Description
A vibrant and elegant lemon tart featuring a rich, buttery shortbread crust and a creamy, tangy-sweet lemon filling. Perfect for gatherings or a refined dessert treat.
Ingredients
1 1/2 cups shortbread cookie crumbs
1/4 cup melted butter
1 tablespoon sugar
Pinch of salt
4 large eggs
1 cup granulated sugar
1 tablespoon lemon zest
1/2 cup fresh lemon juice
1/2 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine shortbread cookie crumbs, melted butter, sugar, and a pinch of salt. Mix until the texture resembles wet sand.
- Press the mixture into the bottom and up the sides of a 9-inch tart pan.
- Bake the crust for 8–10 minutes, until lightly golden. Let cool slightly.
- In another bowl, whisk together eggs, sugar, lemon zest, lemon juice, heavy cream, vanilla extract, and a pinch of salt until smooth.
- Pour the lemon filling into the pre-baked crust.
- Bake the tart for 20–25 minutes, or until the filling is just set and slightly jiggles in the center.
- Let the tart cool to room temperature, then refrigerate for at least 2 hours before serving.
- Garnish with powdered sugar, fresh berries, or whipped cream if desired.
Notes
Use Meyer lemons for a slightly sweeter and floral flavor.
Bake the crust 2 extra minutes for a firmer texture.
Swap shortbread with graham crackers or digestive biscuits for variation.
Use full-fat coconut milk as a dairy-free alternative to heavy cream.
Try spreading a thin layer of raspberry jam under the filling for added flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Best served cold or at room temperature; no reheating needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 24g
- Sodium: 80mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 115mg
