Lemon Tart Buttery Crust (Printable)

Zesty lemon filling in a crisp, buttery shortcrust delivers a bright, elegant dessert for spring 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
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 butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons ice water, pulsing just until dough comes together, adding additional water as needed.
03 - Turn dough onto a lightly floured surface, form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes if time permits.
04 - 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. Line with parchment paper and fill with pie weights or dried beans.
05 - Bake crust for 15 minutes. Remove weights and parchment paper, then bake another 10 minutes until lightly golden. Cool slightly.
06 - In a large bowl, whisk together eggs, egg yolks, sugar, lemon juice, lemon zest, melted butter, and salt until smooth.
07 - Pour filling into warm crust. Bake 20 to 25 minutes, until center is just set but still slightly wobbly.
08 - Cool tart completely on a wire rack. Refrigerate for at least 2 hours before serving.
09 - Dust with powdered sugar and garnish with lemon slices, berries, or mint if desired.

# Expert Tips:

01 -
  • The crust is forgiving enough for a weeknight attempt but elegant enough to fool everyone into thinking you spent all day on it.
  • Lemon filling requires no special equipment—just whisking and patience, which means less cleanup and more time enjoying the moment.
  • It actually improves after a day in the fridge, making it the rare dessert that rewards planning ahead.
02 -
  • A wobbling center is your friend—it firms up as it cools, but an overbaked tart that looks fully set will be dry and dense by the time you serve it.
  • Cold butter makes flaky crust, but a food processor with a pulse function is the easiest way to keep it that way without your warm hands melting everything into a greasy mess.
  • Fresh lemon juice changes the entire tart—bottled juice tastes hollow and flat, so squeeze it yourself and taste the difference immediately.
03 -
  • Strain the filling through a fine sieve for an impossibly smooth texture that catches the light and tastes almost silky.
  • Chill your mixing bowl and whisk before making the filling so the eggs don't scramble when they hit the bowl.
  • Blood orange or lime juice can replace half the lemon juice for a subtle flavor shift that feels entirely new and equally delicious.
  • Serve with barely whipped cream or crème fraîche on the side—the richness balances the brightness in a way that feels almost meditative.
Go Back