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.
For the crust:
1–1/2 cups all-purpose flour
12 tablespoon butter (1–1/2 sticks), melted
6 tablespoons confectioners’ sugar
dash of salt
For the lemon filling:
1/2 cup heavy whipping cream
1/2 cup sugar
2 large eggs
2 lemons, juiced (about 2/3 cup)
Preheat the oven to 375 degrees F and butter a 9-inch or 10-inch tart pan or cake pan. Set aside.
For the Shortbread Crust:
In a medium size bowl, mix together the flour, melted butter, confectioners’ sugar, and salt until it forms a soft dough. Then press it into the base of your prepared pan and press up the sides. Dock the dough with a fork so that it bakes evenly. Bake the crust blind in the preheated oven for 20 minutes. Remove from the oven and cool while you make the lemon filling.
Reduce the oven to 300 degrees F.
For the Lemon Tart Filling:
In a medium bowl, whisk together the cream, sugar, eggs, and lemon juice. Pour into the cooled tart shell and returned to the oven; bake another 35 to 40 minutes or until the filling is set in the middle.
Once the Lemon
Once the Lemon Tart is baked, remove from the oven and cool completely on a metal rack. Once cool, and right before serving, dust with confectioners’ sugar and cut into wedges.
I like to allow the tart to cool slightly and then refrigerate until it’s completely set; about 2 hours.
Keywords: Easy Lemon Tart