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Creamy Lemon Tart Recipe Easy Homemade Buttery Shortbread Crust

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A creamy lemon tart with a buttery shortbread crust that is quick, easy, and perfect for any occasion. This tart features a crisp, tender crust paired with a smooth, tangy lemon filling.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¾ cup (170g) unsalted butter, cold and cubed
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) freshly squeezed lemon juice (about 4–5 medium lemons)
  • Zest of 2 lemons
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • Optional toppings: powdered sugar for dusting, fresh berries or mint leaves for garnish

Instructions

  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.
  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.
  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.
  8. Serve: Dust with powdered sugar and garnish with fresh berries or mint leaves just before serving.

Notes

Use cold butter for the crust to achieve a crumbly texture. Chilling the dough is essential to prevent shrinkage and keep the crust tender. Fresh lemon juice and zest provide the best flavor. Avoid overbaking the filling to maintain a creamy texture. Rolling dough between parchment paper helps with transfer. If crust edges brown too fast, cover with foil halfway through baking. The tart tastes better after chilling overnight. For gluten-free, swap flour with almond or gluten-free blend. For dairy-free, use coconut cream and plant-based butter.

Nutrition

Keywords: lemon tart, creamy lemon tart, shortbread crust, lemon dessert, easy lemon tart, homemade tart, lemon custard, buttery crust

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