The Best Easy Lemon Tart From Scratch Recipe

This easy lemon tart recipe is one of the best desserts I’ve made from scratch, with a flaky crust and smooth, bright lemon curd filling. I have to tell you… this lemon tart completely stole the show at our Easter dinner.

I decided to try making a lemon tart from scratch (which honestly felt a little intimidating), but it turned out to be one of those recipes that makes you feel like a total rockstar in the kitchen.

And the best part?

Even my brother-in-law—who does not like lemon desserts—took one bite and said it was “out of this world.”

Now THAT is saying something!

Where I Found This Lemon Tart Recipe

I found this recipe from Preppy Kitchen and followed their lemon tart method—and it turned out absolutely incredible. The recipe calls for you to strain the lemon curd but I did not do that and it still was perfection in my book.

The combination of a buttery, flaky crust with a smooth, tangy lemon curd filling is just perfection.

It’s actually based on a classic French-style lemon tart, which is known for its simple pastry shell filled with a rich lemon filling.

Why You’ll Love This Easy Lemon Tart Recipe

• The crust is buttery, slightly sweet, and perfectly flaky
• The lemon curd is smooth, bright, and full of fresh lemon flavor
• It’s not overly sweet—just the right balance
• It feels fancy… but is surprisingly doable

Honestly, it tastes like something you would get at a bakery.

Ingredients for the Tart Crust

• 1 ¼ cups all-purpose flour (150g)
• ¼ tsp salt
• ½ cup butter, cold and cut into small pieces (113g)
• ¼ cup granulated sugar (50g)
• 2 tbsp cream
• 1 egg yolk

Ingredients for the Tart Crust

I followed the basic method from the recipe:

• Mixed the flour, sugar, and salt
• Cut in the cold butter until crumbly
• Added the egg yolk and cream to bring it together
• Chilled the dough (this is key!)
• Pressed it into my tart pan and baked until lightly golden

That crust alone… I could eat it by itself 😅

The Lemon Curd Filling (The Star!)

The filling is a homemade lemon curd made with:

• Fresh lemon juice and zest
• Sugar
• Eggs
• Butter

Of course I had to enlist the help of my youngest granddaughter. Georgia loves to help in the kitchen even with her broken arm! This kid has broken her arm twice in one year.

First falling off a trampoline and then second roller skating.

I love that she is adventurous.

It’s cooked until thick and silky—when it coats the back of a spoon, you know it’s ready.

And let me tell you… the flavor is just incredible.

Bright, fresh, tangy—but still smooth and rich.

How to Make This Easy Lemon Tart Recipe

Once the crust is pre-baked, I poured in the lemon curd, smoothed it out, baked for another 10 min or until the curd is set. Let it chill in the fridge for 2 hours.

After a couple of hours, it set up perfectly.

You can serve it:

• As-is
• With whipped cream
• Or with fresh berries and some chamomile flowers as decoration

Real Life Review (The Best Part)

This is always my favorite part…

Everyone loved it.

But when my brother-in-law—who avoids lemon desserts—went back for more and said it was “out of this world”…

I knew this one was a keeper.

My Tips If You Make This

• Don’t skip chilling the dough
• Use fresh lemons—it makes a big difference
• Let the tart chill completely before slicing
• Make it ahead—it’s even better after a few hours

A Little Something to Try This Spring

This lemon tart feels like one of those “special occasion” desserts… but it’s simple enough to make anytime you want something a little extra.

It’s fresh, light, and perfect for spring, Easter, or any gathering.

And if you’re not sure about lemon desserts…

This might just change your mind 😉

Easy lemon tart

Delicious tart and sweet tart

Print Recipe Pin Recipe

Servings: 8 people

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• Ingredients
• For the Crust
• 1 ¼ cups All Purpose Flour 150g
• ¼ tsp salt
• ½ cup butter cold cut into small pieces 113g
• ¼ cup granulated sugar 50g
• 2 tbsp cream 10ml
• 1 egg yolk
• For the Curd
• ½ cup lemon juice fresh 120ml
• 2 tbsp lemon zest zest of 2 lemons
• 1 cup granulated sugar 200g
• ½ cup butter 113g
• 4 eggs
• 2 yolks

Method

 

1. Instructions
2. For the Tart Crust
3. Whisk the egg yolk and cream together in a small bowl and set aside.
4. Measure the flour into a large bowl then add the salt, and sugar. Whisk together then add the cubed butter. Work the butter in with a pastry cutter or your clean hands.
5. Once you have a crumbly mixture with roughly pea-sized pieces of butter throughout you can drizzle in the yolk cream mixture and mix together with a fork or knife. Transfer The dough onto a piece of plastic, press and fold together, then shape into a disk, wrap and chill for about an hour.
6. Roll the dough into a circle then transfer to a 9 or 10 inch tart pan (one with a removable base is preferable). Press into the pan then dock the bottom and trim the edge. Freeze for about 30 minutes.
7. Preheat your oven to 375F then bake for about 20 minutes or until a light golden color, then reduce the oven temperature to 350F. Make the curd while the shell bakes.
8. For the Lemon Curd
9. In a medium bowl combine the eggs and yolks then whisk together and set aside.
10. Zest two lemons then squeeze ½ cup of juice then add the zest, juice, butter and sugar to a medium sized pot and place over medium heat. Stir often until the butter is melted and the mixture just starts bubbling then remove from heat and slowly drizzle into the egg mixture while whisking vigorously.
11. Pour back into the pot and place over low heat, whisking constantly until the mixture thickens and just starts to bubble, about 170F. Your curd is done once it coats the back of a wooden spoon; you can swipe a finger across and a track will be left in the curd.
12. Strain into a bowl and cover the surface with plastic wrap. (*I did not strain mine)
13. Pour the curd into your tart shell and smooth the surface then bake for 10 minutes or until the edge is just set. Refrigerate for 2 hours then cut and serve.