-yellow citrus fruit that brings freshness and indulgence to every bite. Its smooth lemon cream, delicately balanced between tartness and sweetness, makes it an irresistible dessert. For an even softer texture and an extra touch of elegance, we highly recommend adding a generous layer of meringue on top. This easy recipe will help you make a dessert that is both light and indulgent, perfect for ending a meal on a high note or for a comforting afternoon treat.

Ingredients

1 sweet shortcrust pastry crust
2 untreated lemons
4 eggs
100 g sugar
20 g cornstarch
70 g butter

Materials

Mixing bowl
28 cm tart pan
Oven

Preparation

Preparation20 min

Cook time25 min

Line the tart pan with the sweet shortcrust pastry and bake for 25 minutes at 180°C.
Zest and juice the lemons, then heat them in a saucepan.
In the meantime, beat the eggs with the sugar, then add the cornstarch and mix well.
Add this mixture to the hot lemon juice, and stir over low heat until the cream thickens.
Remove from heat and add the butter. Mix until fully incorporated. Cover the cream with plastic wrap to prevent a skin from forming, and let it cool.
Once the tart base and cream have cooled, spread the cream over the pastry and smooth it out.
And there you have it, your lemon tart is ready!

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FAQ ❓

Should you prebake the sweet shortcrust pastry for a lemon tart?

Yes, it’s essential to bake the pastry shell blind before adding the lemon cream. This helps prevent the pastry from becoming soggy under the filling. For this easy lemon tart recipe, bake the pastry for 25 minutes at 180°C, until nicely golden. Let it cool before spreading the cream over it.

How do you make smooth lemon cream?

For smooth, glossy lemon cream, first mix the eggs, sugar and cornstarch, then whisk this mixture into the hot lemon juice. Cook over low heat, stirring constantly, until thickened. Remove from the heat and add the diced butter. Let the lemon cream cool with plastic wrap pressed directly onto its surface to prevent a skin from forming. This step ensures a deliciously soft homemade lemon tart.

Which lemons should you use for a lemon tart?

It’s best to use untreated lemons, since both the juice and zest go into the cream. Yellow lemons are the most commonly used, but for a more aromatic touch, you can choose Menton lemons or organic Italian lemons. Their aroma gives this tangy dessert its distinctive character.

Can you add meringue to a lemon tart?

Yes. For extra sweetness and a stunning visual effect, you can top the tart with homemade meringue. Beat 2 egg whites until stiff with 100 g sugar, pipe the meringue onto the tart, then brown it with a kitchen torch or under the broiler for a few minutes. Lemon meringue tart is a delicious variation that’s very popular.

How can you keep the lemon cream from being too tart?

If you find the cream too tart, adjust the amount of sugar in the recipe. You can also add a spoonful of honey or a little orange zest to naturally mellow the flavor. Butter also plays a part: added at the end of cooking, it softens the tartness and gives the lemon cream a softer texture.

Can you make a lemon tart ahead of time?

Yes, this easy lemon tart can be made the day before. Keep it covered in the refrigerator. The pastry will stay crisp if it has been properly baked blind. If using meringue, add it just before serving so it retains its volume and crispness.

Can you freeze a homemade lemon tart?

You can freeze the lemon tart without meringue. Once it has cooled completely, wrap it carefully in plastic wrap, then place it in a freezer bag. To serve, let it thaw in the refrigerator for a few hours. The cream will retain a pleasant texture if it was covered properly.

What can you serve with a lemon tart?

This tangy fruit tart is delicious on its own, but you can serve it with a scoop of vanilla ice cream, a red berry coulis or a light green tea. For an even more festive dessert, serve it with a few candied lemon zest strips or a little homemade whipped cream.

How should you store a homemade lemon tart?

A homemade lemon tart will keep for up to 3 days in the refrigerator, in an airtight container or well wrapped to keep it from drying out. Let it cool completely before refrigerating. If it’s topped with meringue, it’s best to add it at the last minute or eat the tart within 24 hours, as meringue doesn’t do well in damp conditions. This dessert is delicious served chilled and is perfect for making ahead!

Sweet shortcrust pastry or shortcrust pastry?

Sweet shortcrust pastry is generally preferred for a homemade lemon tart because its tender, slightly sweet texture pairs perfectly with the tartness of the lemon cream. It gives the tart a more indulgent, pâtisserie-style quality.
Shortcrust pastry, which is more neutral and lighter, can also work if you’re looking for a less sweet version or a quicker option. Either way, it’s recommended that you bake the pastry shell blind to prevent it from becoming soggy under the cream.