Title: 19 Decadent Lemon Tart Recipes for Every Occasion
Ah, lemon tarts – the quintessential dessert that never fails to brighten up any gathering. With their tangy, citrusy flavor and buttery, flaky crusts, it’s no wonder why these sweet treats have captured the hearts of many a foodie. Whether you’re looking to impress your dinner party guests or simply satisfy your cravings for something sweet and tart, we’ve got you covered with this roundup of 19 decadent lemon tart recipes.
From classic French-inspired creations to innovative vegan and gluten-free takes, our collection features a diverse array of flavor combinations that are sure to tantalize your taste buds. With everything from zesty meringue toppings to crunchy pistachio crusts, there’s something for every palate – and every occasion. So why wait? Dive in and discover the perfect lemon tart recipe to make your next gathering truly unforgettable!
Classic French Lemon Tart
This classic French dessert is a timeless treat that combines the brightness of lemon with the flaky crust of puff pastry, resulting in a sweet and tangy masterpiece.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 2 large egg yolks
– 1/2 cup granulated sugar
– 2 tablespoons freshly squeezed lemon juice
– 1/4 teaspoon salt
– 1/2 cup confectioners’ sugar
Instructions:
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 egg yolks and sugar until pale yellow.
4. Add lemon juice and salt; whisk until smooth.
5. Spread the lemon mixture evenly over the center of the pastry, leaving a 1-inch border around edges.
6. Fold the edges of the pastry up over the filling to form a crust.
7. Bake for 35-40 minutes or until golden brown.
8. Allow tart to cool completely before dusting with confectioners’ sugar.
Cooking Time: 35-40 minutes
Zesty Lemon Meringue Tart
Brighten up your dessert game with this refreshing Zesty Lemon Meringue Tart. A classic combination of tangy lemon curd and fluffy meringue, perfectly balanced on a buttery pastry crust.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 lemons, juiced (about 1/4 cup)
– 1 cup granulated sugar
– 3 large egg yolks
– 1/4 cup unsalted butter, melted
– 3 large egg whites
– Salt to taste
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. Whisk together lemon juice, sugar, egg yolks, and melted butter in a bowl.
4. Pour the curd onto the pastry, leaving a 1-inch border.
5. Bake for 20-25 minutes or until the crust is golden brown.
6. While the tart is baking, beat egg whites with a pinch of salt until stiff peaks form.
7. Remove tart from oven and spread meringue over the lemon curd.
8. Return to oven and bake for an additional 5-7 minutes or until the meringue is lightly browned.
Cooking Time: 25-32 minutes
Vegan Lemon Coconut Tart
Vegan Lemon Coconut Tart Recipe
Brighten up your dessert table with this refreshing vegan lemon coconut tart! A perfect blend of tangy and sweet, this creamy treat is sure to delight.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsweetened coconut cream
– 1/4 cup maple syrup
– 1/2 cup lemon juice (fresh or bottled)
– 1/4 teaspoon salt
– 1 tablespoon vanilla extract
– 1 cup sliced almonds (optional)
Instructions:
1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour and confectioners’ sugar.
2. Add unsweetened coconut cream, maple syrup, lemon juice, salt, and vanilla extract. Mix until a dough forms.
3. Roll out the dough on a floured surface to about 1/8 inch thickness.
4. Transfer the dough to a tart pan with a removable bottom. Press into the corners and edges.
5. Bake for 25-30 minutes or until lightly golden.
6. Allow the tart to cool completely before slicing and serving. Garnish with sliced almonds, if desired.
Cooking Time: 25-30 minutes
Gluten-Free Lemon Almond Tart
This tart is a perfect blend of tangy lemon and nutty almond, all wrapped up in a gluten-free crust. With its simplicity and charm, it’s sure to become a favorite for any occasion.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/2 cup sliced almonds
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. Add softened butter and mix until crumbly.
4. Press mixture into a 9-inch tart pan with a removable bottom.
5. Bake crust for 15 minutes.
6. Whisk together eggs, lemon zest, and lemon juice.
7. Pour egg mixture over baked crust.
8. Sprinkle sliced almonds on top.
9. Return to oven and bake for an additional 20-25 minutes or until filling is set.
Cooking Time: 35-40 minutes
Lemon Blueberry Tart with Honey Drizzle
Lemon Blueberry Tart with Honey Drizzle Recipe
This sweet and tangy tart combines the brightness of lemon curd, the sweetness of blueberries, and the warmth of honey to create a delightful dessert perfect for spring.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 2 large eggs
– 1 cup fresh or frozen blueberries
– 2 tbsp honey
Instructions:
1. Preheat oven to 375°F (190°C). Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
2. In a small bowl, whisk together lemon juice and sugar until dissolved. Beat in eggs.
3. Arrange blueberries on one half of the pastry, leaving a 1-inch border around them. Brush edges with water.
4. Fold other half of pastry over blueberries, pressing gently to seal.
5. Brush top of tart with lemon curd mixture.
6. Bake for 35-40 minutes or until golden brown.
7. While still warm, drizzle with honey and serve.
Cooking Time: 35-40 minutes
No-Bake Lemon Cheesecake Tart
Brighten up your dessert table with this refreshing no-bake lemon cheesecake tart! A perfect blend of tangy and sweet, it’s sure to be a hit at any gathering.
Ingredients:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup lemon juice (freshly squeezed or bottled)
• Confectioners’ sugar, for dusting
Instructions:
1. In a medium bowl, mix crumbs and sugar; pour in melted butter, stirring until combined.
2. Press mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
3. In a large bowl, beat cream cheese until smooth; add powdered sugar, beating until combined.
4. Beat in eggs, one at a time, followed by vanilla extract and lemon juice.
5. Pour cheesecake mixture into prepared tart shell.
6. Refrigerate for 4-5 hours or overnight.
7. Dust with confectioners’ sugar before serving.
Cooking Time: None! No baking required.
Lemon Curd Tart with Shortbread Crust
This classic dessert combines a tangy lemon curd with a crumbly shortbread crust, perfect for springtime celebrations or special occasions. With its bright citrus flavor and buttery pastry, this tart is sure to impress.
Ingredients:
For the shortbread crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/4 teaspoon salt
For the lemon curd:
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1/2 teaspoon grated lemon zest
Instructions:
1. Preheat oven to 350°F (175°C).
2. Prepare the shortbread crust by combining flour, confectioners’ sugar, and salt in a bowl.
3. Add softened butter and mix until a dough forms.
4. Roll out the dough and place in a tart pan with a removable bottom.
5. Bake for 18-20 minutes or until lightly golden.
6. Prepare the lemon curd by whisking together egg yolks, lemon juice, sugar, melted butter, and grated zest.
7. Pour the curd into the baked shortbread crust and smooth out.
8. Refrigerate for at least 2 hours before serving.
Cooking Time: 20-25 minutes
Lemon Lavender Tart with Whipped Cream
Brighten up your dessert game with this refreshing lemon lavender tart, topped with a dollop of whipped cream.
Ingredients:
For the crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/4 cup unsalted butter, chilled and cut into small pieces
For the filling:
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 1 tsp dried lavender buds
– 1/2 cup heavy cream
For the whipped cream:
– 1 cup heavy cream
– 2 tbsp granulated sugar
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare crust by combining flour, confectioners’ sugar, and butter in a bowl. Mix until crumbly.
3. Press crust into a 9-inch tart pan with a removable bottom.
4. In a separate bowl, whisk together egg yolks, lemon juice, sugar, and lavender buds.
5. Pour filling mixture into the prepared crust.
6. Bake for 35-40 minutes or until filling is set.
7. Allow tart to cool completely before topping with whipped cream.
Cooking Time: 35-40 minutes
Lemon Raspberry Tart with Pistachio Crust
Brighten up your day with this sweet and tangy tart that combines the freshness of lemon, the sweetness of raspberries, and the crunch of pistachios.
Ingredients:
For the crust:
– 1 cup pistachios
– 1/2 cup all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/4 teaspoon salt
For the filling:
– 1 cup fresh raspberries
– 1/2 cup granulated sugar
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon cornstarch
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. Make the crust by grinding pistachios in a food processor until coarsely chopped. Add flour, confectioners’ sugar, and salt; pulse until well combined.
3. Press the mixture into a 9-inch tart pan with a removable bottom.
4. In a separate bowl, mix raspberries, granulated sugar, lemon juice, and cornstarch.
5. Arrange the raspberry mixture on top of the crust.
6. Drizzle melted butter over the filling.
7. Bake for 40-45 minutes or until the crust is golden brown and the filling is set.
Cooking Time: 40-45 minutes
Mini Lemon Tarts with Edible Flowers
These bite-sized lemon tarts are infused with the subtle flavor of edible flowers, creating a delightful and Instagram-worthy dessert perfect for springtime gatherings.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/4 cup granulated sugar
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon honey
– 1/4 cup heavy cream
– 10-12 edible flowers (such as violas or pansies)
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to about 1/8 inch thickness. Cut into small squares, about 3 inches per side.
3. In a small bowl, whisk together sugar, lemon juice, and honey. Brush the mixture onto the pastry squares, leaving a 1/2-inch border around the edges.
4. Place an edible flower in the center of each square. Fold the pastry in half to form a triangle, pressing the edges to seal. Use a fork to crimp the edges.
5. Place tarts on prepared baking sheet and bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Lemon Tart with a Ginger Snap Crust
Brighten up your dessert game with this tangy and sweet lemon tart, paired with a crunchy ginger snap crust.
Ingredients:
For the crust:
– 1 1/2 cups ginger snaps, crushed
– 1/4 cup granulated sugar
– 1/4 cup melted unsalted butter
For the filling:
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 1/4 cup heavy cream
– 1 tsp vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix together crushed ginger snaps, sugar, and melted butter until well combined.
3. Press the mixture into a 9-inch tart pan with a removable bottom.
4. Bake crust for 10 minutes, then set aside to cool.
5. In a large bowl, whisk together egg yolks, lemon juice, sugar, heavy cream, vanilla extract, and salt until smooth.
6. Pour filling into the cooled crust and bake for an additional 20-25 minutes, or until filling is set.
7. Allow tart to cool completely before serving.
Cooking Time: 30-35 minutes
Lemon Tart with Fresh Berries and Mint
Brighten up your dessert plate with this delightful combination of tangy lemon, sweet berries, and cooling mint. This tart is perfect for warm weather gatherings or as a light treat any time of the year.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large lemons, zested and juiced
– 1/4 cup granulated sugar
– 1/2 cup fresh berries (strawberries, blueberries, raspberries)
– 1/4 cup chopped fresh mint leaves
– 1 tablespoon unsalted butter, melted
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. In a bowl, mix together lemon zest, sugar, and melted butter. Spread evenly over the pastry.
4. Arrange fresh berries on top of the lemon mixture.
5. Sprinkle chopped mint leaves over the berries.
6. Bake for 25-30 minutes or until crust is golden brown.
7. Allow to cool before serving.
Cooking Time: 25-30 minutes
Lemon Tart with a Coconut Macaroon Base
This refreshing dessert combines the sweetness of coconut macaroons with the zesty tartness of lemon, perfect for warm weather gatherings or a sweet treat any time of year.
Ingredients:
For the crust:
– 1 1/2 cups unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 3 large egg whites
For the filling:
– 3 large eggs
– 1 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 1 tablespoon unsalted butter, melted
– Zest of 1 lemon
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, combine coconut, sugar, and salt.
3. Add vanilla extract and egg whites; mix until well combined.
4. Press mixture into a 9-inch tart pan with removable bottom.
5. Bake crust for 20-25 minutes or until lightly golden.
6. In a separate bowl, whisk together eggs, lemon juice, sugar, and melted butter.
7. Pour filling over baked crust and smooth top.
8. Bake for an additional 15-20 minutes or until filling is set.
9. Let cool completely before serving.
Cooking Time: 40-45 minutes
Lemon Tart with a Chocolate Ganache Layer
This lemon tart is a refreshing dessert perfect for warm weather, elevated by the richness of a chocolate ganache layer. The combination of bright citrus flavors and velvety chocolate will satisfy your sweet tooth.
Ingredients:
– 1 9-inch pie crust
– 2 cups freshly squeezed lemon juice
– 1 cup granulated sugar
– 3 large egg yolks
– 1/4 cup unsalted butter, melted
– 1 cup heavy cream
– 1/2 cup confectioners’ sugar
– 8 ounces high-quality dark chocolate chips
Instructions:
1. Preheat oven to 350°F (175°C). Roll out the pie crust and place in a 9-inch tart pan.
2. Whisk together lemon juice, sugar, egg yolks, and melted butter. Pour into the prepared tart shell.
3. Bake for 15 minutes, then reduce heat to 325°F (165°C) and bake for an additional 10-12 minutes or until filling is set.
4. Allow the tart to cool completely.
5. Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
6. Pour ganache over cooled tart and smooth with an offset spatula.
Cooking Time: approximately 25-30 minutes
Lemon Tart with a Salted Caramel Drizzle
This citrusy lemon tart is elevated by a rich and salty caramel drizzle, creating a perfect balance of flavors. This recipe is ideal for springtime celebrations or as a sweet treat any time of the year.
Ingredients:
For the crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, chilled and cut into small pieces
For the filling:
– 3 large egg yolks
– 1/2 cup granulated sugar
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup heavy cream
– Salt to taste
For the caramel drizzle:
– 1/2 cup granulated sugar
– 1/4 cup light corn syrup
– 1/4 cup heavy cream
– Flaky sea salt, for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Roll out crust and place in a tart pan.
2. Whisk together egg yolks, sugar, lemon juice, and cream. Pour into crust.
3. Bake for 25-30 minutes or until filling is set.
4. For the caramel drizzle, combine sugar, corn syrup, and heavy cream in a saucepan. Cook over medium heat, stirring constantly, until caramel forms.
5. Drizzle caramel over tart and sprinkle with flaky sea salt.
Cooking Time: 25-30 minutes
Lemon Tart with a Crunchy Meringue Topping
This classic tart combines the brightness of lemon curd with the crunch of a meringue topping, making it a perfect dessert for any occasion.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 cups granulated sugar
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup unsalted butter, melted
– 1 cup heavy cream
– 2 large egg whites
Instructions:
1. Preheat oven to 375°F (190°C). Roll out puff pastry and place in a 9-inch tart pan with a removable bottom.
2. In a medium bowl, whisk together sugar, egg yolks, lemon juice, and melted butter until smooth. Pour into the prepared tart shell.
3. Bake for 25-30 minutes or until filling is set.
4. While the tart bakes, prepare meringue topping: Beat heavy cream and egg whites in a large bowl until stiff peaks form. Spread over cooled tart.
5. Return tart to oven and bake an additional 10-12 minutes, or until meringue is golden brown.
Cooking Time: 40-45 minutes
Lemon Tart with a Spiced Graham Cracker Crust
Brighten up your dessert menu with this tangy and sweet lemon tart, elevated by the warm spices of a graham cracker crust.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the tart:
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 1/2 cup heavy cream
– 1 tablespoon grated lemon zest
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix together crust ingredients until well combined. Press into a 9-inch tart pan with a removable bottom.
3. Bake crust for 10 minutes, or until lightly browned. Let cool completely.
4. In a large bowl, whisk together tart ingredients until smooth.
5. Pour filling into cooled crust and bake for an additional 25-30 minutes, or until filling is set.
6. Let cool to room temperature before serving.
Cooking Time: 35-40 minutes
Lemon Tart with a Cream Cheese Frosting Swirl
Brighten up your dessert table with this refreshing lemon tart, topped with a tangy cream cheese frosting swirl. Perfect for spring and summer gatherings!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large egg yolks
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– Cream cheese frosting ingredients (see below)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together flour and confectioners’ sugar. Add softened butter and mix until a dough forms.
3. Press dough into a 9-inch tart pan with a removable bottom.
4. Bake for 20-25 minutes or until lightly golden.
5. Whisk together granulated sugar, egg yolks, lemon juice, and vanilla extract. Pour mixture into baked tart crust.
6. Bake for an additional 15-20 minutes or until filling is set.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Beat until smooth and creamy. Swirl on top of cooled tart.
Cooking Time: 35-40 minutes
Lemon Tart with a Candied Lemon Peel Garnish
Brighten up your table with this vibrant lemon tart, perfectly balanced by the sweetness of candied lemon peel.
Ingredients:
For the crust:
– 2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, chilled and cut into small pieces
For the filling:
– 3 large egg yolks
– 1/2 cup granulated sugar
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup heavy cream
– Zest of 1 lemon
For candied lemon peel:
– 2 lemons, thinly sliced and seeds removed
– 1 cup granulated sugar
– Water, for boiling
Instructions:
1. Preheat oven to 375°F (190°C).
2. Make the crust by combining flour, confectioners’ sugar, and butter in a food processor until crumbly.
3. Press crust into a 9-inch tart pan with a removable bottom.
4. Bake for 20-25 minutes or until lightly golden.
5. Prepare the filling by whisking together egg yolks, sugar, lemon juice, and cream. Pour into the baked crust.
6. Bake for an additional 15-20 minutes or until set.
7. For candied lemon peel, boil sliced lemons in water with sugar until tender. Drain and let dry on paper towels.
Cooking Time: approximately 45-50 minutes
Summary
Discover the tangy and sweet world of lemon tarts! This article presents 19 decadent lemon tart recipes for every occasion, from classic French to vegan and gluten-free options. From refreshing no-bake cheesecakes to show-stopping meringue tarts, each recipe is carefully crafted to showcase the brightness and warmth of lemons. Whether you’re a seasoned baker or a newcomer to the kitchen, these inspiring tart creations are sure to brighten up any gathering.
