Whole Lemon Tart
Prep Time
30 mins
Cook Time
1 hr
Chill for
1 hr
Total Time
2 hrs 30 mins
My Lemon Tart uses the whole lemon for bold citrus flavor, a silky custard filling, and a flaky crust worthy of a French bakery.
Course:
Dessert
Cuisine:
American
Servings: 8 people
Ingredients
- 1 recipe pie crust
- 1 medium lemon (about 4 ½ oz/130 g), washed
- 1 ½ cups (12 oz/340 g) granulated sugar
- ½ cup (4 oz/115 g) butter, softened
- 4 large eggs , at room temperature
- 1 large egg yolk , at room temperature
- 2 tablespoons (½ oz/15 g) cornstarch
- 3 tablespoons (1 ½ oz/42 g) lemon juice
- ¼ teaspoon salt
Instructions
To Blind Bake the Tart Crust
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Preheat the oven to 350°F (180°C).
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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.
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Bake the pie crust 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.
To Make the Whole Lemon Filling
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Halve and quarter the whole lemon, removing and discarding any seeds.
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Add the lemon, granulated sugar, and butter to a food processor and process until very smooth, about 4–5 minutes.
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Add the eggs, egg yolk, cornstarch, lemon juice, and salt and process until fully combined.
To Bake the Whole Lemon Tart
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Pour the filling into the pre-baked tart crust and place the tart pan on a baking sheet.
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Bake for 35–40 minutes, until the filling is set but still slightly jiggly in the center when tapped.
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Let the tart cool completely at room temperature before chilling in the chill for 1 hour before serving.
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Enjoy served with freshly whipped cream. Store leftovers covered in the refrigerator for up to 2 days.
Watch the Recipe Video!
Recipe Notes
- 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.