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–+ servings
Close‑up lemon tart in a fluted shell, topped with raspberries, blueberries, a lemon slice, and mint, dusted with powdered sugar.

Lemon Tart

Classic French-style lemon tart with a crisp pâte brisée shell and a silky lemon custard. Technique-driven (temperature control!), keeps beautifully overnight, and includes an optional mascarpone “secret.”
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Prep Time 25 minutes
Cook Time 35 minutes
Chill/Rest Time 8 hours
Total Time 9 hours
Servings: 4 slices
Course: Dessert
Cuisine: French
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pastry Shell (Pâte Brisée)
  • 140 g pastry flour - or AP flour; pastry is more tender
  • 85 g European butter cold, cubed - high-fat butter = better flavor
  • 40 g fine sugar - caster/superfine
  • 2 g sea salt - ~½ tsp
  • 1 large egg yolk - enriches dough
  • 15–30 ml ice water - add just enough to bind
Lemon Filling
  • 200 g sugar - adjust to taste
  • 4 large eggs - whole
  • 2 large egg yolks - extra richness/color
  • 10 g cornstarch - ~1 Tbsp; stabilizes custard
  • 240 ml heavy cream - heated to just below boil
  • 180 ml fresh lemon juice - ~5–6 lemons
  • zest of 2 lemons lemon zest - extra brightness
  • 85 g unsalted butter - whisk in off heat
  • 15 g mascarpone optional - sister’s secret; add at end

Equipment

  • 1 9-inch (23 cm) tart pan, removable bottom (Essential for easy unmolding)
  • 1 Digital kitchen scale (Accuracy matters for pastry)
  • 1 Fine mesh strainer (For ultra-smooth custard)
  • 1 Instant-read thermometer (Helps avoid curdling (aim ~170°F/77°C))
  • 1 Rolling pin (Roll between parchment)
  • 2 Large mixing bowls (One for pastry, one for custard)
  • 1 Saucepan (2–3 qt) (To heat cream)
  • Dried beans/pie weights For blind baking (Reusable)

Method
 

  1. Mix flour, sugar, and salt; rub in cold butter, bind with yolk and ice water, form a disk, wrap, and chill overnight.
    White mixing bowl of crumbly tart dough with a bright blue silicone spatula on a light blue surface.
  2. Roll dough thin between parchment, fit into tart pan, trim and dock the base, then rechill briefly to keep the shape.
    Unbaked tart shell pressed into a fluted pan on a textured turquoise surface.
  3. Line shell with parchment and weights, bake, remove weights, bake again until lightly golden, dry, and crisp.
    Stainless saucepan of smooth lemon curd with a whisk resting inside on a pale blue background.
  4. Whisk eggs, yolks, sugar, and cornstarch; temper with hot cream, cook gently to thicken, then strain and whisk in butter, lemon juice, zest, mascarpone.
    Baked crust filled with glossy lemon curd swirled in a spiral, sitting on a worn metal sheet pan.
  5. Pour warm custard into cooled shell, bake until center barely jiggles, cool completely on a rack, then refrigerate overnight before slicing and serving.
    Lemon tart with one slice removed, garnished with cream dollops, purple berries, mint leaves, and lemon zest on a gray textured surface.

Nutrition

Serving: 120gCalories: 420kcalCarbohydrates: 45gProtein: 7gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 165mgSodium: 140mgPotassium: 120mgFiber: 1gSugar: 32gVitamin A: 820IUVitamin C: 9mgCalcium: 60mgIron: 2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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