Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
8
Yield:
1 9-inch tart
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Bake crust until light golden brown, 15 to 20 minutes.

  • Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.

  • Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

Nutrition Facts

507 calories; protein 6.2g 13% DV; carbohydrates 78.8g 25% DV; fat 19.5g 30% DV; cholesterol 115.5mg 39% DV; sodium 149.8mg 6% DV. Full Nutrition

Reviews (92)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/07/2013
Tangy and delicious! Let me start with the crust which is sent from the bakery Gods to give us an idea of what heaven is like. This crust is crazy easy to make and tastes just like a shortbread cookie. It puffs up a bit when it cooks, but shrinks back down as it cools. It was hard not to eat it alone! The filling is a nice balance to the crust. It is very tart (much more so than a lemon meringue....think lemon bar from the bakery), which I love. I will make this again but I would blend the sugar up in a processor first to make it a finer grain and help it dissolve better. It was pretty grainy, so I found I had to whisk the filling for quite a while to get most of the sugar blended in. Also, FYI the pie did not set in the oven! The recipe says to cook it until set, so I had it in for almost 35 minutes. But it actually did not set until it cooled. When it does, its a very pretty presentation (see photo). I sprinkled with confectioners sugar and topped with homemade whipped cream and homemade raspberry sorbet. Perfect after an Italian meal. Thanks so much ChefChristi! Read More
(71)

Most helpful critical review

Rating: 1 stars
04/01/2015
10 minutes after I put it in the oven the filling had boiled over. A complete mess inside my oven. THUMBS DOWN Read More
(9)
112 Ratings
  • 5 star values: 77
  • 4 star values: 20
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 6
Rating: 5 stars
03/07/2013
Tangy and delicious! Let me start with the crust which is sent from the bakery Gods to give us an idea of what heaven is like. This crust is crazy easy to make and tastes just like a shortbread cookie. It puffs up a bit when it cooks, but shrinks back down as it cools. It was hard not to eat it alone! The filling is a nice balance to the crust. It is very tart (much more so than a lemon meringue....think lemon bar from the bakery), which I love. I will make this again but I would blend the sugar up in a processor first to make it a finer grain and help it dissolve better. It was pretty grainy, so I found I had to whisk the filling for quite a while to get most of the sugar blended in. Also, FYI the pie did not set in the oven! The recipe says to cook it until set, so I had it in for almost 35 minutes. But it actually did not set until it cooled. When it does, its a very pretty presentation (see photo). I sprinkled with confectioners sugar and topped with homemade whipped cream and homemade raspberry sorbet. Perfect after an Italian meal. Thanks so much ChefChristi! Read More
(71)
Rating: 5 stars
04/25/2015
Great recipe, loved by all who have eaten the 20 or so that I've made. I use 2/3 of the crust recipe to even out the pie dough in the pie pan. I use the side of my fingers to nudge the material into place to get even thickness where the sides meet the bottom. 113 grams (1/2 cup) butter - instead of 3/4 in the recipe 67 grams (1/3 cup) granulated sugar 129 grams flour (this is 2/3 of 1 3/4 cups) Healthy pinch of salt 1/2 - 1 tsp vanilla Shave chilled butter with a cheese grater into sugar. Mix with pastry blender, add vanilla and salt, then flour. Use the pastry blender. Press into the pie pan with your hands to feel a uniform thickness, only 2/3 up the side of the pan otherwise the shortbread will break up. I chill the crust for at least 45 minutes. Heat the oven to 350 and bake the crust for 15-18 minutes on the lower rack. Let the crust chill before baking with the filling in it. No modifications to filling, except more lemon zest to kick it up a notch. Bake 30 minutes. Cool overnight. Get ready to be loved. Read More
(22)
Rating: 5 stars
05/02/2013
Lovely beautiful yummy delicious were among the few comments I received when I brought this lemon tart to morning tea at Uni this morning. Everyone raved about it and I had 2 request for the recipe and of course I told them I got it from here. Love the mix of tangy sweet and crunch and yes I agree with AZ93 the crust itself on its own is yummy:D. I also love the fact that the filling doesn't have cream in it for personal reasons but if you do prefer it to be creamy you can always add a dollop of whipped cream on top of it. This recipe is definitely a keeper. Thanks ChefChristi1221:) Read More
(21)
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Rating: 5 stars
03/31/2013
Very good and super easy. I made it exactly as per the recipe except my tart pan is 11 inches. It worked out great crust was nice and thick and the filling set fine in the oven for me in 20 minutes. Read More
(15)
Rating: 5 stars
06/17/2013
I double this recipe and bake it in a large 9x13 pan and extend the baking time. Delicious! Read More
(13)
Rating: 5 stars
02/23/2014
Absolutely perfect combination of sweet and sour! Love how lemony this is I'll try this next with a brown sugar meringue but the dusting of icing sugar was great too. The only thing I did was to reduce cooking time on the tart crust and increase cooking time on the filled tart. I've made this 3 times now and the filling didn't set any of the times without adding about 10 mins. The tart crust got just a tad overdone this way so I'd reduce the baking time slightly when baking the shell. Read More
(12)
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Rating: 1 stars
04/01/2015
10 minutes after I put it in the oven the filling had boiled over. A complete mess inside my oven. THUMBS DOWN Read More
(9)
Rating: 2 stars
02/23/2015
I only used the recipe for the filling and found that it was not that tart and tangy. Was rather sweet for my taste. Also it did not come out all that yellow and lemon tart looking at all! Try another recipe if you can... Read More
(8)
Rating: 5 stars
03/12/2016
Modified the recipe a bit to make personal tarts in a cupcake pan. If you decide to make smaller tarts you either need to double the crust recipe or halve the filling recipe. The current recipe makes enough for about 12 tart shells and has enough filling for 24. Almost a perfect recipe though. Garnish with mint leaves and a raspberry for that extra wow factor. Read More
(6)