Easy Lemon Tart Recipe (Simple & Elegant!)
This easy lemon tart recipe has a buttery shortbread crust and silky lemon filling! Ready in 1 hour with simple ingredients — perfect for any occasion.
Ingredients
- ¾ cup butter at room temperature: Provides moisture and flavor to the crust. Unsalted butter is preferred to control the salt level.
- ½ cup white sugar: Sweetens the crust creating a tender, melt-in-your-mouth texture.
- ½ teaspoon vanilla extract: Adds depth and a subtle aroma to the crust.
- 1 pinch salt: Enhances the flavors in the crust.
- 1 ¾ cups all-purpose flour: Forms the structure of the crust. Regular flour works perfectly here.
- 1 ½ cups white sugar: Sweetens the lemon filling; adjust to taste if preferred less sweet.
- 3 large eggs: Acts as a binder and gives richness to the filling.
- ½ cup freshly squeezed lemon juice: The star of the filling providing tartness and freshness. Use fresh lemons for the best flavor.
- ½ cup all-purpose flour: Thickens the lemon filling for a creamy consistency.
- 1 tablespoon lemon zest: Gives an additional burst of lemon flavor intensifying the citrus profile.
- 1 teaspoon confectioners' sugar or to taste: Optional light dusting for a touch of sweetness and visual appeal.
Instructions
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, cream together the butter and ½ cup sugar until light and fluffy—this aerates the mixture for a tender crust. Stir in the vanilla extract and salt. Gradually blend in the flour until a rough dough forms. Press this evenly into a 9-inch tart pan, ensuring an even thickness for uniform baking.Step 2: Pre-bake the Crust
Bake the crust in the preheated oven for 15-20 minutes or until lightly golden. This pre-bake ensures the crust stays crisp when the filling is added. Once done, remove from oven and let it cool slightly while preparing the filling.Step 3: Mix the Lemon Filling
In another bowl, whisk together the remaining 1 ½ cups sugar and eggs until well combined and slightly frothy. Add the lemon juice, whisking continuously to prevent curdling, then gently mix in the flour and lemon zest. This ensures the filling is smooth and zest is evenly distributed.Step 4: Bake the Tart
Pour the lemon filling over the cooled crust, spreading evenly to cover. Bake for 20 minutes or until the filling is set with just a slight jiggle in the center. This ensures it’s fully cooked but still creamy. Cool the tart in the pan on a wire rack.Step 5: Garnish and Serve
Once completely cooled, lightly dust with confectioners’ sugar for an elegant touch. Slice and serve to enjoy the perfect balance of tangy and sweet in every bite.
Notes
Always use freshly squeezed lemon juice — bottled juice tastes flat and significantly affects the tart's flavor!
Pre-bake the crust until lightly golden before adding filling — this prevents a soggy bottom!
The filling is done when it holds with just a slight jiggle in the center — it firms up as it cools.
Cool completely before slicing — cutting a warm tart causes the filling to run.
Store refrigerated for up to 3 days — best enjoyed slightly chilled or at room temperature!