Lemon Tart Recipe

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Classic lemon tart recipe – this tart recipe is easy to make, sweet and delicate. Lemon tart is one of my favorite desserts. If you’ve never tried lemon tart you should defiantly try it.

Printable recipe: https://www.thecookingfoodie.com/

More Tart & Pie Recipes:
Fig Tart: http://bit.ly/FigTartRecipe
Vegan Bounty Tart: http://bit.ly/BountyTartYT
Apple Pie: http://bit.ly/ApplePieRecipeTCF
Lemon Meringue Pie Recipe: http://bit.ly/LemonPieTCF
Banoffee Pie: http://bit.ly/BanoffeePieYT

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For the crust:
1½ cups (190g) Flour
1/4 cup (50g) Powdered sugar
1 egg
1/2 cup (115g) Butter
1/4 teaspoon Salt
1 teaspoon Vanilla extract
For the filling:
3/4 cup (150g) sugar
2 eggs
3 egg yolks
1/4 teaspoon salt
1/2 cup (120ml) Heavy cream
1/2 cup (120ml) fresh lemon juice
lemon zest from 2 lemons

1. Make the crust: In a food processor, process flour, sugar and salt. Then add cubed butter and pulse until crumbs are formed. Add egg and vanilla extract, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes. Place the dough on a lightly floured board, dust the top of the dough and roll out the dough its about 1/8 inch thick. Transfer the dough to a 9-inch (23-24cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
3. Meanwhile make the filling: in a large bowl whisk eggs, egg yolks and sugar. Add lemon zest, lemon juice and whisk until combined. add heavy cream and whisk again until combined. set aside.
4. Preheat oven to 350F (175C).
5. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 10-15 minutes or until crust is slightly golden.
6. Reduce the temperature to 300F (150C).
7. While the crust still in the oven, pour mixture into pastry case. Bake for 17-20 minutes or until filling has just set.
8. Let cool to room temperature, then refrigerate for at least 2 hours.

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ольга медведева says:

Напишите пожалуйста ингредиенты на русском языке

Im nameless says:

lemon tarts remain superior

Ireme Martalo says:


Mary Vu says:

Thank you for this video. Can you tell me what is the music being played?

Jennifer Voorhees says:

It’s beautiful! 🍋 Great vid.

Mika Malki says:

C'est simple rapide et sûrement bonne thanks 😜

MrRookie says:

i just made it and i didnt had butter so i had to use lard and cus i didnt have enought lard i had to mix it with coconute lard. ?¿ haha and well right now its resting, but why is your tart filling super yellow? mine is like vanilla custard with a bit to much milk and has light bubles on top.

Jjjj Uuuhhh says:

delicious stuff

Kristina Mansouri says:

Bravo, great receipt

IHUFS says:

My concern is the lemon zest – in america all the citrus in stores are being covered with wax. And the amount of eggs – is in too much?

life is beautiful الحياة جميلة says:

اهلا في بيتي

life is beautiful الحياة جميلة says:

اهلا في بيتي

Zainab Ez says:

too many eggs!

ام احمد لبصيري says:


zohra channel says:

Vien venai ma chain svp

Maryam Abdou says:

اريد طرجمة با العربية ارجوكم وشكرا ⁦☺️⁩⁦☺️⁩

Benhadj Eya says:

How can i do the heavy cream please

Jacky Martínez says:

Can I put it in the fridge over night? My oven doesn’t work rn

Jessica Smith says:

I want this for my birthday treat, please.
Haven't had a birthday since 1996.
Maybe, if I live long enough;
this could happen?

Smail dolhim says:

Its my favourate tast.

Mixed Girl Goddess says:

Made this without the zest in a pie crust baked just like the recipe OMG it is soooooooooooooo good 👅👍🏼💯 and simple 😎 a must try…well worth it 💋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋☀️🌼💛💛💛💛💛💛

Swagata Manna says:

What can I use instead of the heavy cream? Can I use milk?

ربة بيت سعيدة Happy housewife says:

ممتاز رائع 😊🙌👏😍🤩

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