Recipe by ChefChristi1221
"Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!"
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butter, at room temperature
1 3/4 cups
1 1/2 cups
freshly squeezed lemon juice
confectioners' sugar, or to taste
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!
I was really excited to try this recipe given the great reviews. I baked the crust in a pie mould for 30mins before it turned golden brown. The crust puffed up quite a bit causing it to loose its shape...when I took it out to rest I patted down the crust to resume a tart-like shape. The crust tastes wonderful on its own and smells great baking! I substituted .5 cup brown sugar and 1 cup white sugar for the 1.5 cups sugar filling. The brown sugar caused the filling to turn a darker brown color. I had to bake for 35mins before the tart in its entirety set. To finish, I dusted with powdered sugar when cooled. All-in-all tasty recipe. I gave this 3 stars because of the chaos from the rising of the shell...might benefit from adding a weight while baking.
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.
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 :)
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.
I double this recipe and bake it in a large 9x13 pan, and extend the baking time. Delicious!
absolutely killer. I added 1/2 cup of lemon juice and substituted brown sugar for the white -- fantastic carmel-lemon flavor.
This original recipe is a bit too sweet so all I did was reduce the sugar by 1/4 cup in the crust. Cheers!
* Percent Daily Values are based on a 2,000 calorie diet.
The Best Lemon Tart Ever
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 175
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