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Classic and decadent, I love how easy this Lemon Tart recipe is, but still simple and elegant, as well as impressive and totally delicious. A perfect crowd pleaser.
I love lemony desserts because they’re so summery and delicious, but also have a touch of fanciness mixed with homemade heart.
If I am hosting a nice dinner at home for friends or family, I often rely on my make-ahead Lemon Possets for simplicity, but sometimes I want to go one step further and add a pastry crust to a shareable pud.
That’s where my classic Lemon Tart comes in – my take on the classic British tea time dessert, influenced by the French Tarte au Citron many years ago.
I get a shortcrust pastry case out of the freezer that I’ve blind baked ahead (or use one of the shortcuts mentioned below), then all that’s left to do is make an easy 4-ingredients silky smooth filling that’s tangy, tart, sweet and buttery, all at the same time. Heaven.
Why you’ll love this easy Lemon Tart recipe
⭐️ Easy to make but so impressive!
⭐️ So delicious and fancy
⭐️ Can be made ahead of time
Sarah’s notes on pastry
A Lemon Tart is made up of a shortcrust pastry shell filled with a smooth, citrusy and creamy filling.
For the pastry, you have a few options…
Make your own
Follow my basic Shortcrust Pastry recipe with step-by-step video instructions. I promise it’s not too difficult.
I usually make a batch of these that I’ve frozen, so if you have done the same, simply defrost your homemade tart case before continuing with the rest of this recipe.
Buy pre-made pastry
You can buy shortcrust pastry in blocks, which you would just need to roll out to about 3mm thickness. OR you could buy ready-rolled pastry. Follow the blind baking instructions on the packet before adding your filling.
Buy a pre-made shaped tart case
You could buy pastry that has already been shaped into a tart shell.
Homemade is always nicer if you have the time, but the option is there if you don’t! It will still be half homemade and taste fresher than a whole shop-bought dessert.
If you go for this option, you may find you don’t need quite so much filling as in this recipe. You could also use smaller ready-made tart cases and just bake them for less time.
Lemon Tart Ingredients
- Baked tart case: Either made with homemade shortcrust pastry or a pre-made one that’s been baked and cooled.
For the filling
- Eggs – You’ll need 5 large eggs for this.
- Double cream – Or heavy cream if you’re in the US.
- Caster sugar – This is finer than granulated sugar, and if you’re outside of the UK may be called superfine sugar.
- Lemons – We’re using the zest and juice from 4 lemons.
- To decorate – Icing sugar.
How to make a Lemon Tart
1. Preheat the oven and whisk the filling ingredients together until well combined, as per the recipe below.
2. Pour the filling into the pastry case then bake until it is almost completely set. Cool before serving.
Storing
In the fridge Your Lemon Tart should keep for up to 5 days in the fridge in an airtight container. You may find the pastry loses a little of its crispiness if you don’t eat it straight away, but it will still be delicious.
In the freezer You can also freeze any leftovers. Simply place your tart or slices of it onto sheets of baking paper in the freezer, making sure it’s flat, until fully frozen. Then you can store it in a freezer bag, cling film or container for up to 3 months. Defrost thoroughly in the fridge before enjoying again.
Recipe Tips
How to know when it’s cooked
Because we want to take the tart out of the oven while it still wobbles a little in the middle, it may feel as though you’re removing it too soon.
Don’t worry! It’s actually the perfect way to make sure the lemony filling has the perfect texture once it’s cooled.
What to serve with Lemon Tart
This is delicious on its own or served with some crème fraiche or cream. Sometimes I add a few raspberries for a pop of colour too.
More classic dessert recipes…
FAQs
A Lemon Tart is a British classic which derives from a French dessert, and it has a silky and very citrusy, sharp filling, whereas a Lemon Pie is more associated with the US, often has a meringue topping and is sweeter.
Think French patisserie vs an American diner.
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Classic Lemon Tart
Ingredients
For the tart case:
- 1 Cooked and cooled shortcrust pastry tart case
For the filling:
- 5 Large eggs
- 150 ml (0.5 cup) Double cream
- 180 g (6.5 oz) Caster sugar
- 4 Lemons, Zest and juice
To decorate:
- 4 tbsp Icing sugar
Instructions
- Get your oven hot: Preheat your oven to 160°C fan/180°C/350°F/Gas Mark 4.
- Making the filling: Whisk the filling ingredients together until well combined.
- Prep the pastry: Place the cooked and cooled tart case back in the tin and place it on a baking sheet.
- Pour most of the filling into the pastry case then bake for 25-30 minutes until it is almost completely set. You want there to be a very slight wobble in the middle of the filling.
- Time to cool down: Place the tart on a cooling rack to cool completely before adding a little icing sugar on top.
- Slice and serve.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This recipe was first published here on May 27th, 2022 and was fully updated with a new and improved recipe on February 26th, 2026.
I have made this dessert twice now. It’s a fabulous all round summer desert. It’s so easy to make and the family love it!!!
Made biscoffe cheese of yours. Turned out delicious xxxx
For some reason my cream/cheese/curd has split? Should I have whipped it in a certain order?
What could I use instead of lemon curd?
I thought I’d try this for when I had guests round… it was super easy and yet so delicious and went down an absolute treat with my guests! I then went on to take it to different bbq’s the following couple of weeks, all with different crowds yet it’s had the same reaction each time! Definitely my new signature dish! Thanks so much!
Only negative is that there’s never any left for me to sneak for breakfast the next day, it literally disappears!!
Hi, will this be ok if we make it the day before? Thanks!
What a great special dessert and so easy to make. Thank you Sarah! Bx
What could I use instead of ginger biscuits? Digestives?
Any dry biscuit you fancy will work, the ginger just gives a nice tang!
I’ve made this this afternoon, can’t wait to tuck into it later!
What can be used instead of double cream please ?
A dairy free alternative would work Andria. Thanks!