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Sweet and Simple Lemon Tart

Rated as 4.32 out of 5 Stars
1

"'A taste you'll never forget.'"
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Ingredients

1 h 15 m servings 154
Original recipe yields 16 servings (1 8x8-inch tart)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
  2. Combine butter with 1/4 cup confectioners' sugar in a bowl until smooth; stir in 1 cup flour. Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking.
  3. Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool.
  4. Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart crust.
  5. Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners' sugar.

Footnotes

  • Cook's Notes:
  • Recipe can also make 4 individual tarts; adjust baking time for the crusts and filled tarts. (Check crusts after 8 minutes and tarts after 12).
  • The lemon peel gives the tart a kick, but if you don't want it in your tart, add the peel and strain it out.
  • I like to refrigerate mine when they have cooled.

Nutrition Facts


Per Serving: 154 calories; 6.5 22.9 1.8 39 86 Full nutrition

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Reviews

Read all reviews 17
  1. 22 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Good recipe, just touched it up a bit. I used half almond flour and half all purpose flour for the crust and added an extra egg yolk to the filling. Also, by using 1/8 cup of brown sugar and 1...

Most helpful critical review

had a lot of trouble pressing the dough into the pan - it kept crumbling and not adhering to the bottom of the pan (I used a glass pan). Finally found I could get it to stick if I used a fork di...

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Good recipe, just touched it up a bit. I used half almond flour and half all purpose flour for the crust and added an extra egg yolk to the filling. Also, by using 1/8 cup of brown sugar and 1...

This tart was a big hit at my house. I used a nonstick tart pan with a removable bottom for a nice presentation, and had no problem with the moistness of the dough. I love lemon, so I used a l...

I made four individual tarts and, unfortunately, didn’t compensate enough for a change in cooking time. When you pre-cook your crust, don’t let it brown too much, otherwise, after filling and b...

had a lot of trouble pressing the dough into the pan - it kept crumbling and not adhering to the bottom of the pan (I used a glass pan). Finally found I could get it to stick if I used a fork di...

After reviewing several lemon tart recipes I chose this one to make and it gets 5+ stars! It was simple to make and absolutely delicious, as well as looked beautiful on a pretty plate. I serve...

It was really easy and yummi

Made it for my bishop's wife after she got out of the hospital...they loved it and so did their kids. They asked me to make it again.

This is a lovely recipe! We added more zest and lemon juice to make it even more flavourful.

I loved this recipe! So easy. Actually I used frozen mini tart shells and just made the filling. A very quick dessert for a sweet tooth or having company over.