Baked Lemon Tart with a Buttery Pastry Crust

Name: Baked Lemon Tart with a Buttery Pastry Crust
Prep time: 35 min
Cook time: 25 min
Total time: 180 min
Yield: 8 slices
Cuisine: French-inspired
Ingredients: 190 g all-purpose flour; 100 g cold unsalted butter, cubed; 45 g icing sugar; 1 whole large egg yolk; 1 tbsp cold water; 4 whole lemons, zest and 150 ml juice; 180 g sugar; 3 whole large eggs; 2 whole large egg yolks; 25 g all-purpose flour; 40 g unsalted butter, melted; 1 tbsp icing sugar, for dusting

This lemon tart pairs a crisp, buttery shell with a bright baked lemon custard.

By Savva LoginovUpdated October 2, 2026

Total 3 hrMakes 8 slices

Jump to Recipe

This lemon tart pairs a crisp, buttery shell with a bright baked lemon custard. The source lists milk in the crust, so this version uses a conventional short pastry and keeps the filling balanced with fresh juice and zest. Blind-baking helps prevent a soggy base; cool the tart fully before slicing for clean edges. Rub flour, icing sugar and butter to crumbs; mix in yolk and cold water just until dough comes together. Chill 30 minutes. Heat oven to 180°C (350°F). Roll pastry into a 23-cm tart tin, prick base, line with parchment and weights; bake 15 minutes, remove weights and bake 5 more. Whisk lemon zest and juice, sugar, eggs, yolks and flour until smooth; whisk in melted butter.

Baked Lemon Tart with a Buttery Pastry Crust

How to tell when it is ready

Cool completely, chill at least 2 hours and dust with icing sugar before serving.

Tips

Rub flour, icing sugar and butter to crumbs.
Heat oven to 180°C (350°F).
Whisk lemon zest and juice, sugar, eggs, yolks and flour until smooth.
Pour filling into the shell and bake 20 to 25 minutes until edges are set and the center has a slight wobble.

Troubleshooting

If pastry shrinks, chill it in the tin before baking.
If filling is too soft, chill longer before slicing.

Substitutions

Use a gluten-free pastry blend formulated for tarts.
Use plant-based block butter, noting texture may vary.

Variations

Use lime zest and juice for a sharper citrus tart.
Add a thin layer of raspberry jam under the custard.

Serving suggestions

Serve chilled with black tea.
Add a spoon of crème fraîche beside each slice.
Offer fresh berries on the side.
Dust lightly with icing sugar at the table.

Make ahead

Measure the ingredients in advance and prepare the components described in the steps. Refrigerate covered and use within 3 days; keep chilled until serving.

Storage

Refrigerate covered and use within 3 days; keep chilled until serving.

Food safety

The egg custard tart is perishable; refrigerate within 2 hours and keep chilled.

Frequently asked questions

How do I know classic lemon tart with buttery crust is ready?

Cool completely, chill at least 2 hours and dust with icing sugar before serving.

How should I store classic lemon tart with buttery crust?

Refrigerate covered and use within 3 days; keep chilled until serving.

Serve chilled with black tea. Refrigerate covered and use within 3 days; keep chilled until serving.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Baked Lemon Tart with a Buttery Pastry Crust