Your Classic Lemon Tart Recipe – Citrus-y And Yummy
Light, refreshing and citrusy, this baked lemon tart will have everyone back for seconds! This timeless Lemon Tart recipe is shared by home baker Steph and it’s one of the best. Having a strong influence from a Eurasian and Peranakan background, she believes that what’s most important is not the number of ingredients but creating dishes with your heart. Home baker turned baking instructor, Steph sells her bakes and also conducts baking classes at Winter Sage. Love citrus? Us too. Explore more citrus-y cakes and desserts: Cranberry orange pistachio bread, Zesty orange cake, and a perfectly zesty orange cake.


Tart Ingredients
  250 g plain flour
  125 g cold salted butter cut into cubes
  3 egg yolks
  15 ml water
  75 g icing sugar
Lemon Curd Ingredients
  133 g sugar
  133 g eggs
  114 g lemon juice freshly squeezed
  200 g cold butter cut into cubes
  3 lemons extract zest
  Icing sugar
  Fresh edible flowers rinsed in vegetables/fruits wash and dry


Prepare The Tart

In the stand mixer, place flour, butter and icing sugar. Attach the beater and mix on low speed till it looks like rough breadcrumbs.


Add in the egg yolks one by one.


Next add in 1 to 3 tsp of water gradually till dough comes together.


Wrap the dough in cling wrap and transfer it to the chiller. Chill for 30 minutes.


Remove the tart from the chiller and unwrap the dough. Place another layer of cling wrap on it and roll into oblong shape.


Transfer the dough into the pine tin (approx. 9 ½ x 4 inches), press gently to mould the dough to shape of the tin. Remove excess dough.


Prick the pastry base with a fork and chill for 30 minutes.

Cook The Lemon Curd Using Double Boiling Method

Fill a frying pan with water. Submerge a piece of folded tablecloth in the middle of the pan. Heat up the water till it simmers and place a saucepan on the cloth.


Pour in egg and sugar, whisk gently for 2 minutes till sugar fully dissolves. Whisk over low heat. As there is no direct contact with the heat, it prevents the eggs from curdling.


Add in lemon juice, stir continuously using a spatula to prevent curdling. If you’re using a whisk it will incorporate air into the curd and reduce the lifespan of the curd. It will take 30 minutes for the mixture to thicken. The mixture is at the perfect consistency when you use a spatula to part it in the middle and the mixture stays for a while.


Sieve the lemon curd into a bowl to remove clumps.


Add in butter and stir till mixture is smooth and creamy. For this step, the butter used can be softened to room temperature but not melted.


Add in lemon zest, stir well and set aside.

Bake The Tart

Preheat the oven to 160 degree Celsius.


Place parchment paper over the tart and spread rice grains over it.


Place in the middle tray and bake for 10 minutes. Remove the paper and rice grains, continue to bake for another 15 minutes till the tart is golden brown and dry.


Remove from the oven and transfer it to cool on a wire rack.


Pour the lemon curd into the tart and serve


Spread the cooled lemon curd into the pastry case. Garnish with icing sugar, flowers and it is ready to be served.