Classic Lemon Tarts with Buttery Pie Crust

These lemon tarts are the perfect balance of tangy and sweet, encased in a rich, buttery crust. The silky lemon curd filling is made with fresh eggs, raw organic sugar, and fragrant lemon zest, creating a dessert that’s both bright and indulgent.

The contrast between the crisp, golden pastry and the smooth, citrus-infused curd makes these tarts irresistible. Every bite delivers a burst of fresh lemon flavor, perfectly balanced by the richness of the eggs and butter. They’re refreshing yet satisfying—a dessert that feels both light and decadent at the same time.

Whether served at a gathering or enjoyed as a simple afternoon treat, these lemon tarts are a timeless classic. Their elegant appearance and bold flavour make them a standout dessert for any occasion. Best of all, they store well in the fridge, making them a perfect make-ahead option for when you want something special on hand.

Why You’ll Love This Recipe

• Perfectly Balanced Flavour: These lemon tarts strike the ideal balance between tangy and sweet, with a bright citrus flavor that isn’t overpowering. The buttery crust complements the smooth, velvety curd for a satisfying contrast.
• Simple Ingredients, Incredible Results: Made with pantry staples like flour, butter, eggs, and lemons, this recipe transforms basic ingredients into something truly special.
• Two Methods for the Filling: Whether you prefer the direct stovetop method (which I used) or the gentler double boiler approach, you can choose the method that works best for you.
• Elegant Yet Easy: These tarts may look impressive, but they’re surprisingly simple to make. Using a Weck jar to cut out the dough keeps things quick and consistent.
• Make-Ahead Friendly: The tarts keep well in the fridge, so you can prepare them in advance for stress-free entertaining or a convenient treat.

Lemon Tarts

Ingredients

For the Pie Crust

• 285g plain flour
• 100g raw organic sugar
• 180g butter, cold and cubed
• 1 egg
• Splash of ice water

For the Lemon Filling

• 4 whole eggs + 2 egg yolks
• 133g raw organic sugar (2/3 cup)
• Zest of 3 lemons
• Juice of 3 lemons
• 114g butter, cubed

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Instructions

1. Prepare the Pie Crust

1. In a large bowl, combine the flour and sugar.
2. Add the cold butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
3. Beat the egg in a small bowl and mix it into the dough.
4. Add a splash of ice water, just enough to bring the dough together without making it sticky.
5. Form the dough into a disc, wrap it in parchment paper, and chill for at least 30 minutes.

2. Roll and Bake the Crust

1. Preheat the oven to 175°C (350°F).
2. Roll out the chilled dough on a lightly floured surface to about 3mm thick.
3. Use the top of a large Weck jar to cut out circles from the dough. The circles should be slightly larger than your tart tins to ensure they fit properly.
4. Gently press the dough circles into the tart tins, smoothing them into place and trimming any excess.
5. Prick the bottom of each tart shell with a fork and place in the freezer for 10 minutes to prevent shrinkage.
6. Line the shells with parchment paper and fill with baking weights or dried beans.
7. Bake for 12–15 minutes, then remove the weights and bake for another 5–7 minutes until lightly golden. Let cool completely.

3. Make the Lemon Filling

(I used the direct stovetop method, but you can also use a double boiler for a gentler approach.)

Stovetop Method (Used Here):

1. In a medium saucepan, whisk together the eggs, yolks, sugar, lemon zest, and lemon juice.
2. Place the saucepan over low to medium heat, whisking constantly.
3. Cook until the mixture thickens and coats the back of a spoon, about 5–8 minutes. Avoid overheating to prevent scrambling.
4. Remove from heat and whisk in the cubed butter until fully melted and smooth.
5. Strain the curd through a fine mesh sieve for an extra silky texture.

Double Boiler Method (Alternative):

1. In a heatproof bowl, whisk together the eggs, yolks, sugar, lemon zest, and lemon juice.
2. Place the bowl over a saucepan of simmering water, ensuring the bottom doesn’t touch the water.
3. Whisk continuously until thickened, about 8–10 minutes.
4. Remove from heat, whisk in the butter, and strain for a smooth texture.

4. Assemble the Tarts

1. Pour the warm lemon filling into the cooled tart shells, smoothing the tops.
2. Let them set at room temperature for 15 minutes, then chill in the refrigerator for at least 2 hours before serving.

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Tips & Tricks

• Using a Weck jar is a great hack for cutting even tart shells. Make sure the jar size matches your tins.
• Cold butter is key for a flaky crust—don’t let it soften too much while mixing.
• Chilling the dough prevents shrinkage and helps maintain the crust’s shape.
• If using the stovetop method, keep the heat low and whisk constantly to avoid scrambling.
• Straining the curd ensures a perfectly smooth texture.