This perfect lemon tart is one of my favorite lemon desserts. It's tangy, sweet, and delicious. Basically, I love anything lemon. This perfect lemon tart has the added bonus of orange juice and zest in it. So, with all this vitamin C, I like to think of it as healthy, sadly it's not! sigh.
Orange Origins
Although I would like to take credit for this recipe, I can't. I actually found this recipe many moons ago somewhere. I believe the name of the book was "Not Afraid of Flavor."
My husband makes this lemon tart for me. He just made it for mother's day. What a great gift! The people in my office thought so too, of course. I took the rest of this perfect lemon tart into work on Monday. It practically disappeared. One of my colleagues lamented the fact that he waited too long (until after lunch, seriously!) to get a piece. When he made it to my office, it was gone! He left my office with a sad look on his face.
Although Florida and California come to mind when we think of citrus fruits, their origins are actually from far away lands. Oranges likely originated in Malaysia (SE Asia). They eventually made their way to China around 2200 B.C. Here, they were offered as tribute to the emperor. Early oranges were admired for medicinal properties and the aromatic value of their essential oils. Lemons, on the other hand, are thought to have originated in Northern India and are thought to be a hybrid between a bitter orange and citron (a fruit similar to lemon, but less acidic and more fragrant).
Don't let the many steps you see here scare you.It's actually pretty easy to make, but like all good things, it takes a bit of time.
Important tips
When you are ready to fill the tart for baking, pull out the oven tray and place the empty tart shell on the rack. Place the filling in a pitcher and pour over tart shell. This will prevent possible spills. I learned from experience! This perfect lemon tart is really to die for.
Step by step photos
- Place the flour, sugar, salt, and butter in the food processor. Pulse to combine until it looks like a coarse meal. Add the egg yolk and milk. Pulse a few times.
- Pulse it again and you may need to add a little ice water, 1 Tbsp at time, just until the dough forms a ball.
- Turn out the dough on a floured surface.
- Form the dough into a disc.
- Wrap the disc with plastic wrap and refrigerate for 1 hour or even overnight.
- Take out the chilled dough and roll out into about a 12 inch circle. This will fit nicely into a 10 inch tart pan and fill the sides.
- Lay the removable bottom of your tart pan on the rolled out dough to size it up.
- Slide the tart pan bottom under the dough.
- Here is my hack/tip: Gently fold up the dough on the removable bottom and center it.
- Drop the removable bottom with the dough into the outer tart pan.
- Gently unfold the dough out to the edges of the pan.
- Press the dough firmly into the sides of the pan and trip excess on the top edge. You can use small trimmed pieces to fill in any areas on the sides that are a bit thin or come up short.
- Place a circle of parchment paper in the bottom of the tart pan then place pie weights or beans inside then bake for 20 minutes in a 350°F oven.
- Remove the tart shell from the oven, remove the pie weights and parchment paper. While the tart shell is still hot brush with the egg white and this will seal the shell and help prevent any leaking.
- Place some aluminum foil around the bottom and sides of the tart pan just is case there is any leaking.
- Step 16: Mix the filling. (These step can be down while the shell is baking.) Place the eggs and sugar in a mixing bowl with the whisk attachment and slowly combine.
- When the sugar has been integrated with the egg, add the lemon juice, orange juice, cream, lemon zest and orange zest. Whip slowly until smooth.
- Transfer the filling to a pitcher. This will make the shell very easy to fill. Place the tart shell in the middle rack in the oven. Pour in the filling and gently push the rack in and bake for 20 minutes or until set. You can check the filling by jiggling the oven rack. If you see the filling swirl like ripples on a pond it is not set. If it jiggles like jello then is it set and you can take it out to chill.
You can whip up some heavy cream and place a dollop on your lemon tart. It's awesome, trust me! With summer right around the corner, this is a perfect dessert to take anywhere.
Frequently Asked Questions
- Can I make this Lemon tart crust dough in advance and freeze it? Yes, and there are a couple ways to do it. The first way would be to roll out the dough and press it into the tart pan. You can freeze this for up to three months wrapped in foil and then placed in a tightly sealed container or freezer bag. Remove the frozen tart shell from the freezer, fill with the pie weights then bake. Add about three minutes to the bake time if baking the tart shell from a frozen state. You don’t have to thaw the tart shell before blind baking. The second way to freeze the dough is before it is rolled out and is still a flat disc. Wrap the disc with foil and seal it in a freezer bag or container. Thaw it out in the refrigerator for several hours before rolling it out and baking. For best results use the dough within three months.
- How long can I store the finished Lemon tart? It is best to eat this tart fresh baked. It will last for 3 days in the refrigerator but the crust will start to get a bit softer. Wrap the tart with foil or plastic wrap while in the refrigerator.
- Can I freeze the finished Lemon tart? Yes, wrap the tart tightly with foil or plastic wrap and place in a freezer bag. The tart will be best if used within 1 or 2 months.
- Can I leave the Lemon tart out at room temperature? It can be left out while serving but no more than 2 hours at room temperature. You run the risk of spoilage with bacteria that can grow in temperatures from 40°F to 140°F. The tart is best when chilled anyway so keep it cool and all will be good.
Try more desserts from Analida's Ethnic Spoon
If you are interested in other easy to make desserts here are a few more to check out to bookmark for later or pin on Pinterest:
Polvorones de limón are a Spanish shortbread cookie with a hint of lime and dusted with powdered sugar.
Try this classic Spanish style custard: coconut flan has a lovely flavor of coconut and cinnamon.
Pistachio rosewater cookies are a Middle Eastern style shortbread cookie with just a floral hint of rosewater.
Looking for more recipes?
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Perfect Lemon Tart Recipe
Ingredients
Tart Shell:
- 1 ¼ cup flour
- 1 Tbsp sugar
- ⅛ tsp Kosher salt
- 4 oz unsalted butter cold, cut into pieces
- 1 large egg yolk beaten
- 1 Tbsp whole milk
- 1 egg white lightly beaten
Filling:
- 4 eggs
- 1 ½ cups sugar
- ½ cup orange juice fresh squeezed
- ½ cup lemon juice fresh squeezed
- 1 lemon zest of one entire lemon
- 1 orange zest of one entire orange
- ¼ cup heavy cream
Instructions
- To make the tart shell:
- In a food processor place the flour, sugar, salt and butter. Pulse a few times until it resembles a coarse meal. Add the egg yolk and milk. Pulse until the mixture comes together into a ball. You can add a bit of cold water (1 Tbsp. at at time) if it is having difficulty coming together.
- Take the ball of dough and flatten it out lightly on a lightly floured surface. Wrap it in plastic and place it in the refrigerator for about one hour or overnight.
- Take dough and allow it to come to room temperature.
- Preheat the oven to 350'F.
- On a floured surface start rolling out the dough to make a 13" circle.
- Place in a tart shell. Place a piece of parchment paper or foil on top of the shell. Fill with pie weights or beans.
- Bake for about 20 minutes.
- As soon as the shell comes out of the oven, brush with egg white.
- To make the filling:
- While the pastry is baking whisk together the eggs, sugar, orange juice, lemon juice, lemon zest and orange zest and cream until smooth.
- Place the filling in the tart shell and bake for about 20-25 minutes.*
- Allow it to cool before serving.
- * Check with a toothpick after about 20 minutes so you don't over bake or see my notes on the "jiggle" test below.
Notes
When you are ready to fill the tart for baking, pull out the oven tray and place the empty tart shell on the rack. Place the filling in a pitcher and pour over tart shell. This will prevent possible spills. You can check if the filling is set by jiggling the oven rack. If you see the filling swirl like ripples on a pond it is not set. If it jiggles like jello then is it set and you can take it out to chill. Frequently Asked Questions:
- Can I make this Lemon tart crust dough in advance and freeze it? Yes, and there are a couple ways to do it. The first way would be to roll out the dough and press it into the tart pan. You can freeze this for up to three months wrapped in foil and then placed in a tightly sealed container or freezer bag. Remove the frozen tart shell from the freezer, fill with the pie weights then bake. Add about three minutes to the bake time if baking the tart shell from a frozen state. You don’t have to thaw the tart shell before blind baking. The second way to freeze the dough is before it is rolled out and is still a flat disc. Wrap the disc with foil and seal it in a freezer bag or container. Thaw it out in the refrigerator for several hours before rolling it out and baking. For best results use the dough within three months.
- How long can I store the finished Lemon tart? It is best to eat this tart fresh baked. It will last for 3 days in the refrigerator but the crust will start to get a bit softer. Wrap the tart with foil or plastic wrap while in the refrigerator.
- Can I freeze the finished Lemon tart? Yes, wrap the tart tightly with foil or plastic wrap and place in a freezer bag. The tart will be best if used within 1 or 2 months.
- Can I leave the Lemon tart out at room temperature? It can be left out while serving but no more than 2 hours at room temperature. You run the risk of spoilage with bacteria that can grow in temperatures from 40°F to 140°F. The tart is best when chilled anyway so keep it cool and all will be good.
Jeannie J
This looks, and sounds, wonderful! I can't wait to try it. The addition of orange is brilliant! Thanks for the recipe.
Analida
Thanks Jeannie! It is really delicious and refreshing too!!
Kristen
Great info about citrus fruits. My son and sister are lemon obsessed so this is great for them!
Analida
Hi Kristen! thanks for commenting. I hope your sister and son like the lemon tart.
Kate
This sounds soooo good. I always love chocolate desserts, but when I go for something not chocolate it is almost always lemon!
Analida
I love lemon too! I feel like it's healthy just because it is lemon which has vitamin C.
Gloria @ Homemade & Yummy
I LOVE lemon curd. This tart looks amazing. This is the perfect dessert for me and hubby (we both love lemon pie). I think I need to make this ....really soon.
Analida
Hi Gloria! Thanks so much for commenting. I am so glad you like lemon desserts. They are actually my favorite. Let me know how you like it.
Abby @ WinsteadWandering
This tart is beautiful! The fresh zest is perfect, and I can imagine the wonderful things that heavy cream does.
Analida
Thank you so much Abby. Yes, heavy cream does wonderful things! 🙂
dixya @food, pleasure, and health
i have never made tart in my life...and seeing how gorgeously it set, i am tempted to give it a try
Analida
Thank you for your kind comments Dixya. Let me know how you like it.
TaraTeaspoon
I love a lemon tart, they are so perfect for a brunch gathering! Thanks for the recipe, I look forward to giving it a try!
Analida
Indeed!! I love lemon anything. I think lemon desserts are so refreshing.Let me know how you like it. 🙂
Sharon
Your name for this is spot on - it is 'perfect'! Saving this one for Spring.
Analida
Thanks Sharon!!! Spring is just around the corner.
Kathryn @ FoodieGirlChicago
Lemon has always been one of my favorite dessert flavors. Great spring dessert!
Analida
Lemon is my favorite too. YES, definitely one for Spring! 🙂
Amanda Mason
Lemon Tarts are AMAZING and my FAVORITE! What a beautiful looking tart! I have such the sweet tooth and I'm tempted to walk into my kitchen right now and make this!! Beautiful!
Analida
Hi Amanda! You are funny. By all means, make one and let me know how it turns out. 🙂
Tamara Andersen
I must confess... I am not a dessert maker (especially baking), but this is so pretty, and I love lemon! I might be tempted!
Analida
Hi Tamara! I think you need to make this Perfect Lemon Tart.
Tatiana
Freshly squeezed orange and lemon juices make a lot of difference. And i can see how tangy and sweet the tart is. so full of flavor!
Analida
Yes, fresh squeezed makes a huge difference. Tangy and sweet is awesome! 🙂 Thanks for commenting.
Veronika
Love Lemon Tarts! They are so perfect for the summertime) Cannot wait to try your recipe)
Analida
Hi Veronika! Let me know how you like it. 🙂
Restaurants in Baguio
Wow the photos makes me drool! This lemon tart makes my tummy go crazy for it. Thank you for sharing this recipe and some information about citrus fruits. Gonna beg my mom to make me some of this since I'm not good at baking hahaha.
Jennifer Santana
Hello! I live at high altitude and it took at least double the time to cook. It did not set well. Any suggestions? I didn't want to overcook it but it seems as though it needed a longer bake time than even the double amount. Not sure how to save it at this point. Any help would be appreciated.
Thank you!
Jennifer
Analida
Hi Jennifer, I have never baked at a high altitude so I will have to give my best educated guess. When the tart is baking with the filling I jiggle it and see if the filling jiggles or has waves. If it jiggles like jello it is set. If you have already removed it from the oven and it is not set, you might be able to chill in the refrigerator to get it to set a bit better. If it still seems a bit running you might place it in the freezer for 30 minutes just before serving and it might hold up. I hope this helps.
Panalee
Hi Analida!
I saw that your recipe called for oranges so I gave it a go! The tart turned out tasting amazing even though it was my first time! I whipped some meringue on top and it looked divine!
However, I left it overnight and the curd seemed to have separated in the morning. And the meringue seemed to have shrunk and looked like it was floating on the curd🤣
Do you have any tips or tricks on storage for me? Or if there is any step I could have done extra carefully to prevent curdling or separation of the filling?
Thank you for the wonderful recipe!😍
Analida
Hi! I am so glad you enjoyed the tart. I always store the tart in the refrigerator before and after serving. I usually make some fresh whipped cream and serve it on each piece. I suspect the meringue melted a bit overnight and left some liquid that looked like curdling. Try it next time with the whipped cream. I have stored mine in the fridge for 3-4 days and it looks beautiful. I hope this helps. Enjoy!