Whole Lemon Tart Recipe

Introduction

This whole lemon tart is a bright and tangy dessert that captures the fresh flavor of the entire lemon, peel and all. With a buttery sweet crust and a smooth, intensely lemony filling, it’s perfect chilled and ready to impress at any gathering.

Ingredients

• 1 partially baked 9-inch Great Unshrinkable Tart Shell, or your favorite sweet tart shell
• 1 average-sized lemon (about 4 1/2 ounces; 130 grams), rinsed and dried*
• 1 1/2 cups (300 grams) sugar
• 1 stick (4 ounces or 115 grams) unsalted butter, cut into chunks
• 4 large eggs
• 2 tablespoons (14 grams) cornstarch
• 1/4 teaspoon table salt

Instructions

1. Step 1: Center a rack in the oven and preheat to 350°F (175°C). Place the tart shell on a baking sheet lined with foil or parchment paper for easy cleanup.
2. Step 2: Cut the lemon in half. Check the thickness of the white pith; if it is about 1/4-inch thick or more, remove the skin from one half. If it looks normal, leave it as is. Slice both halves into thin wheels, remove any seeds, and place the lemon rounds (flesh and peel), sugar, and butter chunks into a food processor.
3. Step 3: Process the mixture, scraping down the sides as needed, until the lemon is fully pureed. Add the eggs, cornstarch, and salt, then pulse until the batter is smooth.
4. Step 4: Pour the batter into the prepared tart shell. It should fill the shell completely but do not pour over the edge to avoid difficulties when unmolding.
5. Step 5: Bake for 35 to 40 minutes, or until the filling is set. The tart should only jiggle slightly when the pan is gently shaken, and the top will turn a light brown.
6. Step 6: Let the tart cool on a rack, then unmold. It is best served completely chilled, making it ideal to prepare in advance.

Tips & Variations

• If the lemon’s pith is very thick, removing the skin from one half prevents excessive bitterness in the filling.
• Meyer lemons can be used for a sweeter, more floral flavor, but standard Eureka lemons provide a sharper, more intense lemon taste.
• Line the baking sheet under the tart shell to catch any spills and simplify cleanup.

Storage

Store the tart covered in the refrigerator for up to 3 days. Because it is best served chilled, simply return it to the fridge before serving. To reheat, allow it to come to room temperature briefly, but the fresh flavor shines best when cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought tart shell?

Yes, any sweet tart shell will work. Just make sure it is partially baked before adding the filling to ensure a crisp crust.

Why does the recipe use the whole lemon including the peel?

Using the entire lemon adds a deep, vibrant citrus flavor and slight bitterness that balances the sweetness of the tart. The pith, or white part, can be adjusted by removing thicker portions to control bitterness.

Whole Lemon Tart Recipe

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★★★★★

4.8 from 133 reviews

This Whole Lemon Tart recipe features a luscious, tangy lemon filling made from pureed whole lemons combined with sugar, butter, eggs, and cornstarch, all baked in a sweet tart shell. The tart has a smooth, bright citrus flavor with a creamy texture and a perfectly crisp crust, ideal served chilled as a refreshing dessert.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 35 to 40 minutes
• Total Time: 55 to 60 minutes
• Yield: 1 9-inch tart (8 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tart Shell

• 1 partially baked 9-inch Great Unshrinkable Tart Shell, or your favorite sweet tart shell

Filling

• 1 average-sized lemon (about 4 1/2 ounces; 130 grams), rinsed and dried
• 1 1/2 cups (300 grams) sugar
• 1 stick (4 ounces or 115 grams) unsalted butter, cut into chunks
• 4 large eggs
• 2 tablespoons (14 grams) cornstarch
• 1/4 teaspoon table salt

Instructions

1. Preheat Oven: Center a rack in the oven and preheat to 350°F (175°C). Place the tart shell on a baking sheet lined with foil or parchment paper to catch any spills.
2. Prepare Lemons: Cut the lemon in half and inspect the white skin ring thickness. If it appears thick (1/4-inch or more), remove the skin from one half to avoid bitterness; otherwise, leave it on. Slice the lemon halves into thin wheels and remove any seeds.
3. Puree Filling Ingredients: In a food processor, combine the lemon slices (including peel and flesh), sugar, and butter chunks. Process until the lemon is thoroughly pureed, scraping down the sides as needed. Then add eggs, cornstarch, and salt, pulsing until the batter is smooth and well combined.
4. Fill Tart Shell: Pour the lemon batter into the prepared tart shell, filling it completely but not overflowing the shell edge to ensure easy unmolding later.
5. Bake the Tart: Bake for 35 to 40 minutes until the filling is set—check by gently shaking the pan; it should jiggle only slightly. The top will also develop a very light brown color when done.
6. Cool and Serve: Let the tart cool on a rack, then unmold it from the tart pan. For best results, chill the tart completely before serving, making it an excellent make-ahead dessert.

Notes

• If the lemon’s white pith is thick and bitter, remove it from one half before blending to reduce bitterness.
• You can use standard Eureka lemons for a sharp citrus flavor or Meyer lemons for a sweeter, floral note though the recipe favors Eureka lemons.
• Partially baking the tart shell beforehand ensures a crisp bottom crust and prevents sogginess.
• Line the baking sheet with foil or parchment to simplify cleanup from any filling spills during baking.
• The tart is best served chilled, which enhances the texture and flavor.

Keywords: lemon tart, whole lemon tart, lemon dessert, baked tart, citrus tart, lemon custard tart