This Honey Lemon Tart is a beautiful balance of delicate sweetness and bright citrusy tang. Made with raw honey, rich egg yolks, and freshly squeezed lemon juice, it has a silky, custard-like filling nestled in a crisp, buttery crust. Every bite is smooth and refreshing, with just the right amount of natural sweetness from the honey to complement the vibrant lemon flavor. It’s a dessert that feels indulgent yet wholesome—simple to make, yet elegant enough for a special occasion. Every time I serve this tart to family and guests, it’s met with compliments and requests for the recipe. Whether enjoyed on a warm spring evening or as a bright note to a cozy meal, this tart is a delightful way to bring a little sunshine to the table.
Honey Lemon Tart
Ingredients
- 1 recipe for Pate Sucree (sweet & rich flaky pie dough)
- 4 eggs
- 4 egg yolks
- 1 cup honey raw
- 1 cup freshly squeezed lemon juice
- zest from 3 organic lemons
- 3/4 cup heavy cream
Instructions
Preheat oven to 350℉
- Directions for handling the tart dough:
- Roll the chilled pate sucree into a 1/4" thick circle. Carefully transfer the crust to a 10 inch parchment lined tart pan ( with a removable bottom). Glently press the dough into the tart pan. Cut the over overlaying dough with a butter knife to make a neatly cut edge. Using a fork, poke holes into the bottom of the tart dough. Chill the dough in the freezer for 20 minutes. Put the tart pan on a cookie sheet and bake the tart dough for 20 to 25 minutes, until golden. Remove and set aside.
- Directions for preparing the filling:
- In a standing mixer, whisk together the eggs, egg yolks, honey, lemon juice and zest until completely combined and smooth. Allow the mixture to sit for 15 minutes, letting the flavors fuse together. Add the cream and whisk until thoroughly mixed.
- Pour the filling into the baked tart crust and return to the 350 degree oven for 25 -30 minutes, until the middle is set, but gently jiggly.
- Remove the tart from the oven and let cool completely before removing the tart from the pan.
- Lightly dust with powdered sugar and serve with whipped cream and berries.
Pate Sueree (Sweet dough)
Ingredients
- 2 1/2 cups all-purpose flour or einkorn flour
- 3 Tbs. unrefined sugar or maple sugar
- 2 tsp. sea salt
- 1 cup cold butter grated
- 2 large egg yokes
- 1/4 to 1/2 cup ice water
Instructions
- In a bowl, combine the flour, sugar and salt. Using a box grater, grate the cold butter into the flour mixture. Toss lightly together, using your fingers.
- In a small bowl, whisk together the egg yolks and ice water.
- Add to the flour mixture, a few tablespoons at a time, gently kneading the dough until it comes together.
- Shape the dough into a dis, wrap in plastic wrap and refrigerate until chilled, about 1 hour. This dough can be wrapped tight and refrigerated for up to 2 weeks or frozen for up to 3 months.
There’s something truly special about the way honey and lemon come together—each bringing out the best in the other. The sweet, floral kiss of honey softens the tart vibrancy of fresh lemon, creating a perfectly balanced flavor that lingers with every bite. This tart is a simple yet elegant reminder of how beautifully nature’s ingredients can harmonize. Enjoy each slice as a little moment of sweetness and sunshine. Enjoy!
