Lemon Tart Buttery Crust (Printable Version)

Zesty lemon filling nestled in a crisp buttery shortcrust, perfect for an elegant spring gathering.

# What You Need:

→ Buttery Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1/4 teaspoon fine sea salt
05 - 1 large egg yolk
06 - 2 to 3 tablespoons ice water

→ Lemon Filling

07 - 3 large eggs
08 - 2 large egg yolks
09 - 1 cup granulated sugar
10 - 2/3 cup freshly squeezed lemon juice, approximately 3 to 4 lemons
11 - 2 teaspoons finely grated lemon zest
12 - 1/2 cup unsalted butter, melted and cooled slightly
13 - Pinch of salt

→ Garnish

14 - Powdered sugar for dusting
15 - Thinly sliced lemon wheels
16 - Fresh berries or mint leaves

# How To Make:

01 - Set oven temperature to 350 degrees Fahrenheit
02 - In a food processor, pulse together flour, powdered sugar, and salt until combined. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons ice water, then pulse just until dough comes together, adding additional water if needed
03 - Turn dough onto a lightly floured surface, form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes if time permits
04 - Roll out dough to fit a 9-inch tart pan with removable bottom. Press dough evenly into pan, trim excess edges, and prick the base multiple times with a fork. Line with parchment paper and fill with baking weights or dried beans
05 - Bake for 15 minutes, then remove weights and parchment paper. Bake an additional 10 minutes until lightly golden in color. Allow crust to cool slightly
06 - In a large mixing bowl, whisk together eggs, egg yolks, sugar, lemon juice, lemon zest, melted butter, and salt until smooth and well combined
07 - Pour filling into warm crust. Bake for 20 to 25 minutes until center is just set but still slightly wobbly with a gentle jiggle
08 - Transfer tart to a wire rack and allow to cool completely at room temperature. Refrigerate for at least 2 hours before serving
09 - Dust with powdered sugar and garnish with lemon slices, fresh berries, or mint leaves if desired

# Expert Suggestions:

01 -
  • That first bright, pucker-inducing bite followed by the buttery crust is a textural conversation your mouth won't forget.
  • It looks like you spent all day in the kitchen, but honesty—the active time is barely more than half an hour.
  • The filling is impossibly silky because eggs and lemon juice do something almost magical when they meet butter and sugar.
02 -
  • That slight jiggle in the center when you remove the tart from the oven is non-negotiable—it finishes setting as it cools, and pulling it out when it looks barely done is the difference between creamy and chalky.
  • Room-temperature filling poured into a warm crust creates a more even bake than cold filling, so don't refrigerate your custard before pouring it.
  • Meyer lemons are sweeter than regular lemons—if you can find them, use them exclusively; if mixing varieties, taste as you go because acidity levels vary.
03 -
  • If your crust develops cracks during rolling, pinch the dough back together right there in the pan—nobody will ever know, and it'll seal seamlessly once it bakes.
  • Serve this tart slightly chilled rather than straight from the refrigerator; remove it 20 minutes before serving so the flavors aren't muted by cold.
  • Whipped cream or crème fraîche on the side turns it into something decadent, while a simple dusting of powdered sugar and fresh berries lets the tart shine on its own.
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