Lemon Tart Buttery Crust (Printable)

Zesty lemon filling paired with a crisp, buttery shortcrust pastry offers an elegant springtime treat.

# What You Need:

→ 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 mint leaves

# Directions:

01 - Preheat oven to 350 degrees Fahrenheit
02 - In a food processor, pulse together flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons ice water, pulsing just until dough comes together, adding additional water if needed.
03 - Turn dough onto a lightly floured surface, form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
04 - Roll out dough to fit a 9-inch tart pan with removable bottom. Press dough into pan, trim edges, and prick base with a fork. Line with parchment paper and fill with pie weights or dried beans.
05 - Bake crust for 15 minutes. Remove weights and parchment paper, then bake an additional 10 minutes until lightly golden. Cool slightly.
06 - In a large bowl, whisk together eggs, egg yolks, sugar, lemon juice, lemon zest, melted butter, and salt until smooth.
07 - Pour filling into warm crust and bake for 20 to 25 minutes, until the center is just set but still slightly wobbly.
08 - Cool tart completely on a wire rack, then refrigerate for at least 2 hours before serving.
09 - Dust with powdered sugar and garnish with lemon slices, berries, or mint leaves if desired.

# Expert Advice:

01 -
  • The crust stays shatteringly crisp even after hours of chilling because you treat the butter like it's precious cargo.
  • One filling that's silky without being heavy—the secret is patience and not overbaking by even a minute.
02 -
  • The filling will look underdone and that's exactly right—it continues cooking slightly as it cools and sets perfectly in the refrigerator, so don't be tempted to bake it longer or you'll have scrambled eggs masquerading as tart.
  • Using truly fresh lemon juice makes a night-and-day difference; I once tried bottled juice out of laziness and the entire tart tasted like something from a vending machine instead of spring.
03 -
  • If your kitchen runs warm, chill your food processor bowl and blade before making the crust—this one small step prevents butter from softening and gives you a more tender result.
  • Test the filling's doneness by gently shaking the tart pan; you want the center to move like the surface of calm water, not like Jell-O, which means it's cooked through but still tender.
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