The Best Lemon Tart Ever
Indulge in the bright, tangy symphony of our lemon tart. A buttery shortbread crust cradles a luscious, intensely lemon-flavored filling, creating a dessert experience that's both decadent and refreshing. Slice it thin, savor every bite, and prepare to be transported.
Nutrition
-
Carbohydrate
79 g
-
Cholesterol
116 mg
-
Fiber
1 g
-
Protein
6 g
-
Saturated Fat
12 g
-
Sodium
150 mg
-
Sugar
51 g
-
Fat
20 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
Recipe View
1 hrs
Prepare the Shortbread Crust (20 minutes + 30 minutes chilling): In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1/2 cup sugar, vanilla extract, and salt until light and fluffy.
02 Step
Recipe View
5 mins
Gradually add 1 3/4 cups flour, mixing on low speed until just combined and a smooth dough forms. Be careful not to overmix.
03 Step
Recipe View
5 mins
Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the bottom of the crust several times with a fork.
04 Step
Recipe View
30 mins
Refrigerate the crust for at least 30 minutes to prevent shrinking during baking.
05 Step
Recipe View
10 mins
Preheat Oven (10 minutes): Preheat your oven to 350 degrees F (175 degrees C).
06 Step
Recipe View
20 mins
Bake the Crust (15-20 minutes): Bake the chilled crust in the preheated oven until it's lightly golden brown. Let cool slightly.
07 Step
Recipe View
10 mins
Make the Lemon Filling (10 minutes): In a large bowl, whisk together the 1 1/2 cups sugar, eggs, lemon juice, 1/2 cup flour and lemon zest until smooth and well combined.
08 Step
Recipe View
2 mins
Pour the Filling (2 minutes): Pour the lemon filling evenly into the pre-baked tart crust.
09 Step
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23 mins
Bake the Tart (20-25 minutes): Bake the tart in the preheated oven until the filling is set but still slightly wobbly in the center. If the crust edges begin to brown too quickly, cover them with strips of aluminum foil.
10 Step
Recipe View
1 hrs
Cool and Dust (1 hour): Let the tart cool completely on a wire rack. Dust with confectioners' sugar before serving, if desired.
For an extra intense lemon flavor, let the filling sit for 30 minutes before pouring it into the crust. This allows the lemon zest to infuse the mixture more thoroughly.
If you don't have a tart pan with a removable bottom, you can use a pie dish. However, it may be more difficult to remove the tart neatly.
The tart is best served chilled. It can be stored in the refrigerator for up to 3 days.
RECIPE REVIEWS
Avarage Rating:
4.5/ 5 ( 123 Ratings)
Total Reviews: (4)
Mateo Zieme
Feb 4, 2025This tart is amazing! The crust is perfectly crumbly and the filling is so bright and lemony. I will definitely be making this again.
Holly Grimes
Aug 1, 2024I added a pinch of cardamom to the crust for a little extra warmth. It was delicious!
Javier Murphy
Jun 29, 2023I was a little intimidated by the recipe at first, but it was actually quite easy to make. The results were well worth the effort!
Xavier Price
Apr 12, 2023My family loved this tart! It was the perfect dessert for a summer evening.