Pioneer Woman Lemon Tart

This Pioneer Woman Lemon Tart is buttery and tangy, which includes fresh lemon juice and a homemade shortcrust base. It’s a restaurant-quality dish, ready in about 6 hour and 40 minutes, plus chilling time.

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
• 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

How To Make Pioneer Woman Lemon Tart

1. Make the crust dough: In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and ice water, then knead into a dough disc. Wrap and chill for 1 hour.
2. Shape and chill crust: Roll the dough into an 11-inch circle and press into a 9-inch tart pan. Chill again for 1 hour or freeze for 30 minutes.
3. Blind bake the crust: Preheat oven to 400°F. Line the crust with parchment and fill with pie weights. Bake for 10–12 minutes. Remove weights, prick the base with a fork, and bake for another 8–12 minutes until golden. Let cool.
4. Make the lemon filling: In a saucepan, whisk sugar, cornstarch, flour, and salt with 1 1/2 cups cold water. Bring to a boil and cook for 1 minute. Slowly whisk some into the beaten egg yolks, then return all to the pan. Cook until it reaches 175°F.
5. Finish and chill: Remove from heat and stir in butter, lemon juice, and zest. Pour into the cooled crust, press plastic wrap on the surface, and chill for at least 4 hours.
6. Whip and serve: Whip the cream with sugar and vanilla until soft peaks form. Top the tart with whipped cream and fresh berries before serving.

Recipe Tips

• How to keep crust from shrinking: Chill the dough thoroughly and don’t skip blind baking with weights.
• Can I make it ahead? Yes, prepare the tart a day in advance and keep refrigerated.
• Can I use bottled lemon juice? Fresh lemon juice is highly recommended for best flavor.
• How to thicken lemon filling: Ensure you bring the mixture to a full boil and cook to 175°F.
• What berries pair best? Raspberries, blueberries, or blackberries all work beautifully.

What To Serve With Lemon Tart

This elegant dessert pairs well with:

• Mint tea or espresso
• Shortbread cookies
• A scoop of vanilla gelato
• Fresh berry salad
• Lemonade or Prosecco

How To Store Lemon Tart

Refrigerate: Store the tart covered in the fridge for up to 3 days. Add whipped cream and berries just before serving.

Freeze: Freeze the tart (without whipped cream) tightly wrapped for up to 1 month. Thaw overnight in the fridge.

Lemon Tart Nutrition Facts

• Calories: 429 kcal
• Carbohydrates: 53g
• Fat: 22g
• Saturated Fat: 13g
• Sugar: 36g
• Protein: 5g
• Sodium: 180mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a store-bought crust?
Yes, but a homemade crust provides the best texture and flavor.

Why is my filling runny?
It likely wasn’t cooked long enough. Make sure to reach 175°F.

Do I have to use pie weights?
Yes, or use dried beans or rice to keep the crust from puffing.

Can I skip the whipped cream topping?
You can, but it balances the tart lemon flavor nicely.

How long should I chill the tart?
At least 4 hours, or overnight for best results.

Try More Recipes:

• Pioneer Woman Lemon Loaf
• Pioneer Woman Lemon Meltaways
• Pioneer Woman Lemon Curd Ripple Ice Cream