Lemon Tart
A crisp butter tart shell filled with a smooth, intensely lemony egg curd.
By Moow Editorial ·
- Adding the eggs one at a time helps produce a smoother filling.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: Serves 8
- Prep time: 40 minutes
- Cook time: 35 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of Serves 8.
- Calories: 470 kcal
- Protein: 8 g
- Carbohydrates: 45 g
- Fat: 30 g
- Sodium: 327 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Tart Dough
Have these measured and ready before you begin.
- 12 tablespoons cold firm butter
- about 1/3 cup plus 1 tablespoon (100 ml by volume) powdered sugar
- 2 teaspoons (10 ml) vanilla extract
- 1/4 teaspoon salt
- about 1 2/3 U.S. cups (400 ml by volume) all-purpose flour
Lemon Filling
- Finely grated zest of 1 lemon
- Fresh juice of 3 lemons
- 6 tablespoons softened butter
- 3/4 cup (150 g) granulated sugar
- 5 large eggs
Directions
1. Process all tart-dough ingredients, knead by hand for 1 minute, wrap, and chill for 30 minutes.
2. Preheat the oven to 375°F (190°C), roll the dough, and fit it into a 9-inch tart pan.
3. Line with parchment and weights; bake 15 minutes, remove weights, and bake 8–10 minutes more, until golden. Cool.
4. Off the heat, whisk the lemon zest, lemon juice, butter, and sugar in a saucepan.
5. Whisk in the eggs, then cook over low heat, stirring constantly, until the curd coats a spoon and reaches 170°F (77°C); strain for a smooth filling.
6. Cover and cool the filling, spread it into the cooled shell, and refrigerate before slicing.
Sources
Contains egg, milk, and wheat. Cook the lemon filling to 160°F (71°C), avoid curdling over high heat, and keep the finished tart refrigerated.