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Shortbread Lemon Tart

For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. —Taste of Home Test Kitchen
  • Total Time
    Prep: 20 min. Bake: 25 min. + cooling
  • Makes
    10 servings


  • 3 large eggs
  • 1-1/4 cups sugar
  • 1/4 cup lemon juice
  • 1 tablespoon grated orange zest
  • 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 zest
  • 1 teaspoon grated orange zest
  • 1/2 cup cold butter, cubed
  • Additional confectioners' sugar
  • Fresh raspberries, optional


  • Let eggs stand at room temperature for 30 minutes.
  • Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside.
  • For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom.
  • Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.

Lemon Tart Tips  

What is the difference between pie crust and tart crust?

A pie crust is flaky and buttery, while a tart crust is crumbly (here’s how to make pie crust that’s perfectly flaky). Tart crusts are also usually more shallow than pie crusts. You could use a store-bought crust for this recipe, but since the homemade crust has almonds and citrus zest you won't get the same flavor.

How do you keep fruit tarts from getting soggy?

To keep your fruit tart from getting soggy, you can do a blind bake, which is when you partially bake the crust before adding the filling. You can also brush the pastry with egg whites before adding the filling.  

Does a lemon tart need to be refrigerated?

Yes. Tarts with egg-based fillings, such as this lemon tart, do need to be kept chilled. If you cover your tart tightly, refrigerating it will also help keep it tasting fresh longer.
Nutrition Facts
1 each: 330 calories, 18g fat (9g saturated fat), 101mg cholesterol, 158mg sodium, 40g carbohydrate (29g sugars, 1g fiber), 4g protein.

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Average Rating:
  • Heywood
    Jun 14, 2020

    Very tasty and easy. The crust will never form a ball as described in the recipe without the addition of a small amount of water. I did exactly that and the crust was flaky and I guess less cookie like. It was still good. I cooked the crust 15 minutes before going filling and returned it to the oven for exactly 30 minutes. I really liked the lemony flavor and that it wasn’t too sweet. I’ll make this again.

  • Oscarsophie17
    Nov 28, 2019

    Not sure where this went wrong. However I took a short cut on the pie crust and used already made from the store and rolled out. Can someone please help me as I was so looking forward to serving this for thanksgiving :( So I can’t post the photo, but when I touch it, it’s very greasy or shouts I say wet, from the Juice of the unknown:(

  • Jessica
    Oct 31, 2019

    Very confused by the crust on this one. It never came into a dough ball and was extremely powdery. I ended up adding some ice water like I would for a typical pie crust to pull it together. Also, I had a lot of liquid pockets bubble up towards the end of the bake. Not sure why, unfortunately.

  • gjulie15
    May 7, 2019

    Could this be made in a mini tart pan?

  • Tracey
    Nov 26, 2018

    To "gardas" from 3/2/15 - for cryin' out loud, don't bomb a recipe if you didn't follow directions! USE THE FOOD PROCESSOR, for Pete's sake! This is an amazing dessert. Very easy to make, and tastes incredible. Definitely have raspberries on hand for the garnish. It did take longer than the 25-30 minutes to bake, but my oven is older and not always up to temp so I'm not considering that a problem with the recipe. I just kept checking the tart every 5 minutes or so, and it came out just fine. Seriously - make this tart!!!

  • Gramafk7
    Jan 18, 2017

    This pie was wonderful made it for a family/friends gathering & it was gone before I had a chance to get a piece. And while I didn't actually taste it the fact that it was the first dessert gone & people were asking for the recipe tells me it was a hit.

  • vrgplrlf
    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?

  • LBurkey
    Apr 18, 2015

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

  • gardas
    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.

  • grandmagogof8
    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?