I made a Lemon Tart Crust that somehow outshines the honey-sweetened curd and now I can’t stop scheming ways to make people try it.

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I am obsessed with this classic lemon tart because the filling hits you with bright, honest lemon flavor and honey adds a real, human sweetness. I love the way a sturdy Lemon Tart Crust snaps against the silky curd.

But it never feels fiddly, just thrilling. I make it when I want a dessert that cuts through everything else on the table.

Baked Tarts like this remind me why simple ingredients matter. Zest of lemons and honey do all the heavy lifting.

No fluff. Just sharp citrus, smooth texture, and a crust that makes you keep going right now, seriously.

Ingredients

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Flour: the sturdy backbone for a crisp, flaky crust you’ll actually want to eat.
Powdered sugar: adds gentle sweetness and tender crumb, not gritty at all.
Salt: balances the sweet and bright, makes everything taste real.
Cold unsalted butter: creates flaky pockets, keeps the crust rich and buttery.
Egg yolk: binds the dough and adds a silky, tender crumb.
Ice cold water: just enough to bring dough together, don’t overwork it.
Lemon juice: punchy, bright tartness that wakes up the whole tart.
Lemon zest: intense citrus oils, adds fresh, aromatic pop.
Honey: softer sweetness with floral hints, not cloying like sugar.
Eggs plus yolks: give the curd structure and silky, custardy texture.
Butter for curd: melts in, makes the filling glossy and luxurious.
Pinch of fine salt: sharpens the lemon and rounds out flavor.
Confectioners sugar optional: a light snow of sweetness for presentation.

Ingredient Quantities

For the crust: 1 1/4 cups (160 g) all purpose flour

For the crust: 1/4 cup (30 g) powdered sugar

For the crust: 1/2 teaspoon salt

For the crust: 8 tablespoons (113 g) cold unsalted butter, cut into small cubes

For the crust: 1 large egg yolk

For the crust: 1 to 2 tablespoons ice cold water, as needed

For the lemon curd: 1 cup (240 ml) fresh lemon juice, about 4 to 5 lemons

For the lemon curd: Zest of 2 lemons

For the lemon curd: 1/2 cup (170 g) honey, mild flavored

For the lemon curd: 4 large eggs plus 2 large egg yolks

For the lemon curd: 6 tablespoons (85 g) unsalted butter, cut into small pieces

For the lemon curd: Pinch of fine salt

Optional for serving: Confectioners sugar for dusting

How to Make this

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1. Preheat oven to 350F (175C). In a bowl whisk together 1 1/4 cups (160 g) all purpose flour, 1/4 cup (30 g) powdered sugar and 1/2 teaspoon salt until evenly mixed.

2. Cut 8 tablespoons (113 g) cold unsalted butter into small cubes and work into the flour mix with your fingertips or a pastry cutter until it looks like coarse crumbs with some pea sized bits remaining. Don’t overwork it.

3. Stir in 1 large egg yolk and add 1 to 2 tablespoons ice cold water as needed, a little at a time, until the dough just holds together when pressed. It should not be sticky.

4. Flatten dough into a disk, wrap in plastic and chill in the fridge 30 minutes. If you’re short on time 20 minutes in the freezer works too but watch it.

5. Roll the chilled dough on a lightly floured surface to fit a 9 inch tart pan with removable bottom. Press into the pan, trim the edges and poke the bottom a few times with a fork. Chill the lined pan 15 minutes while oven heats.

6. Line the crust with parchment and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and parchment and bake another 8 to 10 minutes until the crust is light golden. Let cool slightly while you make the curd.

7. For the lemon curd, whisk together 1 cup (240 ml) fresh lemon juice, zest of 2 lemons, 1/2 cup (170 g) honey, 4 large eggs plus 2 large egg yolks and a pinch of fine salt in a heatproof bowl until smooth and combined.

8. Cook the lemon mixture gently over a double boiler or in a heavy saucepan set over very low heat, stirring constantly, until it thickens enough to coat the back of a spoon about 8 to 12 minutes. Remove from heat and whisk in 6 tablespoons (85 g) unsalted butter, piece by piece, until fully melted and silky.

9. Pour the warm curd through a fine sieve into the baked tart shell to remove any cooked egg bits. Smooth the top and chill in the fridge at least 2 hours until fully set.

10. When ready to serve dust with confectioners sugar if you like. Let tart sit at room temperature 10 to 15 minutes before slicing for cleaner cuts. Enjoy the bright honey sweet lemony goodness.

Equipment Needed

1. Oven (set to 350F/175C)
2. Mixing bowls (one large, one medium)
3. Measuring cups and spoons
4. Whisk
5. Pastry cutter or sturdy fork (or your fingertips, if you prefer)
6. Rolling pin and a lightly floured surface
7. 9 inch tart pan with removable bottom
8. Parchment paper and pie weights or dried beans
9. Small saucepan or heatproof bowl for a double boiler
10. Fine mesh sieve and a rubber spatula

FAQ

Q: How do I stop the crust from shrinking while baking?

A: Chill the formed crust in the tart pan for at least 30 minutes before baking. Line it with parchment and fill with pie weights or dried beans, bake until the edges set, then remove weights and finish baking a few minutes more. Also avoid stretching the dough when you press it into the pan and handle it as little as possible.

Q: My lemon curd is grainy, what went wrong?

A: Grainy curd usually means the eggs cooked too fast. Cook the curd gently over low heat, stirring constantly, or use a double boiler. Strain the curd through a fine mesh sieve after cooking to remove any bits of cooked egg, and whisk in butter off the heat for a silkier texture.

Q: Can I use regular sugar instead of honey in the filling?

A: Yes, you can swap honey for granulated sugar. Use about 2/3 to 3/4 cup (130 to 150 g) sugar for 1/2 cup honey. Heat the lemon juice and sugar slowly and whisk to dissolve before adding the eggs. The flavor will be less floral and a bit sharper.

Q: How do I tell when the lemon tart is set?

A: The center should jiggle slightly when you gently shake the pan, like gelatin, but not be liquid. It will continue to firm as it cools. Let it cool to room temp, then chill for at least 2 hours before slicing for clean cuts.

Q: Can I make parts of this ahead of time?

A: Yes. The crust dough can be made and chilled up to 2 days, or frozen for a month. The baked crust keeps a few days in an airtight container. The curd can be made ahead and refrigerated up to 4 days. Assemble and chill before serving.

Q: My curd looks curdled when I add the butter, is it ruined?

A: Not necessarily. If the butter was too cold or you added it too fast, the curd can look separated. Warm the bowl slightly over warm water and whisk briskly until it comes back together, or puree with an immersion blender and then strain. If it smells or tastes off, discard it.

Classic Lemon Tart Recipe Substitutions and Variations

All purpose flour: Substitute with equal parts pastry flour for a more tender crust, or use a 1-to-1 gluten free baking blend if you need it to be gluten free (texture may be slightly crumblier).
Powdered sugar (in crust): Swap for finely ground granulated sugar if you dont have powdered sugar; pulse granulated sugar in a food processor until very fine, then measure the same amount.
Cold unsalted butter: Use cold solid coconut oil for a dairy free crust (works best if very cold), or use a stick margarine of similar butterfat content for a close texture.
Honey in the curd: Replace with light corn syrup or granulated sugar dissolved in the lemon juice (use about 3/4 cup sugar for 1/2 cup honey, taste and adjust), remembering honey adds flavor and viscosity so texture will change slightly.

Pro Tips

1) Keep everything cold for the crust. Cold butter = flaky crust, so work fast, chill the dough well and if your kitchen is warm pop it in the freezer for a few minutes. If the dough starts to feel sticky, chill it again before rolling.

2) Don’t overwork the dough. Stop as soon as it holds together when you press it. Over-kneading makes a tough crust, and you’ll lose those little pea-sized butter bits that give the best texture.

3) Cook the curd low and slow and don’t walk away. Stir constantly over gentle heat or use a double boiler so the eggs don’t scramble. If you’re nervous, temper the hot lemon by adding a few spoonfuls to the eggs first, then pour back into the pan. After cooking, push it through a fine sieve to catch any tiny cooked egg bits.

4) Chill then rest before slicing. Cool the tart completely in the fridge so the curd sets, then let it sit at room temp 10 to 15 minutes before you cut it. It makes slicing cleaner and the flavor opens up if it warms just a little.

Classic Lemon Tart Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made a Lemon Tart Crust that somehow outshines the honey-sweetened curd and now I can’t stop scheming ways to make people try it.

Servings

servings

Calories

386

kcal

Equipment: 1. Oven (set to 350F/175C)
2. Mixing bowls (one large, one medium)
3. Measuring cups and spoons
4. Whisk
5. Pastry cutter or sturdy fork (or your fingertips, if you prefer)
6. Rolling pin and a lightly floured surface
7. 9 inch tart pan with removable bottom
8. Parchment paper and pie weights or dried beans
9. Small saucepan or heatproof bowl for a double boiler
10. Fine mesh sieve and a rubber spatula

Ingredients

For the crust: 1 1/4 cups (160 g) all purpose flour
For the crust: 1/4 cup (30 g) powdered sugar
For the crust: 1/2 teaspoon salt
For the crust: 8 tablespoons (113 g) cold unsalted butter, cut into small cubes
For the crust: 1 large egg yolk
For the crust: 1 to 2 tablespoons ice cold water, as needed
For the lemon curd: 1 cup (240 ml) fresh lemon juice, about 4 to 5 lemons
For the lemon curd: Zest of 2 lemons
For the lemon curd: 1/2 cup (170 g) honey, mild flavored
For the lemon curd: 4 large eggs plus 2 large egg yolks
For the lemon curd: 6 tablespoons (85 g) unsalted butter, cut into small pieces
For the lemon curd: Pinch of fine salt
Optional for serving: Confectioners sugar for dusting

Directions

Preheat oven to 350F (175C). In a bowl whisk together 1 1/4 cups (160 g) all purpose flour, 1/4 cup (30 g) powdered sugar and 1/2 teaspoon salt until evenly mixed.
Cut 8 tablespoons (113 g) cold unsalted butter into small cubes and work into the flour mix with your fingertips or a pastry cutter until it looks like coarse crumbs with some pea sized bits remaining. Don’t overwork it.
Stir in 1 large egg yolk and add 1 to 2 tablespoons ice cold water as needed, a little at a time, until the dough just holds together when pressed. It should not be sticky.
Flatten dough into a disk, wrap in plastic and chill in the fridge 30 minutes. If you’re short on time 20 minutes in the freezer works too but watch it.
Roll the chilled dough on a lightly floured surface to fit a 9 inch tart pan with removable bottom. Press into the pan, trim the edges and poke the bottom a few times with a fork. Chill the lined pan 15 minutes while oven heats.
Line the crust with parchment and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and parchment and bake another 8 to 10 minutes until the crust is light golden. Let cool slightly while you make the curd.
For the lemon curd, whisk together 1 cup (240 ml) fresh lemon juice, zest of 2 lemons, 1/2 cup (170 g) honey, 4 large eggs plus 2 large egg yolks and a pinch of fine salt in a heatproof bowl until smooth and combined.
Cook the lemon mixture gently over a double boiler or in a heavy saucepan set over very low heat, stirring constantly, until it thickens enough to coat the back of a spoon about 8 to 12 minutes. Remove from heat and whisk in 6 tablespoons (85 g) unsalted butter, piece by piece, until fully melted and silky.
Pour the warm curd through a fine sieve into the baked tart shell to remove any cooked egg bits. Smooth the top and chill in the fridge at least 2 hours until fully set.
When ready to serve dust with confectioners sugar if you like. Let tart sit at room temperature 10 to 15 minutes before slicing for cleaner cuts. Enjoy the bright honey sweet lemony goodness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.