Lemon Tart Buttery Crust (Print)

A bright, zesty lemon tart resting on a crisp, buttery shortcrust base with fresh citrus notes.

# 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
13 - Pinch of salt

→ Garnish

14 - Powdered sugar for dusting
15 - Thinly sliced lemon wheels
16 - Fresh berries or mint leaves

# Steps:

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 the extra tablespoon of water if needed.
03 - Turn dough onto a lightly floured surface. Form into a disk, wrap in plastic, and chill 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 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 a pinch of 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. Chill in refrigerator for at least 2 hours before serving.
09 - Dust with powdered sugar and garnish with lemon slices, berries, or mint if desired.

# Top Tips:

01 -
  • The crust shatters with that perfect crispy-tender texture that feels like a small victory every time.
  • Bright, tart lemon filling that doesn't cloy—it actually tastes refreshing, not like a sugar delivery system.
  • Looks stunning on a table without requiring you to own specialized skills or equipment you'll never use again.
02 -
  • A wobbly center is your friend—it keeps baking as it cools and sets into that perfect creamy texture, so don't overbake waiting for it to be completely firm.
  • Cold butter cubes matter more than you'd think; they create pockets of steam that make the crust shatter instead of crumble.
03 -
  • Let the crust cool slightly before pouring in the filling—a warm crust and warm filling create a better bind.
  • Serve this with unsweetened whipped cream or crème fraîche to balance the tartness and add richness without overwhelming it.
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