Lemon Tart with Buttery Crust is a bright, elegant dessert that combines a crisp, melt-in-your-mouth pastry shell with a silky, tangy-sweet lemon filling. Each bite delivers a perfect balance — the buttery richness of the crust melts into the zesty freshness of the lemon, finishing with just enough sweetness to keep you coming back for another forkful. It’s refined enough for a dinner party, yet simple enough to enjoy as a weekend treat with tea.

The magic is in the contrast — the crust is baked until golden and flaky, then cradles a luscious lemon custard that sets into a smooth, glossy finish. Chilled and dusted with powdered sugar, it’s the kind of dessert that feels like sunshine on a plate, any time of year.

Ingredients (Serves 8)

For the Buttery Crust:

  • 1 ¼ cups all-purpose flour

  • ½ cup (1 stick) unsalted butter, cold and cubed

  • ¼ cup granulated sugar

  • ¼ tsp salt

  • 1 large egg yolk

  • 2–3 tbsp ice water

For the Lemon Filling:

  • 1 cup granulated sugar

  • 3 large eggs

  • 2 large egg yolks

  • ⅔ cup freshly squeezed lemon juice (about 3–4 lemons)

  • 2 tbsp lemon zest

  • ½ cup heavy cream

  • Pinch of salt

For Garnish (Optional):

  • Powdered sugar

  • Fresh berries

  • Thin lemon slices or zest curls

Directions

1. Make the Crust
In a food processor, pulse together flour, sugar, and salt. Add cold butter cubes and pulse until the mixture resembles coarse crumbs. Add egg yolk and ice water, one tablespoon at a time, pulsing until the dough just comes together. Turn onto a lightly floured surface, shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

2. Preheat the Oven
Set your oven to 375°F (190°C).

3. Roll & Blind Bake
On a floured surface, roll dough into a circle about 11 inches in diameter. Fit into a 9-inch tart pan with a removable bottom, trimming excess. Prick the base with a fork. Line with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove parchment and weights, then bake for another 8–10 minutes until lightly golden. Let cool slightly.

4. Make the Lemon Filling
In a large bowl, whisk sugar, eggs, and egg yolks until smooth. Add lemon juice, lemon zest, cream, and salt, whisking until fully combined.

5. Fill & Bake
Pour filling into the warm crust. Reduce oven temperature to 325°F (160°C) and bake for 20–25 minutes, or until the edges are set and the center still has a slight wobble.

6. Cool & Chill
Remove from oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours before slicing.

7. Serve & Enjoy
Dust with powdered sugar and top with berries or lemon curls before serving.

Why This Recipe Works

  • Buttery Foundation: A shortcrust pastry that’s crisp yet tender.

  • Bright Citrus Flavor: Fresh lemon juice and zest keep it vibrant.

  • Smooth Texture: Baking low and slow ensures a custard-like set.

Pro Tips for Success

  • Use freshly squeezed lemon juice for the best flavor — bottled can taste flat.

  • Chill the crust dough thoroughly to prevent shrinkage while baking.

  • Don’t overbake the filling — it should have a gentle jiggle in the center when removed from the oven.

Variations

  • Orange Sunshine Tart: Swap lemons for fresh orange juice and zest for a sweeter, softer citrus profile.

  • Lemon-Lavender Twist: Infuse the cream with culinary lavender before mixing into the filling.

  • Meringue Crown: Top with toasted meringue for a lemon meringue tart.

Make Ahead & Storage

  • Prep Ahead: Make the crust a day in advance and store it unbaked in the fridge.

  • Store: Keeps in the refrigerator for up to 3 days.

  • Freeze: Freeze fully baked tart (without garnish) for up to 1 month; thaw overnight in the fridge.

Final Thoughts

Lemon Tart with Buttery Crust is sunshine in dessert form — crisp, smooth, sweet, and tangy all at once. It’s the perfect finale to a spring brunch, a summer picnic, or even a cozy winter dinner when you need a little brightness. Simple in ingredients yet impressive in presentation, it’s a timeless classic that never disappoints.