Today I’m making an Easy Lemon Tart Recipe. This Lemon Tart is a combination of buttery shortbread crust with a creamy and lemony filling that comes together in just seconds. You don’t need to be a professional baker to put together this amazing Lemon Tart that melts in your mouth!
Ingredients for the dough:
190 g – all-purpose flour
40 g – powdered sugar
¼ tsp – salt
115 g – cold butter
1 – egg yolk
1 tbsp – cold water
Ingredients for the filling:
360 g – sweetened condensed milk
80 ml – lemon juice
1 tbsp – lemon zest
2 – eggs
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Step 1
In a mixing bowl, combine the flour, powdered sugar, salt and give it a quick mix.
Step 2
Next, add the cold butter. You can cut it into small pieces, or you can use a grater and grate it like I do. Rub the butter into the dry ingredients until you get a crumbly mixture.
Step 3
Next, add the egg yolk and one tablespoon of cold water. Using a spoon, start mixing the dough. Then transfer the dough onto a work surface and knead the dough by hand until it comes together. The dough should turn out soft and not stick to your hands. Cover the dough with plastic wrap and refrigerate for 30 minutes.
Step 4
When the dough has chilled, dust the work surface with flour, place the chilled dough and roll it out thin, about 1/8 of an inch. Lay the dough in a 9-inch tart pan and push it into the bottom and the sides of the pan. If you don’t have a tart pan, you can use a regular springform pan. Roll the rolling pin across the top to cut off the excess pastry. Poke the bottom of the pan with a fork and freeze the dough for 30 minutes.
Step 5
For the filling, in a large mixing bowl combine the condensed milk, lemon juice, lemon zest and eggs. Whisk all together until you get a smooth consistency.
Step 6
After 30 minutes in the freezer, place the tart pan onto a baking sheet and bake at 350 degrees Fahrenheit for 20 minutes or until slightly golden. Fill the tart crust with the filling, smooth with a spatula and bake for another 20-25 minutes. The surface of the tart should be firm. Let the lemon tart cool down to room temperature, then refrigerate for at least an hour.
You can decorate the lemon tart with powdered sugar, fresh pieces of lemon or berries or freeze-dried fruits.
This Easy Lemon tart is divine! Crispy buttery crust with sweet and lemony filling that melts in your mouth!
Make sure to watch my YouTube video recipe for step-by-step instructions and see how I make this Sourdough Rye Bread with Molasses! Want new recipe updates? Make sure to subscribe to my YouTube Channel!
Tips to make Easy Lemon Tart Recipe:
- Before making the shortbread crust dough make sure that all the ingredients are refrigerated.
- To combine the cold butter and the dry ingredients you can cut the butter into small cubes, or you can use a grater.
- Today I used a 9-inch removable bottom tart pan, or you can use a springform pan. Using these pans will make it easier to remove the baked tart from the pan.
- Store the Lemon tart in the refrigerator for up to two days. The filling can start to make the crust soggy after that.
PIN IT FOR LATER
If you try this recipe for Sugar Cookies with White chocolate Ganache, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #pastrymadness on Instagram! Seeing your creations makes my day ♥
Easy Lemon Tart Recipe
Ingredients
Ingredients for the dough:
- 190 g all-purpose flour
- 40 g powdered sugar
- 1/4 tsp salt
- 115 g cold butter
- 1 egg yolk
- 1 tbsp cold water
Ingredients for the filling:
- 360 g sweetened condensed milk
- 80 ml lemon juice
- 1 tbsp lemon zest
- 2 eggs
Instructions
- In a mixing bowl, combine the flour, powdered sugar, salt and give it a quick mix.
- Next, add the cold butter. You can cut it into small pieces, or you can use a grater and grate it like I do. Rub the butter into the dry ingredients until you get a crumbly mixture.
- Next, add the egg yolk and one tablespoon of cold water. Using a spoon, start mixing the dough. Then transfer the dough onto a work surface and knead the dough by hand until it comes together. The dough should turn out soft and not stick to your hands. Cover the dough with plastic wrap and refrigerate for 30 minutes.
- When the dough has chilled, dust the work surface with flour, place the chilled dough and roll it out thin, about 1/8 of an inch. Lay the dough in a 9-inch tart pan and push it into the bottom and the sides of the pan. Roll the rolling pin across the top to cut off the excess pastry. Poke the bottom of the pan with a fork and freeze the dough for 30 minutes.
- For the filling, in a large mixing bowl combine the condensed milk, lemon juice, lemon zest and eggs. Whisk all together until you get a smooth consistency.
- After 30 minutes in the freezer, place the tart pan onto a baking sheet and bake at 350 degrees Fahrenheit for 20 minutes or until slightly golden. Fill the tart crust with the filling, smooth with a spatula and bake for another 20-25 minutes. The surface of the tart should be firm. Let the lemon tart cool down to room temperature, then refrigerate for at least an hour.
Notes
- Before making the shortbread crust dough make sure that all the ingredients are refrigerated.
- To combine the cold butter and the dry ingredients you can cut the butter into small cubes, or you can use a grater.
- Today I used a 9-inch removable bottom tart pan, or you can use a springform pan. Using these pans will make it easier to remove the baked tart from the pan.
- Store the Lemon tart in the refrigerator for up to two days. The filling can start to make the crust soggy after that.
You may also like:
Perfect Lemon Curd Recipe
Lemon Meringue Tartlets
Shortbread Lemon Squares
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