Lemon Tart Buttery Crust (Printable)

Bright, zesty lemon filling atop a crisp, buttery shortcrust for a spring dinner finish.

# What You 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 - Preheat oven 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. Pulse just until dough comes together, adding additional water if needed.
03 - Turn dough onto a lightly floured surface. Form into a disk, wrap in plastic, and refrigerate for 30 minutes if time allows.
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; 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 the 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, fresh berries, or mint leaves if desired.

# Expert Advice:

01 -
  • The crust stays crisp even hours after baking—no soggy bottoms ruining your moment.
  • That filling is bright and tangy enough to cut through richness, so you can actually eat a real slice without feeling weighed down.
02 -
  • Blind-baking the crust is not optional—it's the difference between a crisp bottom and a soggy one, and you can't fix soggy after it's baked.
  • Watch the filling carefully after twenty minutes; every oven is different, and the moment that jiggle appears in the very center is your finish line.
03 -
  • If your filling cracks slightly on top while baking, don't panic—that's actually a sign it's nearly done, and a light dusting of powdered sugar hides it completely.
  • Always use fresh lemon juice; the difference between freshly squeezed and bottled is the difference between a tart that tastes like springtime and one that tastes like an approximation of lemon.
Go Back