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 sugarÂ
- 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
- Preheat oven to 350F and grease a 9″ tart pan.
- In a large bowl, toss together the flour and powdered sugar. Cut in the butter until the mixture resembles coarse meal.
- 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.
- Meanwhile, in a medium mixing bowl, whisk together the sugar, flour, and salt. Then whisk in the eggs, lemon zest, and lemon juice.
- 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.Â
- 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.