Name: The Best Creamy Lemon Tart
Prep time: 30 min
Cook time: 50 min
Total time: 320 min
Ingredients: 1 2/3 cups +2 tbsp (230 g) all-purpose flour; 1 tbsp (15g) granulated sugar; Zest of 1 lemon; 7 tbsp (100g) cold unsalted butter, cubed; 1 large egg yolk; 1 tbsp sour cream; 9 oz (250g )mascarpone cheese (room temperature); 3/4 cup (150g) granulated sugar; 5 large eggs (room temperature); 2/3 cup (150ml) heavy cream (double cream) (room temperature); 2/3 cup (150ml) juice of lemon (Juice of 3 lemons); Zest of 2 lemons

If you're looking for a silky smooth lemon tart with a buttery homemade crust and the perfect balance of sweet and tangy flavors, this is it.

Whole homemade lemon tart decorated with candied lemon slices.

I've been making and improving this recipe for years, and after countless batches, I finally stopped changing it. Not only is it my family's favorite dessert, but every neighbor who tasted the final version asked for the recipe.

What Is Lemon Tart?

Lemon tart is a classic dessert made with a crisp buttery pastry and a smooth, creamy lemon filling. Unlike lemon meringue pie, this version focuses on a rich mascarpone filling that creates an incredibly silky texture while keeping the bright fresh lemon flavor everyone loves.

My Family's Verdict ❤️

This recipe has been through more tests than I can count.

I experimented with different amounts of filling, adjusted the crust, and even tried making the tart slightly thinner. My son, Tim, noticed immediately.

"Ooo... so good! This one is definitely the best yet!"

- Tim, my son

Several slices of homemade lemon tart arranged on parchment paper.

I even asked a few of our neighbors to try the final version before publishing it. Every single one of them loved it, and that's when I knew this recipe was finally ready to share.

How to Choose the Best Ingredients

Lemons

Choose heavy, fragrant lemons with smooth skin. Since you'll use both the juice and zest, unwaxed or organic lemons are the best choice.

Mascarpone

Use full-fat mascarpone straight from the fridge for the creamiest texture.

Butter

Cold butter is the secret to a flaky, buttery crust.

Double Cream

Use full-fat double cream. Lower-fat cream won't give the same rich texture.

Expert Tips for Success

✔ Freeze the prepared crust for 30 minutes before baking. This helps it hold its shape, so you don't need ceramic baking beans or pie weights.

✔ Roll the dough on parchment paper or a silicone mat, then flip it directly over the tart pan. It's much easier and prevents the pastry from tearing.

✔ If using a glass tart dish, lightly butter and flour it first. Non-stick tart pans usually don't need this.

✔ Leave the pastry level with the top edge of the tart pan. The sides shrink much less during baking.

✔ Your filling will almost reach the top of the crust. Pour about two-thirds into the crust first, place the tart on the oven rack, then carefully pour in the remaining filling. I started doing this after spilling half the filling into my oven one day—and I've never made it any other way since!

✔ Don't over-whisk the filling. Mix just until smooth to reduce the chance of cracks.

✔ Every oven bakes a little differently. Start checking the tart a few minutes before the suggested baking time. The edges should be set, while the center should still have a slight wobble.

✔ After baking, turn the oven off, leave the door slightly open, and let the tart cool inside for 2–3 hours. Slow cooling helps prevent cracks.

Step-by-Step Instructions

This lemon tart comes together in a few simple stages. First, you'll make a buttery pastry crust, chill and freeze it before baking, then prepare a smooth mascarpone lemon filling with fresh lemon juice and zest. After a second bake and a few hours of chilling, you'll have a creamy, bright, and perfectly sliceable dessert that's ideal for any occasion.

Fresh lemon zest added to the pastry ingredients before making homemade lemon tart dough.

Step 1: Place the flour, sugar, cold cubed butter, and finely grated lemon zest in a large mixing bowl. Rub the butter into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.

Step 2: Add the egg yolk to the pastry crumbs and gently mix with your hands until the mixture starts to clump together. At this stage, it should still look fairly crumbly.

Step 3: Add the sour cream and gently bring the dough together until it forms a smooth ball. Avoid overworking the dough, as this can make the pastry tough.

Chilled lemon tart dough on a silicone pastry mat, ready to roll into a tart crust.

Step 4: Shape the dough into a disc, wrap it, and refrigerate for at least 1 hour.

Step 5: Lightly flour your work surface and rolling pin. Roll the chilled dough into a circle about 1–1½ inches (2–3 cm) larger than your 28 cm tart pan

Lifting the rolled tart dough using a silicone pastry mat.

Step 6: Place a silicone baking mat over the rolled pastry. Holding both the mat and the pastry together, carefully flip them upside down onto the tart pan. Using a silicone mat makes it much easier to transfer delicate pastry without stretching or tearing it.

Transferring rolled pastry into a fluted tart pan.

Step 7: Slowly peel the silicone mat away from the pastry. The dough will naturally settle into the tart pan, making it easy to position without breaking. If needed, gently press the pastry into the bottom and sides of the pan.

Gently pressing lemon tart pastry into the base and sides of the tart pan.

Step 8:Gently press the pastry into the bottom and fluted sides of the tart pan using your thumb. Work your way around the edge, making sure the pastry fits snugly into every groove without stretching the dough.

Trimming excess pastry from the edges of the tart pan.

Step 9: Using a small knife, trim away the excess pastry by running the blade along the top edge of the tart pan. This creates a neat, even edge and helps the tart bake with a professional finish.

Pricking the tart crust all over with a fork before baking.

Step 10: Prick the base of the pastry all over with a fork. This allows steam to escape during baking and helps keep the base flat. Place the prepared tart crust in the freezer for about 30 minutes, or until firm.

Step 11: In a large mixing bowl, combine the mascarpone, sugar, eggs, and double cream. Mix just until the ingredients are smooth and fully combined. Avoid overmixing.

Fresh lemon juice being strained through a fine mesh sieve to remove seeds and pulp.

Step 12: Add the freshly squeezed lemon juice and lemon zest to the filling. If desired, strain the juice through a fine-mesh sieve to remove any seeds or pulp.

Smooth lemon tart filling after being mixed with a hand mixer.

Step 13: Mix just until everything is combined.

Step 14: Preheat your oven to 425°F (220°C).
Step 15:Bake the frozen tart crust for 10 minutes, or until the edges are just beginning to turn lightly golden. Remove it from the oven and let it cool slightly while you prepare the filling.

Pouring homemade lemon filling into the baked tart crust.

Step 16: Pour the lemon filling into the warm pre-baked tart crust, spreading it into an even layer.

Lemon tart filling evenly spread inside the prepared tart crust before baking.

Step 17: Reduce the oven temperature to 340°F (170°C). Bake the tart for 40–50 minutes, or until the filling is just set around the edges with a slight wobble in the center.
Step 17: Remove the tart from the oven and let it cool completely before chilling for at least 4 hours, or preferably overnight.

How to Store

Store covered in the refrigerator for up to 4 days.

Slice of homemade lemon tart topped with a candied lemon slice on a white plate.

Although you can freeze it, I think this tart tastes best freshly made because the filling stays wonderfully creamy.

How to Serve

Serve chilled or at room temperature.

For a beautiful finish, decorate with:

Candied lemon slices
Italian meringue
Fresh berries
Powdered sugar
Lemon curd