Lemon Tart

This delicious Lemon Tart has a cookie-like shortbread crust with a sweet and slightly tart lemon filling. A truly special dessert that is easier than pie!

Love lemon desserts? You’ll love my mom’s tried and true Lemon Bars and my absolutely lovely Limoncello Cookies.

Lemon dessert lovers rejoice!

There is so much to love about this Lemon Tart. Fresh lemon juice and zest create this bright, beautiful, and absolutely delicious dessert.

If you love lemon bars, you’re going to love this easy tart. It’s more elegant but has that familiar taste we all love.

Ingredient Notes

• Butter – Both melted butter for the filling and cubed cold butter for the crust.
• All-purpose flour – For the crust.
• Large eggs – For the lemon filling.
• Sugar – Granulated sugar sweetens the lemon filling. And, I use both granulated sugar and powdered sugar for the shortbread pastry dough. The granulated sugar creates a crumbly, cookie-like crust while the powdered sugar adds a melt in your mouth texture.
• Lemons – A couple of lemons, zested and juiced. I love using Meyer lemons in my lemon dessert recipes when they are available.
• Slivered almonds – Almonds add flavor and a wonderful crunch to the shortbread crust.
• Garnish – I like to dust the finished tart with a little powdered sugar and some fresh berries. It would also be delicious served with a dollop of freshly whipped cream.

How to Make a Lemon Tart

This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.

Easy Almond Shortbread Tart Crust

1. In a food processor, pulse the almonds with the granulated sugar until finely ground.
2. Add the flour, powdered sugar, lemon zest, and cold cubed butter and process until the mixture comes together (it takes a little while, but it will come together in almost a ball).
3. Pull the dough out of the food processor and work into a ball with your hands. Set the dough down in the center of the prepared tart pan.
4. Pat the dough across the bottom and up the sides of a 9-inch tart pan with a removable bottom so it is flush with the top edges of the pan. Pat the dough into an even thickness across the bottom.

Lemon Tart Filling

1. In a medium bowl, whisk together the eggs, granulated sugar, lemon zest, and lemon juice. Add the cooled melted butter and whisk vigorously for about a minute, until smooth.
2. Place the tart pan on a rimmed baking sheet and pour the lemon filling into the crust. Transfer the baking sheet to the oven and bake in a preheated 350 degrees F oven for 25 to 30 minutes, or until golden and mostly set.
3. Remove from the oven and transfer the tart pan to a wire rack to cool completely.

Tips for the Best Lemon Tart

• Nonstick Spray – Lightly coat the removable bottom of the tart pan (just the bottom, not the sides) with nonstick cooking spray. Even though tart pans have a nonstick coating, this will ensure easy transfer of the tart to a platter.
• Tart Crust Dough – If you have trouble with the crust coming together in the food processor, scoop it up and work the dough with your hands. The warmth from your hands should help it come together in a ball.
• Baking Sheet – Place the tart pan on a baking sheet for easy transfer in and out of the oven.
• Pie Crust Shield – To prevent over-browning, I highly recommend using an inexpensive pie crust shield. If you want to use a sheet of aluminum foil instead, lightly coat it with nonstick spray and set it very lightly over the top once the filling has mostly set up and the crust is golden brown. If you don’t use either, the tart crust will get very well browned but it will still be delicious!
• Let it Cool – The filling will continue to set up as it cools making the tart easier to nudge on to a serving platter. Don’t try to remove the tart from the tart pan until it has completely cooled.
• Make Ahead – Make the tart the day before you plan to serve it and refrigerate it overnight. Garnish with a dusting of powdered sugar just before serving.

Storage Tips

• Refrigerate – The Lemon Tart filling contains eggs so it should be refrigerated. Cover leftovers with plastic wrap or foil and refrigerate for up to a week.
• Freeze – Cover the completely cooled tart tightly with aluminum foil or plastic freezer wrap and freeze for up to three months.

More Spring Dessert Recipes You’ll Love

• Coconut Poke Cake
• Lemon Raspberry Bundt Cake
• Mixed Berry Shortcake
• Lemon Coconut Poppy Seed Cake

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