← Back to Search Results
Lemon Tart Recipe-1024

Photo by:
Comments: 0


With its creamy lemon filling, this tart is perfect with seasonal fruit.

Yield: Makes 6–8 servings
Prep time: 35 Mins, Plus 1 Hr Chilling
Cooking time: 45 Mins


For the filling:

  • 1 cup sugar
  • 5 large eggs
  • Grated zest and juice of 4 lemons
  • 1 cup heavy cream

For the pastry:

  • 1¼ cups all purpose flour, plus more for rolling the dough
  • 3 tbsp sugar
  • 6 tbsp chilled butter, diced
  • 1 large egg

Special Equipment:

  • 9 in (23cm) tart pan with removable bottom
  • Baking beans


1. To make the filling, whisk the sugar and eggs, then whisk in the lemon zest and juice. Whisk in the cream. Cover and refrigerate while making the pastry shell.

2. To make the dough, stir the flour and sugar together in a bowl. Add the butter and rub it with your fingertips until the mixture resembles coarse bread crumbs. Mix the egg yolk with 3 tbsp cold water. Add to the flour mixture and stir until the dough comes together.

3. On a lightly floured surface, roll the dough into a 1/8 in (3mm) round circle and use to line a 9in (23cm) tart pan with a removable bottom. Prick it lightly all over with a fork. Chill for 30 minutes.

4. Preheat the oven to 400°F (200°C). Line the dough with wax paper and fill with baking beans. Bake for 10 minutes. Remove the paper and beans and bake for 10 minutes more, until the crust is golden and crisp. Remove from the oven. Reduce the oven temperature to 275°F (140°C).

5. Place the tart pan on a baking sheet. Pour the chilled lemon mixture into the pastry shell, taking care that the filling doesn't spill over the edges. Bake for 30 minutes, or until just set. Let cool, remove the sides of the pan and serve.


Prepare ahead: The tart can be refrigerated for up to 2 days; serve at room temperature.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

430kcal (21%)
78mg (8%)
42mg (70%)
249mcg RAE (8%)
222mg (74%)
67mg (3%)
14g (68%)
24g (37%)
2mg (11%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
baked-explorations Baked Explorations
by Matt Lewis
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
spice Spice
by Ana Sortun
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?