Lemon Tart

The Queen of all desserts is the Lemon Tart! Brighten up your day, with this shiny & sunny Lemon Tart with strawberries and raspberries! She’s the Queen and she can’t compare to any other sweet!

When Life Gives You Lemons, Make Lemon Tart!

Lemon Tart! Oh my God! She is the Queen of flavors, she is sweet and savory, crunchy and creamy, bitter and sour! You are going to adore this dessert! The only things you need are passion, love and good mood to make it! The crispy crust with the smooth lemon curd is the best combination! Let’s see the recipe step by step!


For the crust:

  • 330g all purpose-flour
  • 230g unsalted butter (cutted in cubes and cold)
  • 1 tsp salt
  • 1 egg yolk
  • 40 ml water

For the lemon curd:

  • 180g eggs
  • 180g granulated sugar
  • 230g unsalted butter (cutted in cubes and cold)
  • 100 ml lemon juice
  • lemon and lime zests
  • 5g zelatin (dissolved in cold water)


  1. Make the crust: in a large bowl, mix the flour with salt and butter. Rub the mixture with your fingers until it becomes like yellow sand. Then, add the egg yolk and water and use your hands to make an elastic, soft dough. Wrap it and refrigerate it for about 1 hour.
  2. Then, remove from the fridge, cut a piece of dough, put it between two baking parchments and open it with a rolling pin. Transfer it to a buttered tart pan and prick the bottom with a fork, place a baking parchment on top of the tart and some beans for weight on top! Bake at 160 degrees for about 40 minutes. Remove from the oven, remove carefully the beans from the top and set aside to cool completely.
  3. Prepare lemon curd: Grate zest of lemons and limes. Squeeze lemons to extract the juice. Use a medium pot with water, heat it up in meduim temperature and add on top a smaller bowl (BainMarie). Combine in the lemon juice, zests, eggs and the sugar. Stir continuously to combine, until sugar is dissolved and the temperature reach to 80 degrees. Then, add the gelatin and whisk well. Remove from heat, and continue to stir. Drain the mixture well and transfer it again back to the small bowl over the sauce pan with the boiling water. Then, add the cold butter cubes and stir continuously, until the butter is melted and the mixture become a smooth, yellow cream.
  4. Remove the bowl from the heat and cover with plastic wrap, pressing it right against the surface of the curd, allow to cool. Spoon lemon curd into tart and smooth the top. Place the lemon tart into the refrigerator from 2 hour until overnight. Before serving, garnish with fresh strawberries, frozen raspberries and lemon slices, if you want, you can sprinkle with icing sugar! Ready! Enjoy!

Tips: The quantity of crust given is about double the amount that you’ll need because if I’m going to the effort of making my own pastry, I always make double and freeze half for next time. If you don’t want to freeze some, simply halve the pastry quantities.

From The Bottom Of My Tart!

Don’t forget to tag us #foodenyo on Instagram, if you remake this one! We’d love to see your recreations!



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