Easy Lemon Tart or Fancy Lemon Bars - you decide! No matter how you slice it, it’s the same simple recipe but baked as a tart and gussied up with dramatic sugar stripes.
Celebrate citrus season with this Easy Lemon Tart. The recipe is the same as basic lemon bars. Instead of a square tin, the recipe is baked in a round tart pan that instantly elevated this lemony dessert.
The dramatic sugar stripes are easy to create and don’t require any extra tools or stencils. Simply lay strips of parchment paper over the baked, cooled tart before giving it a generous shower of confectioners’ sugar. Peal off the parchment carefully to preserve the stripes and integrity of the lemon tart filling underneath.
The ingredients and preparation for the filling are identical to lemon bars baked in a square pan. It is bright and pure, without any extra fuss. For a bit of added flavor, the crust comes together with almond flour, spelt, and a pinch of cardamom.
More Lemon Desserts to Celebrate Citrus Season:
Why we love this Easy Lemon Tart:
- bursting with fresh lemon flavor
- celebrates citrus season
- chewy yet buttery texture from the almond flour crust
- the cardamon and lemon flavor pairing is on point!
- a simple recipes get a show-stopping upgrade with its easy sugar design
Easy Lemon Tart
- ½ cup unsalted butter very soft
- ½ cup almond flour
- ¾ cup spelt flour
- 1 tablespoon spelt flour combine with spelt flour above
- 1 tablespoon cornstarch
- ¼ cup confectioners' sugar
- ¼ teaspoon ground cardamom
- 1 pinch salt
- zest of 2 lemons
- ⅔ cup lemon juice
- ¾ cup granulated sugar
- 1 pinch salt
- 4 large eggs
- 4 tablespoon unsalted butter diced
- Preheat the oven to 350°F.
- Whisk together the almond flour, spelt, cornstarch, sugar, cardamom, and salt in large bowl.
- Add the butter and stir with a wooden spoon until combined.
- Press the dough into an 8 or 9-inch tart pan.
- Use a flat-bottomed measuring cup or drinking glass to press the dough evenly into the corners and bottom of the tart pan.
- Bake for 15 to 20 minutes, or until the edges start to brown slightly. Remove from the oven to cool.
- Whisk together the lemon zest, juice, sugar and salt in a saucepan.
- Add the eggs and whisk to combine.
- Heat the lemon mixture over medium-high heat, stirring slowly yet consistently so the eggs don’t curdle, until the mixture thickens and can coat the back of a spoon, about 7 minutes.
- Remove from the heat and add the butter. Stir until the butter is melted.
- Strain the lemon filling through a mesh sieve to remove the zest and any cooked egg and pour into the prepared crust.
- Bake for an additional 12 to 13 minutes, or util the edges are slightly puffed and set yet there is still a slight jiggle to the center when given a shake.
- Completely cool the tart before dusting with a generous shower of confectioners’s sugar and cutting into slices.
- Store leftover covered in the refrigerator for up to 3 days.