Lemon Tart

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My incredible Lemon Tart is one of those “try it once, make it forever” recipes. The quick and easy method gives you a classic sunshine-yellow tart full of fresh citrus flavor with a flaky crust that’s great for all seasons!

• Uses the whole lemon: Peel, pith, flesh—the whole lemon!—are blended together for a vibrant citrus flavor.
• Silky texture: Eggs, sugar, and butter create a luscious custardy filling.
• Quick prep: No need for fiddling with lemon zest or making a separate curd.
• Simple ingredients: Just a handful of kitchen basics.
• Easy and elegant: My simple recipe delivers a bakery-level dessert.

I can hear the disbelief now—a whole lemon? Will the filling be too sour and bitter? No! Trust me, you’re going to love this lemon tart. You know that if there are lemons in a dessert, I’m already interested. When I learned about the clever “whole lemon” French-style tart method, and heard it was the best lemon tart recipe, I couldn’t wait to test it out, and I was thrilled with the results.

My top tip—blend the lemon mixture until it’s completely smooth. Taking the time to do this ensures the silkiest filling with balanced flavor and no bitterness. For more creative lemon recipes, check out my Lemon Semifreddo, Lemon Blueberry Crepes, and Vertical Lemon Cake.

Bold Bakers Love This!

“This recipe is awesome! I thought making a tart might be hard, but it was easy!“—Roshnaa

“I will never, ever, make another tart again! It’s so tasty.”—Dezi

“I made this tart for my boyfriend’s birthday celebration, and everyone loved it! It’s super yummy and easy to make. Thanks, Gemma!” —MC 

IMPORTANT NOTE: This recipe was improved and updated on 5/19/2026, to include NEW step-by-step photography, explanations and substitutions of key ingredients, make-ahead and storage instructions, and Pro Chef Tips. 

Table of Contents

• Tools You Need
• Lemon Tart Key Ingredients and Substitutes
• How to Make Lemon Tart
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Summer Tarts and Pies

Tools You Need

• Measuring spoons
• Measuring cups
• Glass measuring jug
• Rolling pin
• 9-inch (23-cm) tart pan with a removable bottom
• Parchment paper
• Pie weights or dried beans
• Food processor
• Baking sheet

Lemon Tart Key Ingredients and Substitutes

1 recipe pie crust

• My foolproof recipe gives your tarte au citron a buttery, flaky crust.
• You can also use my Pâte Sucrée Crust or Gluten-Free Pie Crust recipes.
• You can also use a good-quality store-bought pie crust to make it even simpler!

Lemon

• Lemon provides a deep, bright citrus flavor.
• Choose a thin-skinned, smooth lemon for this recipe, and be sure to wash it before using.
• Remove the seeds before blending, and process until totally smooth.
• If you have Meyer lemons in your area, you can use one for a slightly sweeter citrus flavor.

Granulated sugar

• Granulated sugar balances any acidity or bitterness from the lemon.
• Importantly, the sugar gives the baked lemon tart a smooth filling.

Butter

• Butter gives the filling richness in this lemon tart recipe.
• Additionally, butter helps mellow and round out the flavor.
• Use softened butter. To make sure your butter is at the right temperature, press it gently with your finger. Your finger should make an indent, but not squish right through.

Eggs

• Eggs give the citrus tart structure.
• Importantly, whole eggs set the custard.
• Your eggs must be at room temperature in order to make a smooth filling. Here’s how to warm up cold eggs.
• I don’t recommend using any substitutes here, as the eggs give the filling its structure.

Egg yolk

• Using an extra yolk adds to the richness of the French lemon tart, and ensures the filling is perfectly silky.
• Please use a room-temperature egg yolk.

Cornstarch

• Cornstarch stabilizes the filling, making an easily slicable tart.
• Substitutes: You can use the same amount of arrowroot or tapioca starch.

Lemon juice

• Lemon juice boosts the flavor of this whole lemon tart.

Salt

• Salt enhances the ingredients in this lemon tart recipe.

How to Make Lemon Tart

Prepare the Lemon Tart Crust

1. Prepare the crust. Roll out the pie crust and line a 9-inch tart pan with it. Line the crust with parchment paper and fill with pie weights.
2. Blind bake the crust. Bake the pie crust for about 20 minutes. Remove the parchment paper and pie weights and bake for a further 5–10 minutes, until the base is lightly golden. Set aside.

Make the Whole Lemon Filling

3. Prepare the lemon. Halve and quarter the whole lemon, removing and discarding any seeds.

4. Process ingredients. Add the lemon, granulated sugar, and butter to a food processor and process until very smooth, about 4–5 minutes.

5. Finish making the filling. Add the eggs, egg yolk, cornstarch, lemon juice, and salt, and process until fully combined.

6. Add to tart shell. Pour the filling into the pre-baked tart crust and place the tart pan on a baking sheet.

7. Bake lemon tart. Bake for 35–40 minutes, until the filling is set but still slightly jiggly in the center when tapped.

8. Chill tart. Let the tart cool completely at room temperature, then chill in the fridge for 1 hour before serving.

Gemma’s Pro Chef Tips

• Select a heavy lemon. When selecting a lemon, heavier is better because it means it has more juice.
• Try to use an organic lemon. Since you are using the whole lemon, it’s best to use organic and ideally choose one with a thin skin. Wash the lemon before using.
• Prevent over-browning. Cover the tart’s edges with aluminum foil if they start to get too brown before the filling is done.
• Bake just until the center is slightly jiggly. As the filling cools, it will continue to set.
• Use my pie crust recipe. I recommend my pie crust for the best flavor and texture, but feel free to use store-bought!
• Cool crust completely before adding filling. Adding filling to a warm crust will make the tart soggy.
• Use a sharp knife to cut. Also, be sure to wipe the knife between cuts for the cleanest slices.
• Serve with dollops of lightly whipped cream. Use my Perfect Whipped Cream Recipe or Creme Fraiche Whipped Cream to accentuate the lemon flavor.
• Pair with ice cream. Serve this tart with my Vanilla Ice Cream or Pistachio Raspberry Ice Cream.

Make-Ahead and Storage Instructions

Make-ahead tips

• If you like, you can blind bake the crust one day before baking the tart.
  • Make sure your blind-baked crust is lightly golden and dry (do not underbake).
  • Cool the crust completely.
  • Keep the unfilled blind-baked crust in the tart pan. Cool, and cover loosely with plastic wrap or foil and keep at room temperature for up to one day.
• For longer storage, you can freeze the unfilled blind-baked crust.
  • Make sure your blind-baked crust is lightly golden and dry (do not underbake).
  • Cool the crust completely.
  • Keep in the tart pan, wrap well in plastic wrap and foil, and freeze for up to one month.
  • Thaw at room temperature before using.
• You can make this lemon custard tart up to two days in advance. The flavor gets even better!
  • Store it, covered loosely, in the fridge before serving.

How to Store Leftovers

• Store leftover French lemon tart loosely covered in the refrigerator for up to two days.

FAQs

Can I make this citrus tart gluten-free?

• Yes, you can make this citrus tart gluten-free.
• Use my Gluten-Free Pie Crust recipe, and ensure that the other ingredients you use are certified gluten-free.

What is blind baking?

• Blind baking is necessary when your pie will be made with an unbaked filling or when a pie is made with a very wet pie filling, like this lemon tart.
• Place the pastry dough in a tart tin lined with parchment paper and fill it with pie weights or dried beans.
• Partially bake the crust, then remove parchment and weights and bake for another 5-10 minutes. Then fill the crust, and return the tart to the oven for 35-40 minutes.
• For more information, see my guide to blind balking pie and tart crusts.

Can I make this lemon custard tart recipe egg-free?

• I don’t recommend making this lemon custard tart egg-free, as the eggs are essential for setting the custard.
• For an egg-free lemon tart alternative, make my Vegan Lemon Curd, use it to fill a pre-baked shell with the lemon curd filling, and chill until set.

What are some ways to serve this whole lemon tart?

• Set off the whole lemon tart with fresh berries or macerated berries.
• Mint leaves or basil sprigs make a lovely tart garnish.
• Sprinkle on some toasted, slivered almonds or crumbled biscotti for a perfect dessert.
• Serve with Raspberry Sauce or drizzle with honey and top with a bit of flaky sea salt.
• Put out whipped cream, coconut whipped cream, ice cream, or mascarpone with the tart.

More Summer Tarts and Pie Recipes

• Cherry Pie
• Easy Peach Tart
• Key Lime Pie
• Orange Tart
• Blackberry Pie

IMPORTANT NOTE: This recipe was improved and updated on 5/19/2026, to include NEW step-by-step photography, explanations and substitutions of key ingredients, make-ahead and storage instructions, and Pro Chef Tips. 

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