Perfectly sweet and perfectly tart, this Shortbread Lemon Tart Recipe tastes like the best lemon bars in pie form.
Looking for more lemon pies? Try this Lemon Chess Pie or this Lemon Meringue Pie.
This Shortbread Lemon Tart Recipe is so good. I actually first made this tart for Thanksgiving years ago, with full intentions to photograph it and post it then. But then on Thanksgiving, I decided that I wanted to take the day off – no photographing, no working. So that’s what I did.
But the tart was so good that I had to make it again, just to share with all of you.
If you are a fan of lemon bars, you will absolutely adore this lemon tart. It tastes just like your favorite lemon bars, but in tart form. This is simple enough for a weekend dessert at home, but sophisticated enough for a holiday dessert. And I couldn’t keep my fork away. I could seriously sit and eat this whole tart myself – that’s how much I love it.
Ingredients
Filling: The filling ingredients are a lot of the same things you’ll find in lemon bars – eggs, lemon juice and zest, sugar, and butter. The one unique ingredient is orange zest, which adds another layer of citrus flavor.
Crust: The crust is a basic shortbread crust, with flour, sugar, and butter.
How to Make This Lemon Tart
- Start by making the filling. You will combine the all of the filling ingredients and process them in a blender until they are smooth. Add the butter and process again until smooth.
- Make the crust by combining the flour and powdered sugar in a food processor. Pulse to combine. Add the butter and pulse until the mixture looks sandy.
- Press the crust into your tart pan in an even layer.
- Pour the filling into the crust, and bake until the center is almost set.
- Let the tart cool completely before sprinkling with powdered sugar.
Tips and Tricks
- I like to place my tart pan on a baking sheet. Since you are using a tart pan with a removable bottom, this just ensures that you don’t pick it up and have the bottom separate.
- If you use a smaller tart pan, the filling will not all fit.
- The crust will seem dry, but this is what creates a nice, melt in your mouth texture.
- If you don’t have a food processor, you can make the crust in a bowl with a pastry cutter – it will just not be as fine.
- Store the tart in the refrigerator until you are ready to serve it.
More Lemon Favorites
Lemon Poke Cake with Coconut
Yogurt Cake
French Lemon Cream Tart with Meringue
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Shortbread Lemon Tart Recipe
Ingredients
Lemon Filling:
- 4 large eggs
- 1/3 cup fresh lemon juice
- 1 1/2 cups granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1/3 cup butter melted
- powdered sugar for topping
Shortbread Crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup cold butter cut into cubes
Instructions
- Preheat the oven to 350ºF.
- In a blender, combine the eggs, lemon juice, granulated sugar, lemon zest and orange zest. Process on high until smooth. Add the butter, replace the cover, and blend again on high until smooth. Set aside.
- In a food processor, combine the flour and powdered sugar. Pulse a few times to combine. Add the butter and continue to pulse until the mixture looks sandy and the butter is fully incorporated into the flour and sugar.
- Place an 11-inch tart pan on a baking sheet. Pour the crust mixture into the pan. Press the mixture firmly and evenly into the bottom and up the sides of the pan.
- Pour the filing into the crust, then transfer the tart into the oven. Bake until the center is almost set, 30-35 minutes.
- Cool the tart completely. When ready to serve, sprinkle powdered sugar over the top and cut into slices.
Monalisa Abuere says
the color is amazing… I love Lemon tart. ^_^
Elaine says
The amount of yellow in this recipe is mesmerizing! Must bean unbelievable delicious tart! Thank you so much for sharing the recipe Deborah!
shealeigh says
The tart tastes delicious and the baking process was a treat! The lemon + orange zest smell so amazing.
My only issue is that mine came out so oily from all the butter. There were pools of butter as I brought it out of the oven and I baked it exactly 30 minutes, with the center almost slightly done (as per the instructions) but it was slightly browned and a bit crisp on top…
The only thing I didn’t do was use a blender (I don’t have one) so I whisked the batter until smooth; maybe this led to the butter not being incorporated enough? I used 1/3 cup of melted butter just like the recipe indicates. Has anyone else had luck with using less butter or altering the recipe slightly?
Nickole says
As others said was super simple and its cooling now. I love the taste of the curd but will it firm up when cooled down? Cause taking it out of oven it was still quiet loose. Thanks! Hopes okay as made it for Hubby’s birthday tonight
Julie Ann says
I’ve made this a few times and always turns out great! Everyone loves it. It was so easy making the curd in a blender, great idea. Last time I made them in individual tart pans (3″ size) I had enough crust for 7 and filling for 6, cut the cooking time down to 25 minutes. A huge hit! Thank You
Stuti says
How can I make smaller tarts with this recipe ?
Sarah of Lawlor says
I just found your blog and I’m sad I missed the year of pies! I’ve got some catching up to do! This one looks ahmazing and I’m trying it tonight. My 6 year old has been begging me to make a pie and I’ve wanted lemon bars so I’m thinking this is a good compromise.
Lola says
Was invited to a friend’s house for Easter dinner. Followed recipe, was so easy to make. And received lots of oohs and aahs at party! Was excellent, the right about of tartness to sweetness. The crust was delicious.
Thank yo!
Deborah says
I’m so glad it was a hit!
Kim says
How much does this pie serve?
Caeli says
Hi! This looks wonderful and I plan on making it for Easter! I was just wondering why you cook the curd in the oven instead of pre-baking the crust and doing the curd on the stovetop?
Tara says
Do you think this would work with a premade pie crust and then sprinkling powdered sugar on top?
M shehadah says
Hello! Do these have to be refridgerated afterwards?
Deborah says
I did keep it in the refrigerator.
ANGELA says
Just made this tart and it is just cooling down. Smells amazing! Just wanted to know if anyone else’s filling bubbled and if it created a crispy top? Not sure what is happening underneath yet as I haven’t cut I to it.
Mitch says
Yeah I had this too. The taste was great though, it did not ruin anything except the look. It was a pain converting the American weights and stuff, but after eating I can say that it was definitely worth it!
MaryAnn says
I’m making it now and 10-15 minutes into cooking I have brown crunchy looking spots on top. I’m at normal elevation and followed the recipe exactly. I have the tart pan on the rack just below middle, as middle rack in my oven causes oven causes the top to be done before the bottom on things. So it’s on the 2nd from the bottom rack. We’ll see how it turns out.
Latona says
We made your tart tonight. It was easy, beautiful, and tasted scrumptious. My entire family loved it. Thank you.
Sara says
I’ve tried this recipe over and over again but it doesn’t work out. The filling stays raw. There is too much butter. It doesn’t cook properly. What can I do?
Deborah says
Hi Sara, I’m not sure why it’s not setting up properly for you. I’ve made this several times and haven’t had an issue with the filling setting up. You’re just using the 1/3 cup of butter for the filling, correct? I’m not even sure what could be causing it to not set up. I’m sorry!
Shea says
I followed the directions exactly as well and it did not set up for me either.
Cyndie says
What a great recipe! I was looking for something fruity and summery to make for the adults at my daughter’s bday party (the kids had a chocolate chip cookie cake) and this was a huge hit with everyone. My sister in law liked it so much that I made it the next week at her request for her bday celebration!
Both times it came out beautifully, especially the filling, but I did a better job the second time around with the crust. You really need to press it down hard, and make sure to press extra hard around the outside edges and up the sides.
I’m
Not sure why some people had trouble. Maybe climate or altitude makes a difference. It was simple to make with my nonstick 11” tart pan, blender, and food processor. It was done in 30 minutes, and even though it didn’t look slightly underdone in the center like the directions said, the filling was set perfectly. This will be made many times!
Deborah says
I’m so glad it was a hit and that you even made it twice!
Pugliese says
These look unreal!! Love the way these sound.
Monica says
This recipe is awesome. So quick and easy to make. I even missed the part about adding the butter later to the blender and ended up blending it with the other ingredients. I used mini tart pans. The pastry looks like very light fine sand and it’s very easy pressing it into the pans and comes out beautifully later (doesn’t get stuck). I had to bake them for around 20 minutes or so. For those who have trouble with it setting try baking it without the baking sheet below or else bake it for longer. Or try baking it in smaller tart pans. This was absolutely delicious. Hubby loved it too. And the quantity was so much that I have 4 mini tarts in the freezer. Will see how they did with freezing. Thanks for the yummy recipe!