Lemon Tart Buttery Crust (Printer View)

Zesty lemon filling resting on a crisp, buttery shortcrust perfect for spring gatherings.

# Components:

→ 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 (approximately 3 to 4 lemons)
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

# Method:

01 - Set oven temperature to 350°F.
02 - In a food processor, pulse together flour, powdered sugar, and salt until combined.
03 - Add cold cubed butter and pulse until mixture resembles coarse breadcrumbs.
04 - Add egg yolk and 2 tablespoons ice water. Pulse just until dough comes together, adding additional water by the tablespoon if needed.
05 - Turn dough onto a lightly floured surface, form into a disk, wrap in plastic wrap, and chill for 30 minutes.
06 - 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.
07 - Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
08 - Remove weights and parchment paper. Bake for an additional 10 minutes until lightly golden. Cool slightly.
09 - In a large bowl, whisk together eggs, egg yolks, sugar, lemon juice, lemon zest, melted butter, and salt until smooth.
10 - Pour filling into warm crust. Bake for 20 to 25 minutes until center is just set but still slightly wobbly.
11 - Cool tart completely on a wire rack. Chill in refrigerator for at least 2 hours before serving.
12 - Dust with powdered sugar and garnish with lemon slices, berries, or mint leaves if desired.

# Expert Advice:

01 -
  • It looks restaurant-worthy but won't leave you stressed out—the steps are straightforward once you understand the rhythm.
  • The filling is custard-like and rich, but the lemon cuts through so you won't feel heavy after eating it.
  • You can make the crust a day ahead and the whole tart the morning of, which means less last-minute panic.
02 -
  • The filling will look slightly jiggly in the center when you pull it from the oven—this is perfect, not a mistake; it sets as it cools and that wobble is what keeps it silky instead of rubbery and dense.
  • Using truly fresh lemon juice makes an enormous difference; bottled juice tastes flat and acidic by comparison.
  • Don't skip the blind baking step; a soggy bottom crust will ruin the whole experience and it takes only twenty-five minutes.
03 -
  • Make the crust dough the night before and let it rest overnight in the fridge—this actually improves the flavor and texture because the flour fully hydrates.
  • If you don't have a tart pan with a removable bottom, a nine-inch pie dish works fine, though slicing is slightly messier; just transfer pieces carefully with an offset spatula.
  • Serve with whipped cream or crème fraîche on the side and, if you're feeling festive, a glass of chilled Sauternes or sparkling wine alongside.
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