Lemon Tart

by Editorial Staff

Recipe for making a tart stuffed with butter, lemon juice, lemon zest, eggs and sugar.

Summary

Cook Time	30 min
Total Time	30 min
Course	Dessert
Servings (Default: 6)

Ingredients

Baked tart crust with a diameter of 22 cm – 1 Piece
Large eggs – 3 pieces
Unsalted butter, room temperature – 4 Tbsp. spoons (15 g)
Lemon zest – 1 Tbsp. the spoon

Instructions

In a stainless steel bowl, placed over a saucepan of boiling water, beat eggs, sugar and lemon juice. Cook, whisking (to prevent the mixture from curdling), until the mixture is pale and thick. The mixture should resemble hollandaise sauce or sour cream in consistency, the thermo should show a temperature of 71 degrees. It will take you about 10 minutes.
Remove mixture from heat and immediately strain through a fine strainer. Cut the butter into small pieces and add immediately to the warm mixture. Beat until the butter melts. Add lemon zest, cover the bowl with a lid or plastic wrap and let cool to room temperature. The plastic film prevents crusting on the surface of the cream. The lemon mixture will thicken as it cools.
Brush the baked tart crust with lemon cream. Garnish with whipped cream and fresh berries, if desired, cut into portions and serve.

Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.