Best 8 Tart Lemon Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

When life gives you lemons, make a tart lemon pie! This classic dessert is characterized by its sweet and tangy filling, encased in a flaky, buttery crust. Whether you prefer a traditional meringue topping or a dusting of powdered sugar, a slice of lemon pie is the perfect way to brighten any occasion. With so many variations to choose from, finding the best recipe can be daunting, so we've compiled a list of our favorites to help you create the perfect tart lemon pie.

Here are our top 8 tried and tested recipes!

THE BEST LEMON TART EVER



The Best Lemon Tart Ever image

Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!

Provided by ChefChristi1221

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

¾ cup butter, at room temperature
½ cup white sugar
½ teaspoon vanilla extract
1 pinch salt
1 ¾ cups all-purpose flour
1 ½ cups white sugar
3 large eggs
1 tablespoon lemon zest
½ cup freshly squeezed lemon juice
½ cup all-purpose flour
1 teaspoon confectioners' sugar, or to taste

Steps:

  • Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake crust until light golden brown, 15 to 20 minutes.
  • Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
  • Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g

LEMON MERINGUE TART



Lemon Meringue Tart image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 16

1 1/4 cups all-purpose flour
1/2 cup plus 3 tablespoons sugar
Kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold vegetable shortening (recommended: Crisco)
1/4 cup ice water
4 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
Lemon Filling, recipe follows
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
4 extra-large eggs
3 extra-large egg yolks (save the whites for the meringue)
1/4 cup finely grated lemon zest (6 to 8 lemons)
1/2 cup freshly squeezed lemon juice
1/8 teaspoon kosher salt

Steps:

  • Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
  • Meanwhile, preheat the oven to 375 degrees F.
  • Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
  • Raise the oven temperature to 425 degrees F.
  • For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
  • Immediately spread the lemon filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. Don't worry; it will look curdled.
  • Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl and cool to room temperature.

TART LEMON PIE



Tart Lemon Pie image

This vibrant pie is especially tart, due in part to the high quantity of lemon juice, but also due to the fact that it has no meringue. Use fresh squeezed lemon juice for the brightest flavor. Serve it with lightly sweetened whipped cream to temper the tartness, if you like; you could also skip the decorative triangles for a more classic look (in which case you only need to prepare dough for a single crust). You can make and chill the pie up to 1 day ahead, but don't add the triangles until just before serving. Store leftovers in the refrigerator, covered with plastic wrap.

Provided by Erin Jeanne McDowell

Categories     pies and tarts, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

Perfect Pie Crust, doubled, prepared for a custard pie and chilled
Egg wash (1 large egg mixed with 1 tablespoon water), for finishing
1 3/4 cups/420 milliliters lemon juice (from 8 to 10 lemons)
Zest of 2 lemons
1 ¾ cups/360 grams granulated sugar
1/3 cup/45 grams cornstarch
1/2 teaspoon fine sea salt
2 large eggs
6 large egg yolks
6 tablespoons/85 grams cold unsalted butter, cut into ½-inch cubes
Whipped cream, for serving (optional)

Steps:

  • On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about ¼-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate, preferably ceramic, and press it in lightly, making sure it's lining the plate.
  • Trim so that there's about ½ inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Dock the base and sides all over with a fork and refrigerate at least 30 minutes, and up to 2 hours.
  • Roll out the second disk of dough to ¼-inch thickness. Cut out several small triangles (or other shapes from the dough); do as many as you like, and as many as a few dozen for a more intricate design. You can cut them freehand, trace a stencil using a paring knife or use a small cookie cutter. Transfer the shapes to a baking sheet lined with parchment and chill at least 30 minutes.
  • Place a rack on the bottom shelf of the oven, and place a baking stone, if you have one, on the rack. Heat the oven to 425 degrees. Use a small brush to evenly paint egg wash on the edge of the crust. Cut a square of parchment paper and use it to line the crust. Fill with pie weights (or dried beans) up to the top edge. Place the plate on a baking sheet lined with parchment or foil.
  • Transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake until the outer edge is beginning to become golden brown, 17 to 20 minutes. Remove the parchment and pie weights. If the dough puffs up anywhere, you can puncture it with a fork. Continue to bake until the base is baked through and the outer edge is deeply brown, 12 to 15 minutes more. Cool the crust completely.
  • Egg wash the top of the triangle cutouts. Transfer to the oven on the middle rack and bake until they are evenly golden brown, 12 to 15 minutes. Cool completely.
  • When the crust is cool, make the filling: In a medium pot, whisk the lemon juice, lemon zest and ½ cup/120 milliliters water to combine. In a medium bowl, whisk the sugar, cornstarch and salt to combine. Whisk this mixture into the pot and then place it over medium-high heat, stirring occasionally, until the mixture comes to a simmer. Reduce the heat to medium and cook at a simmer, stirring occasionally, for 2 minutes.
  • In a medium, heatproof bowl, lightly whisk the whole eggs and egg yolks. When the lemon mixture has come to a simmer, gradually add about ¼ of the hot liquid to the egg yolks in a slow, steady stream while whisking constantly to combine.
  • Whisk the egg yolk mixture back into the pot, and switch to a heatproof spatula. Reduce the heat to medium-low and continue to cook, stirring constantly, until the mixture thickens, about 5 to 7 minutes. It should come to a boil - not small bubbles around the outer edge, but fat bubbles from the center of the pot. (You should also see a distinct line that quickly closes in on itself if you drag your spatula through the curd.) Remove the pot from the heat and stir in the butter, a few cubes at a time. Mix thoroughly to combine.
  • Strain the lemon curd through a fine mesh sieve into the cooled pie crust, and spread into an even layer. Place plastic wrap directly over the surface when the pie is still hot and chill until the curd is set, at least 3 to 4 hours and up to overnight.
  • If you like, create an optional spiral on the surface of the pie once the curd is fully cool: Transfer the pie to a cake turntable. If the surface looks uneven, smooth it with a small offset spatula. Then place the spatula in the center of the curd at a 45-degree angle, and begin to rotate the turntable while you gently move the spatula towards the outer edge. Move steadily and not too slowly.
  • Keep the pie chilled until ready to serve. Just before serving, arrange the cutouts on the surface of the pie in 6 diagonal lines. If you like, alternate the points of the triangles on each line to create a more graphic effect. Serve with whipped cream, if desired. Store leftovers in the refrigerator wrapped tightly in plastic wrap.

SHAKER LEMON PIE



Shaker Lemon Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 11-inch pie

Number Of Ingredients 5

4 large lemons
4 cups granulated sugar
Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies
9 eggs, well beaten
2 egg whites, beaten with a fork

Steps:

  • Wash and cut 2 of the lemons into paper-thin slices. It is very important to slice the lemons as thinly as possible; use a very sharp knife or an electric meat slicer, if on is available. Remove peel and pith of remaining lemons; slice the flesh very, very thinly, and put it with the other slices in a large mixing bowl. Add sugar, and toss well to coat. Cover bowl with plastic wrap, and let the mixture rest overnight, stirring occasionally.
  • The next day, preheat oven to 450 degrees. Press one circle of pastry into an 11-inch pie plate and chill.
  • Add beaten eggs to the lemon mixture, and mix well. Turn mixture into prepared pie shell, neatly arranging some of the lemon slices on top. Cut long, even slashes 1 inch apart in the other pastry round, and place on top of filling. Crimp edges of the pie to seal. Brush top and edges with egg-white glaze. Bake for 15 minutes. Reduce oven temperature to 375 degrees and continue baking for 30 minutes, or until the crust is golden brown and shiny. Let cool on a rack before serving.

OLD FASHIONED LEMON PIE



Old Fashioned Lemon Pie image

This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness.

Provided by Pat

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Yield 8

Number Of Ingredients 11

1 (9 inch) pie crust, baked
5 tablespoons cornstarch
1 cup white sugar
¼ teaspoon salt
2 cups water
3 egg yolks
2 tablespoons butter
5 tablespoons lemon juice
2 teaspoons lemon zest
3 egg whites
6 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
  • Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
  • Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
  • Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
  • To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
  • Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 48 g, Cholesterol 84.4 mg, Fat 9.7 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 219.4 mg, Sugar 35.4 g

LEMON-CURD TART



Lemon-Curd Tart image

The creamy lemon tart recipe takes advantage of peak lemon season.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h30m

Number Of Ingredients 6

4 large eggs, plus 4 large egg yolks
1 1/3 cups sugar
2/3 cup fresh lemon juice (about 4 lemons)
Salt
10 tablespoons unsalted butter, cut into pieces
Press-In Crust for Lemon Curd Tart

Steps:

  • In a small saucepan (off heat), whisk together eggs, egg yolks, sugar, lemon juice, and a pinch of salt until smooth; add butter.
  • Place pan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof flexible spatula, until lemon curd is thickened to the consistency of a loose pudding, about 8 to 10 minutes.
  • Pour curd through a fine-mesh sieve into cooled crust. Cool to room temperature. Refrigerate tart until filling is firm, 2 to 3 hours. Unmold before serving.

WORLD'S BEST LEMON PIE



World's Best Lemon Pie image

Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 14

1 cup sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups water
3 large egg yolks, beaten
1 tablespoon butter
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 pastry shell (9 inches), baked
MERINGUE:
3 large egg whites
1/4 teaspoon salt
1/2 cup sugar

Steps:

  • In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

EASY PEASY 'TART' LEMON TART



Easy Peasy 'tart' Lemon Tart image

I have tried plenty of lemon tarts and this one is the absolute best. I like my tart's "tart" so this one definitely has some kick. The pastry is also a favourite and I use it for all sorts of pie recipes.

Provided by LovesSweets

Categories     Tarts

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour, plus
2 tablespoons all-purpose flour (280 mL)
3 tablespoons cornstarch
3 tablespoons granulated sugar
1 pinch salt
1/2 cup cold butter, cut into 1/2-inch cubes (1.2 cm)
3 tablespoons ice water
3 eggs
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 lemon, zest of, finely grated
1/2 cup fresh lemon juice (about 3 lemons)
1/4 cup fresh lime juice (about 2 limes)

Steps:

  • A. Pastry:
  • Combine flour, cornstarch, sugar, and salt by pulsing in a food processor or stirring in a large bowl.
  • Add cubed butter and process or use a pastry blender to cut in until crumbly. With the motor running add ice water and process just until it comes together. Alternately, drizzle flour mixture with water and stir with a fork until it becomes a ragged dough. Bring together and shape into a disk.
  • Wrap dough in plastic wrap and refrigerate for 15 minutes.
  • Press into a 9-inch (23 cm) flan pan, and refrigerate for 15 minutes.
  • Prick all over with a fork, line with foil, then fill with dried beans or pie weights.
  • Bake for 20 minutes at 400 degrees, remove paper and beans, prick if puffed and bake 5 minutes longer or until lightly golden. Do not overbake. Remove from oven.
  • Reduce oven to 350F (180C).
  • B. Filling:
  • Whisk eggs until creamy. Add sugar and flour and whisk until smooth. Gradually whisk in lemon and lime juices, then lemon peel.
  • Pour into baked pie shell, place pan on a shallow rimmed baking sheet and bake for 20 minutes or until filling is slightly puffed and barely set (may still wobble slightly in centre). Cool completely.

Nutrition Facts : Calories 404.2, Fat 18, SaturatedFat 10.6, Cholesterol 133.7, Sodium 198.2, Carbohydrate 56.1, Fiber 0.8, Sugar 32.1, Protein 6

Tips:

  • Use fresh lemons for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less intense.
  • Don't overmix the dough. Overmixing will make the dough tough.
  • Chill the dough for at least 30 minutes before rolling it out. This will make the dough easier to work with and will help prevent it from shrinking in the oven.
  • Bake the pie until the crust is golden brown and the filling is set. The filling should be firm to the touch but still slightly jiggly.
  • Let the pie cool completely before serving. This will allow the filling to set properly.

Conclusion:

Lemon pie is a classic dessert that is perfect for any occasion. It is easy to make and always a crowd-pleaser. With its bright and tangy flavor, lemon pie is sure to be a hit with everyone who tries it.

Related Topics