Gemma’s “The Whole Lemon” Tart is a citrus lover’s dream, blending zesty brightness with creamy indulgence in every bite. Using the entire lemon—rind, pith, and all—creates a bold, tangy flavor that’s perfectly balanced by a buttery, crumbly crust. In just 30 minutes of prep and an hour of baking, you’ll craft a dessert that’s as impressive as it is effortless.
The smooth, velvety filling contrasts beautifully with the crisp pastry, offering a symphony of textures that’s impossible to resist. This tart is a showstopper that’s surprisingly simple to make, proving that extraordinary desserts don’t have to be complicated.
With its vibrant, sun-kissed flavor and luxurious texture, this tart is perfect for any occasion, from casual gatherings to elegant dinners. The whole lemon approach ensures a depth of citrusy goodness that’s both refreshing and rich, leaving your taste buds dancing.
Whether you’re a seasoned baker or a kitchen novice, this recipe is designed to delight and inspire. Serve it chilled for a refreshing finish or at room temperature to let the flavors shine. Gemma’s tart is more than a dessert—it’s a celebration of simplicity and flavor that will have everyone asking for seconds.
Ingredients for Gemma’s “The Whole Lemon” Tart
- 1 x recipe pie crust (store-bought or homemade)
- 1 medium lemon (about 4 1/2 oz/130g, washed thoroughly)
- 1 ½ cups (12oz/340g) sugar
- ½ cup (4oz/115g) butter, softened
- 4 large eggs
- 1 large egg yolk
- 2 tablespoons (½ oz/15g) cornstarch
- 3 tablespoons (1 ½ oz/42g) lemon juice (freshly squeezed)
- ¼ teaspoon salt
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C).
- Prepare the crust: Roll out the pie crust and line a 9-inch tart pan with it. Line the crust with parchment paper and fill with pie weights (e.g., lentils or beans).
- Blind bake the crust for 20 minutes. Remove the weights and parchment, then bake for another 5-10 minutes to ensure the bottom is fully baked.
- Prepare the filling: Cut the lemon in half, then into quarters. Remove and discard any pits. Add the lemon, sugar, and butter to a food processor and blend until very smooth, about 4-5 minutes.
- Add remaining ingredients: To the food processor, add the eggs, egg yolk, cornstarch, lemon juice, and salt. Process until fully combined.
- Assemble the tart: Pour the filling into the pre-baked crust. Place the tart pan on a baking sheet and bake for 35-40 minutes, or until the filling is set but still slightly jiggly when tapped.
- Cool completely: Let the tart cool for at least 2 hours, or until it reaches room temperature.
- Serve: Slice and enjoy with freshly whipped cream. Store any leftovers, covered, in the refrigerator for up to 2 days.
Perfect Pairings: Serving Suggestions
This tart shines on its own, but a dollop of freshly whipped cream or a scoop of vanilla ice cream takes it to the next level. For a refreshing twist, garnish with a few raspberries or a sprinkle of lemon zest. Pair it with a cup of Earl Grey tea for a delightful afternoon treat.
Storage Secrets: Keeping It Fresh
Store your tart, covered, in the refrigerator for up to 2 days. If you need to keep it longer, wrap individual slices in plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight and let it come to room temperature before serving for the best texture.
Time-Saving Tips for Busy Bakers
To save time, use a store-bought pie crust instead of making your own. You can also prep the lemon filling a day ahead and store it in the fridge—just give it a quick blend before pouring it into the crust. If you’re short on pie weights, uncooked rice works just as well as lentils or beans.
Recipe Variations: Make It Your Own
For a tangier twist, add an extra tablespoon of lemon juice or a teaspoon of lemon zest to the filling. If you’re feeling adventurous, swap the lemon for a lime or orange for a completely different flavor profile. You can also add a layer of raspberry jam to the crust before pouring in the filling for a fruity surprise.
Equipment Essentials: What You’ll Need
Make sure you have a 9-inch tart pan with a removable bottom for easy slicing. A food processor is key for blending the lemon filling until smooth. Don’t forget parchment paper and pie weights (or lentils/beans) for blind baking the crust to perfection.
Gemma’s “The Whole Lemon” Tart Recipe
Ingredients
- 1 x recipe pie crust
- 1 medium lemon (about 4 1/2 oz/130g)
- 1 ½ cups sugar (12oz/340g)
- ½ cup butter, softened (4oz/115g)
- 4 large eggs
- 1 large egg yolk
- 2 tablespoons cornstarch (½ oz/15g)
- 3 tablespoons lemon juice (1 ½ oz/ 42g)
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C). Roll out the pie crust and line a 9-inch tart pan with it. Line the crust with parchment and fill with pie weights. (I use lentils or beans)
- Blind bake the crust for 20 minutes. Remove the pie weights and parchment paper and let the crust bake for another 5-10 minutes to let the bottom bake.
- Prepare the filling: Half and quarter the whole, washed lemon, and remove and discard any pits you see. Add the lemon, sugar, and butter in a food processor and process until very smooth, roughly 4-5 minutes. (see video above for step by step instructions)
- To the food processor, add the eggs, yolk, cornstarch, lemon juice, and salt and process until combined.
- Pour the filling into the pre-baked crust, place on a baking sheet, and bake until the filling is set but still slightly jiggly when tapped, about 35-40 minutes.
- Let cool for at least two hours, or until it has cooled to room temperature. Serve with freshly whipped cream.
- Store, covered in the refrigerator for up to 2 days.
