Writer and Photographer Francine Coles

This crustless lemon tart is so easy to make and is a real show-stopper! The bright lemon flavor is the perfect dessert for this time of year — and the pretty design makes it ideal for special occasions!

Serves: 12


9 tablespoons unsalted butter
4 large eggs
2/3 cup all-purpose flour
1-1/3 cups granulated sugar
3/4 teaspoon kosher salt
Finely grated zest from 2 large or 3 smaller lemons
2/3 cup freshly squeezed lemon juice
1-1/3 cups heavy cream
1 teaspoon vanilla extract
Powdered sugar, whipped cream, fresh berries and edible flowers (for garnish)


Preheat oven to 350 degrees.

Place butter in a microwave-safe bowl and cook on high power for 1 minute or until melted. Set aside to cool.

Place eggs in a medium-large bowl and whisk until well combined. Add flour and whisk again until mixture is smooth, about 30 seconds. Add sugar, salt, lemon zest, lemon juice, heavy cream and vanilla extract and whisk until well combined and smooth. Lastly, add melted butter and whisk until completely incorporated.

Spray a 9-inch cake pan generously with baking spray and rub with a paper towel to completely coat all of the inner surfaces. Spray lightly one more time then pour batter into the prepared pan and bake for 45–55 minutes, or until the edges of the tart begin to turn a light golden brown. The tart will still be a little wobbly at this point. Allow tart to cool completely, 3–4 hours.

To release the tart from the pan, jiggle it a bit. If the bottom is not loose, place a folded kitchen towel on the counter and tap the edges of the pan all the way around on the towel. Place a flat plate on top of the pan and quickly flip it over so the plate is now on the bottom. Firmly jiggle the pan and plate up and down a few times until you feel the tart release. Then place another plate or your serving platter on top and flip one more time to the top is now up.

With a fine sieve, sprinkle the tart with powdered sugar. Garnish with whipped cream, fresh berries and edible flowers, if desired.