This Lemon Tart with Shortbread Crust is a simple and incredibly easy dessert for brunch or afternoon tea. Or when you’re craving that indescribably delicious taste of citrus. Infused with freshly squeezed lemon juice, it’s creamy and lush and simply sweetened.
Similar to lemon tarts served in Scotland and all over Britain, this is a simple tart with simple ingredients and simple baking instructions.
What Kind of Tea to Pair with Citrus Desserts?
Just in case you’re longing for a cup of tea with a slice of this incredible lemon tart, you may want to know which tea to pair it with.
If you’re an Earl Grey fan, this is the time to brew a pot. While Earl Grey is delicious with dark chocolate, it really holds its own with citrus desserts. Other suggestions include: “Kyoto, a premium Gyokuro green tea, roasted puffed rice, and ceremonial matcha, with crusty citrus desserts. The roasted, full flavors of the tea make the citrus bite and pie crust sweetness taste even better.”
How to Make the Lemon Tart
This Lemon Tart is easily made in two short steps.
Making the crust: The shortbread crust is made from 4 simple ingredients; flour, melted butter, confectioners’ sugar, and a dash of salt. It comes together in seconds with the melted butter. And here is the best news of all. There is no need to roll out this dough! A quick press into a prepared tart pan followed by a 20-minute blind bake in the oven. And then… you’re already halfway there.
Making the filling: The lemon filling requires only 4 ingredients. I told you this was easy! In a medium-size bowl, whisk together cream, sugar, eggs, and freshly squeezed lemon juice from two lemons. And then pour it into the cooled, baked tart shell. Bake for 35 to 40 minutes or until the tart is set in the middle.
Baking the Lemon Tart
This Lemon Tart was made using a fluted 10-inch tart shell without a removable bottom. The following recipe is written for this size baking pan. However, you can also substitute a cake pan in a similar size. Whichever one you plan to use, butter it well so the tart can be easily removed from the pan.
When serving the Lemon Tart, I like to liberally dust it with confectioners’ sugar. But freshly whipped cream is incredibly delicious too!
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