Lucas Schoormans’s Lemon Tart Recipe (2024)

A very interesting, sophisticated and delicious alternative to a typical lemon tart. My guests loved it completely. The recipe could be more clearly written, but it works. I understand now why the crust needed to be assembled in this odd manner - it is difficult to roll out in the normal way. And I now understand how the reduced lemon syrup works - it gels on top from extracted lemon pectins. Be very gentle with the lemon slices to prevent them falling apart. Excellent recipe.

I will make this again and again. Made with Meyer lemons, and had to add lemon juice to the reduction to make it more tart. Don't get the slices too thin or they'll fall apart esp. if the lemons are seedy. Used my standard sweet tart dough instead of what sounds like a PITA recipe. Outstanding and beautiful.

Substitute blood oranges for the lemon for a delicious and beautiful alternative.

Thanks for the tip - I used the thick rather than thin option on my mandoline thanks to your note, tried a few paper thin slices just as a test, and after the entire process I can vouch that you don't want to go too thin:)

This is an excellent recipe, well worth the effort. It has essentially four layers of delicious lemon of different consistency. My dough needed about three tablespoons of water and I rolled the whole thing out instead of pushing the dough into the sides. Larger lemons have a tendency to have the insides break down during the simmering process but that is minor. This dessert is among the best

I once greatly enjoyed a very similar tart at a long-defunct bakery in Montclair District. Have searched for the recipe for over 30 years. This may have solved my quest. Thank you.

I made this twice. The first time it turned out exactly as depicted. Amazing! I felt like a genius because I finally understood how pectin works. The second time I followed the recipe exactly (exact timing, exact measurements) and the syrup did not set. I was left with a soggy mess. This is a high-stakes mistake if you are counting on this rather complicated recipe to provide dessert to your guests.

Nice! Unfussy once you have the hang of it. Stuck to the pans, so I'll use flour next time. Too sweet for my pie eaters. The crust & frangiapane combo are a great canvas for experimentation, though, so a great recipe just on that basis.

Wish this was in metric.

I'd make the syrup later than described as I couldn't get the nice sheen of the syrup once it had been reheated. I'd pour it straight onto the tart once it has finished baking.

Picture implies only a few lemon slices on top, but i used most of the slices. Is that then intent? Fingers crossed it is as tasty as it looks.

A worthwhile “lesson”: steeping lemons and making confit. Used a pâté sucrée at the ready from the freezer, made crust for 4 small springforms. Note Re the vanilla bean: scrape the seeds AND KEEP THEM. I read scrape —and associated “discard”. Oopsie, I had to run to the store for their last $19 bottle of vanilla bean. Labor intensive, lovely looking, though neither sweet nor tarty enough for me. Glad I made this though doubt that I will reconfigure or make it again.

Sophisticated, lovely dessert. Quite a few steps, but not too complicated. Beautiful, delicious, and appreciated lemon tart. Slice your lemons as thin as possible.

Made this yesterday. Yummy. I did not have an eleven inch tart pan. Used a ten inch spring pan. The crust is a bit too thick! Not too much, but it would have been better thinner. Handling crust is a skill. I worried it was too dry, as it was very crumbly to put together and put in fridge first time. Soaked lemons overnight as suggested. I will make this again and May even get the right size pan. My diners loved it.

I once greatly enjoyed a very similar tart at a long-defunct bakery in Montclair District. Have searched for the recipe for over 30 years. This may have solved my quest. Thank you.

Fantastic recipe! My almond paste came out thick, and I'd recommend whipping it before putting it on the crust. Also, my lemon slices were very roughed up by the time it came to lay them on top of the cake. The cake in the photo looks like it has freshly-sliced lemon rounds, which are prettier but unappetizing to me. If your candied rounds come out like mine, I'd recommend just adding the confit to the tart and saving the candied lemon slices for something else.

It’s easier if you start with soaking the lemons and putting your 11 tablespoons of butter to get to room temperature. Then make the crust and frangipani. While the crust is baking, mix the ingredients for the frangipani. Yes, there are multiple steps to the lemon confit but they are worth it!

I agree with Patricia C - this was very very pretty, but lots of work, and not terribly delicious. A bit bland. It was a fun project, but I was disappointed with the final product.

This is an excellent recipe, well worth the effort. It has essentially four layers of delicious lemon of different consistency. My dough needed about three tablespoons of water and I rolled the whole thing out instead of pushing the dough into the sides. Larger lemons have a tendency to have the insides break down during the simmering process but that is minor. This dessert is among the best

This is a wonderful recipe. It has taken a little time for this latecomer cook to master it, but its refinement has been well worth the work. Here, a few possible tips: 1) the confit MUST be adjusted to taste, according to the type and size of lemons used; 2) when grating the last lemon for the filling, I squeeze its juice into the mix, too; 3) I do have to add four tablespoons of water to the pastry mix to make it pliable enough to work with it; 4) the recipe works well with limes - try it!

I have made this tart many times and it's always fabulous. I pretty much follow the recipe and it always turns out beautifully. I love the look and taste of the candied lemons.