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4.84 from 87 votes
A full picture of the finished Whole Lemon Tart
Gemma's Whole Lemon Tart Recipe
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.

Course: Dessert
Cuisine: American
Servings: 8 people
Author: Gemma Stafford
  • 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
  1. 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)

  2. Blind bake the crust for 20 minutes.

  3. Remove the pie weights and parchment paper and let the crust bake for another 5-10 minutes to let the bottom bake.

  4. Prepare the filling: Half and quarter the whole, washed lemon, and remove and discard any pits 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)

  5. To the food processor, add the eggs, yolk, cornstarch, lemon juice, and salt and process until combined.

  6. 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.

  7. Let cool for at least two hours, or until it has cooled to room temperature. Serve with freshly whipped cream.

  8. Store, covered in the refrigerator for up to 2 days.

Watch the Recipe Video!