The Ultimate Summer Dessert: A Lemon Tart

My easy lemon tart recipe has a crisp, shortbread-esque crust and a smooth lemon filling. It's a refreshing dessert that's perfect for spring or summer!

Tart Crust:
1 ½ cups all-purpose flour (190g)
½ cup powdered sugar (65g)
¼ teaspoon salt
8 Tablespoons unsalted butter, cold & cubed (113g)
1 large egg, cold preferred
½ teaspoon vanilla extract
Filling:
2 large whole eggs
4 large egg yolks
½ cup freshly-squeezed lemon juice (120ml) (typically 4 lemons for me)
1 cup granulated sugar (200g)
⅛ teaspoon salt
½ cup unsalted butter, cubed (113g)
Whipped Cream (optional):
¾ cup heavy cream (177ml)
¼ cup powdered sugar (30g)
½ teaspoon vanilla extract

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Instructions
00:00 Introduction
For the tart crust:
00:18 To the basin of a food processor, add flour, sugar, and salt. Briefly pulse to combine.
01:05 Add butter and pulse until coarse crumbs form (about ten 1-second pulses).
02:45 In a separate, small dish, whisk together egg and vanilla. Drizzle over flour mixture, and pulse until dough just begins to cling together.
03:58 Carefully remove from food processor (watch the blade) and shape dough into a disc, wrap in plastic wrap, and chill for 1 hour.
05:00 Roll chilled dough into a 10-11" (25cm) disc and press into a 9" (23cm) tart pan. Prick the bottom all over with a fork, line with parchment paper, and fill with pie weights or dry beans. Freeze for 30 minutes, meanwhile preheat oven to 375°F (190°C).
08:00 Once crust has chilled and oven is preheated, bake crust in center rack of 375°F (190°C) oven for 20 minutes or until edges are light golden brown. Remove parchment and weights (carefully), then bake for an additional 5 minutes (the bottom of the tart should be beginning to turn lightly golden). Prepare lemon filling.
Lemon Filling
11:33 In a medium-sized saucepan, combine eggs, egg yolks, lemon juice, sugar, and salt. Add butter and cook over medium-low heat, stirring constantly, until mixture is thickened and coats the back of a spoon.
13:09 Remove from heat and pour mixture through a fine mesh strainer into a bowl, then pour into tart crust and spread evenly. Cool at room temperature for 1 hour, then refrigerate for at least 6 hours or overnight.
Whipped Cream (optional)
15:05 Combine heavy cream, powdered sugar, and vanilla extract. Beat on high speed until stiff peaks form. Pipe or dollop whipped cream onto tart before serving. I used an Ateco 848 to add the decorative whipped cream on top.

Notes
Tart pan
I do not grease my tart pan. When trying to line the unbaked tart crust with parchment paper (step 5) it is helpful to crumple the parchment paper, uncrumple, crumple again, then uncrumple before using. This helps it fit snugly and more flush into the tart crust.
Filling
The tart crust does not have to be completely cooled before adding the lemon filling, in fact the filling can be added when the crust is hot right out of the oven. Sometimes I’ll begin preparing the lemon filling while the crust is still in the oven.
Storing
Store covered in the refrigerator for up to 5 days. I store my tart in the tart pan and do not remove unless I want to put it on a serving plate.

[LeslieScott-vohh]

I loved this video. Not just for the recipe but you have the best personality!

[susanhammitt]

Love the bloopers. I don't make a lot of lemon desserts because lemon is not my husband's favorite, but I love lemon so sometimes he doesn't get his favorite. And lemons really are necessary during warm weather!

[detangojet]

There is nothing more adorable than Sam!!!

[karenderuyter]

I am definitely going to try this recipe! One suggestion is to cut up the your butter first and then throw it into the freezer😊

[abdulahmed-hgcx]

This lemon 🍋 tart looks so nice and beautiful i like this recipe I try my best to make this.

[marymcdonald]

I love lemon desserts! 😋 Has anyone ever told you that you look like Kate Hudson? She's a pretty girl too. 🌻✌

[mmakomanyatja]

You always come up with good recipes Sam thank you so much much appreciated be bless nd your family

[stella]

Hi sam, looks delicious.😊😊l love lemon tart.thank you.🎉🎉🎉😊😊

[karensheart]

I absolutely enjoyed this recipe and will try! The other idea I got was putting icing bag in a tall glass! Wonderful! Thank you!❤

[muykytang]

So amazing 🤩 😍🥰👩‍❤️‍💋‍👨👨‍👩‍👧‍👧delicious 😋 😋thanks for sharing ❤❤

[daliasmith]

You recipes are always very helpful delicious and easy tank you very much 🤙🏼👍🤙🏼👍

[Augustus_Imperator]

it looks delicious, I definitely have to try it being a fan of lemon tarts 🍋
that poor knife against the marble counter though 😅

[sallyeblen]

Looks great, can't wait to try. Like the lemon top.

[SavoryExperimentsCooking]

This is such a pretty and bright dessert. I can't wait to make it! Thanks for sharing!

[grlfromnj]

Thank you for this video. I'm going to make this. I just wanted to ask you if you docked the crust. It looked like it was. Can't wait to try this. 🙂

[abdulahmed-hgcx]

The last video u made birthday cupcakes sorry to say my sister wanted Oreo cupcakes so i have to make her Oreo cupcakes than the birthday cupcakes I will try to make them on a different time maybe on my birthday.

[dawnpardee]

If you don’t have pie weights con you use some kind of dry beans

[theraweggfiles]

Here's a life-changing tip (at least it was ever since I discovered this trick years ago): Cut your butter into little pieces (or your desired size), then wrap it in plastic wrap and THEN freeze it. It makes everything easier when it comes time to use it.

[asugarholicslife]

This looks so good! Surprisingly I haven't ever made a lemon flavored anything. I should start here! (Also a side note, you look really amazing! I hope it's for a good reason and not a bad one)

[mizoutanner]

I saw someone that kept their plastic wrap in their freezer. They said it made it easier to handle.