Lemon Tart Buttery Crust (Printable)

Zesty lemon filling atop a crisp buttery shortcrust, ideal for a refreshing spring dessert.

# What You'll Need:

→ 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, approximately 3 to 4 lemons
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

# How-To Steps:

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

# Expert Suggestions:

01 -
  • The crust is genuinely crispy, not the dense kind you get when pastry is overworked—there's real technique hidden in those simple steps.
  • That wobble in the center when it comes out of the oven is actually the sign you've nailed it, which feels counterintuitive but tastes like victory.
  • It's elegant enough for a dinner party but forgiving enough that small imperfections never show once you dust it with powdered sugar.
02 -
  • That wobble in the center isn't a mistake—it's the exact moment to pull it out; overbaking turns the filling grainy and dry, and no garnish fixes that.
  • The crust must be genuinely cold before the filling goes in, or the butter melts and your pastry becomes soggy instead of crispy and snapping.
03 -
  • If your crust cracks when rolling or fitting it into the pan, don't panic—press the pieces back together gently, and once it bakes, those seams disappear completely.
  • Zest your lemons before cutting them in half to juice; once they're cut, rolling them under your palm on the counter helps them yield more juice with less effort.
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