I swear this tart learned how to tell jokes in the oven. I once tried to make a complicated lemon tart with a crust that required a spreadsheet and a minor meltdown; this one laughs in the face of pastry dough and gives you bright, tangy lemon flavor without the drama. It wobbles a little when warm, smells like a lemon grove collapsed into vanilla, and slices into custardy wedges that somehow feel fancy and weekday-friendly at the same time. If you want dessert that makes you look like you tried hard (but didn’t), this crustless lemon tart is my lazy genius move—and your new best friend for dinner guests, picnics, or the occasional self-bribe.
Quick Facts
- Yield: Serves 6–8
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: ~55 minutes (including cool)
Why This Recipe is Awesome
This tart gives you bright, zippy lemon flavor without fussing with crusts. The interior stays creamy and custardy while the top edges caramelize into a thin, golden frame—think silky lemon curd meets a flan that learned how to be civilized. It’s so easy even your oven can’t mess it up, and the aroma of lemon and vanilla will make your kitchen feel like a Sunday morning.
Ingredients
For the Main Dish:
- 3 large eggs
- 3/4 cup granulated sugar
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tbsp unsalted butter, melted
- 1/4 cup all-purpose flour
- 1/3 cup fresh lemon juice (about 2–3 lemons)
- 2 tsp lemon zest (from 1–2 lemons)
- 1 tsp vanilla extract
- Pinch of salt
- Powdered sugar or whipped cream, for serving (optional)
For the Sauce / Garnish (if applicable):
- Optional: fresh berries, a dollop of whipped cream, or a drizzle of honeyed Greek yogurt
How I Make It
Step 1:
Preheat the oven to 350°F. I grab my lemons first so the whole kitchen smells citrusy while I work. Zest two lemons and squeeze until I hit about 1/3 cup of juice. In a large bowl, whisk the 3 large eggs with 3/4 cup sugar until glossy and slightly pale. The whisking sound and the glossy sheen tell you you’re waking up the eggs properly.
Step 2:
Whisk in the 1 cup heavy cream and 1/2 cup whole milk until smooth. Add the melted butter, 1/4 cup flour, lemon juice, lemon zest, 1 tsp vanilla, and a pinch of salt. Mix until the batter looks silky—no big lumps of flour. If you spot a stubborn lump, a quick pass with a hand blender or a sieve helps, but I usually just keep whisking; it will blend fine.
Step 3:
Pour the batter into a greased 9-inch tart pan or a pie dish. I like using a tart pan with a removable bottom because it pops out cleanly, but a regular pie dish works just as well. Tap the pan gently on the counter to release air bubbles—you’ll hear tiny pops and see the batter settle.
Step 4:
Bake at 350°F for 35–40 minutes. The top should puff slightly and turn a light golden color around the edges. Look for a firm center that still has a tiny, custard-like wobble—it will finish setting as it cools. If the top browns too quickly, tent a sheet of foil over the tart.
Step 5:
Let the tart rest on a wire rack for at least 20–30 minutes before slicing. The aroma will be intoxicating—bright lemon, warm butter, a whisper of vanilla. Dust with powdered sugar, top with fresh berries or whipped cream, and serve slightly warm or at room temperature. I love a thin slice that shows the smooth, creamy interior contrasted by the golden rim.
Pro Tips
- Room-temperature eggs blend more evenly. If you forget to take them out, run them under warm water for 5 minutes to take the chill off.
- If you want an ultra-smooth texture, strain the batter through a fine mesh sieve before pouring into the pan.
- Don’t overbake. Start checking at 30 minutes. The center should wobble a little—residual heat finishes it.
- For brighter lemon flavor, let the batter sit 10 minutes after zesting; the oils release into the mix and smell heavenly.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use Greek yogurt (3/4 cup) + 1/2 cup milk instead of heavy cream for a lighter, tangier tart. Texture gets a bit denser.
- For a gluten-free version, swap the 1/4 cup flour for 3 tbsp cornstarch + 1 tbsp almond flour.
- Dairy-free option: replace heavy cream and milk with full-fat coconut milk (same volume); expect a subtle coconut note.
- Want less sugar? Reduce to 1/2 cup sugar—tart becomes brighter and less sweet.
Variations & Tips
- Add 1 tbsp finely chopped thyme or basil for an herbaceous twist—surprising and sophisticated.
- Stir in 1/4 cup poppy seeds for a classic lemon-poppy variation with a nice crunch.
- Top with brûléed sugar: sprinkle superfine sugar and torch briefly for a crisp, caramelized shell.
- Make mini tarts in a muffin tin—reduce bake time to 18–22 minutes for cute individual servings.
- Add a tablespoon of limoncello for an adult-only boozy lift.
- Mix in a swirl of raspberry jam before baking for a colorful ribbon and fruity surprise.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake it, cool completely, and wrap tight in plastic wrap. Refrigerate up to 3 days. Bring to room temperature before serving, or warm gently at 300°F for 8–10 minutes.
- Can I double the recipe?
- Sure thing. Use a 10–11 inch tart pan or two 9-inch pans. Bake time will increase slightly—expect about 45–50 minutes and watch the wobble.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil (so 1½ tbsp oil for 2 tbsp butter) and expect a slightly less rich mouthfeel.
- How do I know it’s done?
- Look for a lightly golden edge and a center that jiggles gently but doesn’t slosh. A toothpick in the center should come out mostly clean with a few moist crumbs—not wet batter.
- What if I don’t have ingredient X?
- If you lack lemons, substitute 1/4 cup orange juice plus 2 tsp zest for a mellow citrus twist. No heavy cream? Use full-fat milk + 2 tbsp melted butter as a shortcut.
How I Like to Serve It
I slice this tart thin and serve it with bright berries and a spoonful of whipped cream or plain Greek yogurt. It works for casual weeknights topped with tea or for dinner parties paired with a glass of sparkling wine. In summer it feels light and picnic-ready; in winter it brightens even the gloomiest afternoons.
Notes
- Store leftovers covered in the fridge for up to 3 days. Reheat gently or serve at room temperature.
- If you make mini tarts, watch bake time closely—smaller tarts set faster.
Final Thoughts
Closing: Give this little tart a try—your kitchen will smell amazing, and you’ll convince yourself you’re a pastry wizard without ever rolling a crust. Now go impress someone—or just yourself—with your homemade masterpiece!