A French lemon tart lives on real lemon juice and zest, so buy fruit heavy for its size. Cook the lemon custard on the stove to 170F before it goes in the shell, then bake it low so it sets silky and never curdles or cracks.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep30 min
Cook35 min
Makes1 nine-inch tart
CuisineFrench
Cost$
Vegetarian
Contains dairy · eggs · gluten
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
The Ingredients — and where to get them
Cook for1nine-inch tart
Flour
Builds the pate sucree shell; all-purpose keeps it crisp.
Can you make Lemon Tart in an air fryer? — Sometimes
You can, but a custard needs gentle, even heat and usually a water bath the basket can’t give, so the top tends to set before the middle. Bake it in ramekins that fit and watch closely, or use the oven for a foolproof set.
Can you freeze Lemon Tart? — Not ideal
Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.
Can you make Lemon Tart ahead of time? — Yes
Yes — bake it a day or two ahead; it keeps well-wrapped at room temperature and freezes cleanly. Add any frosting or glaze close to serving.
Is Lemon Tart gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
Is Lemon Tart vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy and egg. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
Community Notes
Cooked it? Changed something that worked? Leave a note for the next person — first-name basis, no account.
Open data. Every maker on this site is published as a free dataset under CC BY 4.0 — use it in anything, commercial or not, as long as you credit 5best2buy. Browse the datasets →