Easy Lemon Tart – A homemade buttery, flaky crust filled with a sweet and zesty lemon filling. The perfect Spring/Summer dessert!
Easy Lemon Tart
I have the most sweet and zesty dessert for you today.
This Easy Lemon Tart is made with my Perfect Tart Crust recipe, which is filled with a sweet, creamy, and zesty lemon filling. I’ve used sweetened condensed milk in the filling to make it super creamy, and so easy to make.
If you’re a big fan of lemon desserts, you are gonna fall in love with this tart!
Looking for more lemon recipes? See my Lemon Bars, Lemon Bundt Cake, and my Baked Lemon Raspberry Doughnuts.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make this tart. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- My Perfect Tart Crust
- Sweetened condensed milk
- Large egg yolks: You’ll need 5 yolks.
- Fresh lemon juice
How to make this Easy Lemon Tart
To make this tart, start by preparing the tart crust recipe up to step 4.
Once the tart dough is chilled, roll it out into a 12-inch circle on a lightly floured surface. Gently place it into a 9-inch fluted tart tin with a loose base, and press lightly into the tin, making sure not to stretch the dough.
Grab the rolling pin, and roll it over the top of the tin, trimming the excess dough off. Prick the base all over with a fork, then place in the freezer for 30 minutes.
Once frozen, line the dough loosely with crinkled parchment paper, and fill almost to the top with uncooked rice. Place the tin on a baking tray, and bake for 20 minutes.
Remove the paper and rice, and brush the base and sides of the crust with beaten egg. Bake for a further 5 minutes without the paper and rice.
Remove from the oven, and allow to cool on a wire rack whilst preparing the filling.
Whisk together the sweetened condensed milk and egg yolks. Add the lemon juice and mix until combined. Pour the filling into the crust, and bake for 35 – 40 minutes or until no longer jiggly in the middle – just set.
TIP: When baking the filling, loosely cover the crust edges with foil to prevent them browning too much.
Allow the tart to cool completely at room temperature, then refrigerate for at least 1 hour before serving.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
This Easy Lemon Tart is:
- super quick and easy to throw together
- made with a homemade buttery, flaky crust
- filled with a thick, creamy, and zesty filling
- perfect to serve in Spring/Summer time!
How long will this lemon tart last? This tart and any leftovers will keep fresh stored, covered tightly, in the fridge for up to 3 days.
Can I freeze this lemon tart? Yes! This tart will freeze well for up to 2 months.
Did You Make This Recipe?
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Easy Lemon Tart
Ingredients
- My Perfect Tart Crust
- 12 oz (340g) sweetened condensed milk
- 5 large egg yolks
- ½ cup (120ml) fresh lemon juice, about 3 – 4 lemons
Instructions
- Prepare my Perfect Tart Crust recipe up to step 4.
- On a lightly floured surface, roll the dough out into a 12-inch circle, then gently place into a 23cm/9-inch fluted tart tin with a loose base. Press lightly into the tin, making sure not to stretch the dough.
- Roll the pin over the top of the tin to trim off the excess dough. Prick the base all over with a fork, then place in the freezer for 30 minutes.
- Preheat the oven to 190C/375F/Gas 5.
- Line the chilled pastry crust loosely with parchment paper, and fill almost to the top with uncooked rice. Place the tin on a baking tray and bake for 20 minutes, then remove the paper and rice.
- Brush the base and sides of the crust with beaten egg, bake for a further 5 minutes, then remove from the oven. Allow to cool on a wire rack whilst preparing the filling.
- Turn the oven temperature down to 180C/350F/Gas 4.
- Whisk together the condensed milk and egg yolks. Add the lemon juice and mix until combined.
- Pour the filling into the crust, and bake for 35 – 40 minutes or until no longer jiggly in the middle – just set.
- Allow to cool completely at room temperature, then refrigerate for at least 1 hour before serving.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Could I use 2 whole eggs and 2 egg yolks for the filling?
For best results, I don’t recommend changing the amount of eggs in this recipe.
I will be making this for Easter as well, looks so light and refreshing! Lemon desserts are my favorite 🙂
I hope you enjoy! 🙂
I want to make this for Easter! Do you think it makes a difference using Meyer lemons vs regular lemons?
They can be used in place of regular lemons in many recipes, but keep in mind that they contain more sugar and less acid resulting in a sweeter flavour. Enjoy! 🙂