Lemon Tart with Walnut Shortbread Crust Recipe

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A refreshing lemon custard filling on a rich buttery shortbread crust.
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  • 3 large eggs
  • 3/4 cup white granulated sugar
  • 2/3 cup fresh lemon juice (do not used bottled juice), approximately 2 large lemons
  • 1 lemon zested
  • 3 tablespoons butter, cut into small pieces
  • Crust:
  • 1 cup flour, all-purpose
  • 1/4 teaspoon salt
  • 1/4 cup powered sugar
  • 1/3 cup walnuts, ground
  • 1/2 cup butter, melted and cooled
  • 1/2 teaspoon vanilla extract
Container:9 inch spring form pan or tart pan
30 mins
1 hr
  • Lemon curd filling: In a medium sauce pan, combine eggs, sugar, fresh lemon juice and finely grated lemon zest. Whisk constantly while cooking over medium heat until mixture comes to a boil, and then turn heat to low and continue whisking. Cook an additional 7-10 minutes.
  • Remove from heat, whisk in the butter and immediately pour sauce through a strainer to remove any lumps. This recipe makes approximately 1 2/3 cups of lemon curd.
  • Crust: Preheat the oven to 350°F and lightly butter a 9" spring form or tart pan.
  • Sift together flour, salt and powdered sugar in a small mixing bowl. Add the ground walnuts and beat in the cooled, melted butter and vanilla extract until thoroughly blended, forming a thick dough.
  • Press the dough into the bottom and slightly up the sides of the prepared pan, using your fingers to spread it evenly.
  • Place pan in oven and bake for 15-20 minutes or until lightly browned. Remove from oven and cool on a wire rack.
  • Pour a thin layer of the cooked lemon curd mixture into the cooled crust and return to oven, baking another 20 minutes, or until the filling is set and slightly browned.
  • Remove from oven and cool on a wire rack. Remove the outer ring of the pan, leaving the lemon tart on the pan bottom.
  • To garnish the tart, lightly sprinkle powdered sugar over the top or drizzle chocolate across the top. Transfer tart to a serving plate.
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Lemon Tart with Walnut Shortbread Crust Recipe Reviews

lemon tart with walnut shortbread crust

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Rating of 3 out of 5.0 stars
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"I had to spread a very thin layer of crust and it does not come all the way up covering the curd. The filling is thin too, even though I was using the 9inch diameter ."
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