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Lemon Tart with Shortbread Crust

Lemon Tart with Shortbread Crust

This bright and zesty lemon tart features a silky citrus filling baked inside a buttery, melt-in-your-mouth shortbread crust. Perfectly balanced between sweet and tangy, it’s a simple yet elegant dessert ideal for brunch, tea time, or any special occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 35 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert, Tart
Cuisine: French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Shortbread Crust
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter softened
  • 1/4 cup granulated sugar
  • 1 pinch salt
Lemon Filling
  • 3 large eggs
  • 3/4 cup fresh lemon juice
  • 1/2 cup granulated sugar
  • 1 tbsp lemon zest
  • 1/2 cup heavy cream

Equipment

  • Tart Pan
  • Mixing Bowl
  • Whisk

Method
 

  1. Preheat the oven to 180°C (350°F) and lightly grease a tart pan.
  2. Mix flour, sugar, butter, and salt until a soft dough forms. Press evenly into the tart pan and prick the base with a fork.
  3. Bake the crust for 15–20 minutes until lightly golden. Remove and let cool.
  4. In a bowl, whisk together eggs, sugar, lemon juice, lemon zest, and cream until smooth.
  5. Pour the filling into the cooled crust and bake for another 20–25 minutes until just set in the center.
  6. Allow the tart to cool completely before slicing and serving.

Notes

For best flavor, chill the tart before serving. You can dust with powdered sugar or serve with fresh berries for extra freshness.