Dessert: United States – Classic Lemon Tart with Shortbread Crust

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 25 min

Cook 20 min

Additional 2 hrs

Total 2 hrs 45 min

Ingredients

Crust:
1 1 / 4 cups (160 g) all-purpose flour
1 / 3 cup (40 g) powdered sugar
1 / 4 tsp fine salt
1 / 2 cup (113 g) cold unsalted butter, cubed
1 large egg yolk
1 tsp vanilla extract
1–2 tsp ice water, as needed
Filling:
4 large eggs
1 large egg yolk
1 cup (200 g) granulated sugar
1 tbsp finely grated lemon zest (from about 2 lemons)
2 / 3 cup (160 ml) fresh lemon juice (about 3–4 lemons)
1 / 3 cup (80 ml) heavy cream
Pinch of fine salt
To serve (optional):
Powdered sugar for dusting
Fresh berries and lightly sweetened whipped cream

Instructions

1) Prep: Preheat oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom and place it on a baking sheet.
2) Make the crust: In a food processor, pulse flour, powdered sugar, and salt to combine. Add cold butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and vanilla; pulse until the dough starts to clump. If it looks dry, pulse in 1–2 tsp ice water just until it holds together when pressed.
3) Press and chill: Press the dough evenly into the bottom and up the sides of the tart pan. Dock the bottom with a fork and refrigerate for 15 minutes.
4) Blind-bake: Bake the crust for 15–18 minutes, or until lightly golden. Transfer to a rack to cool slightly. Reduce oven temperature to 325°F (163°C).
5) Make the filling: In a bowl, whisk eggs, egg yolk, sugar, lemon zest, lemon juice, heavy cream, and a pinch of salt until smooth. For an extra-silky texture, strain the mixture through a fine-mesh sieve into a pourable container.
6) Bake the tart: Pour the filling into the warm crust. Bake at 325°F (163°C) for 18–22 minutes, until the edges are set and the center still has a slight wobble. Do not overbake.
7) Cool and chill: Let the tart cool to room temperature, then refrigerate uncovered for at least 2 hours (or up to overnight) until fully set.
8) Serve: Dust with powdered sugar and top with fresh berries and whipped cream if desired. Slice and serve chilled or slightly cool.