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!

 

 

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.