Shortbread Lemon Tart Recipe
Shortbread Lemon Tart Recipe photo by Taste of Home

Shortbread Lemon Tart Recipe

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For a change from ordinary lemon bars, we added orange peel to both the crust and filling and turned the recipe into a tart. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 8-10 servings


  • 3 eggs
  • 1/4 cup lemon juice
  • 1-1/4 cups sugar
  • 1 tablespoon grated orange peel
  • 1/4 cup butter, melted
  • CRUST:
  • 1 cup all-purpose flour
  • 1/3 cup confectioners' sugar
  • 1/2 cup ground almonds
  • 1 teaspoon grated lemon peel
  • 1 teaspoon grated orange peel
  • 1/2 cup cold butter, cubed
  • Additional confectioners' sugar

Nutritional Facts

1 each: 330 calories, 18g fat (9g saturated fat), 101mg cholesterol, 158mg sodium, 40g carbohydrate (29g sugars, 1g fiber), 4g protein


  1. For filling, in a blender, combine the eggs, lemon juice, sugar and orange peel. Cover and blend on high until smooth. Add butter; cover and process on high just until smooth. Set aside.
  2. In a food processor, combine the flour, confectioners' sugar, almonds, lemon peel, orange peel and butter; cover and process until mixture forms a ball. Press pastry onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom.
  3. Pour filling into crust. Bake at 350° for 25-30 minutes or until center is almost set. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar. Yield: 10-12 servings.
Originally published as Shortbread Lemon Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p88

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jun. 29, 2015

"I'd make a couple of changes to make this simpler and tastier. First I'd not bother with a crust from scratch and just go and get a Keebler shortbread crust from the grocery store. They're very tasty and I used one when making the famous "Sittin' on a Sandbar" Key Lime Pie recipe (epic btw) and I'd sub lemon zest for the orange zest in the filling. It is a lemon dessert after all, so why not make it exceptionally lemony?"

Reviewed Apr. 18, 2015

"Very Good. I used sliced almonds and they worked well. Very light and yummy."

Reviewed Mar. 2, 2015

"Haven't tasted it yet since it just came out of the oven. . . I don't know as if I'd make this again because of the crust. . . I don't have a food processor, I tried my magic bullet that didn't work. I didn't use my blender because - well I had made the filling in it. . . I tried my smaller food chopper/processor and that didn't work so I finally resorted to combining the crust by crumbling with my fingers . . . the "dough" never became a ball . . . I finally ended up just dumping it in the pie plate and pressing it out to fit. I suspect that when I go to serve it tomorrow the crust will crumble away but it is too late to plan something else. I feel like I would have done better just making a sugar cookie crust and rolling it out like a pie crust. I did use pre ground almonds so I adjusted the flour a bit to compensate for that. The filling smells wonderful though."

Reviewed Feb. 20, 2015

"Not rating as I've not made it as of yet. but have a question....

Ooops has to be rated first.
Has anyone ever made this using Splenda?"

Reviewed Feb. 19, 2015

"Easy and delicious."

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