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Lemon Tart made with buttery shortbread like crust and smooth homemade lemon curd filling. A bright, tangy dessert perfect for spring and special occasions.
If you love bright, citrusy desserts, this Lemon Tart is the perfect treat. It is a buttery shortbread like crust filled with a smooth, tangy lemon curd filling. The perfect balance between sweet and tart.
Using my homemade lemon curd gives this tart an extra burst of vibrant flavor and a silky texture that store-bought versions just can’t match. Plus it comes together with just a handful of ingredients, and is super easy to make. It is great for serving for spring gatherings, holiday desserts, Mother’s Day, or just when you are craving that sweet and tangy lemon flavor.
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
Shortbread Crust
- Butter
- Powdered Sugar
- Egg Yolks
- All-Purpose Flour
Lemon Curd
- Lemon Juice – use fresh squeezed
- Granulated Sugar
- Lemon Zest
- Egg Yolks
- Butter
Lemon Tart
Lemon Tart made with buttery shortbread like crust and smooth homemade lemon curd filling. A bright, tangy dessert perfect for spring and special occasions.
Ingredients
Lemon Curd
- 2/3 cup granulated sugar
- 1 Tablespoon lemon zest
- 4 egg yolks
- 1/2 cup fresh lemon juice
- 1/2 cup butter, cut into cubes
Shortbread Crust
- 12 Tablespoons butter, cut into cubes
- 2/3 cup powdered sugar
- 2 egg yolks
- 2 cups all-purpose flour
Instructions
To Make Lemon Curd
- In a small food processor pulse together the sugar and lemon zest until well incorporated. This step is optional, if you do not have a food processor you can choose to strain your mixture at the end instead.2/3 cup granulated sugar, 1 Tablespoon lemon zest
- Whisk together the sugar with the egg yolks until they are a pale yellow color.4 egg yolks
- Slowly whisk in the lemon juice until fully combined.1/2 cup fresh lemon juice
- Place the pan over a medium how heat, constantly whisking, cook for about 10-15 minutes. You want the mixture to thicken slightly so that it will coat the back of a spoon, and when you draw your finger through it, it does not run together. This is also approximately 170º F, if you prefer to use a thermometer.
- Remove the pan from the heat and add the pats of butter. Stir until they are full incorporated.1/2 cup butter
- If your mixture has lemon zest pieces or you want to make sure it is extra smooth, you can pour through a strainer at this point.
- Pour the mixture into a bowl or liquid measuring cup. Cover with plastic wrap, making sure the plastic is directly touching the curd to prevent a film from forming. Stir in the fridge for it to cool.
To Make Crust
- Add the cubes of butter, powdered sugar and egg yolks to a food processor. Pulse until the mixture comes together and specks of butter are all throughout.12 Tablespoons butter, 2/3 cup powdered sugar, 2 egg yolks
- Scrape down the sides and add the flour. Pulse until the mixture starts to come together to the point of a loose sand. When you pinch it together with your hands it holds together.2 cups all-purpose flour
- Pour onto a clean surface and work the dough together with your hands until it forms a disk. Cover and place in the fridge for 30 minutes.
Lemon Tart
- Preheat oven to 350º F.
- Remove the crust and lemon curd from the fridge. Place the disk in the center of a 9-inch tart pan. Using your hands press evenly into the pan and completely up the sides. Use a fork to generously pierce the bottom of the tart.
- Bake for 25 minutes or until lightly golden brown. If it the crust puffs up in the center use a fork to pierce and remove the steam.
- Remove from the oven and pour in the lemon curd. Spread into an even layer. Return to the oven and bake for 10 minutes, just until the edges are barely set, the center will still be giggly. Remove from the oven and cool.
- Place in the fridge and chill completely for at least 2 hours before serving.
Nutrition
Calories: 516kcal | Carbohydrates: 52g | Protein: 6g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 234mg | Potassium: 74mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1075IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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How To Make Lemon Tart
Lemon Curd
- Zest & Juice Lemons. Prep the lemons but zesting about 1 Tablespoon before you juice them. I used 3 lemons to get enough zest. Then squeeze out the juice. Strain the juice to get rid of the seeds and pulp.
- Make Sugar. Combine the lemon zest and sugar in a small food processor and plus until the zest is incorporated in the sugar. This step is optional, but it does lead to a smoother final product when the zest has been processed.
- Whisk. In the base of a small saucepan whisk together the egg yolk and the sugar until it is a pale yellow color. Slowly whisk in the lemon juice until smooth and combined.
- Heat. Turn on the heat to medium low, whisk constantly until the mixture starts to bubble and thicken slightly. You want the mixture to coat the back of a spoon and when you run your finger through it it doesn’t run back together. This is approximately 170º F if you prefer to use a thermometer.
- Butter. Remove the pan from the heat and add the pats of butter to the pan, mixing until it is melted and smooth.
- Cool. Pour the mixture into a bowl or liquid measuring cup. Place plastic wrap directly on top of the curd to prevent a film from forming. Place in the fridge for it to cool and set up completely.
Crust
- Process. Cut the butter into smaller pieces and place in a food processor. Add in the powdered sugar and egg yolk and pulse until it is mostly combined with specks of butter evenly throughout.
- Add Flour. Add in the flour, and pulse until you get a sandy texture, that when you pinch it together in your hands it holds together. This can take a little bit, scrape down the sides if necessary.
- Form. Dump the mixture onto a clean surface and work with your hands until it all sticks together and forms a disk. Place in the fridge for 30 minutes to get the butter to firm up again.
- Shape. After 30 minutes, place the disk into the center of your 9-inch tart pan and use your fingers to press out to the sides and completely up the edges. It can shrink down some as it bakes, so make sure to push all the way up the sides. Pierce very well with a fork all over the bottom.
- Bake. Place the tart pan on a baking sheet and place in the oven for 25 minutes, the edges will be lightly golden brown.
Tart
- Bake. After the crust has baked for 25 minutes, pour the cooled lemon curd into the crust, spreading in an even layer. Return to the oven for 10 minutes. Just for the edges to set, do not over bake.
- Chill. Remove from the oven and let it cool completely, chill in the fridge for at least 2 hours before serving.
Recipe Tips & Tricks
- Lemon Curd. For all the tips to the perfect lemon curd, read my Lemon Curd post. It has a ton of information to make sure you get a smooth and perfect curd every time.
- Crust. The crust can puff up in the center when baking, and sometimes the sides can shrink down. You can pierce with the fork again to let the steam out, and gently push the sides back up before you pour in the curd.
- Change Up Citrus. If you want to mix up the flavor you can use any other citrus and follow the same recipe to make an orange tart or grapefruit tart etc.
- Don’t Over Bake. Once you pour in the curd only bake for 10 minutes, the edges should just be set. The center will still be giggly, and that is ok, it will continue to set up as it cools.
- Chill. Be patient and chill the tart. You need the curd to fully cool and chill for it to set up and be able to slice.
- No Food Processor? You can absolutely use a pastry cutter or your hands to make your crust. A food processor just speeds up the process and makes it easier. If you use your hands, make sure you may need to chill for closer to 45 minutes, I think the butter warms up more and you want to make sure it is cold when it is baked so it is flakey and delicious crust.
Storage
Lemon Tart will last in the fridge for a few days. Just cover with plastic wrap or place in an airtight container.
Gorgeous! I love all the lemon recipes coming out! Makes me think of spring!
Those tarts are just gorgeous, Erin!!!
Yummy! I am a sucker for anything citrus… and I love lemon/lime curd… these tarts sound SO delicious and they look really cute too! Thanks for sharing 🙂
I am a huge “Lemon Girl.”
This looks Exquiste. WOWWW.
i love the scent and taste of Meyer lemons! i prefer them over regular ones when it comes to baking!