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Creamy lemon tart topped with fresh berries on white marble countertop.

Easy Lemon Tart Recipe (Without Eggs)

  • Author: Lauren
  • Total Time: 1 hour 20 minutes
  • Yield: 1 10" tart 1x


This Easy Lemon Tart Recipe is a delightfully simple and refreshing dessert made with lemon, cream, sugar, and a shortcrust pastry. You won't believe how luxurious and creamy the filling is without eggs! Complete with a berry topping, this tart is perfect for spring and summer!


Units Scale

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon grapefruit zest
  • 1/2 teaspoon Salt
  • 3/4 cup Butter (cubed)

For the Filling:

  • 1 cup Sugar
  • 1 tablespoon cornstarch
  • 1 cup heavy cream
  • 1 teaspoon lemon zest
  • 1/3 cup lemon juice
  • 3 tablespoons unsalted butter
  • 1 tablespoon honey
  • 1 cup sour cream


For the Crust:

  1. Combine flour, powdered sugar, lemon zest, grapefruit zest, and salt into food processor and pulse to combine.
  2. Add butter and process until mixture comes together and forms a ball. Press dough into pan and all the way up the edges. Chill in the freezer for 20 minutes.
  3. Preheat oven to 350 degrees.
  4. Bake tart shell for 18-20 minutes or until golden brown. Cool on wire rack before filling.

For the Filling:

  1. In saucepan, stir together sugar and cornstarch.
  2. Whisk in heavy cream, lemon zest, and lemon juice. Cook and stir over medium heat until barely boiling. Cook and stir 1-2 more minutes until thickened.
  3. Remove from heat. Stir in butter and honey until the butter has melted.
  4. Stir in sour cream.
  5. Fill baked tart shell and chill at least one hour or up to 24 hours until filling is set.


To store: You can make this tart a day ahead of time. Cover it tightly and let it chill in the fridge. Although I wouldn't make it more than a day ahead of time to avoid a soggy crust. 

  • Prep Time: 1 hour
  • Cook Time: 20