Lemon Tart Buttery Crust (Print Version)

A zesty lemon filling set in a crisp, buttery shortcrust offering a vibrant spring dessert option.

# What You'll 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
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 It:

01 - Set oven to 350°F (175°C).
02 - In a food processor, pulse together flour, powdered sugar, and salt. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons ice water, pulsing just until dough comes together. Add additional water if needed.
03 - Turn dough onto lightly floured surface and form into a disk. Wrap in plastic wrap and chill for 30 minutes if time permits.
04 - Roll out dough to fit a 9-inch tart pan with removable bottom. Press dough into pan, trim edges, and prick base with a fork. Line with parchment paper and fill with pie weights or dried beans.
05 - Bake crust for 15 minutes. Remove weights and parchment paper, then bake another 10 minutes until lightly golden. 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 the center is just set but still slightly wobbly.
08 - Allow tart to cool completely on a wire rack. Transfer to refrigerator and chill for at least 2 hours before serving.
09 - Dust with powdered sugar and garnish with lemon slices, fresh berries, or mint leaves as desired.

# Expert Tips:

01 -
  • The filling comes together in under five minutes, so you can spend your energy perfecting the crust instead.
  • It actually tastes better after it's been chilled overnight, which means you can make it the day before your dinner party and skip the stress.
  • One slice feels decadent enough to satisfy even when you're not trying to impress anyone.
02 -
  • The filling will look slightly underbaked when you pull it from the oven, and that's exactly right—it will continue to set as it cools, and that slight wobble in the center is what keeps the tart custardy rather than dense.
  • Temperature matters hugely here: if your filling is too warm when it goes into the crust, or if the butter isn't cooled first, you'll end up with cracks across the top that look less elegant.
  • Don't skip the chilling time after baking, no matter how hungry you are—the flavors intensify and the texture becomes perfect only after it's sat overnight.
03 -
  • Use a microplane grater for the lemon zest—it gives you fluffy, fragrant zest rather than long stringy pieces, and it makes a visible difference in the final texture.
  • If your filling cracks slightly on top during baking, don't panic—a generous dusting of powdered sugar right before serving completely hides any imperfections.
  • Save a wedge in the refrigerator to taste the next morning when the flavors have fully developed; you'll understand why this tart improves with time.
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