Easy Lemon Tart Recipe

Tart dessert topped with fruits and mint on plate

Learn how to make this easy lemon tart recipe completely from scratch, with a buttery crunchy breadcrumb crust.

Course Dessert

Cuisine French

Prep Time 20

Cook Time 35

Refrigerated Time 2

Total Time 2 55

Servings Servings

Calories 299kcal

Author Savory Thoughts

Equipment

1 Tart pan
1 Small Skillet

Ingredients

Breadcrumbs Crust

1 ½ Cup Breadcrumbs You can use either plain breadcrumbs or Graham Cracker crumbs
½ Cup Unsalted Butter

Tart Filling

6 Large Eggs
½ Cup Fresh Squeezed Lemon Juice
Lemon Zest from 2 Lemons
1 Cup Granulated Sugar
2 Tbsp. Unsalted Butter
¼ Tsp. Kosher Salt
½ Tsp. Turmeric
4 Tbsp. Heavy Crean
4 Tsp. Corn Starch
2 Tsp. Vanilla Extract

Candied Lemon Slices

6 Lemon Slices
½ Cup Light Brown Sugar Tightly Packed
½ Tsp. Cinnamon Powder
4 Tbsp. Unsalted Butter

Instructions

Preheat the oven to 350°F.
Line the tart pan base with parchment paper. Add the breadcrumbs in a large bowl. Then add the melted butter. Mix well to combine then pour the breadcrumbs mixture in the tart pan.
Use your hands to spread the mixture around the tart pan then use a flat surface to mold the breadcrumbs mixture onto the pan.
Bake for 10 minutes in a preheated oven at 350°F. When finish sit the crust aside to cool.
In the meantime, prepare the filling by adding in 6 eggs to a bowl. Add the salt and vanilla extract, whisk well. Sit aside.
In small bowl, add the cornstarch and creamer. Mix well until the corn starch has dissolved.
In a medium saucepan, melt 2 tbsp. butter over low heat. While whisking to avoid burning, add egg mixture followed by the sugar, lemon juice as well as the corn starch mixture, and turmeric.
Whisk vigorously until the egg mixture starts to form and starts to become thick. If the mixture starts to become too hot, remove it from the start as you do not want to “cook” the eggs.
Pour the mixture onto the tart pan and bake it for an additional 10 minutes.
While the tart is baking, in a small skillet, melt 4 tbsp. unsalted butter over medium low heat. Then add the cinnamon and sugar.
Then add the lemon slices. Mix well to combine.
Cook for about 5 minutes or until it starts to bubble.
Allow the tart to cool for 10 minutes.
Remove the candied lemon from the stove and top the tart with the lemon slices and desired fruits to the tart and refrigerate for a minimum of 2 hours.

Video

Notes

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

Calories are estimated per serving.

This post may contain affiliate links, please read our full disclosure here!

Nutrition