Lemon Tart

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A perfect summer treat! Try this delicious lemon tart with a flaky buttery crust that is easy to make.

Serves: 8
Cook time: 1 hour


        TART CRUST - Makes 1 (9 inch) tart crust
      • 1 stick of melted unsalted butter (8 tablespoons)
      • 2.5 tablespoons sugar
      • 1/4 teaspoon salt
      • 1 1/4 cups all-purpose flour, more if needed
          LEMON TART FILLING - Makes enough filling for 1 tart
        • 1 Meyer lemon, cut into quarters, rind and all!
        • 1 stick of unsalted butter (8 tablespoons)
        • 1 teaspoon vanilla
        • 4 chicken eggs OR 3 duck eggs


  1. TART CRUST - Heat oven to 350 degrees and place cooking rack in the middle of the oven
  2. Combine the butter, sugar, and salt in a bowl and stir until mixed evenly
  3. Add the flour and stir in until just combined and a soft dough forms
  4. Spray tart pan with non-stick cooking spray. Sprinkle the dough over the bottom of the tart pan (with removable liner). Using your fingertips or a cup, press the dough into the bottom and up the sides of the pan.
  5. Cover the tart shell and refrigerate for 20-30 minutes. Once chilled, poke holes with a fork all over and bake for 20 minutes until golden brown
  6. Remove from the oven and let cool on a wire rack completely before filling and removing from pan
  7. FILLING - Put all ingredients into a food processor or blender and mix until combined
  8. Pour into the tart shell
  9. Bake for 40 minutes on a cookie sheet. Make sure the top doesn't burn!
  10. Let cool on a wire rack. Once cool, serve, and enjoy


      You can decorate and garnish this tart with edible garden flowers, fresh berries, sliced lemon, or mint!