Description
A delightful tart combining buttery shortbread crust, tangy lemon curd filling, and a buttery crumble topping that melts in your mouth. Perfect for any occasion, quick to make, and loved by all ages.
Ingredients
- All-purpose flour – 1 1/4 cups (160 g)
- Granulated sugar – 1/4 cup (50 g)
- Unsalted butter, cold and cubed – 1/2 cup (115 g)
- Salt – 1/4 teaspoon
- Vanilla extract – 1/2 teaspoon
- Fresh lemons – 3 large (for zest and juice, about 1/2 cup or 120 ml)
- Granulated sugar – 3/4 cup (150 g)
- Eggs – 3 large, room temperature
- Unsalted butter – 6 tablespoons (85 g), cut into pieces
- All-purpose flour – 3/4 cup (95 g)
- Brown sugar, packed – 1/3 cup (70 g)
- Cold unsalted butter, cubed – 6 tablespoons (85 g)
- Pinch of salt
- Coarse sugar, for sprinkling (optional)
Instructions
- Make the Shortbread Crust: In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Cut in 1/2 cup cold unsalted butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Add 1/2 teaspoon vanilla extract and gently press dough into bottom and up sides of 9-inch tart pan, making an even layer. Chill for 30 minutes.
- Bake the Crust: Preheat oven to 350°F (175°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 10 minutes until golden. Let cool completely on wire rack.
- Prepare the Lemon Curd Filling: Zest lemons (about 1 tablespoon), then juice to yield about 1/2 cup. In medium saucepan, whisk 3 large eggs, 3/4 cup sugar, lemon juice, and zest. Cook over medium-low heat, stirring constantly, until thickened (about 10 minutes). Remove from heat and whisk in 6 tablespoons unsalted butter piece by piece until smooth and glossy. Cool slightly.
- Make the Buttery Crumble Topping: In a bowl, combine 3/4 cup flour, 1/3 cup packed brown sugar, and a pinch of salt. Cut in 6 tablespoons cold cubed butter until mixture is crumbly but holds together when pressed. Refrigerate for 15 minutes.
- Assemble and Bake: Pour cooled lemon curd evenly into baked shortbread crust. Sprinkle chilled crumble topping generously over curd. Lightly press coarse sugar on top if desired. Bake at 350°F (175°C) for 20-25 minutes until crumble is golden and crisp and curd is slightly jiggly in center but set around edges.
- Cool and Serve: Allow tart to cool completely on wire rack, then chill in fridge for at least 2 hours to set. Serve chilled or at room temperature, optionally with whipped cream or fresh berries.
Notes
Use European-style butter like Kerrygold for best flavor. Chill crust before baking to prevent shrinking. Blind bake crust with weights for a crisp base. Stir lemon curd constantly over medium-low heat to avoid scrambling eggs. Chill crumble topping before baking to maintain texture. Tent tart with foil if crumble browns too quickly. Fresh lemons preferred for zest and juice. Variations include adding berries, lavender, or using gluten-free/dairy-free substitutes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of tart
- Calories: 320
- Fat: 18
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
Keywords: lemon curd tart, shortbread crust, crumble topping, lemon dessert, easy tart recipe, buttery crumble, lemon dessert recipe