When it comes to brightening up a dessert spread, few ingredients can rival the zesty charm of lemons. Whether you’re celebrating a milestone birthday or simply seeking a sweet treat to perk up your day, a tart filled with the tangy flavor of lemon is sure to be a hit. In this article, we’ll take you on a journey through 20 scrumptious lemon tart recipes that will satisfy any sweet tooth and impress your friends and family alike. From classic French-inspired tarts to innovative vegan and gluten-free variations, there’s something for everyone in this collection of citrusy delights.
Classic French Lemon Tart
A sweet and tangy classic, this French Lemon Tart is a perfect dessert for any occasion. With its flaky crust, silky lemon filling, and subtle sweetness, it’s sure to impress.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, cold and cut into small pieces
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1 tsp grated lemon zest
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and confectioners’ sugar. Add butter and use a pastry blender or fingers to work into a crumbly mixture.
3. Press mixture into a 9-inch tart pan with a removable bottom.
4. Bake crust for 20-25 minutes or until lightly golden.
5. In a large bowl, whisk together granulated sugar, egg yolks, lemon juice, and zest until smooth.
6. Pour filling into baked crust and bake for an additional 15-20 minutes or until filling is set.
7. Let cool completely before serving.
Cooking Time: 40-50 minutes
Lemon Meringue Tart with Toasted Meringue
Brighten up your dessert game with this refreshing lemon meringue tart, featuring a toasted meringue topping that adds a delightful crunch and flavor contrast.
Ingredients:
– 1 9-inch pie crust
– 3 large egg yolks
– 1/2 cup granulated sugar
– 1/4 cup freshly squeezed lemon juice
– 1/2 cup unsalted butter, melted
– 3 large egg whites
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
3. In a medium bowl, whisk together egg yolks, sugar, lemon juice, and melted butter until smooth. Pour into the pie crust.
4. Bake for 15 minutes, then reduce heat to 350°F (175°C) and bake for an additional 10-12 minutes or until filling is set.
5. In a clean bowl, beat egg whites and a pinch of salt until stiff peaks form. Toast in a 400°F (200°C) oven for 2-3 minutes or until golden brown.
6. Place toasted meringue on top of the tart and bake for an additional 2-3 minutes to set.
Cooking Time: 25-30 minutes
Lemon Curd Tart with Shortbread Crust
Brighten up your dessert game with this tangy and sweet Lemon Curd Tart, perfectly balanced by a crumbly shortbread crust.
Ingredients:
For the Shortbread Crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
For the Lemon Curd:
– 1 cup granulated sugar
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup unsalted butter, melted
– 1 tsp grated lemon zest
Instructions:
1. Preheat oven to 350°F (180°C). Line a 9-inch tart pan with parchment paper.
2. Make the Shortbread Crust: Whisk together flour and confectioners’ sugar. Add softened butter; mix until crumbly. Press into prepared tart pan. Bake for 20 minutes or until lightly golden.
3. Make the Lemon Curd: Whisk together sugar, egg yolks, lemon juice, melted butter, and lemon zest. Pour into baked crust. Bake for an additional 15-18 minutes or until curd is set.
4. Allow tart to cool completely before serving.
Cooking Time: 35-40 minutes
Vegan Lemon Tart with Coconut Cream
Brighten up your dessert table with this tangy and creamy vegan lemon tart. A flaky crust, a burst of citrusy lemon curd, and a dollop of coconut cream come together to create a refreshing treat that’s perfect for spring or summer.
Ingredients:
For the Crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup coconut oil, melted
– 1/4 cup maple syrup
– 1/4 teaspoon salt
For the Lemon Curd:
– 1/2 cup freshly squeezed lemon juice
– 1/2 cup vegan butter or margarine, softened
– 1/2 cup granulated sugar
– 2 large egg replacers (such as Ener-G Egg Replacer)
– 1 tablespoon cornstarch
For the Coconut Cream:
– 1 can full-fat coconut milk, chilled
– 2 tablespoons maple syrup
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the crust and bake for 20-25 minutes.
3. Make the lemon curd and pour into the baked tart crust.
4. Chill the tart for at least 30 minutes.
5. Whip the coconut cream with maple syrup and vanilla extract.
6. Dollop on top of the tart and serve chilled.
Cooking Time: Approximately 45-50 minutes.
Mini Lemon Tarts with Raspberry Glaze
A sweet and tangy treat that’s perfect for any occasion. These bite-sized lemon tarts are filled with a burst of citrus flavor and topped with a rich raspberry glaze.
Ingredients:
– 1 package frozen puff pastry, thawed
– 1/2 cup granulated sugar
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1/4 teaspoon salt
– 1 cup fresh raspberries
– 1 tablespoon powdered sugar
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry and cut into small squares, about 3 inches per side.
3. In a bowl, whisk together sugar, eggs, lemon juice, and salt. Spoon a small amount onto each pastry square, leaving a 1/2 inch border around edges.
4. Fold the pastry in half to form a triangle, pressing edges to seal.
5. Brush tops with egg wash (beaten egg mixed with 1 tablespoon water) and bake for 20-22 minutes or until golden brown.
6. Allow tarts to cool completely before drizzling with raspberry glaze (see below).
Raspberry Glaze:
– 1 cup fresh raspberries
– 2 tablespoons powdered sugar
– 1 tablespoon lemon juice
Combine raspberries, powdered sugar, and lemon juice in a blender or food processor until smooth. Strain through a fine-mesh sieve to remove seeds.
Lemon Lavender Tart with Honey Drizzle
This refreshing dessert combines the brightness of lemon, the subtlety of lavender, and the warmth of honey, perfect for a warm-weather treat. This tart is sure to delight your taste buds!
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 2 lemons, zested and juiced
– 1/4 cup granulated sugar
– 1 tsp dried lavender buds
– 1 tbsp honey
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. In a small bowl, mix together lemon zest, sugar, and lavender buds. Sprinkle mixture evenly over the pastry, leaving a 1-inch border around edges.
4. Bake for 25-30 minutes, or until pastry is golden brown.
5. Allow tart to cool completely before drizzling with honey.
Cooking Time: 25-30 minutes
Gluten-Free Lemon Tart with Almond Crust
This refreshing dessert is perfect for warm weather or any time you need a pick-me-up. The almond crust provides a delightful crunch, while the lemon filling shines with its tangy sweetness.
Ingredients:
– 1 1/2 cups almonds
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 3 large eggs
– 1/2 cup freshly squeezed lemon juice
– 1 tablespoon grated lemon zest
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a food processor, combine almonds, sugar, and melted butter. Process until coarsely ground.
3. Press the mixture into a 9-inch tart pan with a removable bottom.
4. In a separate bowl, whisk together eggs, lemon juice, zest, and salt.
5. Pour the lemon mixture over the almond crust.
6. Bake for 35-40 minutes or until the filling is set and the crust is golden brown.
7. Let cool completely before serving.
Cooking Time: 35-40 minutes
Lemon Blueberry Tart with Whipped Cream
Brighten up your dessert game with this refreshing lemon blueberry tart, topped with a dollop of creamy whipped cream. This sweet and tangy treat is perfect for springtime gatherings or as a delightful surprise for family and friends.
Ingredients:
For the tart:
– 1 sheet of frozen puff pastry, thawed
– 2 lemons, zested and juiced
– 1 cup fresh blueberries
– 1/4 cup granulated sugar
For the whipped cream:
– 1 cup heavy cream
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry and place on a baking sheet lined with parchment paper.
3. Mix lemon zest, juice, blueberries, and sugar in a bowl. Spoon over the pastry, leaving a 1-inch border.
4. Fold edges of pastry up over the filling, pressing gently to seal.
5. Bake for 25-30 minutes or until golden brown.
6. Allow tart to cool before topping with whipped cream (beat heavy cream and sugar together until stiff peaks form).
Cooking Time: 25-30 minutes
Lemon Tart with Pistachio Crust
This refreshing lemon tart is elevated by a crunchy pistachio crust, perfect for a springtime dessert or special occasion.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 cup finely ground pistachios
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 2 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, confectioners’ sugar, and pistachios.
3. Add melted butter and mix until the crust mixture forms.
4. Press the crust into a 9-inch tart pan with a removable bottom.
5. Bake for 20-25 minutes or until lightly golden.
6. In a large bowl, whisk together egg yolks and lemon juice.
7. Gradually add heavy cream and whisk until smooth.
8. Pour filling into the baked tart crust.
9. Bake for an additional 15-20 minutes or until the filling is set.
Cooking Time: Total: 45-50 minutes
Lemon Tart with Ginger Snap Crust
This refreshing lemon tart is elevated by a crunchy ginger snap crust, making it perfect for warm weather or any occasion where a burst of citrus flavor is needed.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup ground ginger
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1 tablespoon cornstarch
– 1 cup heavy cream, whipped
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together flour, ginger, and sugar.
3. Add melted butter and stir until mixture forms a ball.
4. Press into a 9-inch tart pan with a removable bottom.
5. Bake for 15-20 minutes or until crust is golden brown.
6. Meanwhile, whisk together lemon juice, egg yolks, and cornstarch.
7. Pour filling over baked crust and bake for an additional 10-12 minutes.
8. Allow to cool before whipping heavy cream and topping the tart.
Cooking Time: 30-35 minutes
Lemon Tart with Rosemary Infusion
A refreshing twist on traditional lemon tart, this recipe infuses the sweetness of lemons with the herbaceous flavor of rosemary.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 cups confectioners’ sugar
– 2 large egg yolks
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp rosemary leaves (fresh or dried)
– 1 tsp vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry to a thickness of about 1/8 inch.
3. In a small bowl, whisk together confectioners’ sugar, egg yolks, lemon juice, and vanilla extract.
4. Arrange rosemary leaves on the pastry, leaving a 1-inch border around edges.
5. Spread the lemon mixture evenly over the rosemary, making sure to stay within the borders.
6. Fold the edges of the pastry up over the filling to form a crust.
7. Brush with egg wash (beaten egg mixed with a little water) and sprinkle with confectioners’ sugar.
8. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Lemon Tart with White Chocolate Ganache
This refreshing lemon tart is elevated by a rich white chocolate ganache, making it the perfect dessert for spring or any occasion.
Ingredients:
For the Tart Crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
For the Lemon Filling:
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 1/4 cup heavy cream
– Zest of 1 lemon
For the White Chocolate Ganache:
– 1 cup white chocolate chips
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C). Roll out crust and place in a tart pan.
2. Whisk together egg yolks, lemon juice, sugar, and zest. Pour into the crust.
3. Bake for 20-25 minutes or until set.
4. Melt white chocolate chips with heavy cream in a double boiler or microwave-safe bowl. Stir until smooth.
5. Allow the ganache to cool slightly before pouring over the tart.
6. Refrigerate for at least 2 hours before serving.
Cooking Time: 20-25 minutes
Lemon Tart with Passionfruit Glaze
A sweet and tangy fusion of flavors, this Lemon Tart with Passionfruit Glaze is the perfect dessert for warm weather.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup confectioners’ sugar
– 1/4 cup granulated sugar
– 2 large eggs, beaten
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup unsalted butter, melted
– Passionfruit glaze (see below)
Passionfruit Glaze:
– 1 cup passionfruit puree
– 2 tablespoons confectioners’ sugar
– 1 tablespoon freshly squeezed lemon juice
Instructions:
1. Preheat oven to 375°F.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a small bowl, whisk together confectioners’ sugar and granulated sugar. Brush mixture evenly onto the pastry, leaving a 1-inch border around edges.
4. Beat in eggs and lemon juice until well combined. Pour mixture over pastry.
5. Bake for 35-40 minutes or until golden brown.
6. Allow tart to cool completely before drizzling with passionfruit glaze.
Cooking Time: 35-40 minutes
Lemon Tart with Basil Whipped Cream
A refreshing twist on a classic dessert, this lemon tart combines the brightness of citrus with the subtle sweetness of basil.
Ingredients:
– 1 sheet puff pastry, thawed
– 1 cup granulated sugar
– 2 large egg yolks
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup unsalted butter, melted
– Fresh basil leaves, chopped (about 1 tablespoon)
– Whipped cream (recipe below)
Tart:
1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a small bowl, whisk together sugar, egg yolks, and lemon juice.
4. Spread the mixture evenly over the center of the pastry, leaving a 1-inch border.
5. Fold the edges of the pastry up over the filling, pressing gently to seal.
6. Brush the edges with melted butter.
7. Bake for 35-40 minutes or until golden brown.
Basil Whipped Cream:
– 1 cup heavy whipping cream
– 2 tablespoons granulated sugar
– 1 tablespoon chopped fresh basil leaves
Whip cream and sugar until stiff peaks form. Fold in chopped basil leaves.
Lemon Tart with Almond Flour Crust
Lemon Tart with Almond Flour Crust: A Bright and Tangy Dessert
This refreshing tart combines the sweetness of lemons with the nutty flavor of almond flour crust, perfect for warm weather gatherings or a sweet treat any time.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 cup granulated sugar
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together almond flour, confectioners’ sugar, and salt.
3. Add softened butter and mix until a crumbly dough forms.
4. Press the dough into a 9-inch tart pan with a removable bottom.
5. Bake crust for 18-20 minutes or until lightly golden.
6. In a separate bowl, whisk together eggs, lemon juice, and granulated sugar.
7. Pour egg mixture over baked crust and bake for an additional 15-18 minutes or until filling is set.
8. Allow tart to cool completely before serving.
Cooking Time: Approximately 35-40 minutes.
Lemon Tart with Blackberry Compote
Brighten up your dessert table with this refreshing lemon tart paired with a sweet and tangy blackberry compote. Perfect for spring or summer gatherings, this recipe is sure to impress!
Ingredients:
For the Lemon Tart:
– 1 9-inch pie crust
– 3 large egg yolks
– 1/2 cup granulated sugar
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup unsalted butter, melted
For the Blackberry Compote:
– 1 cup fresh blackberries
– 1 tablespoon granulated sugar
– 1 tablespoon cornstarch
– 2 tablespoons water
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out pie crust and place in a tart pan with a removable bottom.
3. Whisk together egg yolks, sugar, lemon juice, and melted butter.
4. Pour the mixture into the pie crust and bake for 20-25 minutes or until set.
5. Meanwhile, combine blackberries, sugar, and cornstarch in a saucepan. Add water and bring to a boil. Reduce heat and simmer for 10-15 minutes or until thickened.
6. Serve the lemon tart with the warm blackberry compote.
Cooking Time: 30-40 minutes
Lemon Tart with Coconut Macaroon Crust
Brighten up your day with a tangy and sweet lemon tart, paired with a crunchy coconut macaroon crust.
Ingredients:
For the Crust:
– 1 cup shredded coconut
– 1/4 cup granulated sugar
– 1/2 teaspoon vanilla extract
– 3 tablespoons unsalted butter, melted
For the Filling:
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix together coconut, sugar, and vanilla extract.
3. Add the melted butter and stir until well combined.
4. Press the mixture into a 9-inch tart pan with a removable bottom.
5. Bake for 15-20 minutes or until lightly browned.
6. Meanwhile, whisk together egg yolks, lemon juice, sugar, flour, and salt in a large bowl.
7. Pour the filling over the baked crust.
8. Bake for an additional 25-30 minutes or until the filling is set.
Cooking Time: Approximately 40-50 minutes
Lemon Tart with Thyme Shortbread Crust
Brighten up your dessert table with this refreshing lemon tart, featuring a fragrant thyme-infused shortbread crust. This elegant and easy-to-make dessert is perfect for springtime gatherings or as a sweet surprise any time of the year.
Ingredients:
For the Shortbread Crust:
– 1 1/2 sticks (6 tablespoons) unsalted butter, softened
– 1/2 cup granulated sugar
– 2 tablespoons freshly chopped thyme leaves
– 2 cups all-purpose flour
For the Lemon Filling:
– 3 large egg yolks
– 1 cup granulated sugar
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup heavy cream
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (175°C).
2. Prepare the Shortbread Crust: Whisk together butter, sugar, and thyme until smooth. Add flour and mix until a dough forms.
3. Roll out dough on a lightly floured surface to about 1/8 inch thickness. Press into a 9-inch tart pan with a removable bottom.
4. Bake crust for 18-20 minutes or until lightly golden.
5. Prepare the Lemon Filling: Whisk together egg yolks, sugar, lemon juice, and heavy cream until smooth. Pour into baked tart crust.
6. Drizzle melted butter over filling.
7. Chill for at least 2 hours before serving.
Cooking Time: Approximately 25-30 minutes
Lemon Tart with Cardamom Infusion
A sweet and tangy tart infused with the warmth of cardamom, perfect for a sunny afternoon.
Ingredients:
– 1 9-inch tart crust
– 1 cup granulated sugar
– 2 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup heavy cream
– 1 tsp vanilla extract
– 1/2 tsp ground cardamom
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the tart crust and place in a 9-inch tart pan.
3. In a medium bowl, whisk together sugar, egg yolks, lemon juice, heavy cream, vanilla extract, and cardamom until smooth.
4. Pour the mixture into the tart crust and bake for 35-40 minutes or until the filling is set.
5. Allow the tart to cool completely before dusting with confectioners’ sugar.
Cooking Time: 35-40 minutes
Lemon Tart with Elderflower Syrup
Lemon Tart with Elderflower Syrup: A Bright and Delightful Dessert
This recipe combines the sweetness of a traditional lemon tart with the floral charm of elderflower syrup, creating a unique and refreshing dessert perfect for springtime.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 2 lemons, zested and juiced
– 1/4 cup granulated sugar
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 2 tablespoons elderflower syrup
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. In a small bowl, whisk together lemon zest, juice, and sugar. Spread evenly over the pastry, leaving a 1-inch border around the edges.
4. Fold the edges of the pastry up over the filling, pressing gently to seal.
5. Drizzle melted butter and elderflower syrup over the tart.
6. Bake for 35-40 minutes or until the pastry is golden brown.
7. Allow to cool before dusting with confectioners’ sugar.
Cooking Time: 35-40 minutes
Summary
Get ready to brighten up your culinary repertoire with these 20 zesty lemon tart recipes! From classic French tarts to modern twists like vegan and gluten-free options, there’s something for every occasion. Try making a Mini Lemon Tart with Raspberry Glaze for a sweet treat or opt for a refreshing Vegan Lemon Tart with Coconut Cream. If you’re feeling adventurous, go for a Lemon Lavender Tart with Honey Drizzle or a Lemon Blueberry Tart with Whipped Cream. Whatever your taste buds desire, these tarts are sure to satisfy!
