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Hey, you! Ready to whip up something totally delicious? Let’s talk about our Lemonade Tart—a dessert so tangy and fun it’s like a lemon party in your mouth!
Picture this: a buttery tart crust hugging a creamy lemon filling that’s got just the right zip from lemon zest and lemonade concentrate. Boom! Lemonade Tart.
It’s basically lemon bars meets pie, with a side of fun because, let’s be real, baking should be a blast.
Whether it’s your first time or you’re a pro, this recipe’s got your back—no stress, just yum! Get the kids involved. This is one dish that our Lily can’t get enough of.
I made this once when I was craving lemon desserts but didn’t want to mess with fresh lemons or a double boiler.
The result? Rave reviews from my family and a tart that looks fancy (hello, removable bottom tart pan!) but is secretly easy-peasy.
It’s got that perfect balance of sweet and tart, plus it chills in the fridge for a refreshing dessert vibe. Does it get any better?
Great for Easter lunch, Mother’s Day, or just because it’s Tuesday and you’re awesome. Grab your large bowl and let’s get rolling on this Lemonade Tart! Don’t worry, I won’t even make you use a rolling pin (ha!).
Some of our other favorite lemon recipes we have on our site include: Lemon Sandwich Cookies Recipe, Lemon Blueberry Coffee Cake Recipe, and Creamy No-Bake Lemon Cream Pie Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE LEMONADE TART:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- IS THERE LEMONADE IN THIS?
- CAN THIS BE MADE AHEAD?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Best Lemonade Tart Recipe
WHY THIS RECIPE WORKS:
- Simple Stuff: You’ve got basic ingredients like butter and flour—no hunting for Meyer lemons at the grocery store!
- Big Lemon Flavor: Lemon zest and lemonade concentrate team up for a citric acid punch that’s au citron perfection.
- Foolproof Fun: The tart shell bakes up golden, and the filling’s a breeze—best results, no tears!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- salted butter
- powdered sugar
- large egg
- all-purpose flour
- cream cheese
- sweetened condensed milk
- large egg yolks
- frozen lemonade concentrate
- lemon zest
- whipped cream (optional, but why not?)
HOW TO MAKE LEMONADE TART:
- In a large bowl, whip the butter until smooth with the powdered sugar.
- Add the egg until fully combined.
- Add the flour until well combined with no dry patches; the mixture will be crumbly, but when you press it together, it will form a dough.
- Press the dough mixture evenly into a 9-inch tart pan on the bottom and up the sides.
- Place in the freezer for 30 minutes.
- Preheat the oven to 350°F.
- Poke holes all over the crust with a fork.
- Add a piece of parchment paper and add pie weights or dry rice like I use.
- Par bake for 20 minutes. Lift off the paper with the weights and allow to cool while you make the filling.
- In a large bowl, whip together the cream cheese with the sweetened condensed milk with an electric hand mixer until completely smooth.
- Add the egg yolks and mix to combine.
- Stir in the lemonade and lemon zest, mix to combine, scrape down the sides as needed.
- Add the filling to the crust; there might be a little left over. Do not add filling over the top of the crust.
- Bake for 15-18 minutes; the center may be slightly jiggly and lightly browned along the edge.
- Allow the cool on the counter for 30 minutes, then place in the fridge to chill for 4 hours or up to overnight.
- Garnish with whipped cream, slice and serve.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
IS THERE LEMONADE IN THIS?
Not the kind you drink!
We’re sneaky and use frozen lemonade concentrate instead of homemade lemonade.
It’s like a lemon stick of flavor—bold, bright, and no extra yolks needed.
Keeps the tart filling smooth, not soggy!
Plus, it’s always great to have some premade ingredients to include. Am I right?
CAN THIS BE MADE AHEAD?
You bet! This beauty loves to chill.
Make it the night before, wrap it in plastic wrap, and let it hang out in the fridge.
Next time you need a dessert, boom—it’s ready with a beautiful presentation!
Sometimes it’s good to save time on the big day of an event or party.
ANY ADDITIONS?
Spice up your tart with these 10 fun ideas:
- Fresh berries (strawberries or blueberries—yum!)
- A dusting of icing sugar
- Whipped cream swirls (heavy cream works too!)
- Lemon curd tart topping
- Crushed shortbread crust bits
- A sprinkle of lemon zest for extra zip
- Mint leaves for fanciness
- Drizzle of melted chocolate
- Chopped pecans
- A few lemon bars crumbs (why not?)
ANY SUBSTITUTIONS?
Switch it up with these six ideas:
- Unsalted butter for salted (add a pinch of salt!)
- Mascarpone for cream cheese—fancy pants!
- Gluten-free flour for the tart crust
- Lime zest instead of lemon zest
- Coconut condensed milk for regular (dairy-free win!)
- Heavy cream for whipped cream if you’re DIY-ing it
HOW TO STORE:
Refrigerator: Cover it with plastic wrap or pop it in a container.
It’s good for 4 days in the fridge—perfect for sneaking slices at midnight!
Freezer: Wrap it tight with plastic wrap and foil, then freeze for up to 2 months.
Thaw it in the fridge overnight, and it’s like the final bake never stopped!
DANA’S TIPS AND TRICKS:
- Room Temperature Butter: Let it soften so your butter mixture is smooth, not lumpy—crumbly texture, yes; mess, no!
- Poke the Tart Shell: Use a fork on that 9-inch pan bottom to stop it puffing up like a balloon.
- Pie Weights Hack: No weights? Dry rice on parchment paper works great for the crust bakes.
- Mix It Right: Whip that lemon mixture in a large bowl till it’s silky—no clumps allowed!
- Zest Smart: Just the yellow part of the lemon—skip the bitter white for the best lemon flavor.
- Chill Out: Give it 4 hours in the fridge. Patience makes it slice like a champ!
And there you go, pals—Lemonade Tart, the refreshing dessert that’s easy, fun, and full of lemon flavor!
Whether you top it with whipped cream, fresh berries, or just dive in with a spoon, it’s a buttery crust masterpiece.
Bake it, share it (or hoard it—I get it!), and enjoy the tart tastes that make any time of year better. Happy baking, you lemon-loving rock star!
If you like this recipe, you might also like:
Best Lemonade Tart Recipe
Ingredients
For the crust:
- 5 tablespoons salted butter softened
- 1/4 cup powdered sugar
- 1 large egg
- 1 1/4 cup all-purpose flour
For the filling:
- 8 ounces cream cheese softened
- 14 ounce can sweetened condensed milk
- 3 large egg yolks
- 1 cup frozen lemonade concentrate thawed
- zest of 1 lemon
- whipped cream for garnish optional
Instructions
- In a large bowl, whip the butter until smooth with the powdered sugar.5 tablespoons salted butter, 1/4 cup powdered sugar
- Add the egg until fully combined.1 large egg
- Add the flour until well combined with no dry patches; the mixture will be crumbly, but when you press it together, it will form a dough.1 1/4 cup all-purpose flour
- Press the dough mixture evenly into a 9-inch tart pan on the bottom and up the sides.
- Place in the freezer for 30 minutes.
- Preheat the oven to 350°F.
- Poke holes all over the crust with a fork.
- Add a piece of parchment paper and add pie weights or dry rice like I use.
- Par bake for 20 minutes. Lift off the paper with the weights and allow to cool while you make the filling.
- In a large bowl, whip together the cream cheese with the sweetened condensed milk with an electric hand mixer until completely smooth.8 ounces cream cheese, 14 ounce can sweetened condensed milk
- Add the egg yolks and mix to combine.3 large egg yolks
- Stir in the lemonade and lemon zest, mix to combine, scrape down the sides as needed.1 cup frozen lemonade concentrate, zest of 1 lemon
- Add the filling to the crust; there might be a little left over. Do not add filling over the top of the crust.
- Bake for 15-18 minutes; the center may be slightly jiggly and lightly browned along the edge.
- Allow the cool on the counter for 30 minutes, then place in the fridge to chill for 4 hours or up to overnight.
- Garnish with whipped cream, slice and serve.whipped cream for garnish
Notes
- Room Temperature Butter: Let it soften so your butter mixture is smooth, not lumpy—crumbly texture, yes; mess, no!
- Poke the Tart Shell: Use a fork on that 9-inch pan bottom to stop it puffing up like a balloon.
- Pie Weights Hack: No weights? Dry rice on parchment paper works great for the crust bakes.
- Mix It Right: Whip that lemon mixture in a large bowl till it’s silky—no clumps allowed!
- Zest Smart: Just the yellow part of the lemon—skip the bitter white for the best lemon flavor.
- Chill Out: Give it 4 hours in the fridge. Patience makes it slice like a champ!
Nutrition
Love This Recipe?
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