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Amberly Vahn

Delicious Lemon Tart with Buttery Shortbread Crust

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.
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 2 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup fresh lemon juice (about 3 to 4 lemons)
  • 2 zest lemons
  • 1/3 cup all-purpose flour
  • powdered sugar for dusting

Equipment

  • Oven
  • 9-inch tart pan
  • Mixing bowl
  • Whisk
  • Sifter
  • Fork

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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

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.