Lemon tart: easy healthy recipe 

Find out how to make home-made lemon tart step by step. We tell you the ingredients you need to make this delicious dessert. Let’s get cooking!

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Lemon tart is the perfect dessert for hot summer days (or for any other occasion). To prepare it, you will need lemons, gelatine, biscuits, butter… and above all, time.  To ensure that your home-made lemon tart is scrumptious, you will need to leave it to chill in the fridge, so we recommend that you don’t make it when you’re in a hurry.

Without more ado, let’s see what ingredients you are going to need for your lemon tart and the steps you need to follow to make it amazing. It will be the most requested dessert for the next few months. We guarantee it!

Ingredients for the lemon tart

What are the ingredients for the lemon tart? You will need the following: Let’s start with the lemon tart itself, for which you need to have:

  • 150 g biscuits
  • 75 g butter
  • 400 g whipping cream (minimum 35% fat)
  • 5 gelatine sheets
  • 75 g sugar
  • 400 g cream cheese, like Philadelphia
  • 100 ml lemon juice

For the topping, you will need to use the following ingredients:

  • 15 ml water
  • 30 g sugar
  • 60 ml lemon juice
  • 1 gelatine sheet
  • Grated lemon zest



Lemon tart recipe: step by step

Now it’s time to put the lemon tart recipe into practice. As you can see, there is no mystery to it. You will be able to prepare it easily and conveniently at home. Let’s go!

  1. Firstly, hydrate 5 gelatine sheets in one container and another sheet in another. Use the first 5 sheets with the cream cheese; the other sheet is for the lemon topping. Follow the same process for both: leave the sheets in cold water for around 10 minutes.
  2. Line the base and the sides of the mould with waxed greaseproof paper to prevent the tart from sticking to the surface.
  3. Crush 150 g of biscuits. To do this, you can use a mincer, but if you don’t have that or a similar device, here is a very simple tip: put the biscuits into a bag and roll a rolling pin over them.
  4. When the biscuits are crushed, mix them with 75 g of butter at room temperature. If you have used a mincer, add the butter directly on top of the crushed biscuits.  
  5. Then distribute the mixture around the edge of the mould and add more along the base ensuring that it is well pressed down. You can use the base of a glass to help you. Place the mould in the fridge while you prepare the rest of the recipe.
  6. Pour 400 g of whipping cream into a pan and add 75 g of sugar. Mix well and, when it starts to boil, whisk it for 3 minutes on a high heat. Then take it off the heat and add the 5 gelatine sheets (strain these beforehand) and mix everything together well. Let it rest for some 15 minutes so that it cools down a little.  
  7. Put 400 g of cream cheese in a bowl and add the cream and gelatine mixture. Whisk it all so that it is fully combined.
  8. After this, add 100 ml of lemon juice and beat until everything is well combined.  
  9. Remove the mould with the biscuits from the fridge and pour the mixture into it. Then let it rest in the fridge for around 2 hours until it sets.  
  10. Next put the topping on the tart. To do this, heat 15 ml of water in a pan along with 30 g of sugar and 60 ml of lemon juice. Stir well and when it gets to a boil, reduce the heat, drain and add the remaining gelatine sheet you have prepared and mix everything well. Then take it off the heat and let it cool for 5 minutes.  
  11. Remove the tart from the fridge and pour the topping over it. Use a spatula to ensure it is evenly spread and there are no furrows. You can also tilt the tart slightly to ensure that the topping covers the whole surface.
  12. Spread the zest of 1 lemon over the top.
  13. Put the tart back into the fridge for 2 hours until the topping is also set.
  14. Once the time has passed, remove the tart from the fridge and take it out of the mould. All that’s left to do is to put it on a dish or tray and… voilà! The most delicious home-made lemon tart is ready.


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