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!
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.
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.
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
Instructions
- 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.
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
Caroline Elizabeth heminway
Sunday 15th of October 2023
I made this recipe more than once it always comes out really good. Really good lemon juice and lemon zest perfect amount of zest.
Katie
Wednesday 26th of May 2021
I made your lemon tart last night and it was super delicious!! Thank you for the recipe:-). Just wondering, why do we have to bake the tart the second time ?
Ana Luisa
Tuesday 5th of November 2019
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!
Travis
Monday 28th of January 2019
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.
Mary
Saturday 7th of July 2018
This recipe was easy to follow. The results so delicious, I can’t wait to make it again!