This lemon bar tart recipe boasts ultra tangy lemon curd filling atop a brown sugar shortbread crust baked in a fluted tart pan and dusted with powdered sugar. If you like a strong citrus punch and a creamy filling, this is the recipe for you.
I made this in a 9-inch tart pan with a removable bottom, but you could also make these as regular lemon bars in a rectangle or square pan. I would advise using parchment paper with an overhang to be able to pull them out of the pan for easier cutting.
Why this lemon bar tart recipe is special
I use brown sugar in the shortbread crust base. Most shortbreads typically call for white sugar. I believe in adding more flavor where and when you can, and I think swapping white sugar for brown sugar does just that. If you do not like brown sugar, feel free to swap for white. I also add salt in my shortbread. I believe in adding salt in most desserts. Salt brings out flavor and balances the sweet.
Some recipes don’t call for vanilla in the lemon curd filling, but this is another instance (like salt) where I believe in adding it where it makes sense. Tart lemon alone is great, but lemon AND vanilla? Even better. Feel free to omit, but I don’t think you will regret adding it.
Don’t skimp on the lemon juice or zest, because that is what makes the citrus punch so powerful in this dessert. Also, don’t forget to zest your lemons BEFORE you slice them. I know it sounds silly, but I have forgotten many times and zesting an already-juiced lemon is so much more difficult.
Leftover egg whites recipes
Occasionally you will end up with some leftover egg whites when a recipe calls for just yolks, like in this recipe. Here are some ideas of what to do with those leftover egg whites:
- Swiss meringue (Try my recipe for oatmeal cookie tart with swiss meringue)
- Macarons (Try my strawberry, mango, apple or banana macarons)
- Swiss meringue cream cheese frosting (Try my recipe)
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What do you need to make lemon bar tart
When life gives you lemons (and plenty of eggs), make lemon bar tart. Here is what you will need:
- Lemons
- Eggs
- Flour
- Brown sugar
- White sugar
- Flour
- Butter
- Cream of tartar
- Vanilla
- Powdered sugar
Tips:
- Roll your lemons on the counter top with even pressure from your palm to prime them before juicing. You’ll get more juice out.
- This may seem obvious, but don’t forget to zest your lemons BEFORE slicing them to juice them. When I was just starting out baking, I used to make this mistake.
- Stir constantly during cooking over the bain-marie to avoid cooking your eggs.
📖 Recipe
Lemon Bar Tart
Ingredients
Brown sugar shortbread crust
- 1 cup flour
- ¼ cup light brown sugar
- ½ teaspoon salt
- 8 tablespoons unsalted butter melted
Lemon curd filling
- 1 cup granulated sugar
- 2 tablespoon flour
- 2 teaspoon cream of tartar
- 3 whole eggs + 3 egg yolks
- ¼ teaspoon salt
- ½ teaspoon vanilla
- ⅔ cup fresh lemon juice
- 2 teaspoon lemon zest
- 4 tablespoon unsalted butter cut into ¼-inch cubes
- Powdered sugar for dusting
Instructions
Make the crust
- Preheat the oven to 350°F.
- In a large mixing bowl, combine flour, brown sugar and salt. Whisk to combine. Add melted butter and stir just until incorporated. Do not overmix.
- Lightly grease a 9-inch tart pan with a removable bottom. Tip the crust dough into the pan. Push the dough into the bottom of the pan with your hands or a wooden tamper, not up the sides.
- Bake for 20-25 minutes.
Make the filling
- In a heat-proof medium bowl, combine sugar, flour and cream of tartar. Whisk to combine.
- Add whole eggs and egg yolks. Add salt and vanilla. Whisk until incorporated.
- Add lemon juice and zest. Whisk. Place the bowl over a bain marie over medium heat. Stir constantly and heat to 160°F. Remove from heat and whisk in butter cubes.
- Strain through a fine mesh sieve. Pour over the warm crust and smooth with a rubber or offset spatula. Tap lightly on the counter to get rid of any bubbles.
- Bake for 10 minutes, or until the middle just slightly jiggles. Let cool completely (at least 2 hours in the fridge). Remove from the tart pan.
- Dust with powdered sugar before serving.
Notes
- Roll your lemons on the counter top with even pressure from your palm to prime them before juicing. You’ll get more juice out.
- This may seem obvious, but don’t forget to zest your lemons BEFORE slicing them to juice them. When I was just starting out baking, I used to make this mistake.
- Stir constantly during cooking over the bain-marie to avoid cooking your eggs.
