This classic lemon tart recipe features silky smooth lemon curd—but not just any lemon curd! The lemon curd used for this tart is naturally sweetened with honey which offers more depth and nuance to the bright sweet-tart dessert.
Table of contents
This tart recipe is:
- Versatile (the topping options are endless!)
How to make lemon tart:
Make the classic tart crust
- Pulse the dry ingredients together, then scatter the butter over top and pulse until a coarse meal is formed. Add the yolk and cream mixture and pulse until a dough comes together.
- Turn the dough out onto a work surface and form into a disk; wrap tightly with plastic wrap and chill 1 hour.
- Roll the dough out then press into the bottom and up the sides of a 9-inch removable bottom tart pan; trim edges and freeze until firm, about 30 minutes.
- Blind bake crust in a 375-degree oven until golden brown and set, about 40 minutes, rotating pan halfway through baking. (To blind bake: line frozen tart shell with foil, covering edges to prevent burning, and fill with pie weights or dried beans.)
- Remove weights and foil and continue baking crust for an additional 5-10 minutes until deeply golden brown.
Make the naturally-sweetened lemon curd
- Whisk the yolks, egg, honey, lemon zest, lemon juice, and salt together in a saucepan until smooth. Add the butter.
- Cook lemon curd mixture over medium-low heat, whisking constantly, until mixture has reached 170-degrees and mixture has thickened, this should take 5 to 8 minutes.
- Remove the saucepan from heat and strain the curd through a fine mesh strainer.
- Stir in cream.
Bake the tart!
- Spread the warm curd into pre-baked crust and bake until the curd is shiny and opaque and center jiggles slightly when shaken.
FAQ: why did my lemon tart crack?
The most common reason why your tart cracked is because the oven was too hot (350ºF is as hot as your oven should be) or the tart was baked too long and overbaked. It’s best to pull your lemon tart from the oven when its center is still slightly jiggly when the pan is gently shaken.
Another reason your tart may have cracked is if it was still slightly warm when removed from the pan. This is why it’s so important to let the tart cool completely before removing from the pan!
How to store lemon tart and for how long
For the best quality, enjoy this lemon tart on the same day as it is made. However, this lemon tarts lasts well for up to three days wrapped in plastic and stored in the refrigerator. Stored any longer and the crust will start to soften and the lemon curd will start to weep.
Can you freeze lemon tart?
I do not recommend freezing your lemon tart. As much as it may save time, the sacrifice in texture just isn’t worth it.
HOWEVER, I’ve got some make ahead tips below that will save major time—making this totally doable for a dinner party.
If you really want to freeze the tart: let it cool to room temperature then place it in the freezer for about an hour to firm up. Wrap it tightly in plastic wrap and freeze for up to one month. Pull the tart out from the freezer about 2 hours prior to a serving. Unwrap and transfer to a serving platter to thaw.
Make Ahead Tips
- Make the tart crust dough ahead of time: wrapped the dough tightly in plastic and refrigerate for up to 2 days or freeze for up to 1 month. If frozen, let the dough thaw overnight in the refrigerator before using.
- Make the dough and line the tart pan ahead of time: make the dough, roll it out and line your tart pan as directed in the recipe. Wrap the dough-lined tart pan tightly in plastic and refrigerate for up to 2 days or freeze for up to 1 month.
- Do not thaw the tart shell prior to baking; blind bake the frozen tart shell as directed in recipe.
Are there raw eggs in lemon tart
Lemon curd is made with both whole eggs and egg yolks. However, the curd mixture is cooked on the stove top to 170-degrees fahrenheit which is above the recommended food safety temperature of 160-degrees. So, lemon tarts are safe to eat!
Serve lemon tart with…
More tart recipes…
- Fresh Fruit Tart
- Lemon-Blueberry Tart
- Lemon-Rhubarb Tart
- Pear, Hazelnut & Blue Cheese Tart
- Pumpkin Butter Pop Tarts
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Don’t forget, if you make this lemon curd tart, leave a comment and rating below!
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Classic Lemon Tart
- ¼ cup lemon zest
- ½ cup lemon juice (4 lemons)
- 2 large eggs
- 7 large egg yolks
- ½ cup honey
- 4 tablespoons unsalted butter, cut into 4 pieces and chilled
- 2 tablespoons heavy cream
- 1 fully baked 9-inch tart crust
- Berries, optional
- Confectioners' sugar, optional
- Heat oven to 375ºF (190ºC) with rack set in middle position.
- Whisk lemon juice, lemon zest, egg and yolks, honey, and pinch salt in medium saucepan until smooth. Add butter and cook over medium-low heat, stirring constantly with rubber spatula, until mixture thickens and registers 170ºF 6–8 minutes.
- Immediately pour mixture through a fine-mesh strainer into bowl and stir in cream.
- Pour warm lemon curd into cooled 9-inch tart crust. Set tart on baking sheet and bake until filling is shiny and opaque and center jiggles slightly when shaken, 10–15 minutes, rotating pan halfway through baking.
- Transfer tart with baking sheet to wire rack and let cool completely, about 2 hours.
- To serve, remove outer metal ring of pan, slide a thin spatula between tart and tart pan bottom, and carefully slide tart onto serving platter.
- Top with berries and dust with confectioners’ sugar, if using.