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lemon tart puff pastry recipe

Lemon Tart

This is an easy Lemon Tart Puff Pastry Recipe that is like a bakery-made dessert. Use homemade lemon curd and a delicious phyllo dough crust.
Course Dessert
Cuisine American, French
Keyword Dessert, Lemon Tart, LemonCurd, Puff Pastry
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Calories 263kcal


  • 1 sheet Puff Pastry Dough
  • 1 cup lemon curd
  • tin foil
  • parchment paper
  • milk small amount for glazing pastry dough


  • Take the frozen puff pastry out of the packaging and allow it to thaw for at least 30 minutes.
  • Preheat oven to 350°
  • Place pastry on a parchment lined baking sheet.
  • With a knife, slice the sheet of puff pastry in half lengthwise.
  • On all four corners, cut a small ½ inch box. Please refer to the above photo.
  • To form the sides of the tart, fold the long ends first. Then, folding the sides over towards the middle. Brush with water before folding so that the dough sticks in place. Then fold the short sides folding on top of the dough.
  • Once the sides are all folded, score the middle of the tart with a fork.
  • Prepare the dough for blind baking. Line the bottom and sides with tin foil and fill with sugar.
  • Bake for 10 minutes at 350°.
  • Once out of the oven, remove the tin foil and sugar from the pastry dough. Next place the lemon curd in the middle. Return the lemon tart to the oven.
  • Brush sides with milk.
  • Bake for another 15-20 minutes.
  • Cool on rack and top with whip cream, buttercream, or powdered sugar.


Here is the link to the lemon curd recipe.


Serving: 1g | Calories: 263kcal | Carbohydrates: 31g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 161mg | Potassium: 19mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1IU | Calcium: 3mg | Iron: 1mg