152 lemon tart recipes

Retro layered gelatin salad with a creamy lemon layer packed with tart apple and pecans, sandwiched between orange gelatin made with apple juice. Unmolds beautifully from a ring mold.

Apfelschaum is a baked Swabian apple mousse: tart Granny Smith apples stewed in white wine, sieved smooth, then folded with stiff egg whites and baked low for an airy traditional German dessert.

Flambeed peaches in a port wine and cherry jelly sauce with cinnamon and lime, spooned over lemon ice cream. A dramatic tableside dessert that goes from chafing dish to plate in 20 minutes.

Traditional Irish apple pudding with tart apple puree topped with fluffy meringue for a simple, elegant dessert that's lighter than pie and serves hot or cold.

Sweet pastry dough (pate sucree) made in a food processor with butter, sugar, flour, and egg. A rich, tender, forgiving tart crust that's ideal for lemon tarts and fruit flans.

Lemon chicken casserole with browned breast pieces baked under lemon slices, brown sugar, and chicken broth. A sweet-tart baked chicken dinner with caramelized lemon glaze, served over wild rice.

European-style apple tart with a buttery crumb crust pressed into a flan pan. Grated apples layered with cinnamon and sugar, topped with a pastry apple design. Best served cold for clean slicing.

English country house lemon curd is a silky, tart-sweet spread of butter, sugar, egg yolks, and fresh lemon juice cooked slowly over a double boiler. A classic British teatime staple for scones, tarts, and toast.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

French lemon pie is a simple rustic tart: a whole wheat butter crust filled with a buttery fresh lemon custard and baked golden. Tart, glossy, and finished in an hour with pantry basics.

Rhubarb and fig preserves made by macerating rhubarb in sugar overnight, then boiling with chopped figs, lemon juice, and lemon rind until thick and clear. A sweet-tart spread for toast.

Pear and anise skillet tart with caramelized sugar, fresh pears arranged spoke-fashion, and a lemon-anise pastry crust baked on top then flipped. A tarte tatin-style dessert with warm licorice notes.

Fig chess tarts with a buttery lemon-scented shortbread shell, filled with brown sugar custard studded with chopped dried figs and walnuts. A Southern chess pie translated into bite-sized tart form.

Spiced beet pickles cooked in a sweet apple cider vinegar syrup with cinnamon, cloves, allspice, and lemon. Old-fashioned home canning recipe for sweet-tart pickled beets.

Lemon bars with an oat-brown sugar crumble crust and a tangy sweetened condensed milk lemon filling. Crumbly, creamy, and tart in every bite.

Classic lemon squares with a shortbread base and a tart-sweet lemon curd topping baked on a pre-baked crust. Powdered sugar dusted. Twelve squares per batch.