The Best Lemon Tart Ever

The Best Lemon Tart Ever

40
ChefChristi1221 2

"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

1 h 20 m servings 507 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 78.8g
  • 25%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

40
  1. 47 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

10 minutes after I put it in the oven the filling had boiled over. A complete mess inside my oven. THUMBS DOWN

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 ...

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 ...

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 min...

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

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 wa...

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...

10 minutes after I put it in the oven the filling had boiled over. A complete mess inside my oven. THUMBS DOWN

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 ...

The tart was very tart. It was eatable with tea. The next day it tasted much better, not so tart. The crust was nice and crisp. I made it as written except I used 12' tart pan and it was perfect.