Pies & Tarts

Gemma’s “The Whole Lemon” Tart Recipe

4.84 from 67 votes
Bright, tart, and sweet, my Whole Lemon Tart recipe uses an entire lemon — peel and all — to create a simple and perfect summer dessert.
A full picture of the finished Whole Lemon Tart

Hi Bold Bakers!

Let me clarify — this recipe is called a “Whole Lemon Tart” because I use an entire lemon. Yes, a whole lemon, peel and all

I can hear the disbelief now. A whole lemon? Yes. Won’t it be too sour? No! Won’t it be too bitter from using the peel? No!! Is it actually good? It is incredible! You are going to love it, trust me! 

To be honest, using one medium lemon was not quite lemony enough for me, so I even added a little extra lemon juice to give this homemade lemon tart the right balance of sweet and puckery. My whole lemon tart recipe is one of those recipes you won’t believe until you try it: a lemon dessert with no zesting, and you don’t have to (painstakingly) cook a custard. It is amazing!

[ This recipe needs a pie crust! Use my Pie Crust recipe for the perfect tart. ]

What Is A “Whole” Lemon Tart?

This tart recipe is super simple to make, uses very few ingredients, and uses a whole lemon for the filling. 

The filling has the peel, the juice, and the pulp, and it makes the perfect, most refreshing summertime dessert (in fact, it makes the perfect wintertime dessert too, because that’s when citrus is at its finest!). It is a great balance of sweet and tart flavors, and it has an amazingly creamy, custardy texture. 

My Whole Lemon Tart uses an entire lemon, peel and all, and you can't even tell in this photo of the finished tart topped with fruit.

What You Need To Make A Whole Lemon Tart

How To Make A Whole Lemon Tart

This recipe is truly so, so easy, but it both tastes and looks incredible! You can even use a storebought pie crust to make it even simpler! Just promise me you’ll choose a good one. Here’s a quick break down on how you’ll make it (And don’t forget to get the full recipe with measurements, on the page down below.):

  1. Roll out your pie crust and line a 9-inch tart pan with it. Line the crust with parchment paper and fill with pie weights. (You can use lentils or beans as pie weights.)
  2. In a preheated 350°F (180°C) oven, blind bake the crust for 20 minutes.
  3. Remove the pie weights and the parchment paper and continue to let the crust bake for another 5-10 minutes.
  4. To prepare the filling, halve and quarter the whole lemon and toss any pith you see. Add the lemon, sugar, and butter into the food processor and process until very smooth. This should take 4-5 minutes. 
  5. After the lemon mixture has become smooth, add the eggs, yolk, cornstarch, lemon juice, and salt to the processor and process until combined.
  6. Pour the filling into the baked pie crust, place on a baking sheet, and bake for 35-40 minutes, until the filling is set. It should still be slightly jiggly when you tap it. 
  7. Let the tart cool for at least 2 hours, or until it has cooled to room temperature. 

A top-down view of my Whole Lemon Tart recipe, showing color, texture, and consistency.

Gemma’s Pro Chef Tips For Making A Whole Lemon Tart

  • Since you are using the whole lemon, try to use organic lemon, and ideally one that doesn’t have a thick skin. In any case, please WASH the lemon first.
  • If your crust’s edges start to get too brown before the filling is done, cover the edges with aluminum foil. 
  • Use my pie crust How to Make Pie Crust! But feel free to use storebought! 
  • You can make this tart up to 2 days in advance. The flavor gets even better.
  • Heat up a slice in your microwave and enjoy with vanilla ice cream. It’s HEAVEN!

How Do I Store Lemon Tart?

My Whole Lemon Tart can be stored, covered, in a refrigerator for up to 2 days. Yes, this can be frozen — but it will be best baked fresh or alternatively refreshed in a hot oven before cooling again and serving, this is because of the pastry!

A slice of lemon tart served with colorful berries and cream.

Make More Pie!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Watch The Recipe Video!

Gemma's Whole Lemon Tart Recipe

4.84 from 67 votes
Bright, tart, and sweet, my Whole Lemon Tart recipe uses an entire lemon — peel and all — to create a simple and perfect summer dessert.
Author: Gemma Stafford
Servings: 8 people
Prep Time 30 mins
Cook Time 1 hr
Bright, tart, and sweet, my Whole Lemon Tart recipe uses an entire lemon — peel and all — to create a simple and perfect summer dessert.
Author: Gemma Stafford
Servings: 8 people

Ingredients

  • 1 x recipe pie crust
  • 1 medium lemon (about 4 1/2 oz/130g)
  • 1 ½ cups (12oz/340g) sugar
  • ½ cup (4oz/115g) butter, softened
  • 4 large eggs
  • 1 large egg yolk
  • 2 tablespoons (½ oz/15g) cornstarch
  • 3 tablespoons (1 ½ oz/ 42g) lemon juice
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 350°F (180°C). Roll out the pie crust and line a 9-inch tart pan with it. Line the crust with parchment and fill with pie weights. (I use lentils or beans)
  • Blind bake the crust for 20 minutes.
  • Remove the pie weights and parchment paper and let the crust bake for another 5-10 minutes to let the bottom bake.
  • Prepare the filling: Half and quarter the whole, washed lemon, and remove and discard any piths you see. Add the lemon, sugar, and butter in a food processor and process until very smooth, roughly 4-5 minutes. (see video above for step by step instructions)
  • To the food processor, add the eggs, yolk, cornstarch, lemon juice, and salt and process until combined.
  • Pour the filling into the pre-baked crust, place on a baking sheet, and bake until the filling is set but still slightly jiggly when tapped, about 35-40 minutes.
  • Let cool for at least two hours, or until it has cooled to room temperature. Serve with freshly whipped cream.
  • Store, covered in the refrigerator for up to 2 days.

Submit your own photos of this recipe

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Mné Kidwell

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Mné Kidwell

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avacuppa
2 months ago

I made this tart yesterday and it was delicious!! I was so happy as was for a family gathering. Found out our son’s girlfriend Is pregnant with their first❣️ Anyways, the tart was made exactly as Gemma’s recipe said, turned out perfect!

Mné Kidwell
2 months ago

Hi Gemma.
My mom made this Friday night. She did not made it with the pie crust, she brake up some Marie Cookies and some Ginger Cookies, mixed it with a little bit of butter and made a cookie crust instead. You won’t believe it she made it again to take with to family. This is the most delicious Whole Lemon Tart we’ve ever eaten.

Your Bold Bakers.
Deoné (mom) & Mné
♥♥♥

Devika
Devika
2 months ago

How would you substitute the egg for an eggless tart?

Roshnaa Wincita
2 months ago

Hey Gemma!
I tried this recipe out and it was awesome!
I thought tarts are messy, but this definitely wasn’t.
Thanks!

Annette
2 months ago

Do you use the whole lemon, rind & pith? Or did I miss juicing & zesting it.

Anne Agleham
Anne Agleham
7 days ago

Thanks for this recipe Gemma! Overfilled my pan with the filling a bit, still it was so good. Used your 5 minute pie crust too!
Been a big fan for 2 years now and been a proud bold baker since. God bless you and the family. Keep up the great work!

Grace Schoenberg
12 days ago

I’m using this recipe for a school club. It worked very well and tasted even better. I’ve been using your recipes since I discovered bigger bolder baking, I’m an all out bold baker. This is my first time posting a comment but I noticed you normally reply to them and I think that would be super cool to be able to sorta kind talk to you. Your my favorite baker and one of the reasons I started wanting to bake.

Wyl
20 days ago

Really easy. I used a blender instead as I do not have a food processor. As I was too lazy for a blind bake, I replaced with oatmeal base. Thank you. I have always put off pies and tarts. You started me on my 1st fruit pie/tart.

Jordan R. Buraga
Jordan R. Buraga
20 days ago

Yummy. I wanna try this. But can I substitute egg on this?

Sarah
Sarah
23 days ago

Could you make this with oranges? I have lots of clementines and wondered if those would work too?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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