Shortbread Lemon Tart – A Bright and Buttery Dessert Dream
This Shortbread Lemon Tart is a dessert that beautifully balances sweet and tangy flavors. Imagine a crisp, buttery shortbread crust filled with a smooth, citrusy lemon filling that melts in your mouth. It’s everything you love about classic lemon bars, but more refined — perfect for a spring brunch, an afternoon treat, or a light and elegant holiday dessert.
The contrast between the tender, melt-in-your-mouth crust and the vibrant lemon filling makes this tart irresistible. Each slice delivers the perfect combination of brightness and comfort, making it a dessert that’s impossible to stop at just one piece.
Why You’ll Love This Recipe
- Simple yet elegant: You only need basic ingredients, yet the result looks bakery-worthy.
- Vibrant citrus flavor: Fresh lemon juice and zest give the filling a refreshing tang, balanced by a hint of orange zest.
- Perfect texture: The buttery shortbread crust bakes up tender and crumbly, complementing the silky smooth lemon custard.
- Make-ahead friendly: This tart can be made a day in advance and kept chilled until ready to serve.
Ingredients
For the Lemon Filling:
- 4 large eggs
- 1 ½ cups granulated sugar
- ⅓ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- ⅓ cup unsalted butter, melted
- Powdered sugar, for dusting
For the Shortbread Crust:
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ¾ cup cold unsalted butter, cut into small cubes
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a food processor, combine the flour and powdered sugar. Pulse a few times to blend.
- Add the cold butter cubes and pulse until the mixture looks like fine crumbs and begins to hold together when pressed.
- Pour the crumbly dough into an 11-inch tart pan with a removable bottom (place it on a baking sheet for easier handling).
- Press the crust mixture evenly into the bottom and up the sides of the pan. Make sure the base is smooth and compact.
Step 2: Make the Lemon Filling
- In a blender, combine the eggs, sugar, lemon juice, lemon zest, and orange zest. Blend on high speed until smooth.
- Add the melted butter and blend again until completely incorporated and silky.
Step 3: Assemble and Bake
- Pour the lemon filling into the prepared crust, spreading it evenly.
- Bake for 30–35 minutes, or until the center is almost set but still slightly wobbly when gently shaken.
- Remove from the oven and let the tart cool completely on a wire rack.
Step 4: Serve
Once cooled, dust the top generously with powdered sugar. Slice into wedges and serve chilled or at room temperature.
Tips for Perfect Results
- Use fresh lemons: Bottled lemon juice won’t give the same bright, natural flavor.
- Chill before serving: The tart slices more cleanly and tastes even better after chilling for at least 1–2 hours.
- Tart pan safety tip: Always place your tart pan on a baking sheet before baking — the removable bottom can be tricky to lift on its own.
- Texture tip: The crust may seem crumbly before baking, but this is what creates its signature shortbread texture once cooled.
- Add flair: For a special touch, garnish each slice with a thin lemon slice, zest curls, or a dollop of whipped cream.
Storage
Store leftovers in the refrigerator, covered, for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator before serving.
More Lemon Desserts to Try
- [Lemon Meringue Cheesecake Cups]
- [No-Bake Lemon Pie]
- [Lemon Poppy Seed Muffins with Glaze]
Shortbread Lemon Tart
Bright, buttery, and irresistibly tangy, this tart is the perfect dessert for lemon lovers.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12 slices