Lemon Tart Buttery Crust (Printable Version)

Bright lemon filling atop a crisp, buttery shortcrust pastry for a fresh, elegant dessert experience.

# Ingredient List:

→ Buttery Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1/4 teaspoon fine sea salt
05 - 1 large egg yolk
06 - 2 to 3 tablespoons ice water

→ Lemon Filling

07 - 3 large eggs
08 - 2 large egg yolks
09 - 1 cup granulated sugar
10 - 2/3 cup freshly squeezed lemon juice
11 - 2 teaspoons finely grated lemon zest
12 - 1/2 cup unsalted butter, melted and cooled slightly
13 - Pinch of salt

→ Garnish

14 - Powdered sugar for dusting
15 - Thinly sliced lemon wheels
16 - Fresh berries or fresh mint leaves

# Directions:

01 - Set oven temperature to 350 degrees Fahrenheit
02 - In a food processor, pulse together flour, powdered sugar, and salt until evenly mixed
03 - Add cold cubed butter to flour mixture and pulse until texture resembles coarse breadcrumbs
04 - Add egg yolk and 2 tablespoons ice water, then pulse just until dough begins to come together, adding additional water as needed
05 - Turn dough onto lightly floured surface, form into disk shape, wrap in plastic wrap, and refrigerate for 30 minutes if time permits
06 - Roll out dough to fit 9-inch tart pan with removable bottom, press into pan, trim excess from edges, and prick base with fork
07 - Line tart shell with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes
08 - Remove weights and parchment paper, then bake crust for additional 10 minutes until lightly golden, then cool slightly
09 - In large bowl, whisk together eggs, egg yolks, granulated sugar, lemon juice, lemon zest, melted butter, and salt until smooth and combined
10 - Pour filling into warm crust and bake for 20 to 25 minutes until center is just set but center still shows slight movement
11 - Cool tart completely on wire rack, then refrigerate for minimum 2 hours before serving
12 - Dust tart with powdered sugar and arrange lemon slices, fresh berries, or mint leaves as desired before service

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when really, most of the magic happens while the oven does the work.
  • That first bite of crisp, buttery crust giving way to bright, custardy lemon filling is genuinely addictive.
  • It's elegant enough for guests but honestly, it's even better eaten alone with a cup of tea on a quiet afternoon.
02 -
  • The filling will look slightly under-baked when you pull it from the oven, and that's exactly right—it continues to set as it cools, and you want it silky, not rubbery.
  • Fresh lemon juice makes all the difference; I learned this the hard way after trying bottled juice once, and the tart tasted noticeably flat and one-dimensional.
03 -
  • If you don't have a food processor, a pastry blender or even two knives work beautifully—just keep the butter cold and work quickly so it doesn't melt into the flour.
  • For a softer, more delicate crust, use cake flour instead of all-purpose, but keep everything else exactly the same.
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