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Shortbread Lemon Tart

Savour the zesty embrace of my Shortbread Lemon Tart. A symphony of buttery perfection meets the vibrant tang of fresh lemons, creating a dessert that’s a melody of flavours in every bite. Get ready to experience the ultimate balance of sweet and citrus, a delightful treat that promises to elevate your dessert game.

Total Time
1 h 30 min
Simple & Professional Tasty Recipes

Ingredients for 8 Servings

  • For the Shortbread Crust:

    200g all-purpose flour
    100g unsalted butter, cold and cubed
    50g powdered sugar
    1/4 teaspoon salt
    1 egg yolk

    For the Lemon Filling:

    Zest of 2 lemons
    Juice of 3 lemons
    150g granulated sugar
    3 large eggs
    100g unsalted butter, melted

    For Garnish (Optional):

    Powdered sugar
    Fresh lemon slices
    Whipped cream

Total Time

  • Preparation Time
    30 min
  • Cooking Time
    25 – 30 min

Goes Great with

    1. Prepare the Shortbread Crust:
      • In a food processor, combine the all-purpose flour, cold cubed butter, powdered sugar, and salt. Pulse until the mixture resembles fine crumbs.
      • Add the egg yolk and pulse again until the dough comes together.
      • Turn out the dough onto a lightly floured surface and knead briefly until smooth. Shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
    2. Preheat the Oven:
      • Preheat your oven to 180°C (350°F).
    3. Roll Out and Line the Tart Pan:
      • On a floured surface, roll out the chilled shortbread dough to fit a 9-inch (23 cm) tart pan. Press the dough gently into the pan, ensuring an even layer on the bottom and up the sides. Trim any excess dough.
    4. Pre-bake the Crust:
      • Place a piece of parchment paper over the crust and fill it with baking beans or rice. Bake in the preheated oven for 15 minutes. Remove the parchment and beans/rice and bake for an additional 5-7 minutes or until the crust is golden. Remove from the oven and let it cool slightly.
    5. Prepare the Lemon Filling:
      • In a bowl, whisk together the lemon zest, lemon juice, granulated sugar, eggs, and melted unsalted butter until well combined.
    6. Bake the Tart:
      • Pour the lemon filling into the pre-baked shortbread crust. Bake in the oven for 20-25 minutes or until the filling is set and slightly golden on top.
    7. Cool and Garnish:
      • Allow the tart to cool completely in the pan on a wire rack. Once cooled, dust with powdered sugar and garnish with fresh lemon slices if desired.
    8. Serve and Enjoy:
      • Slice the shortbread lemon tart into wedges and serve at room temperature. Optionally, serve with a dollop of whipped cream.
    Pro Tips
    • Zest First: Grate the lemon zest before juicing for a burst of fresh flavor without any waste.
    • Chill the Dough: Refrigerate the shortbread dough for at least 30 minutes to ensure a flaky, crumbly crust.
    • Even Distribution: Spread the lemon filling evenly over the pre-baked crust for a consistent texture in every bite.
    • Room Temperature Slicing: For clean, smooth slices, allow the tart to cool to room temperature before serving.
    • Creative Garnish: Elevate your presentation with edible flowers or a lemon twist for a touch of elegance.


Calories per Serving:
Approximately 280 calories per serving (based on 1/8th of the tart). Delight in the goodness without guilt!
This Shortbread Lemon Tart is a delightful balance of buttery crust and tangy lemon filling, creating a perfect dessert for any occasion. Enjoy its refreshing flavors!

Goes Great with