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Lemon Tart made with buttery shortbread like crust and smooth homemade lemon curd filling. A bright, tangy dessert perfect for spring and special occasions.
If you love bright, citrusy desserts, this Lemon Tart is the perfect treat. It is a buttery shortbread like crust filled with a smooth, tangy lemon curd filling. The perfect balance between sweet and tart.
Using my homemade lemon curd gives this tart an extra burst of vibrant flavor and a silky texture that store-bought versions just can’t match. Plus it comes together with just a handful of ingredients, and is super easy to make. It is great for serving for spring gatherings, holiday desserts, Mother’s Day, or just when you are craving that sweet and tangy lemon flavor.
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
Shortbread Crust
- Butter
- Powdered Sugar
- Egg Yolks
- All-Purpose Flour
Lemon Curd
- Lemon Juice – use fresh squeezed
- Granulated Sugar
- Lemon Zest
- Egg Yolks
- Butter
To Make Lemon Curd
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In a small food processor pulse together the sugar and lemon zest until well incorporated. This step is optional, if you do not have a food processor you can choose to strain your mixture at the end instead.
2/3 cup granulated sugar, 1 Tablespoon lemon zest
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Whisk together the sugar with the egg yolks until they are a pale yellow color.
4 egg yolks
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Slowly whisk in the lemon juice until fully combined.
1/2 cup fresh lemon juice
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Place the pan over a medium how heat, constantly whisking, cook for about 10-15 minutes. You want the mixture to thicken slightly so that it will coat the back of a spoon, and when you draw your finger through it, it does not run together. This is also approximately 170º F, if you prefer to use a thermometer.
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Remove the pan from the heat and add the pats of butter. Stir until they are full incorporated.
1/2 cup butter
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If your mixture has lemon zest pieces or you want to make sure it is extra smooth, you can pour through a strainer at this point.
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Pour the mixture into a bowl or liquid measuring cup. Cover with plastic wrap, making sure the plastic is directly touching the curd to prevent a film from forming. Stir in the fridge for it to cool.
To Make Crust
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Add the cubes of butter, powdered sugar and egg yolks to a food processor. Pulse until the mixture comes together and specks of butter are all throughout.
12 Tablespoons butter, 2/3 cup powdered sugar, 2 egg yolks
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Scrape down the sides and add the flour. Pulse until the mixture starts to come together to the point of a loose sand. When you pinch it together with your hands it holds together.
2 cups all-purpose flour
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Pour onto a clean surface and work the dough together with your hands until it forms a disk. Cover and place in the fridge for 30 minutes.
Lemon Tart
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Preheat oven to 350º F.
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Remove the crust and lemon curd from the fridge. Place the disk in the center of a 9-inch tart pan. Using your hands press evenly into the pan and completely up the sides. Use a fork to generously pierce the bottom of the tart.