How to make Lemon Tart

This lemon tart is elegant, fresh, and beautifully simple, with a crisp buttery crust and a smooth lemon filling. The bright citrus flavor balances perfectly with the richness of the pastry. Its glossy yellow finish makes it a stunning dessert for gatherings, afternoon tea, or a light finish after dinner.

1. 1Preheat the oven to 180°C (350°F).
2. 2Lightly flour your work surface and roll out the shortcrust pastry.
3. 3Line a tart pan with the pastry, pressing it gently into the edges.
4. 4Trim the excess pastry and chill the tart shell for 15 minutes.
5. 5Prick the base with a fork, line with parchment paper, and fill with baking weights.
6. 6Blind bake the crust for 15 minutes, then remove the weights and bake for 5 more minutes until lightly golden.
7. 7In a bowl, whisk together the eggs, egg yolks, sugar, lemon juice, lemon zest, cream, and a pinch of salt.
8. 8Strain the lemon mixture through a fine sieve for a silky filling.
9. 9Pour the filling into the warm tart shell.
10. 10Bake for 12 to 15 minutes, until the filling is just set with a slight wobble in the center.
11. 11Let the tart cool completely at room temperature.
12. 12Chill for at least 1 hour before slicing and serving.

Tips for the best result

• Do not overbake the filling or it may crack
• Use a sharp knife dipped in hot water for clean slices
• Let the tart chill fully before serving for the best texture
• Bake the pastry until golden so it stays crisp under the filling
• Add the lemon zest finely so the filling stays smooth

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