Ready in: 2 hours 30 minutes · Serves: 8 · Technique: Baking · Storage: Refrigerate up to 3 days.
Quick Answer
This Lemon Tart with a Buttery Shortbread Crust is a delightful balance of bright citrus flavors and rich crust, making it the perfect festive dessert.
As the leaves begin to turn and the air takes on a crispness that only autumn in New York City can offer, my thoughts naturally drift toward the upcoming holidays—Thanksgiving and Christmas. These festive occasions call for desserts that not only bring a smile but also leave a lingering impression on the palate. Enter the Lemon Tart with a Buttery Shortbread Crust. This delightful confection perfectly blends bright citrus flavors with a rich, buttery crust, making it an ideal centerpiece for your holiday table.
A Cozy Holiday Treat
Why You’ll Love This Recipe
- Bright citrus flavors that bring a refreshing zing to your dessert table.
- A rich and buttery shortbread crust that perfectly complements the tart filling.
- Simple preparation steps that make it accessible for bakers of all levels.
- Ideal for holiday gatherings, ensuring a memorable treat for your guests.
- Can be made ahead of time, allowing flavors to develop and intensify.
Ingredients
Gather these ingredients to create a delicious Lemon Tart with a Buttery Shortbread Crust.
For the Shortbread Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Lemon Filling:
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh lemon juice (about 3 to 4 lemons)
- Zest of 2 lemons
- 1/3 cup all-purpose flour
- Powdered sugar for dusting
How to Make Lemon Tart (Step-by-Step)
Follow these easy steps to prepare a delectable Lemon Tart with a Buttery Shortbread Crust.
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This helps ensure that your tart bakes evenly and develops that irresistible texture.
Step 2: Make the Shortbread Crust
In a large mixing bowl, cream together the softened butter and granulated sugar until fluffy, about 2-3 minutes. Gradually add in the flour, salt, and vanilla, mixing until the dough comes together. Press this mixture evenly into a 9-inch tart pan, prick the bottom with a fork, and bake for 15-20 minutes until golden.
Step 3: Prepare the Lemon Filling
While the crust cools, whisk together the granulated sugar and eggs until pale yellow. Stir in the fresh lemon juice and zest, mixing until smooth. Sift in the flour, continuing to mix until glossy and well combined.
Step 4: Fill the Crust
Once the crust has cooled, pour in the lemon filling and spread it evenly. Bake for an additional 20-25 minutes, until set with a slight jiggle in the center.
Step 5: Chill and Serve
Allow the tart to cool at room temperature before transferring it to the refrigerator. Chill for at least 2 hours and dust with powdered sugar before serving for a beautiful finish.
Common Mistakes to Avoid
- Overmixing the filling can lead to a less smooth texture once baked.
- Not pre-baking the crust can result in a soggy bottom.
- Using bottled lemon juice instead of fresh lemons can lessen the vibrant flavor.
Tips and Tricks for Success
- Ensure your butter and eggs are at room temperature for a smoother batter.
- Zest the lemons before juicing to easily capture fragrant oils for flavor.
- A dollop of freshly whipped cream or a scoop of vanilla ice cream pairs beautifully with this tart.
Variations
- Substitute lime juice and zest for a key lime tart variation.
- Add a sprinkle of lavender or fresh herbs for a unique twist.
- Incorporate a layer of fresh berries on top for added sweetness and texture.
How to Serve
- Dust the top with powdered sugar just before serving for an elegant finish.
- Pair with a scoop of vanilla ice cream for a creamy contrast.
- Serve with a side of freshly whipped cream for an extra indulgence.
Make Ahead and Storage
- Make Ahead: The tart can be prepared a day in advance; just make sure to chill it before serving.
- Storage: Store the Lemon Tart in an airtight container in the refrigerator for up to three days.
- Reheating: Best served cold, but you can let it sit at room temperature for a bit before serving.
- Freezing: Not recommended, as it may alter the texture of the filling and crust.
Recipe Notes / What I Learned
Each time I make this tart, I am reminded of the sheer joy that fresh citrus brings to the table during the colder months. It serves as a bright reminder of sunny summer days, making it not only a treat but also a sensory escape. The praise from family and friends when I share it is simply the cherry on top!
Yield and Serving Size
Yield: 1 tart · Serving Size: 8 slices
Nutrition Snapshot
Estimated Nutrition Per Serving: ~220 calories · 3g protein · 30g carbs · 10g fat
Delicious Lemon Tart with Buttery Shortbread Crust
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar until fluffy, about 2-3 minutes. Gradually add in the flour, salt, and vanilla, mixing until the dough comes together. Press this mixture evenly into a 9-inch tart pan, prick the bottom with a fork, and bake for 15-20 minutes until golden.
- While the crust cools, whisk together the granulated sugar and eggs until pale yellow. Stir in the fresh lemon juice and zest, mixing until smooth. Sift in the flour, continuing to mix until glossy and well combined.
- Once the crust has cooled, pour in the lemon filling and spread it evenly. Bake for an additional 20-25 minutes, until set with a slight jiggle in the center.
- Allow the tart to cool at room temperature before transferring it to the refrigerator. Chill for at least 2 hours and dust with powdered sugar before serving for a beautiful finish.
Notes
FAQs
Can I use a store-bought crust for this Lemon Tart?
Yes, you can use a store-bought crust if you’re short on time. However, making your own buttery shortbread crust enhances the flavor and texture of the tart.
How do I know when the tart is done baking?
The tart is done when the edges are lightly golden, and the filling has a slight jiggle in the center. It will continue to set as it cools.
Can I freeze the Lemon Tart?
It is not recommended to freeze the Lemon Tart, as it can alter the texture of the filling. It is best enjoyed fresh or stored in the refrigerator for up to three days.
