Lemon Tart with Shortbread Crust

My Favorite Lemon Tart Recipe

Let’s make my easy lemon tart. It has a buttery shortbread crust. The lemon curd filling is sweet and tangy. It always makes me smile.

This is the best lemon tart for spring. It’s a perfect dessert for Easter. The bright yellow color is like sunshine on a plate. Doesn’t that sound lovely?

The Secret is the Shortbread Crust

This crust is so simple. You just press it into the pan. No rolling pin needed! I love recipes like that.

Using powdered sugar makes it tender. The vanilla adds a warm smell. Why this matters: a good crust holds everything together. It’s the first thing you taste.

Silky Lemon Curd Filling

Now for the lemon curd filling. You cook it on the stove. You must stir and stir! My arm used to get tired.

I still laugh at that. Now I just put on some music. The key is patience. You’ll get a thick, pudding-like curd. *Fun fact: This style is called a French tarte au citron.*

Baking and Chilling

Pour the warm curd into the crust. Bake it just until it’s set. It should have a little jiggle in the middle.

Then comes the hard part. You must let it chill for hours. This waiting is important. Why this matters: chilling makes the filling firm and sliceable. It’s worth the wait, I promise.

Your Turn to Share

And that’s how to make lemon tart! It seems fancy, but it’s not so hard. What’s your favorite dessert to make for a special day?

Some folks ask me for a no-bake lemon dessert. I have a different recipe for that! Would you like me to share it sometime? Do you prefer your lemon treats more sweet or more sour? Tell me in the comments.

Ingredients:

Instructions

Step 1: First, make your shortbread crust. Whisk the flour, powdered sugar, and salt. Add the soft butter and vanilla. Mix until it forms a ball. Press it into your tart pan evenly. (A food processor makes this easy lemon tart crust a breeze!)

Step 2: Prick the crust with a fork. Bake it for 15 minutes. It should be just golden. Let it cool a little. This is the base for your best lemon tart. Doesn’t that smell amazing already?

Step 3: Now, the lemon curd filling. Whisk eggs, yolks, sugar, and salt. Stir in lemon juice and zest. Cook on medium, stirring always. It will thicken like pudding. (Straining it makes the filling super smooth!)

Step 4: Take the pan off the heat. Stir in the butter and cream. Pour the warm filling into your crust. Bake until just set. It should have a tiny jiggle. This is how to make lemon tart like the French tarte au citron.

Step 5: Let the tart cool for an hour. Then chill it for at least three. This patience is the hardest part! What’s your favorite part of this lemon tart recipe? Share below! Finally, dust with powdered sugar before serving.

Creative Twists

Serving & Pairing Ideas

This easy lemon tart is perfect for Easter. Serve a slice with fresh berries on the side. A dollop of whipped cream is always welcome. For a pretty plate, add a mint leaf. This dessert for Easter feels so special. Which would you choose tonight?

Keeping Your Sunshine Tart Happy

This lemon tart recipe is a perfect make-ahead dessert. Let it cool completely after baking. Then, cover it gently with plastic wrap. It will keep in the fridge for three days. The flavors get even better the next day!

You can also freeze the whole tart for a month. Wrap it tightly in two layers of plastic. Thaw it overnight in your refrigerator. I remember my first lemon tart. I was so proud, I wanted to save a slice forever. Storing it right lets you save that happy feeling.

Batch cooking the lemon curd filling is a great trick. Make a double batch and freeze half. You’ll have a sunny filling ready for a quick tart. This matters because life gets busy. A ready-to-go dessert makes any day feel special. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Tart Troubles

Even grandmas have kitchen troubles. Your shortbread crust crumbles when you press it in. The butter was likely too cold. Just let it soften on the counter for an hour. I once used cold butter and made a mess. Soft butter makes a perfect, pressable dough.

Is your lemon curd filling lumpy? You might have cooked it too fast. Always stir constantly over medium heat. If you see lumps, don’t worry. Straining the filling fixes everything. This step matters for a silky smooth texture.

The tart filling might not set fully. This usually means it needed more chilling time. Patience is key. Let it chill for a full three hours. This matters for the perfect slice. Getting it right builds your cooking confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

What is the best recipe for a lemon tart?

The best lemon tart recipe is simple and bright. It needs a buttery shortbread crust and a tangy-sweet lemon curd filling. This easy lemon tart is a classic for good reason. It is the perfect dessert for Easter or any spring gathering. Many call it a French tarte au citron. It truly is one of the best lemon tarts you can make at home.

How do you make a buttery tart crust from scratch?

A buttery shortbread crust is easy. Mix flour, powdered sugar, salt, and soft butter. Press it into your tart pan. No rolling is needed. Bake it until it is lightly golden. This simple crust is sturdy and delicious. It is the perfect base for your lemon curd filling. Learning how to make lemon tart starts with this easy crust.

What is the difference between a lemon tart and a lemon meringue pie?

A lemon tart has just the smooth curd in a crust. A lemon meringue pie has a layer of fluffy baked meringue on top. The tart is all about the pure lemon flavor. The pie adds sweet meringue. Both are wonderful. But for a simple, elegant treat, this easy lemon tart is my favorite.

How do you prevent a soggy bottom on a lemon tart?

Bake your shortbread crust first. This is called blind baking. Let the crust cool a bit before adding the filling. This creates a barrier. A fully baked crust won’t get soggy from the wet lemon curd filling. It stays crisp and perfect. This is the secret to the best lemon tart.

Can you make a lemon tart ahead of time?

Yes, you absolutely can. This is a great make-ahead dessert. Bake and chill it completely. Cover it well and keep it in the fridge. It is best eaten within three days. The flavors meld and improve. This makes it stress-free for parties. It is the best lemon tart for a busy host.

How do you get a perfectly smooth lemon curd filling?

Stir constantly while cooking over medium heat. Do not let it boil. After cooking, always strain the curd. Push it through a fine mesh strainer. This catches any tiny cooked egg bits. The result is a velvety smooth lemon curd filling. This step is essential for a professional-looking dessert. Which tip will you try first?

A Note from My Kitchen to Yours

I hope you love making this sunny tart. It always brings a smile. Baking is about sharing joy and making memories. *Fun fact: The lemon was once so rare, it was given as a royal gift!*

I would love to hear about your baking adventure. Tell me all about it. Have you tried this recipe? Let me know how it turned out in the comments below. I read every one.

Happy cooking!

—Grace Hollander.

Sunshine Lemon Tart on Buttery Crust

Author: Grace Hollander Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 20 minutesCook time: 35 minutesRest time: 3 minutesTotal time: 4 minutesServings:8 servingsCalories:230 kcal Best Season:Summer

Description

A vibrant and zesty dessert featuring a buttery shortbread crust filled with a smooth, tangy homemade lemon curd.

Ingredients

For the Shortbread Crust:

• 1 cup all-purpose flour, spooned and leveled
• 1/4 cup powdered sugar
• 1/2 teaspoon salt
• 7 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

For the Lemon Curd Filling:

• 2 large eggs
• 2 large egg yolks
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon unsalted butter
• 1 tablespoon heavy whipping cream

Instructions

1. Preheat oven to 350 degrees F. Grease a 9-inch tart pan, or line with parchment paper.
2. Make the crust: Whisk together the flour, powdered sugar, and salt. Add softened butter and vanilla. Mix together until a ball forms. (A food processor works great for this.)
3. Press dough evenly in bottom of tart pan, and all the way up the sides. Prick with a fork a few times around the bottom of crust. Bake for 15 minutes, or until just starting to brown. Remove from oven and set aside to cool for a few minutes.
4. Make the filling: In a medium saucepan whisk together eggs, egg yolks, sugar, and salt. Stir in lemon juice and zest. Place saucepan over medium heat and cook, stirring constantly, until a thick curd forms, about 10-12 minutes. It should be the consistency of pudding.
5. Remove pan from heat and stir in the butter and heavy cream.
6. Strain lemon filling through a fine-mesh strainer, then pour into the crust.
7. Bake tart until set, but still slightly jiggly in middle, about 15 to 18 minutes.
8. Cool on a wire rack for one hour, then chill in fridge for at least 3 hours.
9. Sprinkle powdered sugar over top before serving, if desired.

Notes

For a smoother filling, ensure you stir the curd constantly while cooking. The tart must be fully chilled to set properly before slicing.

Keywords:Lemon Tart, Lemon Curd, Shortbread Crust, Dessert