Creamy Lemon Tart Recipe Easy Homemade Buttery Shortbread Crust

Introduction

Let me tell you, the scent of fresh lemon zest mingling with warm, golden shortbread wafting from the oven is enough to make anyone’s mouth water. The first time I baked this creamy lemon tart with buttery shortbread crust, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a rainy weekend years ago when I stumbled upon this recipe while trying to recreate a dessert my grandma used to make when I was knee-high to a grasshopper.

Honestly, I wish I’d discovered this recipe years earlier. My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). This creamy lemon tart with buttery shortbread crust has become a staple for family gatherings and a sweet treat for those cozy afternoons. You know what? It’s dangerously easy to make and offers that pure, nostalgic comfort that brightens up any Pinterest cookie board or dessert table. Whether you’re looking for the perfect potluck contribution or a bright, citrusy finish to your dinner party, this tart delivers every time.

After testing it multiple times in the name of research, of course, I can honestly say this recipe feels like a warm hug on a plate. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

From my many trials (and happy taste testers), this creamy lemon tart with buttery shortbread crust stands out for several reasons. Here’s why you’ll be reaching for it again and again:

• Quick & Easy: Comes together in under 90 minutes, perfect for busy weeknights or last-minute dessert cravings.
• Simple Ingredients: No fancy grocery runs needed; you likely already have everything in your pantry or fridge.
• Perfect for Any Occasion: Great for brunch, potlucks, cozy dinners, or festive celebrations.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—seriously, it’s a winner every time.
• Unbelievably Delicious: The creamy, tangy lemon filling paired with a crisp, buttery crust is next-level comfort food.

What makes this recipe different is the buttery shortbread crust, which adds a tender, crumbly base that contrasts perfectly with the smooth, velvety lemon custard. I’ve played with a few tricks here—like using fresh lemon zest and juice for that punchy brightness and a touch of vanilla to round out the flavors. This isn’t just another lemon tart recipe; it’s my best version, tested in my kitchen, family-approved, and ready to impress.

Honestly, after the first bite, you might just close your eyes and savor the moment—this tart is comfort food reimagined: fresh, bright, and utterly satisfying.

What Ingredients You Will Need

This creamy lemon tart with buttery shortbread crust uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and a few fresh additions make all the difference.

• For the Buttery Shortbread Crust:
  • 1 ½ cups (190g) all-purpose flour (for best texture, I recommend King Arthur brand)
  • ½ cup (100g) granulated sugar
  • ¾ cup (170g) unsalted butter, cold and cubed (adds richness and flakiness)
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
• For the Creamy Lemon Filling:
  • 1 cup (240ml) freshly squeezed lemon juice (about 4-5 medium lemons)
  • Zest of 2 lemons (adds bright, fresh flavor)
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) heavy cream (use dairy-free cream for a vegan twist)
  • 2 tablespoons all-purpose flour (helps thicken the filling)
  • 1 teaspoon pure vanilla extract
• Optional Toppings:
  • Powdered sugar for dusting
  • Fresh berries or mint leaves for garnish

If you want to swap the all-purpose flour in the crust for almond flour, you can make this tart gluten-free, though the texture will be slightly different—more crumbly but still delicious. Also, in summer, swapping fresh lemon zest for Meyer lemons adds a lovely sweet twist. For a dairy-free version, use coconut cream instead of heavy cream and a plant-based butter alternative for the crust.

Equipment Needed

• 9-inch (23 cm) tart pan with removable bottom – this makes it easier to release the tart without breaking the crust.
• Mixing bowls – one large and one medium for the crust and filling.
• Electric mixer or stand mixer – helpful for creaming butter and sugar, but you can also use a sturdy wooden spoon.
• Microplane or fine grater – for zesting lemons finely.
• Whisk – for blending the lemon filling smoothly.
• Measuring cups and spoons – accuracy matters here!
• Rolling pin – for rolling out the shortbread crust evenly (a clean wine bottle can work in a pinch).
• Fine-mesh sieve – optional, for sifting powdered sugar over the tart before serving.

If you don’t have a tart pan, a pie dish works too, but the crust edges won’t be as tall or neat. For maintenance, make sure to wash your microplane carefully to avoid dulling the blades, and always dry your tart pan immediately after washing to keep it rust-free.

Preparation Method

1. Make the Shortbread Crust (15-20 minutes prep + 30 minutes chilling): In a large bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and vanilla extract. Use a pastry cutter, your fingers, or an electric mixer to blend until the mixture resembles coarse crumbs with some pea-sized pieces. Press the dough into a disk, wrap in plastic, and chill for at least 30 minutes to firm up.
2. Preheat the Oven (to 350°F / 175°C): While the dough chills, preheat your oven and prepare your tart pan by lightly greasing it or using parchment paper on the bottom.
3. Roll Out the Dough (10 minutes): On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle. Carefully transfer it to your tart pan, pressing it into the bottom and up the sides. Trim excess dough from the edges. Prick the bottom with a fork to prevent bubbles.
4. Blind Bake the Crust (15 minutes): Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 8-10 minutes until golden and set. Let cool slightly.
5. Prepare the Lemon Filling (10 minutes): In a medium bowl, whisk together the sugar, flour, and lemon zest. Add the eggs, lemon juice, heavy cream, and vanilla extract; whisk until smooth and fully combined. The mixture should look silky and slightly thickened.
6. Fill and Bake the Tart (25-30 minutes): Pour the lemon filling into the warm crust. Bake at 350°F (175°C) for about 25-30 minutes, or until the filling is just set but still slightly wobbly in the center. Avoid overbaking to keep that creamy texture.
7. Cool and Chill (at least 2 hours): Remove the tart from the oven and let it cool on a wire rack for an hour, then refrigerate for at least 2 hours to fully set the filling. This chilling step is key for that luscious, firm yet creamy bite.
8. Serve: Dust with powdered sugar and garnish with fresh berries or mint leaves just before serving.

Quick troubleshooting: If your crust starts to brown too fast, cover the edges with foil halfway through baking. If your filling looks too loose after baking, give it more time to chill—it firms up beautifully in the fridge.

Cooking Tips & Techniques

Let’s face it, making a perfect lemon tart can be tricky, but a few tips from my kitchen mishaps might save you some headaches:

• Butter Temperature Matters: Cold butter is key in the crust to get that shortbread crumbly texture. If it melts too soon, the dough can get greasy and tough.
• Don’t Skip Chilling: Chilling the dough prevents shrinkage and keeps the crust tender—trust me, I’ve had crusts turn into sad, cracked messes without this step.
• Use Fresh Lemons: Bottled lemon juice just doesn’t cut it here. Fresh juice and zest bring that bright, vibrant lemon flavor that wakes up the whole tart.
• Watch the Filling: The filling should jiggle slightly when you take it out of the oven; it will set as it cools. Overbaking leads to a rubbery texture—been there, learned that!
• Multitasking: While the crust chills or bakes, prep your filling ingredients. It makes the whole process smoother and quicker.
• Rolling Tips: Roll the dough between two sheets of parchment paper to avoid sticking and make transferring to the tart pan easier.

Variations & Adaptations

This creamy lemon tart with buttery shortbread crust is wonderfully versatile. Here are a few variations I’ve tried and loved:

• Berry Burst: Swirl in a handful of fresh raspberries or blueberries into the lemon filling before baking for a fruity surprise.
• Lavender Lemon: Add a teaspoon of culinary lavender to the crust or sprinkle on top for a floral twist—just be careful not to overdo it.
• Gluten-Free: Swap the all-purpose flour in the crust for a gluten-free blend or almond flour. The texture will be slightly different but still delicious.
• Dairy-Free: Use coconut cream instead of heavy cream and a plant-based butter for the crust to make this tart vegan-friendly.
• Extra Tangy: Add a tablespoon of lime juice to the filling to amp up the citrus punch.

One personal favorite has been making mini tarts using a muffin tin—perfect for parties and portion control!

Serving & Storage Suggestions

Serve this creamy lemon tart chilled or at cool room temperature for the best flavor and texture. A light dusting of powdered sugar and a few fresh berries or sprigs of mint add a lovely pop of color and freshness.

This tart pairs beautifully with a cup of Earl Grey tea or a crisp glass of sparkling wine if you’re feeling fancy. For a casual treat, try it alongside vanilla ice cream or whipped cream for extra indulgence.

Store leftovers covered in the refrigerator for up to 3 days. The flavors actually deepen and meld beautifully overnight, so if you can wait, the next day’s slice is even better. To reheat, bring to room temperature for about 20 minutes—microwaving isn’t recommended as it can change the texture.

If you want to freeze it, wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Nutritional Information & Benefits

This creamy lemon tart with buttery shortbread crust provides a delightful balance of indulgence and freshness. Each serving (about 1/8 of the tart) contains approximately:

Calories	320 kcal
Fat	22g
Carbohydrates	28g
Protein	4g
Sugar	18g

Lemons are a great source of vitamin C, which supports immune health, while eggs and cream provide protein and richness. Using fresh lemon juice and zest ensures you get natural antioxidants without additives. This recipe is customizable to suit gluten-free or dairy-free diets with simple substitutions, making it friendly for many dietary needs.

From a wellness perspective, a small slice of this tart is a lovely treat that satisfies sweet cravings with real ingredients and a burst of citrus brightness.

Conclusion

If you’re looking for a dessert that’s both impressive and surprisingly easy, this creamy lemon tart with buttery shortbread crust is your new go-to. It’s a recipe that invites you to customize, experiment, and share with loved ones. I love it because it brings a bit of sunshine and comfort to any table—no fuss, just pure, happy flavors.

Give it a try, tweak it to your taste, and don’t forget to come back and tell me how it turned out. Share your own twists or ask questions—I’m all ears! Remember, the best recipes are the ones you make your own.

Here’s to many sweet, tangy moments ahead!

FAQs

Can I make the lemon tart ahead of time?

Absolutely! The tart actually tastes better after chilling overnight, which helps the filling set and flavors meld. Just cover it tightly and refrigerate.

What can I use if I don’t have a tart pan?

A 9-inch pie dish works fine. The crust won’t have those pretty fluted edges, but the taste will be just as delicious.

How do I prevent the crust from getting soggy?

Blind baking the crust before adding the filling helps keep it crisp. Also, don’t skip chilling the dough before rolling it out.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor and brightness, but in a pinch, bottled lemon juice will work—just expect a slightly less vibrant taste.

Is this recipe suitable for gluten-free diets?

Yes! Swap the all-purpose flour in the crust with a gluten-free flour blend or almond flour for a tasty gluten-free version.

Print