A classic lemon tart is the ultimate homemade dessert... made with melt-in-your-mouth sweet shortcrust pastry and filled with a deliciously creamy lemon mixture.
When it comes to our most popular desserts, Lemon Tart is right up there with our famous New York Baked Cheesecake, Almond & Coconut Cake, Apple Crumble and Toblerone Cheesecake.
It's super simple to make and tastes AMAZING... I promise you won't be able to stop at just one piece!
Creamy Lemon Tart
Forget about Lemon Tart being your favourite dessert to order from a restaurant... it's SO easy to make at home (and shhhh... but it tastes even better!).
So what do you need to make that delicious lemon filling (...we'll get to the pastry in a second!)?? Only 4 INGREDIENTS!
- eggs - I recommend using large eggs (approximately 55 grams per egg)
- caster sugar - also referred to as superfine sugar
- cream - double, thickened or heavy cream (not light cream)
- lemon zest & juice
Making & Blind Baking Shortcrust Pastry
When you're making this super easy homemade lemon tart, you have two options with the pastry:
- Make your own shortcrust pastry (it's sooo simple and you need only 4 ingredients) - this is my favourite option because you'll get the most EPIC, AMAZING melt-in-your-mouth pastry.
- Use defrosted sheets of store-bought shortcrust pastry (you'll need between 1-2 sheets depending on the size of your tart tin).
What Is Blind Baking?
When you're baking a pie or a tart that has a liquid filling, it's important to par-bake the pastry before adding the filling (this is the process known as blind baking).
This prevents the pastry from becoming soggy and instead keeps it beautifully flaky!
Blind Baking Steps
- Prepare the pastry and chill for 30 minutes (refer to the recipe below).
- Roll the chilled dough out and press into the baking tin.
- Press a piece of baking paper (greaseproof paper) onto the top of the pastry
- Fill the base and sides with baking beans (can be purchased from supermarkets or kitchenware stores). If you don’t have baking beans, you can use uncooked rice or lentils instead.
- Blind bake the pastry with the weight for 10 minutes.
- Discard the weight and continue to bake for a further 15 minutes or until lightly golden.
- Add the filling and and bake.
Lemon Tart Recipe FAQ
Do I need to make my own pastry?
Absolutely not! If you're pushed for time, use store-bought shortcrust pastry. But if you have the time and 4 basic ingredients (plain flour, caster sugar, butter and water) then making your own pastry is going to take your lemon tart from delicious to HANDS DOWN THE BEST DESSERT EVER. If you can make your own pastry, do it!!!
Help! I can't pour my filling into my baking tin without it overflowing!
Place your loose-bottomed tart tin onto a flat baking tray and place it into the oven. Pull the oven shelf (with the tray) out towards you. Very slowly, pour the creamy lemon filling into the pastry shell until it reaches almost the very top (the filling will not rise so you can pour it right to the top). Slowly push the oven shelf back into the oven.
Do I need to chill my tart before eating?
For the most delicious result, allow your lemon tart to cool to room temperature and then place into the fridge until cold (this allows the lemon tart to completely set).
How long will lemon tart last?
Lemon tart can be stored in an airtight container at room temperature for up to 3 days.
Can you freeze lemon tart?
Yes! Allow the lemon tart to cool completely and then freeze in an airtight container for up to 3 months. Allow to come to defrost in the fridge before consuming.
More Lemon Recipes
If you're lucky enough to have a fruit bowl full of lemons, then please have a browse through my collection of the very best lemon recipes, including:
- Lemon Meringue Pie
- Creamy Lemon Crumble Bars
- Lemon Bliss Balls
- Lemon Cheesecake
- and of course, our famous Lemon Coconut Slice!
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Classic Lemon Tart
Ingredients
For the sweet shortcrust pastry
- 265 g (2 cups plain flour
- 3 tbs caster sugar (superfine sugar)
- 150 g butter salted or unsalted
- 2-3 tbs icy cold water see notes
For the lemon filling
- 5 eggs
- 140 g caster sugar
- 150 ml double cream thickened or heavy cream
- juice of 2-3 lemon
- 2 tbsp lemon zest
Instructions
Conventional Method
- To make the pastry, place the flour, sugar and butter into a food processor and process it until it resembles fine breadcrumbs. Slowly adding the iced water until a smooth dough forms. Knead the dough into a ball on a lightly floured surface. Wrap in plastic wrap and place it into the fridge for 30 minutes.
- Grease a loose-bottomed tart or flan tin (approximately 30cm diameter).
- Roll the pastry out between two sheets of baking paper until it is 3mm thick.
- Press it down gently into the tin, use a fork to poke shallow holes into the bottom of the pastry and then place it back into the fridge for a further 30 minutes.
- Preheat oven to 160 degrees celsius (fan-forced).
- Place a sheet of baking paper over the top of the pastry and fill with uncooked rice or baking beads. Cook the pastry for 10 minutes and then remove and discard the weights. Cook for a further 15 minutes or until the pastry is a light golden colour.
- Beat the eggs, caster sugar, cream and lemon juice together. Stir through the lemon zest and pour the mixture into the tin (see recipe tips below).
- Cook for 30-35 minutes or until set in the middle. Remove and allow to cool completely and then place into the refrigerator.
- Dust with a little icing sugar to serve.
Thermomix Method
- To make the shortcrust pastry, place the flour, sugar and butter into the Thermomix bowl and mix on Speed 6, 10 seconds (or until it resembles fine breadcrumbs). Add the iced water and knead for 1 minute on interval speed. Knead the dough into a ball on a lightly floured surface. Wrap in plastic wrap and place it into the fridge for 30 minutes.
- Grease a loose-bottomed tart or flan tin (approximately 30cm diameter).
- Roll the pastry out between two sheets of baking paper until it is 3mm thick.
- Press it down gently into the tin, use a fork to poke shallow holes into the bottom of the pastry and then place it back into the fridge for a further 30 minutes.
- Preheat oven to 160 degrees celsius (fan-forced).
- Place a sheet of baking paper over the top of the pastry and fill with uncooked rice or baking beads. Cook the pastry for 10 minutes and then remove and discard the weights. Cook for a further 15 minutes or until the pastry is a light golden colour.
- Place the eggs, caster sugar, cream and lemon juice into the Thermomix bowl. Mix on Speed 7, 30 seconds. Stir through the lemon zest and pour the mixture into the tin (see recipe tips below).
- Cook for 30-35 minutes or until set in the middle. Remove and allow to cool completely and then place into the refrigerator.
- Dust with a little icing sugar to serve.
Kaylee
Hi there, I have done the recipe as it's written but I still had some left over filling. Any tips for next time on how I could use the whole filling or is it okay if I just use 3/4 of the filling. Thanks.
Lucy
Hi Kaylee, it may depend on the size of your eggs as to how much mixture you have. You can fill the mixture right to the very top as it doesn't rise. Alternatively, you can use a slightly larger baking tray. xx