Lemon Tart Recipe

Lemon Tart

Simple and so good

As you can see from the photo, this is not a thick lemon tart. You can double the filling recipe if you like, but we think it’s perfect just the way it is. Adapted from David Lebovitz’s Lemon Tart recipe.

1/2 cup freshly-squeezed lemon juice
Grated zest of one lemon
1/2 cup (100 g) sugar
6 Tbl (85 g) butter, salted or unsalted, cut into bits
2 large eggs
2 large egg yolks
One pre-baked 9″ tart shell


  1. Preheat the oven to 350° F
  2. In a medium-sized saucepan, heat the lemon juice, zest, sugar, and butter.
  3. In a small bowl, beat together eggs and yolks.
  4. When butter is melted, slowly add the warm lemon mixture it into the eggs, stirring/whisking constantly. Scrape the warmed mixture back into the saucepan and cook over low-medium, stirring constantly, until it thickens and almost begins to bubble around the edges.
  5. Pour the lemon curd though a strainer directly into the pre-baked tart shell, scraping with a rubber spatula to press it through.
  6. Smooth the top of the tart and bake for five minutes, to set the curd.
  7. Remove from the oven and let cool before slicing and serving.

Serves 8
Approximately 322 calories per serving of this lemon tart.

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