Lemon Tart Buttery Crust (Printable Version)

Zesty lemon tart with a crisp, buttery shortcrust for a fresh and elegant dessert presentation.

# What You'll 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 slightly
13 - Pinch of salt

→ Garnish

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

# How to Prepare:

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.

# Expert Suggestions:

01 -
  • The crust is buttery and tender, crispy enough to shatter but tender enough to cut cleanly without cracking your teeth.
  • The filling comes together in under ten minutes, so you're not standing over a double boiler or fussing with temperamental ingredients.
  • It's showstopping enough for a dinner party but humble enough to enjoy with coffee on a quiet morning.
  • You can make it a day ahead, which takes the pressure off when guests arrive.
02 -
  • Don't skip the blind baking step—if you pour raw filling into an unbaked crust, the bottom will be soggy and gummy, no matter how long you bake it.
  • That slight wobble in the center of the tart matters more than you think; overbaking it will turn your silky filling into a rubbery custard that tastes dense and heavy.
  • Lemon juice is acidic and can slightly curdle eggs if they're too hot when combined, so always let your melted butter cool for a few minutes before whisking.
03 -
  • If your crust cracks while lining the pan, don't panic—just pinch the dough together, and the blind baking will seal any small imperfections.
  • Use a hot, wet knife to slice the tart, wiping it clean between each cut; this prevents the filling from sticking and dragging.
  • Blood orange or lime juice can substitute for up to half the lemon juice if you want to experiment, but don't stray too far or you'll lose the tart's identity.
  • Make the crust dough up to three days ahead and freeze it; it'll actually bake better because the butter will be even colder.
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