Soft cake, handy recipes, fine kitchen tools, all in here.

Lemon Tarts

Lemon Tarts

Cook Time 15 mins Total Time 15 mins Difficulty: Beginner Cooking Temp: 320  °F Servings: 3 Best Season: Suitable throughout the year
Pin Recipe
0 Add to Favorites


Lemon Tarts are a classic and refreshing dessert that features a buttery, crisp tart shell filled with a smooth and tangy lemon curd. These tarts are perfect for any occasion, offering a bright and citrusy treat that is both elegant and delicious.

The tart shell is made from a mixture of flour, butter, sugar, and a touch of salt, which is rolled out and pressed into tart pans. The shells are baked until golden brown and crisp, creating the perfect base for the lemon curd filling.

The lemon curd is made from fresh lemon juice, lemon zest, sugar, eggs, and butter, cooked until thick and smooth. The curd is poured into the baked tart shells and chilled until set, resulting in a creamy and tart filling that complements the crisp shell perfectly.

Lemon Tarts can be garnished with fresh berries, a dusting of powdered sugar, or a dollop of whipped cream for added elegance. The result is a dessert that is both visually appealing and bursting with fresh lemon flavor.

These tarts are ideal for dinner parties, afternoon teas, or any celebration where you want to offer a refreshing and sophisticated dessert. Their combination of a crisp tart shell and tangy lemon curd makes Lemon Tarts a favorite among citrus lovers.


Cooking Mode Disabled

Tart Shell

Lemon Curd Filling


Off On
  1. Soften the butter. Add in powdered sugar and use a hand mixer to beat until well combined. Sift in cake flour, salt and almond flour and beat until well combined. Add in 15g egg and mix well. Wrap the dough with plastic wrap and let it cool in the fridge for 1.5 hour.

  2. Place the dough onto the parchment paper and cover it with another sheet of parchment paper, roll it flat, about 2.5 mm thick. Let it chill in the fridge for about 10 minutes.
  3. Slice three strips for the sides, shape the strips into each tart ring, press firm and seal the ends. Trim the edges. Let cool in the fridge.
  4. Put rest of the dough together, cover with parchment paper, roll it flat, and let it chill in the fridge for 10 minutes.
  5. Preheat the oven to 320℉(160℃). Place each tart ring onto the dough and cut out the bottom. Trim the edges.
  6. Use a fork to prick some holes in the bottom. Send into the oven to bake for 15 minutes.
  7. In a clean bowl, put together 1 egg and granulated sugar, mix until sugar dissolve. Add in lemon juice; keep mixing over low heat until thickened. Add in butter, mix until well combined.
  8. Pipe the lemon curd into the baked tart shells, dust with some lime zest, and chill for 15 minutes.


By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: lemon tarts, lemon tart