This tart has a fantastic lemony flavor with an amazing and delicious shortbread crust, perfect when you don’t know what else to do with your lemons, give it a try!
Preparation Time: 15 mins
Cook: 35 mins
Additional: 30 mins
- 3/4 cup butter, at room temperature
- ½ cup white sugar
- ½ teaspoon vanilla extract
- 1 pinch salt
- 1 3/4 cups all-purpose flour
- 1 ½ cups white sugar
- 3 large eggs
- 1 tablespoon lemon zest
- ½ cup freshly squeezed lemon juice
- ½ cup all-purpose flour
- 1 teaspoon confectioners’ sugar, or to taste
Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate the crust for 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Bake the crust until light golden brown, 15 to 20 minutes.
Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into the crust. Cover edges of crust with strips of aluminum foil to prevent burning.
Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners’ sugar.