Bruleed Lemon Tart Recipe

You know how crème brûlée is just amazing with that crunchy, sugary glass topping? Also, you know how a lemon tart is just perfect for spring with all that citrus zing? What if those two decided to join forces? Well, I kind of did that with this Bruleed Lemon Tart.

Bruleed Lemon Tart |


The most time-consuming part of making this dessert is in making the lemon curd. However, you can easily make it a day or so in advance and it still works perfectly. In making the lemon curd, I recommend using a few lemons versus a lot so the lemon tart is not overwhelming. But, feel free to make it to your tastes.

Bruleed Lemon Tart |

Seriously, if this dessert is wrong, please don’t tell me. I just don’t want to know.

Bruleed Lemon Tart |

I really think this is the perfect spring time or Easter dessert. Can’t you just imagine it on Easter on your dessert buffet?

Bruleed Lemon Tart |


If you prefer, you can also make this lemon tart in individual tart pans or ramekins. That way you would have the perfect individual sized desserts.

Here’s the recipe for my Bruleed Lemon Tart. I hope you love it!

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5 from 1 vote

Bruleed Lemon Tart Recipe

Get this updated lemon tart recipe with a bruleed top and a shortbread crust. Makes a great make-ahead dessert when entertaining.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8 -10
Author: Robyn Stone | Add a Pinch


For the Shortbread Crust:

For the Lemon Tart:

  • 2-3 tablespoons granulated sugar


  • For the lemon curd:
  • Prepare lemon curd according to recipe instructions and your personal preference.
  • For the shortbread crust:
  • Preheat oven to 350º.
  • Mix together ingredients for the shortbread crust, plus the lemon zest.
  • Press into the bottom and up the sides of a 10-inch tart pan with removable bottom that has been sprayed with nonstick baking spray or buttered and floured.
  • Bake for approximately 15 minutes, or until lightly golden brown.
  • Remove from oven and allow to cool for about 15 minutes.
  • For the tart:
  • Preheat oven to 350º F.
  • Spread lemon curd into the bottom of the baked shortbread crust. Bake 15-20 minutes until the lemon curd has set. Remove from the oven, allow to cool.
  • Carefully remove tart from the tart pan. Cover serving dish with plastic wrap and store in the refrigerator until firm, at least one hour to overnight.
  • Just before serving, sprinkle with about 3 tablespoons granulated sugar. Using a kitchen torch, carefully brulee the top of your lemon tart.


Preparation time does not include chilling of lemon curd.

Robyn xo

28 comments on “Bruleed Lemon Tart Recipe”

  1. Oh I bet it tastes like a lemon drop!

  2. I can TOTALLY see this on the Easter buffet … for about 10 seconds!

  3. Ohhhhhh, yes please! A perfect intro to spring!

  4. Gorgeous! Love this!

  5. This dessert is anything BUT wrong — it is so, so right. YUM!

  6. Oh wow yum, bruleed lemon tart sounds absolutely delicious!

  7. I love lemon desserts. This is stunning, Robyn!

  8. If I make this, I’m not going to want to share. YUM!

  9. Oh my gosh, this looks amazing!! Want right now!!

  10. woooow! I’ve seen the picture at Pinterest and I click inmediately, because it looks amazing! besides, I have a lemon tree full of lemons…
    kisses from Barcelona!

  11. Ohh Robyn. I am loving EVERYTHING about this! The curd..the crust …oh my

  12. Seriously gorgeous!! You are right, would be perfect for Easter!

  13. Absolutely stunning, Robyn! Just look at that gorgeous, golden brown, crusty top. Heaven.

  14. This looks so incredible! I love the combination of sweet and sour, and that crackly top crust can’t be beat!

  15. That shortbread crust looks killer, not to mention the brulee on that tart!!! Yum!

  16. *thump* I think I just fell outta my chair!

  17. this is a WIN-WIN, love lemon and brûlée and well add some yummy crust into it and well it’s definitely a WIN-WIN-WIN!!!

  18. Who wants to wait until Easter? I can picture this on my table today! Gorgeous!

  19. I really need to get a small brulee torch! I read about adding a brulee top on lemon tart not long ago and I think it’s genius. Such a great texture and flavor contrast. Your tart looks beautiful!

  20. Pingback: Lemon Pound Cake Recipe - Cooking | Add a Pinch | Robyn Stone

  21. How do you slice the tart without ruining the hard glaze??

  22. Look amazing. I am cooking this, but after the 20 minutes backing, still the tart does not look set.
    Should I cooked longer? I took it out after the 20 minutes, and already started to look burn color on the top..

    Please help….

    • Hi Alison,
      I wouldn’t cook it any longer. If anything, I would let it cool completely and see if it sets during the cooling period. If not, then pop it into the refrigerator for about an hour and see if that finishes making the lemon curd set. Do let me know!

  23. Hey there Robyn! We have something in common! (and not just our love of food) 🙂 Anyways, this looks amazing, and I’m wondering if it could be made into mini tarlets easily and how you would do that. My sister and I are preparing a quartet of tartlets for Easter lunch, and would love to make this! Thanks!

  24. The top of this pie, and the pie itself, is a dream!!!!! I’m so in love with this.

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