Lemon Tart

Lemon Tart  Two in the Kitchen wii

Summertime means it’s citrus season!  And that makes me so happy because there are fewer flavors I like more than lemon!  I am always so jealous of people who live in climates that support having a lemon tree in your own back yard!  That has to be amazing!!

Lemon Tart  Two in the Kitchen vii

But I live in Chicago where our brutal winters would never allow a gorgeous lemon tree to survive.  Oh well, at least there are grocery stores!  😉

This past Fourth of July, instead of making the traditional red, white, and blue treats, I decided to make  this lucius lemon tart.  A good decision for sure!!

I am a big fan of lemon bars and normally make those a few times a summer.  But the problem is that…..I eat them.  ALL of them.  And since I wasn’t having a ton of people over for the 4th this year, I decided I needed something smaller than a whole pan of lemon bars.   You know;  to save me from myself!!  😉

So this lemon tart was a perfect substitution for a big pan of lemon bars.  First of all, it looks so fancy!  Second of all, there were about 10 slices and since we had 8 people over for our cook-out, it meant almost no left overs. (OK, yah, I had a slice the next morning for breakfast.  Don’t judge!  😉

The kids were excited that they got a whole big slice to themselves!

The crust on this tart is like one big butter cookie and the filling was just the right blend of sweet to tart ratio!


Lemon Tart  Two in the Kitchen v

I hope you are getting enough citrus in your summer!  If not, you must try this simple and delicious lemon tart!  And if you are, I am sure you can “squeeze” one more lemony dessert in your repertoire!  I promise, you won’t be disappointed!!  :)

Lemon Tart


  • 1/2 c. powdered sugar
  • 1 1/2 c. flour
  • 1 1/2 sticks butter, cut into small pieces
  • Filling
  • zest of 2 lemons
  • 1/2 c. lemon juice (about 3 lemons)
  • 4 eggs
  • 2/3 c. sugar
  • 1/2 c. whipping cream
  • powdered sugar for dusting


  1. Preheat the oven to 350.
  2. Place all crust ingredients in the bowl of a food processor and process until a ball of dough is formed.
  3. Using finger tips, push the dough onto the bottom and up the sides of a 12 inch tart pan that has a removable bottom. Place the tart pan on a cookie sheet for easier handling if desired.
  4. Bake the crust for approximately 10 minutes.
  5. Remove from the oven and using the back of a wooden spoon, push the dough down around the edges of the crust to make sure the filling has a place to rest. Place the crust aside while you prepare the filling.
  6. Filling
  7. Make the filling by whisking all ingredients together. Pour the filling through a fine wire mesh strainer over the crust until the crust is full with the filling.
  8. Place in the oven and bake for approximately 25-30 minutes. If the filling begins to brown then remove it immediately from the oven.
  9. Place on a cooling rack until cooled completely.
  10. Dust the top with powdered sugar and garnish with raspberries if desired.
  11. Makes 10 slices.

Try these other lemony treats:

Lemon Cream Cheese Coffee Cake

Lemon Cream Cheese Coffee Cake v

Blueberry Lemon Bundt Cake

Blueberry Lemon Bundt Cake  Two in the Kitchen v


  1. says

    This tart looks so so pretty! Lemon anything has the key to my heart so this tart would be a total winner at my house :) I am still drooling over your lemon coffee cake and need to make it one of these days :)

  2. says

    Hello Renee!!
    It is such a lovely and adorable presentation. Am love lemon flavoured desserts. But have not seen one that is presented this well :) . To be frank It is quite mouth watering. My god renee you just made me feel hungry yar 😛 . My mom would really thank you for this :) :)

  3. says

    I love lemon, too, and this tart looks so delicious! I don’t have a lemon tree yet, but need one, especially since lemons are $1 a pop here in CA right now!

  4. says

    We love your beautiful photos of this Lemon Tart and would love to have you as a contributor to our site! Our policy is that if you took the trouble to cook it and photograph it, we should feature it!

    • says

      A good question Tiziana! Ours didn’t last long enough to go back in the fridge! 😉 I would say you would be good by covering this tart and refrigerating it up to 3-4 days. The only issue might be the crust getting softer!! Good luck! :)


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