Lemon Tart – A Taste of Spring

Last week while wandering the produce section I found some Meyer lemons, which aren’t always available at my market. So naturally I picked up a bunch. I immediately thought of a lemon tart. I guess I’m pining away for Spring to get here – lemon tarts always remind me of a great Spring luncheon. The recipe I’m sharing today is so simple. Just roll out your pastry crust in a tart pan and bake it off. Then whip up your lemon filling and you are good to go. Enjoy! Oh, and think of Spring with every bite!

I call this, the unadorned lemon tart. So good! Crispy crust and the filling is the perfect blend of tart and sweet. Tastes like Spring!

Here it is in all its unadorned glory! So good! Crispy crust and the filling is the perfect blend of tart and sweet. Tastes like Spring!

Lemon Tart


  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
  • 1 large egg yolk
  • 3 tablespoons (or more) ice water


  • 1 cup (2 sticks) unsalted butter
  • 1 cup  sugar (super fine recommended)
  • 1/3 cup fresh lemon juice (Meyer lemons are great if you can get them!)
  • 3 large eggs
  • 3 large egg yolks
  • 1 tablespoon grated lemon peel
  • 1 1/2 teaspoons vanilla extract

for crust:
Combine flour and salt in processor. Add butter; cut in, using on/off turns, until mixture resembles coarse meal. Add egg yolk and 3 tablespoons ice water. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 1 day ahead. Keep chilled.)

Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Fold in overhang and press, forming high-standing rim. Pierce all over with fork. Cover and freeze 20 minutes.

Bake crust until deep golden, about 40 minutes. Transfer to rack; cool.

for filling:
Melt butter in heavy medium saucepan over medium heat. Whisk in 1 cup sugar and next 5 ingredients. Cook until mixture thickens, whisking constantly, about 5-10 minutes. Reduce heat to low and whisk 2 minutes longer. Pour hot filling into crust. Chill uncovered until filling is set, about 2 hours.

Serve plain OR dust with powdered sugar OR serve with a garnish of mint OR fresh raspberries or blueberries OR a dollop of whipped cream. Lots of options with this recipe.


About Eileen Dominick Long

Diva, dog lover, and main squeeze to the Dude.
This entry was posted in Desserts and Sweets and tagged , . Bookmark the permalink.

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