Lemon Tart Buttery Crust (Printable version)

Zesty lemon filling in a crisp, buttery crust creates a bright, elegant finish to any spring gathering.

# Ingredients list:

→ Buttery Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1/4 teaspoon fine sea salt
05 - 1 large egg yolk
06 - 2 to 3 tablespoons ice water

→ Lemon Filling

07 - 3 large eggs
08 - 2 large egg yolks
09 - 1 cup granulated sugar
10 - 2/3 cup freshly squeezed lemon juice
11 - 2 teaspoons finely grated lemon zest
12 - 1/2 cup unsalted butter, melted and cooled slightly
13 - Pinch of salt

→ Garnish

14 - Powdered sugar for dusting
15 - Thinly sliced lemon wheels
16 - Fresh berries or mint leaves

# Steps:

01 - Preheat oven to 350 degrees Fahrenheit.
02 - In a food processor, pulse together flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons ice water, then pulse just until dough comes together, adding additional water as needed.
03 - Turn dough onto a lightly floured surface, form into a disk, wrap in plastic wrap, and chill for 30 minutes if time allows.
04 - Roll out dough to fit a 9-inch tart pan with removable bottom. Press dough into pan, trim edges, and prick base with a fork. Line with parchment paper and fill with pie weights or dried beans.
05 - Bake crust for 15 minutes. Remove weights and parchment paper, then bake another 10 minutes until lightly golden. Cool slightly.
06 - In a large bowl, whisk together eggs, egg yolks, sugar, lemon juice, lemon zest, melted butter, and salt until smooth.
07 - Pour filling into warm crust and bake for 20 to 25 minutes, until center is just set but still slightly wobbly.
08 - Cool tart completely on a wire rack. Chill in refrigerator for at least 2 hours before serving.
09 - Dust with powdered sugar and garnish with lemon slices, fresh berries, or mint leaves if desired.

# Expert Tips:

01 -
  • The crust stays crisp even after chilling, which isn't always guaranteed—this method actually works.
  • One filling that tastes like you spent all day on it, but the actual hands-on time is maybe ten minutes.
  • It looks restaurant-quality but won't intimidate you into skipping it.
02 -
  • Don't over-process the dough or add too much water—a slightly crumbly mixture that barely holds together when pressed will yield the most tender, flaky crust.
  • If your filling looks slightly grainy or separated when you whisk it, that's completely normal; it will smooth out and set beautifully during baking.
  • The center will continue to set as it cools, so resist the urge to bake it until it looks completely firm—slightly wobbly is exactly right.
03 -
  • Make the dough the day before if you're short on time—it actually improves with an overnight rest in the fridge, and you'll feel less rushed on the day you bake.
  • If your filling has air bubbles after pouring, gently tap the pan on the counter a few times and they'll settle before baking.
  • Leftover tart keeps beautifully in the fridge for three days, and cold slices are often even better than fresh ones.
Go back