Baked Lemon Tart


For the crust:

  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, cold and cubed
  • ¼ cup powdered sugar
  • 1 egg yolk
  • 1-2 tablespoons ice water

For the lemon filling:

  • 4 large eggs
  • 1 cup granulated sugar
  • 1/2 cup freshly squeezed lemon juice (about 4-5 lemons)
  • Zest of 2 lemons
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • Powdered sugar, for dusting



  1. Preheat your oven to 375°F (190°C).

  2. For the crust, combine the flour and powdered sugar in a large mixing bowl. Add the cold butter cubes and rub them into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.

  3. In a small bowl, whisk the egg yolk with 1 tablespoon of ice water. Add this mixture to the flour mixture and stir until the dough comes together. If needed, add an additional tablespoon of ice water.

  4. Transfer the dough onto a lightly floured surface and knead it a few times until it forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

  5. After chilling, roll out the dough on a lightly floured surface into a circle slightly larger than your tart pan. Carefully transfer the dough to a 9-inch tart pan, pressing it into the bottom and sides. Trim off any excess dough.

  6. For the lemon filling, in a mixing bowl, whisk together the eggs and sugar until well combined. Add the lemon juice, lemon zest, flour, and salt. Whisk until smooth and creamy.

  7. Pour the lemon filling into the prepared tart shell.

  8. Place the tart pan on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the filling is set and the crust is golden brown.

  9. Remove the tart from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours to allow the filling to set.

  10. Before serving, dust the tart with powdered sugar. You can also garnish with fresh berries or whipped cream if desired.

That’s it! You now have a delicious baked lemon tart. Enjoy!

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