Lemon Tart with Shortbread Crust

Tart and tangy this lemon tart is deliciously sweet with a shortbread crust that is to die for. This is an impressive from-scratch dessert that is creamy, delicious and easy!

 

Tart and tangy this lemon tart is deliciously sweet with a shortbread crust that is to die for. This is an impressive from-scratch dessert that is creamy, delicious and easy!

 

Tart and tangy this lemon tart is deliciously sweet with a shortbread crust that is to die for. This is an impressive from-scratch dessert that is creamy, delicious and easy!

 

I love all things lemon, and this lemon tart is just dreamy. It’s filled with a homemade lemon curd but you could use a pre-made lemon filling if need be.  It’s totally worth the 15 minutes to pull together this filling from scratch though!

 

Tart and tangy this lemon tart is deliciously sweet with a shortbread crust that is to die for. This is an impressive from-scratch dessert that is creamy, delicious and easy!

 

The crust is super easy too. There is no rolling out.  Just shape it against the tart pan and you will come away with a perfect looking pie crust.

 

Tart and tangy this lemon tart is deliciously sweet with a shortbread crust that is to die for. This is an impressive from-scratch dessert that is creamy, delicious and easy!

 

Tart and tangy this lemon tart is deliciously sweet with a shortbread crust that is to die for. This is an impressive from-scratch dessert that is creamy, delicious and easy!   

 

Tart and tangy this lemon tart is deliciously sweet with a shortbread crust that is to die for. This is an impressive from-scratch dessert that is creamy, delicious and easy!   

Lemon Tart with Shortbread Crust

Ingredients:
For the Crust:

1 Cup Butter
1/2 Cup Icing Sugar
2 Cups All-purpose flour
1/4 tsp Baking powder

For the Lemon Filling:

1 Cup Fresh Lemon Juice
1 Tbsp finely grated lemon zest
1 Cup Sugar
4 large Eggs
1/2 Cup butter, cubed

 

Directions:

Preheat oven to 350 degrees F.

In a large bowl, cream together butter and icing sugar, then slowly mix in flour and baking powder.

Press into a 9″ tart pan.

Bake for 10-12 minutes, or until edges are slightly browned.

Set aside to cool in pan.

While the crust is cooling off combine the lemon juice and zest in a small saucepan over medium-high heat, stirring occasionally.

Meanwhile, in a large heat-proof bowl, whisk together the egg and sugar.

Once the mixture in the saucepan comes to a boil remove from the heat and slowly pour it into the egg mixture, whisking continuously to temper the eggs.

Pour the mixture back into the saucepan and heat over low heat, whisking continuously until the mixture thickens to the point where it can coat the back of a spoon, about 10 minutes, then remove from heat and allow to cool slightly for 10 minutes.

Stir in the butter, one cube at a time, until smooth.

Pour the lemon filling into the crust and smooth out the top with a spatula.

Refrigerate until set, about 2 hours, prior to serving.

 

Tart and tangy this lemon tart is deliciously sweet with a shortbread crust that is to die for. This is an impressive from-scratch dessert that is creamy, delicious and easy!

 

 

5 from 3 votes
Lemon Tart with Shortbread Crust
Servings: 6
Ingredients
For the Crust
  • 1 Cup Butter
  • 1/2 Cup Icing Sugar
  • 2 Cups All-purpose flour
  • 1/4 tsp Baking powder
For the Lemon Filling
  • 1 Cup Fresh Lemon Juice
  • 1 Tbsp finely grated lemon zest
  • 1 Cup Sugar
  • 4 large Eggs
  • 1/2 Cup butter cubed
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, cream together butter and icing sugar, then slowly mix in flour and baking powder.
  3. Press into a 9" tart pan.
  4. Bake for 10-12 minutes, or until edges are slightly browned.
  5. Set aside to cool in pan.
  6. While the crust is cooling off combine the lemon juice and zest in a small saucepan over medium-high heat, stirring occasionally.
  7. Meanwhile, in a large heat-proof bowl, whisk together the egg and sugar.
  8. Once the mixture in the saucepan comes to a boil remove from the heat and slowly pour it into the egg mixture, whisking continuously to temper the eggs.
  9. Pour the mixture back into the saucepan and heat over low heat, whisking continuously until the mixture thickens to the point where it can coat the back of a spoon, about 10 minutes, then remove from heat and allow to cool slightly for 10 minutes.
  10. Stir in the butter, one cube at a time, until smooth.
  11. Pour the lemon filling into the crust and smooth out the top with a spatula.
  12. Refrigerate until set, about 2 hours, prior to serving.

Tart and tangy this lemon tart is deliciously sweet with a shortbread crust that is to die for. This is an impressive from-scratch dessert that is creamy, delicious and easy!

 

23 thoughts on “Lemon Tart with Shortbread Crust

  1. Yum, love anything lemon. I actually have a tart pan that I have never used so this might be a good recipe to try out in it!

  2. My mouth literally just dropped open! my goodness does this every look good. it has been years since i have had a lemon dessert. and now i have a craving ! <3

  3. Lemon desserts were one of my favourites as a child, still are really though now my palate likes cheesecake (the very name put me off as a child) and strawberry shortcake, blueberry pie etc etc.

  4. I love anything lemon too. And I always have room for a lemon dessert. I love the look of your shortbread crust. Will be making this one soon. Thank you for sharing yet another delicious recipe.

  5. 5 stars
    So I’m making this right now for a dinner I’m hosting tomorrow. How do I get it out of the pan?!?

    Also, Hi Neighbour! I’m in Grimsby!

  6. Yes. A thousand times yes. I used an 11” tart pan with no substitutions and it strangely still worked like a dream. I will be making this again, for suresies.

  7. May I ask, what is the capacity of the tart pan you used, please? I have one, with a removable botton, but it seems too shallow. I also have another, ceramic, that is larger.
    Thanks for any information!

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