Lemon Tart Buttery Crust (Print Version)

A bright lemon dessert featuring a crisp, buttery shortcrust and zesty lemon filling.

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

# Expert Advice:

01 -
  • The crust stays crisp even after chilling, a small miracle that happens when you keep your butter cold and your touch light.
  • One tart feeds eight elegantly, making it the perfect show-stopper when you want to impress without spending all day in the kitchen.
  • It tastes even better the next day, so you can bake it ahead and actually enjoy your own dinner party.
02 -
  • The filling will look slightly wobbly when you pull it from the oven, but it firms up dramatically as it cools—pulling it out too late results in dense, curdled custard that tastes grainy instead of silky.
  • Room-temperature eggs blend more smoothly into the filling than cold ones, so pull them from the fridge about 30 minutes before you start mixing.
  • If your crust cracks or has gaps after blind baking, brush it with a beaten egg white and pop it back in the oven for 2 minutes to seal—this prevents the filling from seeping through.
03 -
  • Make the dough up to two days ahead and keep it wrapped in the fridge; you can even freeze it for up to a month, letting it thaw overnight before rolling.
  • The entire tart (minus final garnish) can be made a full day ahead, which means you can serve it at a dinner party without any last-minute stress—it actually improves as the flavors settle.
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