Pioneer Woman Lemon Tart

This zesty Pioneer Woman Lemon Tart is made with fresh lemon juice, a buttery shortbread crust, rich heavy cream, and cornstarch for a silky filling. The result is a perfectly balanced sweet and tangy dessert with a smooth filling and a crumbly crust. It’s a beautiful make-ahead dessert for any spring occasion, like Easter or Mother’s Day, and serves 8 to 10 people.

Pioneer Woman Lemon Tart Ingredients

For the Crust:

• 1 cup all-purpose flour
• 2 1/2 Tbsp. granulated sugar
• 1/4 tsp. salt
• 6 Tbsp. cold unsalted butter, cut into 1/2 inch pieces
• 1 large egg yolk
• 4 tsp. ice water

For the Filling:

• 1 1/4 cups granulated sugar
• 1/3 cup cornstarch
• 2 Tbsp. all-purpose flour
• 1/2 tsp. kosher salt
• 5 large egg yolks
• 1/4 cup unsalted butter
• 1/4 cup fresh lemon juice (from 2 lemons)
• 1 Tbsp. lemon zest

For the Topping:

• 1 1/4 cups heavy cream
• 2 Tbsp. granulated sugar
• 1 tsp. vanilla extract
• Fresh berries, for serving (optional)

How To Make Pioneer Woman Lemon Tart

1. Make the crust dough: In a large bowl, whisk together the flour, sugar, and salt. Use a pastry cutter or your fingers to work the cold butter into the flour until it forms pea-sized pieces. In a separate small bowl, stir the egg yolk and ice water together, then add it to the flour mixture. Knead the dough until it holds together, form it into a disc, and wrap it in plastic. Refrigerate for at least 1 hour.
2. Roll and shape the crust: On a lightly floured surface, roll the chilled dough into an 11-inch circle. Carefully transfer the dough to a 9-inch round tart pan with a removable bottom. Press the crust into the pan, trim the edges, and place it in the refrigerator for 1 hour or the freezer for 30 minutes.
3. Blind bake the crust: Preheat your oven to 400°F. Line the chilled crust with parchment paper and fill it with baking weights or dried beans. Bake for 10-12 minutes until the edges are lightly golden. Carefully remove the weights and parchment, prick the bottom of the crust with a fork, and bake for another 8-12 minutes until golden brown all over. Let it cool completely.
4. Cook the filling base: In a medium saucepan, whisk the sugar, cornstarch, flour, and salt. Gradually whisk in 1 1/2 cups of cold water until the mixture is smooth. Cook over medium heat, stirring often, until it boils (about 5 minutes). Boil for 1 minute while stirring constantly, then remove from the heat.
5. Temper the eggs and finish the filling: In a small bowl, whisk the egg yolks. While whisking, very slowly pour about 1/4 cup of the hot sugar mixture into the yolks to warm them up. Gradually stir this warm yolk mixture back into the saucepan. Return to the heat and cook, stirring constantly, until a thermometer reads 175°F. Remove from heat and stir in the butter, lemon juice, and zest. Pour the filling into the cooled crust.
6. Chill the tart and serve: Let the tart cool for 15 minutes. Press a piece of plastic wrap directly onto the surface of the filling and refrigerate for at least 4 hours until firm. Before serving, whip the cream, sugar, and vanilla until stiff peaks form. Spread the whipped cream over the tart and top with fresh berries if desired.

Recipe Tips

• Use Cold Butter: For a tender, flaky crust, make sure your butter is very cold. This creates small pockets of steam as it bakes, resulting in a light, crumbly texture.
• Temper Eggs Slowly: When adding the hot liquid to the egg yolks, do it very slowly and whisk constantly. This gently raises the temperature of the eggs without scrambling them, ensuring a smooth, silky curd.
• Press Plastic Wrap on the Surface: Placing plastic wrap directly on the surface of the warm filling prevents a “skin” from forming as it cools. This simple step is key to a perfectly smooth texture.
• Chill Completely: Do not rush the chilling process. The tart needs at least 4 hours in the refrigerator for the filling to set properly. An under-chilled tart will be runny when sliced.

What To Serve Lemon Tart

This lemon tart is stunning on its own or topped with fresh berries like raspberries, blueberries, or sliced strawberries. The homemade whipped cream provides a perfect creamy balance to the tartness. For a simple and elegant pairing, serve a slice with a hot cup of black tea or a light coffee.

How To Store Lemon Tart Leftovers

Refrigerate: Store the tart tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days.

Freeze: Freezing is not recommended for this tart. The lemon curd filling can become watery and grainy once it is thawed, which will ruin the silky texture.

Pioneer Woman Lemon Tart Nutrition Facts

• Serving size: 1 slice (based on 10 servings)
• Calories: 429 kcal
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 174mg
• Sodium: 168mg
• Total Carbohydrate: 47g
• Dietary Fiber: 1g
• Sugars: 33g

Frequently Asked Questions

Why is my lemon tart runny? A runny filling is usually caused by one of two things: the filling was not cooked long enough to reach the correct temperature (175°F to 180°F), or the tart was not chilled long enough. Make sure to chill for at least 4 hours so the filling can fully set.

Can I make this in a regular pie pan? Yes, you can use a standard 9-inch pie pan instead of a tart pan. The crust doesn’t have high sides, so just press the dough about 1 inch up the sides of the pie plate.

Why do you press plastic wrap directly onto the filling? This is a crucial step to prevent a thin, rubbery skin from forming on the surface of the lemon curd as it cools. This ensures the filling stays smooth and creamy from top to bottom.