The Easiest Lemon Tart You'll Make All Summer (And It's Stunning)
Published: June 2026 | Prep Time: 15 minutes | Cook Time: 20 minutes (filling) | Total Time: 2–3 hours with chilling | Serves: 8
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If you've ever made my Homemade Lemon Curd recipe, you already know how to make this tart! I wish I was joking. This lemon tart is essentially my lemon curd poured into a golden, pre-baked 9-inch pie crust — and it is absolutely one of those desserts that looks like you spent hours in the kitchen when really the hardest part was waiting for it to chill.
It's silky. It's tangy. It's bright as a July afternoon. And it disappears faster than sunscreen at a pool party.
Whether you're hosting a backyard dinner, need a make-ahead dessert for a summer gathering, or just want something that tastes like sunshine in a crust — this is your recipe.
Why You'll Love This Lemon Tart
Two-ingredient concept — lemon curd + pre-baked crust. That's the whole idea.
Make-ahead friendly — it actually gets better after a few hours in the fridge.
No water bath, no baking the filling — the curd sets on its own.
Crowd-pleaser — bright, not too sweet, and visually beautiful with zero decorating skills required.
What You Need
Ingredients
1 fully baked 9-inch pie crust (homemade or store-bought — no judgment here)
1 full batch of my homemade Lemon Curd recipe (approximately 1½ to 2 cups)
Optional toppings:
Fresh whipped cream
Fresh berries (raspberries and blueberries are gorgeous against the yellow)
Powdered sugar dusted lightly over top
Thin lemon slices or zest curls, for presentation
equipment
one 9 inch pie plate (affiliate link)
one small saucepan (affiliate link)
whisk (affiliate link)
How to Make This Lemon Tart
Step 1 — Pre-bake your pie crust
Bake your 9-inch pie crust fully (blind bake it until it's golden and cooked through). Let it cool completely before adding any filling. A warm crust will make your curd runny and sad.
Tip: If using store-bought, pop it in the oven according to package directions for a blind bake. Let it cool while you make the lemon curd.
Step 2 — Make your lemon curd
While the crust cools, make a batch of my homemade lemon curd. You want it warm and pourable — not hot, not cold. The sweet spot is when it's just finished cooking and has thickened up nicely.
Step 3 — Pour and smooth
Pour the warm lemon curd into the cooled pie crust. Use a spatula to gently smooth the top. Don't overfill — leave a small gap at the edge of the crust so it looks clean and intentional.
Step 4 — Chill
Refrigerate the tart for at least 2 hours, or overnight. The curd will firm up into a sliceable, creamy filling. Don't rush this step — it's where the magic happens.
Step 5 — Top and serve
Right before serving, add your toppings of choice. Fresh whipped cream on the side is my personal favourite. Slice with a sharp, clean knife (wipe between slices for pretty pieces).
Tips for the Best Lemon Tart
Use fresh lemons — preferably always. Bottled lemon juice makes a noticeably flatter tart. This is completely okay. If you’re a busy parent in the thick of child rearing, give yourself as much grace as possible and reach for the bottled lemon juice. If you have the time, energy, and fresh lemons on hand, then reach for them, especially the zest, will add the tang associate with lemon tart that we all know and love.
Don't skip the cool-down on the crust. Pouring hot curd into a warm crust means a soggy, runny mess. Patience is the secret ingredient here.
Chill longer if you can. Two hours is the minimum, but overnight chilling gives you the cleanest slices and deepest flavour.
Make it fancy or make it simple. Bare lemon tart with a dusting of icing sugar is gorgeous. Piled high with macerated strawberries is also gorgeous. You can't go wrong.
Frequently Asked Questions
What is a lemon tart made of?
A classic lemon tart is made of a buttery, pre-baked pastry or pie crust filled with lemon curd — a rich, smooth, tangy mixture of lemon juice, lemon zest, eggs, butter, and sugar. This version uses homemade lemon curd poured directly into a pre-baked 9-inch crust.
Can I use store-bought lemon curd for a lemon tart?
Yes, you can use store-bought lemon curd in a pinch, but homemade lemon curd has a noticeably brighter, fresher flavour and better texture. Store-bought versions tend to be sweeter and less tangy.
How do you keep a lemon tart from being runny?
The keys are: (1) cook your lemon curd long enough for it to thicken properly before pouring, (2) let the crust cool completely before filling it, and (3) refrigerate the finished tart for at least 2 hours before serving.
How long does a lemon tart last in the fridge?
A lemon tart keeps well in the fridge for up to 3–4 days, covered loosely with plastic wrap or in an airtight container. The crust may soften slightly over time, so it's best enjoyed within the first 2 days.
Can lemon tart be made ahead of time?
Absolutely — in fact, it's better that way! Make it the evening before you need it and let it chill overnight. This gives the curd time to fully set and the flavours to meld beautifully.
Can I freeze a lemon tart?
Great questions! I’ve never tried this. It usually disappears before I feel the need to freeze it. If you try it, reach out and let me know your outcome!
What's the difference between a lemon tart and lemon meringue pie?
Great question! A lemon tart has a lemon curd filling in a pastry or shortcrust base, finished simply (or with whipped cream and fruit). A lemon meringue pie has a similar lemon curd filling but is topped with a thick, toasted meringue made from whipped egg whites. Both use the same lemon curd base — which is why this tart and my lemon meringue pie are so closely related!
Is lemon tart a French dessert?
Yes — the classic Tarte au citron is a staple of French pâtisserie. This version is a simplified, home-baker-friendly take that keeps the bright, silky essence of the French classic without requiring professional pastry skills. ;)
More Lemon Recipes for Summer
If you made it this far, you're clearly a lemon lover. Welcome to the club. Here are all my favourite lemon recipes that belong in your summer rotation:
A Note on Summer and Lemons
There's something about the combination of heat, fresh air, and a cold, tangy slice of lemon tart that just works. Lemons are one of those rare ingredients that bridge the gap between sweet and savoury, between casual and elegant. This tart is both. Make it once and it'll become your go-to summer dessert — I promise.
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