Total Time2 hours, plus at least 2 hours’ coolingPrep Time10 minutesCook Time1 hour 50 minutes

Rating4(446)CommentsRead comments

This classic lemon tart has a buttery, shortbread crust and a soft, dense lemon curd filling that barely holds its shape when you cut a slice. The textures should be a combination of crunchy and velvety; the flavor, sharp and tangy, with just enough sugar to take the edge off the citrus. This version has all of that, with one tweak for ease. Instead of making a traditional dough that needs to be shaped with a rolling pin, this one has a simple press-in-the-pan cookie crust made with melted butter. For a nutty-scented brown butter crust, let the butter cook until it turns golden. This tart is at its best when served on the day it’s baked, but it’s still delightful a day or two later (though the crust will lose some of its crispness). Store it in the refrigerator and serve it cold or at room temperature.

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Yield:8 servings

For the Crust

• 8tablespoons/113 grams unsalted butter

• 1¼cups/173 grams all-purpose flour

• ½cup/73 grams confectioners’ sugar

• ½teaspoon fine sea salt

For the Curd

• 12tablespoons/170 grams unsalted butter

• 2teaspoons finely grated lemon zest

• 1cup/237 milliliters freshly squeezed lemon juice (5 to 7 lemons)

• 1cup/200 grams granulated sugar, more to taste

• 3large eggs

• 3egg yolks

• Large pinch fine sea or table salt

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

516 calories; 32 grams fat; 19 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 54 grams carbohydrates; 1 gram dietary fiber; 35 grams sugars; 6 grams protein; 203 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Step 1

Make the crust: In a small saucepan over medium heat, melt the butter. (If you like, you can let the butter cook until it browns and smells nutty, 2 to 4 minutes longer.) 1.

Step 2

Whisk together flour, confectioners’ sugar and salt in a medium bowl. Drizzle in melted butter and, using a spatula, mix until well combined. Press this into the bottom and up the sides of a 9-inch tart pan, using a measuring cup if you like to flatten the tart shell and make sure it’s even. Place in the freezer for at least 30 minutes and up to 2 months (wrap in plastic if storing for more than 4 hours). 1.

Step 3

Heat oven to 350 degrees. Line tart dough with a piece of foil or parchment paper and fill with pie weights, dry beans or rice. Bake for 15 minutes, then remove the foil and weights and continue to bake until the crust is very lightly golden at the edges and baked through on the bottom, 10 to 15 minutes longer. Transfer to a rack to cool. (Tart shell can be made up to 1 day ahead and kept at room temperature.) 1.

Step 4

Make the curd: Put butter, lemon zest, lemon juice and sugar in a heavy saucepan over medium heat. Cook until butter is melted and mixture is hot, 4 to 5 minutes. 1.

Step 5

In a medium bowl, beat together eggs, yolks and salt. Whisk the hot mixture gradually into the eggs to temper them. Then pour everything back into the saucepan and return to medium-low heat. Cook, whisking constantly, until mixture thickens enough to coat the back of a wooden spoon (170 degrees; do not overcook, or it will curdle), about 5 minutes. Pour through a fine-meshed sieve into a bowl. Taste and add a bit more sugar if you like. It should taste tart but balanced. 1.

Step 6

Spread the curd (it’s OK if it’s still warm) into the tart shell, spreading it evenly with a small offset spatula or butter knife. Return to the oven to bake until the curd is just set along the edges but still jiggly in the center, about 7 to 15 minutes. (It will continue to firm up as it cools.) Transfer back to the wire rack to cool completely, at least 2 hours, before serving. If the curd still looks a little loose after cooling, you can chill the tart for an hour or two before serving. Note that it’s a soft curd but shouldn’t be runny.

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The recipe sounds wonderfully simple. However, ever since my husband and I lived in Eugene, Oregon several decades ago we have had fond memories of a tart lemon tart that included a layer of dark chocolate under the lemon curd. Could that be incorporated into this recipe?

I think that combo would be great. I love the flavors of lemon and chocolate together. I would paint on a thin-ish layer of chocolate on the crust after it has completely cooled . I would allow the chocolate to set up before you add the lemon curd. And I would cool the curd somewhat to ensure you don’t remelt the coholate and make a smear.

I use a large coffee filter when blind baking and it never sticks.

I’d like to make this but as individual desserts. Please recommend baking time for the curst/curd if it’s split into 8 tartlets? thanks

I’m not so sure about the pastry—it is very short, and after baking with the parchment and beans (I actually use coins from various overseas trips) a lot of the pastry came away with the parchment, something that has never happened to me before.

This recipe was excellent. I made it, as written, for the first time for a dinner party (a risk but I trust Melissa Clark). Everyone loved it! Well balanced curd. I browned the butter for the pastry, as suggested, and it tasted like a crisp, nutty biscuit.

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