'A taste you'll never forget.'

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
16
Yield:
1 8x8-inch tart
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.

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  • Combine butter with 1/4 cup confectioners' sugar in a bowl until smooth; stir in 1 cup flour. Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking.

  • Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool.

  • Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart crust.

  • Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners' sugar.

Cook's Notes:

Recipe can also make 4 individual tarts; adjust baking time for the crusts and filled tarts. (Check crusts after 8 minutes and tarts after 12).

The lemon peel gives the tart a kick, but if you don't want it in your tart, add the peel and strain it out.

I like to refrigerate mine when they have cooled.

Nutrition Facts

156 calories; protein 1.8g 4% DV; carbohydrates 23.2g 8% DV; fat 6.5g 10% DV; cholesterol 38.5mg 13% DV; sodium 86.2mg 3% DV. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/04/2013
Good recipe, just touched it up a bit. I used half almond flour and half all purpose flour for the crust and added an extra egg yolk to the filling. Also, by using 1/8 cup of brown sugar and 1/8 cup confectioners sugar in the crust mixture, I was able to cut the filling sugar down to 3/4 cup. Added an extra egg yolk to the filling as well to make it more custard-y. It was awesome I will definitely make this again. Read More
(29)

Most helpful critical review

Rating: 3 stars
04/23/2013
had a lot of trouble pressing the dough into the pan - it kept crumbling and not adhering to the bottom of the pan (I used a glass pan). Finally found I could get it to stick if I used a fork dipped into hot water. Kind of a pain: Read More
(4)
37 Ratings
  • 5 star values: 22
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
07/04/2013
Good recipe, just touched it up a bit. I used half almond flour and half all purpose flour for the crust and added an extra egg yolk to the filling. Also, by using 1/8 cup of brown sugar and 1/8 cup confectioners sugar in the crust mixture, I was able to cut the filling sugar down to 3/4 cup. Added an extra egg yolk to the filling as well to make it more custard-y. It was awesome I will definitely make this again. Read More
(29)
Rating: 5 stars
05/12/2013
This tart was a big hit at my house. I used a nonstick tart pan with a removable bottom for a nice presentation, and had no problem with the moistness of the dough. I love lemon, so I used a little extra juice and zest, which was a nice counterpoint to the sweet crust. This was simple to make and I will definitely make it again. Read More
(13)
Rating: 4 stars
04/19/2014
I made four individual tarts and unfortunately didn t compensate enough for a change in cooking time. When you pre-cook your crust don t let it brown too much otherwise after filling and baking again it will be too brown (my bad). I set the timer for 15 minutes and my tart filling was overcooked so next time I will check for doneness at 10 minutes. I did substitute Truvia Baking Blend for the white sugar which worked out fine and added 4 Tbsp of lemon juice (one lemon) instead of 3 Tbsp. Very nice and really very simple. Read More
(10)
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Rating: 5 stars
02/06/2018
After reviewing several lemon tart recipes I chose this one to make and it gets 5 stars! It was simple to make and absolutely delicious as well as looked beautiful on a pretty plate. I served mixed berries and fresh cream on the side. This will be in my favorites file to bake for guests and family. For those who have a problem with the pastry it's important to cream the butter and confectioners sugar well and mix in the flour til it's like "putty". Then it's easy to pat into a greased pan.... and a hint when squeezing fresh lemons is to put them in the microwave for 15 seconds as the juice flows more freely. One lemon gave me almost 4 tablespoons of juice. Read More
(5)
Rating: 3 stars
04/23/2013
had a lot of trouble pressing the dough into the pan - it kept crumbling and not adhering to the bottom of the pan (I used a glass pan). Finally found I could get it to stick if I used a fork dipped into hot water. Kind of a pain: Read More
(4)
Rating: 5 stars
03/02/2015
It was really easy and yummi Read More
(1)
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Rating: 4 stars
01/03/2015
Made it for my bishop's wife after she got out of the hospital...they loved it and so did their kids. They asked me to make it again. Read More
(1)
Rating: 5 stars
10/05/2018
I loved this recipe! So easy. Actually I used frozen mini tart shells and just made the filling. A very quick dessert for a sweet tooth or having company over. Read More
Rating: 5 stars
03/28/2018
My husband is Greek and lemon is big with him. We both loved this. Followed the recipe as is and found it was easy and delicious. Will be making this again and again. Read More