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+ servings

Lemon Tart

Cuisine European, French
Keyword dessert, lemon, lycooking, lyukum cooking lab, recipe, tart
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings 6 portions


for lemon filling (for 1 tart crust, 7.5"D)

  • 200 g lemon juice with pulp and zest ~ 5-6 lemons
  • 140 g sugar
  • 35 g wheat flour all purpose
  • 80 ml heavy whipping cream
  • 140 g eggs ~ 2 large eggs + 1 large egg yolk

for tart crust (for 3 tart crusts, 7.5"D)

  • 250 g wheat flour all purpose
  • 30 g hazelnuts meal (substitute with almond or pecan)
  • 95 g confectioners powdered sugar
  • 1 pinch kosher salt
  • 150 g butter
  • 50 g egg ~ 1 large egg


  • Prepare and measure lemon puree.
  • Preheat oven 350F, convection. Bake frozen tart crust for 15 minutes.
  • Meanwhile, measure all ingredients for lemon filling. Combine them with a whisk in a saucepan. Constantly whisking, cook over medium heat until mixture thickens (160F). Turn off the heat and continue whisking — you are distributing left-over heat and evaporating more moisture.
  • Scoop filling into pre-baked tart shell and bake for another 5 minutes. Transfer tart to a wire rack to cool, then refrigerate. When chilled, dust with powdered sugar and decorate with your favorite toppings.