How to make a perfect Lemon Tart


How to make a perfect Lemon Tart

Today I tell you how to make a perfect Lemon Tart.

I give you what I consider the perfect Recipe for taste, texture, and ease of execution! Lemon tart is a fresh, fragrant, and delicious dessert from shortcrust pastry filled with delicious lemon cream!

The recipe is an old workhorse of mine that I have always prepared and that I have perfected over the years!

A very easy and quick preparation! You can even prepare the basics in advance and assemble your lemon tart the next day!

The pastry base is made in 10 minutes; after a short rest in the fridge, it is spread out in the pan and the shell is cooked in white.

The fragrant and light lemon cream without eggs is obtained simply by mixing the lemon juice with grated peels, water, and sugar. Cornstarch on the stove and poured directly into the cooked shell!

You can serve it plain or, as in this case, decorate it with small meringues and caramelized lemon peels!

A tip: do it and serve it the same day because in the following days, it is still very good but the cream tends to form some cracks making it less beautiful.

If you love lemon-scent cakes, try it too Lemon Cream Cake.

Now let’s see how to prepare a perfect lemon tart.

PS: For leavened, cakes and sweets, I recommend using a scale that measures grams and oz so that you can measure the ingredients accurately and get a great result. You can purchase the scale by clicking directly here.

Lemon tart
Lemon tart

Recipe Difficulty Level: easy

Ingredients (for a baking tray of 22-24 cm (9.4 Inches):

  • 330 g (11.6 oz) of flour (‘00’)
  • 150 g (5.2 oz) of soft butter (or 100 ml (⅓ cup plus 1 tbsp) of seed oil -e.g. sunflower oil)
  • 1 medium egg
  • 2 egg yolks
  • 130 g (4.5 oz) of sugar
  • Peel of 2 big lemons
  • A little bit of salt
  • A little bit of baking powder

Ingredients for the lemon cream:

  • 250 g (8.8 oz) of water
  • 160 g (5.6 oz) of sugar
  • 40 g (1.4 oz) of fresh lemon juice
  • 10 g (0.3 oz) of orange juice
  • 50 g (1.7 oz) of potato flour
  • 50 g (1.7 oz) of butter
  • Peel of one lemon
How to make a perfect Lemon Tart


In a bowl, put 150 g (5.2 oz) of soft butter (room temperature). Add 130 g (4.5 oz) of sugar, a little bit of salt, and the grated skin of two lemons (do not grate the white part).

With an electric blender, whip all the ingredients until you obtain a foamy cream.

Add an egg and whip. Add the two egg yolks and whip again.

In a bowl, pour 330 g (11.6 oz) of flour (‘00’). Add a little bit of baking powder. Mix.

Add the two composts and mix with a spatula. Work a little bit with the compost with your hand and form a rectangular portion.

Wrap it in the plastic film and put it in the fridge for 2/3 hours.

After 2/3 hours, flour a working plan and put the compost. Spread the compost (5/6 mm (0.2 Inches)) with the help of a rolling pin.

Now, take a baking tray and spread some butter and a little bit of flour.

Put the dough in the baking tray (better if the bottom of the baking tray can be removed). If the dough is too much, eliminate part of it.

With a fork, make some holes in the dough. Let it cool down in the fridge for 15 minutes.

After 15 minutes, lay some baking paper on the dough and cover it with some beans or rice.

Cook it in a preheated oven at 180 C (356 °F) for 20 minutes. Now, take out the baking paper and the beans and cook in the oven for another 10 minutes at 170 C (338 °F).

In the meantime, let’s prepare the lemon cream!

In a small pot, put 160 g (5.6 oz) of sugar, 50 g (1.7 oz) of potato flour, and the grated skin of one lemon. Mix it.

Little by little, add 250 g (8.8 oz) of water while mixing. Cook it on low heat for about 5 minutes. The cream will look like jelly.

Take out from the heat and add 40 g (1.4 oz) of fresh lemon juice and 10 g (0.3 oz) of orange juice. Mix it. Add 50 g (1.7 oz) f butter and cut into pieces. Mix it.

Cover the cream with a plastic film (the film should be in direct contact with the cream) and leave it to cool down.

Now, let’s assemble the tart!

Pour the cream inside the tart a level it with a spatula. Put in the fridge for one hour before eating.


for this recipe, it is important to have good-quality lemons.

I suggest you prepare the tart on the same day you serve it. The day after is still fabulous, but the tart might have some cracks.

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