Lemon Tart Buttery Crust (Printer-friendly)

Bright lemon filling nestled in a crisp, buttery shortcrust, ideal for spring dinner gatherings.

# What You’ll 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 (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

# Directions:

01 - Set oven to 350°F (175°C).
02 - In a food processor, pulse together flour, powdered sugar, and salt until combined.
03 - Add cold butter cubes to the processor and pulse until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter visible.
04 - Add egg yolk and 2 tablespoons ice water, then pulse just until the dough comes together. Add additional water one tablespoon at a time if needed to achieve a cohesive mass.
05 - Turn dough onto a lightly floured surface, form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
06 - Roll out dough to fit a 9-inch tart pan with removable bottom. Press dough evenly into the pan, trim excess from edges, and prick the base with a fork several times.
07 - Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake an additional 10 minutes until the crust is light golden.
08 - Remove crust from oven and allow to cool slightly while preparing the filling.
09 - In a large bowl, whisk together eggs, egg yolks, granulated sugar, lemon juice, lemon zest, melted butter, and salt until the mixture is completely smooth and homogenous.
10 - Pour the lemon filling into the warm crust. Bake for 20 to 25 minutes until the center is just set but still slightly wobbly when gently shaken.
11 - Remove tart from oven and cool completely on a wire rack, then refrigerate for at least 2 hours before serving.
12 - Dust the cooled tart with powdered sugar and arrange lemon slices, fresh berries, or mint leaves as desired.

# Expert Tips:

01 -
  • The crust stays crisp and buttery even hours later—no soggy bottom regrets.
  • You can make it ahead and chill it, which means less stress and more time to enjoy your guests.
  • That perfect balance of tart and sweet feels indulgent without being heavy.
02 -
  • The filling continues to cook slightly after you remove it from the oven, so don't overbake it or you'll end up with scrambled eggs instead of silky custard.
  • Fresh lemon juice makes an enormous difference—bottled juice is acidic in all the wrong ways and will throw off the balance of the entire tart.
03 -
  • Keep all your ingredients cold until the moment you mix them—warm butter is the enemy of a flaky crust.
  • The tart will deflate slightly as it cools, and that's exactly what you want; it means the filling set properly without overcooking.
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