Lemon Tart Buttery Crust (Printer-friendly)

Zesty lemon filling paired with a crisp buttery crust, perfect for light spring desserts.

# Ingredient List:

→ 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, approximately 3 to 4 lemons
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, then pulse just until dough comes together, adding additional water as needed.
03 - Transfer dough to a lightly floured surface, form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
04 - Roll out dough to fit a 9-inch tart pan with removable bottom. Press dough into pan, trim excess edges, and prick base with a fork. Line with parchment paper and fill with pie weights or dried beans.
05 - Bake for 15 minutes. Remove weights and parchment paper, then bake an additional 10 minutes until lightly golden. Allow to 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 and bake for 20 to 25 minutes until the center is just set but still slightly wobbly.
08 - Transfer tart to a wire rack and cool completely at room temperature, then refrigerate for at least 2 hours before serving.
09 - Dust with powdered sugar and garnish with lemon slices, fresh berries, or mint leaves as desired.

# Expert Tips:

01 -
  • The crust stays genuinely crisp even hours after baking, which is rarer than you'd think and worth celebrating.
  • One tart feeds eight people elegantly, making it the dessert equivalent of looking far more composed than you actually are.
02 -
  • If your filling cracks slightly during baking, it usually means it was left in too long—the jiggle should be real but subtle, not a full shimmy.
  • Blind baking the crust isn't optional; skipping it results in a soggy, gummy bottom that's disappointing after you've come this far.
03 -
  • If you don't have a food processor, use a pastry blender or two knives to cut the cold butter into the flour—it's slower but equally effective and you have more control over how much you're mixing.
  • The filling can be made up to 4 hours ahead and poured into the crust just before baking, which means the real work is done before your guests arrive.
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