Lemon Tart Buttery Crust (Printable)

A zesty lemon filling in a crisp, buttery shortcrust pastry offering an elegant spring dessert.

# 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 - Preheat oven to 350°F
02 - In a food processor, pulse together flour, powdered sugar, and salt. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons ice water, pulsing just until dough comes together, adding additional water if needed.
03 - Turn dough onto a lightly floured surface and form into a disk. Wrap in plastic wrap and chill for 30 minutes.
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 and well combined.
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, then chill in refrigerator 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 Hints:

01 -
  • The crust stays crispy even when filled with the creamiest lemon custard—no soggy bottoms, just buttery perfection.
  • It actually tastes like real lemon, not that artificial pucker, because you're using fresh juice and zest.
  • You can make it hours ahead and it only gets better as the flavors settle together.
02 -
  • Don't overbake the filling—that slight wobble in the center is not a mistake; it sets up as it cools and stays silky instead of becoming dry and curdled.
  • Always use fresh lemon juice; the difference between real juice and bottled is enormous, and this dessert has nowhere to hide.
03 -
  • Make the tart a day ahead—it actually improves as the filling sets and the flavors marry together, and you'll be less stressed at dinnertime.
  • If your crust cracks during rolling, don't panic; just patch it with a small piece of dough, press gently, and keep going—nobody will ever know.
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