Lemon Filling for Tart
With a bright citrus aroma and taste! Lemon Filling for Tart is simple and easy to prepare. The pie turns out tender, sweet-and-sour, and beautifully golden. Perfect with tea.
Updated : 20 October, 2025
Easy
About 45 min.
Ingredients
3
Lemon
200 grams
Sugar
50 grams
Wheat flour
4 units
Chicken eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Thoroughly wash the lemons under running water using a medium-stiff brush. Pour boiling water over them and leave for about 1 minute - this removes bitterness from the zest and enhances the aroma. Dry with paper towels. Sift the flour and bring the eggs to room temperature before use.
Step 2
Grate the zest from all the lemons using a fine grater. Avoid the white pith - it’s bitter.
Step 3
In a bowl, combine the zest with sugar and let sit for 15 minutes to release the aroma.
Step 4
Juice 3 lemons, strain through a sieve into a glass or bowl to remove seeds - you should get about 200-250 ml (¾-1 cup) of juice.
Step 5
Add flour to the zest-sugar mixture, stir well. Then pour in the lemon juice and mix again.
Step 6
Wash the eggs in water, dry with paper towels, and add them to the mixture. Beat with a whisk or fork until smooth.
Step 7
Let the lemon filling rest for 30 minutes so the sugar fully dissolves. If desired, add a pinch of vanilla sugar or a bit of vanilla bean seeds for a rich aroma.
Step 8
The ready filling can be used for open pies or tarts, giving them a tender, tangy flavor and sunny color. Because of the high sugar content, which acts as a preservative, the filling can be stored in the refrigerator for up to a week. You can prepare it in advance or on the same day as baking.