Lemon Tart

Course Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 -8 servings
Author Leigh Anne Wilkes


  • 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 of one lemon
  • 1/2 C fresh squeezed lemon juice
  • 1/2 C all purpose flour
  • powdered sugar for garnish


  • 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