Lemon Tart
This Shortbread Lemon Tart is perfectly sweet and tart, like your favorite lemon bars in pie form. So beautiful, but also easy to make. Great for any occasion!
Servings: 10
Ingredients
For the Shortbread Crust
- 1 cup all-purpose flour , spooned and leveled
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 7 tablespoons unsalted butter , softened
- 1 teaspoon vanilla extract
For the Lemon Curd Filling
- 2 large eggs
- 2 large egg yolks
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon unsalted butter
- 1 tablespoon heavy whipping cream
Instructions
- Preheat oven to 350 degrees F. Grease a 9-inch tart pan, or line with parchment paper.
- Make the crust: Whisk together the flour, powdered sugar, and salt. Add softened butter and vanilla. Mix together until a ball forms. (A food processor works great for this.)
- Press dough evenly in bottom of tart pan, and all the way up the sides. Prick with a fork a few times around the bottom of crust. Bake for 15 minutes, or until just starting to brown. Remove from oven and set aside to cool for a few minutes.
- Make the filling: In a medium saucepan whisk together eggs, egg yolks, sugar, and salt. Stir in lemon juice and zest. Place saucepan over medium heat and cook, stirring constantly, until a thick curd forms, about 10-12 minutes. It should be the consistency of pudding.
- Remove pan from heat and stir in the butter and heavy cream.
- Strain lemon filling through a fine-mesh strainer, then pour into the crust.
- Bake tart until set, but still slightly jiggly in middle, about 15 to 18 minutes.
- Cool on a wire rack for one hour, then chill in fridge for at least 3 hours.
- Sprinkle powdered sugar over top before serving, if desired.
Nutrition
Calories: 230kcal · Carbohydrates: 29g · Protein: 3g · Fat: 12g · Saturated Fat: 7g · Trans Fat: 1g · Cholesterol: 100mg · Sodium: 271mg · Potassium: 49mg · Fiber: 1g · Sugar: 18g · Vitamin A: 406IU · Vitamin C: 6mg · Calcium: 17mg · Iron: 1mg