Whole Lemon Tart Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookcrisis.com/whole-lemon-tart-recipe/
