On March 2025, as spring blooms, nothing says sunshine like a lemon tart. This recipe from Taste of Home—tested and perfected by their Test Kitchen—delivers a burst of citrus in under an hour. With a crumbly shortbread crust and a silky, tangy filling, it’s a crowd-pleaser for brunches or dinners. Simple yet elegant, it’s a breeze to make and a canvas for garnishes like whipped cream or berries. Here’s why this lemon tart deserves a spot on your table—and how to nail it every time.
Why You’ll Love This Lemon Tart
This isn’t your fussy lemon meringue pie. Ready in 45 minutes (20 prep, 25 bake), it’s perfect for busy days or last-minute cravings. The shortbread crust, laced with almonds and zest, cradles a vibrant filling that balances sweet and tart. “It’s sunshiny and smile-inducing,” says Rosemary Siefert, the recipe’s creator. With 19 glowing reviews, it’s a proven hit—versatile enough for casual bites or dressed-up soirées.
Ingredients You’ll Need
- Filling: 3 large eggs (room temp), 1-1/4 cups sugar, 1/4 cup lemon juice, 1 tbsp orange zest, 1/4 cup melted butter.
- Crust: 1 cup all-purpose flour, 1/3 cup confectioners’ sugar, 1/2 cup ground almonds, 1 tsp each lemon and orange zest, 1/2 cup cold butter (cubed).
- Topping: Extra confectioners’ sugar, optional raspberries.
Pro tip: One large or two medium lemons should cover the juice and zest. Room-temp eggs blend smoother, and chilled butter keeps the crust crumbly.
How to Make It
- Filling: Preheat oven to 350°F. Whisk eggs, sugar, lemon juice, and orange zest in a bowl. Stir in melted butter until smooth. Set aside.
- Crust: Pulse flour, confectioners’ sugar, almonds, zests, and cold butter in a food processor until it forms a ball.
- Shape: Press dough evenly into a 9-in. fluted tart pan (no folding over the edges—keep it flush).
- Bake: Pour filling into crust. Bake 25-30 minutes until the center’s nearly set (still slightly jiggly). Cool on a rack. Dust with confectioners’ sugar and add raspberries before serving.
Tweak It Your Way
- Fruit Flair: Swap raspberries for citrus slices or blueberries for a colorful twist.
- Store-Bought Shortcut: Grab a shortbread crust—or any premade pie crust—to save time. Check Taste of Home’s top picks.
- Whipped Wow: Pipe homemade whipped cream swirls for a pro finish, with or without fruit.
Storage Smarts
Refrigerate this egg-rich tart, covered, for up to 3 days. Freeze it for 3 months—slice first for easy thawing. Defrost in the fridge overnight to keep it pristine.
Tips for Perfection
- No Cracks: Pull it out when the center’s still wobbly—overbaking causes splits. Hide flaws with fruit if needed.
- Crust vs. Pie: Tart crusts are shallower and crumblier than flaky pie crusts. This almond-zest version adds unique flavor.
- Soggy Fix: Blind bake the crust briefly or brush with egg whites before filling.
Why It’s a Winner
At 332 calories a slice, this 10-serving tart marries ease with elegance. It’s zesty, bright, and ready to shine—whether bare or dolled up. On March 22, 2025, as you savor spring’s first warmth, let this lemon tart light up your dessert game. One bite, and you’ll see why it’s a Taste of Home classic.
