Lemon Tart

This lovely lemon tart is light, refreshing, and the perfect addition to any  meal.

Why You’ll Love This Recipe

This lemon tart has a delicious shortbread cookie like crust.  The lemon filling is just the right amount of lemon, not too tart and not too sweet.  It’s just right!

Ingredients

• butter, room temperature
• all purpose flour
• granulated sugar
• vanilla extract
• eggs
• zest of one lemon
• fresh squeezed lemon juice
• powdered sugar for garnish

How to Make A Lemon Tart

This recipe has two parts. First you will make the shortbread crust. The second step is to make the lemon filling.

1. Mix together butter, 1/2 C sugar and vanilla in a mixing bowl. Beat with a paddle attachment.
2. Add in flour, mix until smooth dough forms.
3. Press dough into the bottom and sides of a 9 inch tart pan with a removable bottom.
4. Refrigerate crust for 30 minutes.
5. Bake in a 350 degree F oven for 15-20 minutes.
6. Mix together sugar, eggs, lemon zest, lemon juice and 1/2 C flour in a bowl. Beat until smooth.
7. Pour lemon filling into baked crust.
8. Bake for an additional 20 minutes or until filling is set. If edges of tart begin to brown, cover the edges with foil.
9. Dust with powdered sugar

Check out more of my favorite dessert recipes:

• Caramel Sheet Cake
• Raspberry Oatmeal Bars
• Chocolate Snack Cake

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5 from 2 votes

Lemon Tart

Recipe From: Leigh Anne Wilkes

Pastry shell with baked lemon filling.

serves: 8 servings

Prep:20 minutes minutes

Cook:40 minutes minutes

0 minutes minutes

Total:1 hour hour

Rate Recipe

Ingredients

• ▢ 3/4 C butter room temperature
• ▢ 1/2 C granulated sugar
• ▢ 1 tsp vanilla extract
• ▢ 1 3/4 C all purpose flour

Lemon Filling

• ▢ 1 1/2 C granulated sugar
• ▢ 3 large eggs
• ▢ Lemon zest zest of one lemon
• ▢ 1/2 C fresh squeezed lemon juice
• ▢ 1/2 C all purpose flour
• ▢ powdered sugar for garnish

Instructions

• Mix together butter, 1/2 C sugar and vanilla in a mixing bowl. Beat with a paddle attachment.
• Add in flour, mix until smooth dough forms.
• Press dough into the bottom and sides of a 9 inch tart pan with a removable bottom.
• Refrigerate crust for 30 minutes.
• Bake in a 350 degree F oven for 15-20 minutes.
• Mix together sugar, eggs, lemon zest, lemon juice and 1/2 C flour in a bowl. Beat until smooth.
• Pour lemon filling into baked crust.
• Bake for an additional 20 minutes or until filling is set. If edges of tart begin to brown too much cover the edges with foil.
• Dust with powdered sugar

Nutrition Facts:

Calories: 502kcal (25%) Carbohydrates: 78g (26%) Protein: 6g (12%) Fat: 19g (29%) Saturated Fat: 12g (75%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 107mg (36%) Sodium: 177mg (8%) Potassium: 83mg (2%) Fiber: 1g (4%) Sugar: 51g (57%) Vitamin A: 622IU (12%) Vitamin C: 6mg (7%) Calcium: 21mg (2%) Iron: 2mg (11%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Course:Dessert

Cuisine:French

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