This lemon tart is perfectly sweet and lemony, and with its tender and buttery shortbread crust, each bite just melts in your mouth. Not only is the tart delicious, but it’s also easy to make! A lemon tart on a black plate with two slice cut.

What is a lemon tart?

A lemon tart is a type of dessert made with a pastry shell filled with lemon curd. The shell can be made with a traditional pie crust or shortbread crust. The process usually includes blind baking the tart crust and cooking the lemon curd on the stovetop or in the oven.

Why this recipe is so great:

  • Easy peasy – With the ease of a shortbread crust there is no fussing with having to chill and roll out a pie crust. And even with the filling, you don’t have to stand over a stovetop. You simply whisk everything together and pop it in the oven to cook.
  • A perfect balance of flavors – The taste is bright and vibrant with just the right amount of kick from the lemon zest. The richness from the buttery shortbread crust lends a great balance to the sweet yet tart lemon filling.
  • Can be made in advance – This lemon tart recipe can be made a day in advance and decorated as desired before serving.

A whole lemon tart decorated with whipped cream and lemon slices on a black plate.

How to make lemon tart:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a large bowl, toss together the flour and powdered sugar. Cut in the butter until the mixture resembles coarse meal.
  2. Transfer the mixture into a 9″ tart pan. Evenly press the shortbread crust onto the bottom and 1″ up the sides of the pan. Bake at 350F for 10-15 minutes.
  3. Meanwhile, in a medium mixing bowl, whisk together the sugar, flour, and salt. Then whisk in the eggs, lemon juice, and lemon zest.
  4. Pour the filling into the hot crust and place back in the oven for another 20-25 minutes. Let cool completely before serving.

A photo collage of how to make lemon tart.

Expert tips:

How to serve:

You can serve this lemon tart chilled or at room temperature. I actually like it cold because I find it more refreshing.

How to decorate a lemon tart:

A simple dusting of powdered sugar will do, or you can decorate it with some whipped cream piped along the edges, lemon slices, and mint leaves for a pop of color. A slice of lemon tart on a black plate.

FAQ:

How long do lemon tarts keep?

Lemon tarts can be covered and kept in the fridge for up to 3 days.

Can lemon tarts be frozen?

Yes, they can be tightly wrapped and frozen for up to 3 months.

Do lemon tarts need to be refrigerated?

Yes, because of the eggs in the lemon curd filling, they should be refrigerated.

How many calories in a lemon tart?

Depending on the recipe and serving size, usually about 200-400 calories.

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Lemon Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 minutes
  • Yield: 8-10
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

This lemon tart is perfectly sweet and lemony, and with its tender and buttery shortbread crust, each bite just melts in your mouth.

Ingredients

Crust

  • 1 & 1/4 cups (155g) all-purpose flour
  • 1/2 cup (60g) powdered sugar 
  • 1/2 cup (114g) unsalted butter, softened

Filling

  • 1 cup (200g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/4 tsp salt
  • 2 large eggs
  • zest of 1 lemon
  • 1/4 cup lemon juice

Optional

  • 1/2 cup whipping cream
  • 1 tbsp powdered sugar
  • lemon slices

Instructions

  1. Preheat oven to 350F and grease a 9″ tart pan.
  2. In a large bowl, toss together the flour and powdered sugar. Cut in the butter until the mixture resembles coarse meal.
  3. Transfer the mixture to the prepared tart pan. Evenly press the shortbread crust onto the bottom and 1″ up the sides of the pan. Bake for 10-15 minutes or until lightly golden.
  4. Meanwhile, in a medium mixing bowl, whisk together the sugar, flour, and salt. Then whisk in the eggs, lemon zest, and lemon juice.
  5. Pour the filling into the hot crust and place back in the oven for another 20-25 minutes or until the filling is set. Let cool completely before serving. 
  6. Optional – beat the whipping cream and powdered sugar to stiff peaks. Pipe along the edge of the tart and decorate with a few lemon slices if desired.

Notes

Leftovers can be covered and stored in the fridge for up to3 days.