Lemon tart is a glossy, sharp-sweet lemon curd set in a golden pastry shell — the French classic made grain-free. Fresh lemon zest and juice from four lemons give the filling its bright, confident flavour while coconut oil enriches it to silk. Eight to ten slices of pure elegance.
MAKES ONE NINE-INCH TART OR THIRTEEN FLUTED MINI-TART CUPS
Ingredients
1 recipe Classic Tart Dough (page 135)
7 large egg yolks
2 large eggs
1 cup (240 ml) palm sugar
¼ cup grated fresh lemon zest (4 lemons)
⅔ cup fresh lemon juice (4 lemons)
1 pinch salt
4 tablespoons (60 ml) coconut oil, cut into 4 pieces
3 tablespoons (45 ml) coconut cream, chilled
Preparation
1.В В Roll the dough out to an eleven-inch circle on a lightly floured counter and fit into a nine-inch tart pan with a removable bottom, or press dough evenly into thirteen fluted mini-tart cups. Set the tart pan or mini-tart cups on a large plate and freeze the tart shell for 30 minutes.
2.В В Adjust an oven rack to the middle position and preheat the oven to 375°F (190°C). Set the tart pan or mini-tart cups on a large baking sheet. Bake until the tart shell is golden brown and set (about 30 minutes for full-size tart, or 10 to 15 minutes for mini-tarts), rotating the baking sheet halfway through baking. Transfer the baking sheet to a wire rack and let the tart shell or mini-tart shells cool on the baking sheet while making the filling.
3.В В Whisk the egg yolks and eggs together in a medium saucepan. Whisk in the palm sugar until combined, then stir in the lemon zest, lemon juice, and salt. Add the coconut oil and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and registers 170°F (77°C) on an instant-read thermometer (about 2 to 5 minutes).
4.В В Pour the lemon filling into the warm tart shell or individual mini-tart cups. Bake the tart on the baking sheet until the filling is shiny and opaque, and the center jiggles slightly when shaken (10 to 15 minutes). Let the tart(s) cool completely on the baking sheet (about one and a half hours). To serve, remove the outer metal ring, slide a metal spatula between the tart and the tart pan bottom, and carefully slide tart onto a serving platter or cutting board, or carefully remove tarts from mini cups and place on serving platter.
Making the Tart(s) Ahead
The tart dough can be made ahead; however, the tart shell needs to be freshly baked and warm when adding the filling. Once baked and cooled, the tart can be wrapped loosely with plastic wrap and held at room temperature for up to four hours before serving.
Pro Tips
- Cook the curd to exactly 170°F — thickened but pourable. Past that it turns grainy; under it, the filling never slices cleanly.
- Bake the shell until fully golden before filling. A pale shell goes soft under the wet curd and the tart loses its structure.
- The filling should still jiggle slightly when it leaves the oven. It firms completely as it cools — that residual wobble is your guarantee of a silky set.
- Use a microplane for the zest and avoid the white pith entirely. Pith turns the bright lemon filling bitter.
Frequently Asked Questions
Can I make lemon tart ahead?
The tart is best the day it's made — the shell stays crispest. The curd filling can be made a day ahead and refrigerated before baking.
Can I use Meyer lemons?
Yes — they're sweeter and more floral. The tart will be slightly less sharp, so taste the curd and adjust the juice if you like more pucker.
How do I store it?
Room temperature for up to four hours, as the recipe notes. Beyond that, refrigerate loosely covered and let it warm slightly before slicing.
What's the coconut cream for?
It enriches the curd to a silkier, more luxurious texture. Don't skip it — it's a small amount with a big effect on the mouthfeel.
Recipe Card
Ingredients
Method
- 1. В В Roll the dough out to an eleven-inch circle on a lightly floured counter and fit into a nine-inch tart pan with a removable bottom, or press dough evenly into thirteen fluted mini-tart cups.
- Set the tart pan or mini-tart cups on a large plate and freeze the tart shell for 30 minutes. 2. В В Adjust an oven rack to the middle position and preheat the oven to 375°F.
- Set the tart pan or mini-tart cups on a large baking sheet.
- Bake until the tart shell is golden brown and set (about 30 minutes for full-size tart, or 10 to 15 minutes for mini-tarts), rotating the baking sheet halfway through baking.
- Transfer the baking sheet to a wire rack and let the tart shell or mini-tart shells cool on the baking sheet while making the filling. 3. В В Whisk the egg yolks and eggs together in a medium saucepan.
- Whisk in the palm sugar until combined, then stir in the lemon zest, lemon juice, and salt.
- Add the coconut oil and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and registers 170°F on an instant-read thermometer (about 2 to 5 minutes). 4. В В Pour the lemon filling into the warm tart shell or individual mini-tart cups.
- Bake the tart on the baking sheet until the filling is shiny and opaque, and the center jiggles slightly when shaken (10 to 15 minutes).
- Let the tart(s) cool completely on the baking sheet (about one and a half hours). To serve, remove the outer metal ring, slide a metal spatula between the tart and the tart pan bottom, and carefully slide tart onto a serving platter or cutting board, or carefully remove tarts from mini cups and place on serving platter. Making the Tart(s) Ahead The tart dough can be made ahead; however, the tart shell needs to be freshly baked and warm when adding the filling.
- Once baked and cooled, the tart can be wrapped loosely with plastic wrap and held at room temperature for up to four hours before serving.
