This post may contain affiliate links, please see the privacy policy for details.
There is no need to go to Paris for a delicious tart. Make this perfect lemon tart with a silky smooth lemon curd filling and bright, tangy flavor right at home! Thanks to the basic steps and ingredients, this recipe is as simple as can be. There’s no need to fuss with a complicated lemon curd recipe; the lemon filling ingredients get mixed and added to the crust before baking. The silky-smooth lemon filling just melts in your mouth! The base of this lemon dessert is a hassle-free crushed graham cracker tart crust recipe with a lightly golden brown crunch and buttery taste.
This easy and zingy lemon tart recipe with a graham cracker tart shell is creamy, velvety smooth with a bright pop of lemon flavor.
If this recipe for lemon tart won you over, try my key lime pie, an easy lemon sheet pan cake, or this easy lemon posset for equally tasty treats.
Why You’ll Love It
Utterly delicious: The sweetened condensed milk and egg yolks create a luscious, creamy filling that melts in your mouth.
Buttery, crunchy crust: Honestly, this is such an easy and insanely delicious graham cracker crust.
Easy to make: This recipe skips all the long-winded steps and is much easier than a classic French lemon tart made with a lemon curd filling and pate sucre base.
Super versatile dessert: Great for any occasion, from casual get-togethers to elegant dinner parties. You can fancy it up or keep it casual as a potluck dish.
Ingredients for a Lemon Tart Recipe
A complete list of ingredients and amounts can be found in the recipe card below.
Graham crackers: Crushed into fine crumbs to make up the base for the tart’s crust.
Unsalted butter: Melted butter acts as the crust’s binding agent, giving it a rich flavor and helping it hold together.
Sweetened condensed milk: This thick, sweet milk forms the creamy lemon curd base of the tart filling.
Fresh lemon juice: Freshly squeezed lemon juice is preferred for its vibrant, tangy flavor.
Egg yolks: The yolks add richness and help to thicken the filling, creating a custard-like texture. Make sure each egg yolk is ultra-fresh.
Salt: A small amount of salt enhances the flavors of the filling, balancing the sweetness and tartness.
Lemons: For their juice and as garnish. They should be bright and ripe. I like Meyer lemons.
How to Make the Best Lemon Tart
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the crust: Crush graham crackers into fine crumbs. Combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and sides of an ungreased tart pan.
Bake the crust: Bake then set aside or chill in the fridge or freezer.
Prepare the filling: In a medium bowl, blend sweetened condensed milk, lemon juice, egg yolks, sugar, salt, and lemon zest until smooth. Pour the mixture into the cooled crust, leaving a little space at the top.
Bake the tart: Bake until the filling is set around the edges but still slightly jiggly in the center. Remove from oven and cool to room temperature, then refrigerate until firm.
Garnish and serve: Remove the tart from the pan and place it on a serving platter. Decorate with lemon slices and whipped cream.
Substitutions and Variations
Graham crackers: Substitute with digestive biscuits, vanilla wafers, or gingersnaps.
Granulated sugar: Use brown sugar for a more caramelized taste in the crust.
Unsalted butter: Swap with coconut oil for a dairy-free option with a coconut flavor.
Sweetened condensed milk: Use a dairy-free sweetened condensed milk for a lactose-free version.
Fresh lemon juice: Lime juice can also be used, or you can use bottled lemon juice instead of fresh – the taste will be slightly different.
Meringue topping: Top the tart with a layer of meringue instead of whipped cream. Bake until the meringue is golden brown for a lemon meringue tart.
Herb-infused: Add a teaspoon of finely chopped fresh thyme, lavender, or basil to the filling.
Mixed citrus: Combine lemon juice with other citrus juices like orange or grapefruit for a multi-citrus flavor.
Serving Suggestions
Appetizer: Start with something light and easy, like burrata pesto tomatoes or a bowl of marinated olives with feta.
Main: Chicken is the perfect main to serve before lemon tart. Try this lemon chicken soup or a crave-worthy chicken flatbread pizza.
Dessert: End off with a tangy slice of this lemon tart recipe.
How to Store a Lemon Tart
Store: Keep the lemon tart in an airtight container in the refrigerator for up to 3 days.
Freezer: I don’t recommend freezing this homemade lemon tart recipe. The texture will be impacted when it thaws.
Top Tips
Use fresh and ripe lemons: For the best flavor, choose fresh lemon juice and zest over bottled alternatives. Choose bright yellow and ripe lemons to extract the maximum juice possible.
Avoid over baking: Bake the tart until the filling is set around the edges but still slightly jiggly in the center. The filling is set when it is firm around the edges but still slightly jiggly in the center.
Cool completely: Allow the tart to cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Use a removable base tart pan: This makes it much easier to remove the tart without damaging the tart crust.
Lemon Tart FAQs
To ensure the tart crust isn’t too crumbly, check you have enough melted butter to bind the crumbs, and press the mixture firmly into the pan.
To prevent the crust from being too soggy, ensure it is completely baked and cooled before adding the filling.
You can use a regular pie dish, but be cautious when removing slices to keep the crust intact.
Use dairy-free sweetened condensed milk and substitute the butter with coconut oil.
Lemon Tart Recipe
Lemon Tart
Ingredients
For the Crust:
- 10 Sheets graham crackers
- 3 Tablespoons granulated sugar
- 5 Tablespoons unsalted butter, melted
For the Filling:
- 14 Ounces sweetened condensed milk
- 3/4 Cup lemon juice
- 4 egg yolks, large
- ½ Cup granulated sugar
- ¼ Teaspoon salt
- 2 Tablespoons lemon zest, Zest of 2 lemons
For the Garnish (Optional):
- 8 Slices lemon
- whipped cream
Instructions
For the Crust:
- Preheat oven to 350 degrees F.
- Pulse graham crackers in a food processor, or smash in a sealed plastic bag until crumbs.
- Stir together the graham cracker crumbs, sugar, and butter, and mix until all the crumbs are moist.
- Press the mixture into the bottom and up the sides of an ungreased 9-inch fluted tart pan with a removeable base. A spoon and measuring cup work well. Bake for 8 minutes. Set aside, or place in fridge or freezer to chill and set.
For the Filling:
- In a medium size mixing bowl, combine sweetened condensed milk, lemon juice, egg yolks, sugar, salt and lemon zest. Blend until smooth.
- Pour mixture into cooled crust, not quite to the top.
- Place in heated oven and bake until filling is set around edge, but still a little jiggly in center, about 30 minutes.
- Remove from oven and cool to room temperature, then place in fridge until chilled, at least 2 hours, or overnight. Should be firm when served. Remove from tart pan and place on serving platter or plate.
- Decorate with lemon slices, and whipped cream if desired.
Notes
Avoid overbaking: Bake the tart until the filling is set around the edges but still slightly jiggly in the center. The filling is set when it is firm around the edges but still slightly jiggly in the center.
Cool completely: Allow the tart to cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Use a removable base tart pan: This makes it much easier to remove the tart without damaging the tart crust.
Nutrition
Using this simple recipe, you can create a perfect lemon tart with a silky smooth, tangy filling. The method and ingredients are accessible even to novice bakers. The result is a decadent tart with a velvety filling in contrast with a buttery-rich base. Serve it as an elegant dessert or afternoon slice.
Other Tart and Pie Recipes to Try
- Whip up these ultra-pretty jello dessert slices; they’re a total showstopper.
- Make some butter tarts and fall in love with the silky, drippy filling.
- Honestly, nothing can beat this no-bake Irish cream pie – it has a rich Oreo crust and is loaded with creamy flavors.
- A berry cheesecake tart is the easiest thing to make and looks super impressive.
- Sweet ricotta pie is a classic Italian dessert that will become a new generational favorite.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The perfect summer dessert. And that lemon flavor is so beautifully satisfying!