The Best Lemon Tart Ever Recipe - Allrecipes.com
The Best Lemon Tart Ever Recipe
  • READY IN ABOUT hrs

The Best Lemon Tart Ever

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 9-inch tart Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    1 hr 20 mins

Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Bake crust until light golden brown, 15 to 20 minutes.
  4. 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.
  5. Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.
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Reviews More Reviews

Most Helpful Positive Review
Mar 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!

 
Most Helpful Critical Review
Oct 11, 2014

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.

 

28 Ratings

Mar 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.

 
May 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 :)

 
Jun 17, 2013

I double this recipe and bake it in a large 9x13 pan, and extend the baking time. Delicious!

 
Feb 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.

 
Oct 18, 2014

This is so nice and tart and with the shortbread crust it is yummy. One of my favorite recipes

 
Mar 19, 2014

absolutely killer. I added 1/2 cup of lemon juice and substituted brown sugar for the white -- fantastic carmel-lemon flavor.

 

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Nutrition

  • Calories
  • 507 kcal
  • 25%
  • Carbohydrates
  • 78.8 g
  • 25%
  • Cholesterol
  • 125 mg
  • 42%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 198 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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