{"id":36798,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/shortbread-lemon-tart\/"},"modified":"2024-10-08T11:19:11","modified_gmt":"2024-10-08T16:19:11","slug":"shortbread-lemon-tart","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/shortbread-lemon-tart\/","title":{"rendered":"Lemon Tart"},"content":{"rendered":"<p>A lemon tart is a fabulous dessert for daytime luncheons or evening soirees. Zesty, bright and citrusy, the filling of a lemon tart is held in a shortbread cookie-like crust. The simple structure of these treats offers a perfect palette for fancy garnishes and finishing touches (whipped cream swirls and fresh raspberries, anyone?).<\/p>\n<p>Our lemon tart recipe can be prepped and baked in under an hour (less time than a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-lemon-meringue-pie\/\" data-name=\"www.tasteofhome.com\/recipes\/classic-lemon-meringue-pie\/\" data-module=\"content engagement\" data-position=\"embedded links\">classic lemon meringue pie<\/a>), so it&#8217;s an especially good dessert to bake on a whim or on an already-busy cook day. And apart from the ease of the recipe, sunshiny lemon tarts will light up the dessert table and put a smile on everyone&#8217;s face. Let&#8217;s be real, though\u2014most of our irresistible <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-lemon-desserts\/\" data-name=\"www.tasteofhome.com\/collection\/best-lemon-desserts\/\" data-module=\"content engagement\" data-position=\"embedded links\">lemon desserts<\/a> are showstoppers in their own right.<\/p>\n<h2>Lemon Tart Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1940433\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/12\/TOHAM24_27290_DR_11_14_10b-Shortbread-Lemon-Tart.jpg?fit=700%2C467\" alt=\"ingredients for Lemon Tart \" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Eggs:<\/strong> The eggs bind the filling together and give it that thick texture very similar to a classic <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-lemon-curd\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-lemon-curd\/\" data-module=\"content engagement\" data-position=\"embedded links\">lemon curd<\/a>. Make sure the eggs are room temperature, as these will\u00a0make for a more uniform mixture.<\/li>\n<li><strong>Lemon juice and zest:<\/strong> You&#8217;ll need lemon juice for the filling and lemon zest for the crust. Two medium lemons or one large lemon should be enough for what the filling and crust call for. Here&#8217;s a refresher on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\/\" data-name=\"www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to zest a lemon<\/a>.<\/li>\n<li><strong>Sugar:<\/strong> The sweetness and texture in this lemon tart recipe come from regular granulated white sugar. We don&#8217;t recommend swapping it out for brown sugar or sugar alternatives.<\/li>\n<li><strong>Butter:<\/strong> You&#8217;ll need butter for the filling and for the crust. Note that the butter for the crust should be chilled so that it turns out a crumbly crust rather than a tough crust. The butter for the filling, however, should be melted so it incorporates with the eggs and lemon juice seamlessly.<\/li>\n<li><strong>Flour:<\/strong> This shortbread pie crust calls for all-purpose flour, but if you need a <a href=\"https:\/\/www.tasteofhome.com\/article\/gluten-free-pie-crust-recipe\/\" data-name=\"www.tasteofhome.com\/article\/gluten-free-pie-crust-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\">gluten-free pie crust<\/a>, you can swap for our gluten-free recipe (just make sure all the other ingredients you use in the filling are certified gluten free!). The texture of a gluten-free crust may differ, but the filling will be the same.<\/li>\n<li><strong>Ground almonds:<\/strong> Ground almonds give the pastry shell a bit of texture and extra flavor. You can grind whole, unsalted almonds yourself by pulsing them in a food processor. If you happen to have leftovers, use them in a traditional <a href=\"https:\/\/www.tasteofhome.com\/article\/bakewell-tart\/\" data-name=\"www.tasteofhome.com\/article\/bakewell-tart\/\" data-module=\"content engagement\" data-position=\"embedded links\">Bakewell tart<\/a>.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the lemon filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1940432\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/12\/TOHAM24_27290_DR_11_14_9b-Shortbread-Lemon-Tart.jpg?fit=700%2C467\" alt=\"Toham24 27290 Dr 11 14 9b Shortbread Lemon Tart\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. In a medium bowl, whisk together the room-temperature eggs, sugar, lemon juice and orange zest. Once combined, stir in the melted butter and mix until fully incorporated. Set the lemon filling aside.<\/p>\n<h3>Step 2: Create the crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1940431\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/12\/TOHAM24_27290_DR_11_14_8b-Shortbread-Lemon-Tart.jpg?fit=700%2C467\" alt=\"Toham24 27290 Dr 11 14 8b Shortbread Lemon Tart\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Pulse the flour, confectioners&#8217; sugar, almonds, lemon zest, orange zest and cubed butter in a food processor until the mixture forms a ball.<\/p>\n<h3>Step 3: Press in the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1940429\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/12\/TOHAM24_27290_DR_11_14_7b-Shortbread-Lemon-Tart.jpg?fit=700%2C467\" alt=\"Toham24 27290 Dr 11 14 7b Shortbread Lemon Tart\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Press the dough into the bottom of a tart pan, and bring it up the sides too.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>The dough pressed into the sides of the pan should be even with the top. It shouldn&#8217;t fold over like the edges of a pie crust.<\/p>\n<h3>Step 4: Bake the tart<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1940428\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/12\/TOHAM24_27290_DR_11_14_6b-Shortbread-Lemon-Tart.jpg?fit=700%2C467\" alt=\"Toham24 27290 Dr 11 14 6b Shortbread Lemon Tart\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Pour the lemon filling into the crust. Bake until the center is almost set, 25 to 30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners&#8217; sugar and raspberries.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1940430\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/TOHAM24_27290_DR_11_14_2b-Shortbread-Lemon-Tart.jpg?fit=700%2C467\" alt=\"Toham24 27290 Dr 11 14 2b Shortbread Lemon Tart\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Lemon Tart Variations<\/h2>\n<ul>\n<li><strong>Top with fresh fruit:<\/strong> Fresh raspberries offer a brilliant red pop of color on the yellow lemon tart, but you could also use thin slices of lemons, limes and oranges for a citrusy design. Fresh blueberries would look lovely as well in this lemon tart recipe.<\/li>\n<li><strong>Use a store-bought crust:<\/strong> Sometimes we just don&#8217;t have time to make a from-scratch pie crust. That&#8217;s OK! Look for a shortbread crust at the store to keep as close as possible to the original recipe. If you can&#8217;t find a shortbread version, a regular store-bought pie crust will work. Our Test Kitchen voted on the best <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-premade-pie-crust\/\" data-name=\"www.tasteofhome.com\/collection\/best-premade-pie-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\">premade pie crusts<\/a> to make things easier for you.<\/li>\n<li><strong>Decorate with swirls of whipped cream:<\/strong> You can <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-whipped-cream\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-whipped-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">make whipped cream from scratch<\/a> to top this beautiful lemon tart. Transfer the whipped cream to a piping bag to create professional-looking swirls of whipped cream. Place the swirls about 1\/2 inch apart so each slice gets a dollop. Leave the whipped cream as is, or top it with fresh fruit.<\/li>\n<\/ul>\n<h2>How to Store a Lemon Tart<\/h2>\n<p>Tarts with egg-based fillings, like this lemon tart, need to be kept chilled. Cover the tart tightly, and store it in the refrigerator for up to three days.<\/p>\n<h3>Can you freeze lemon tarts?<\/h3>\n<p>Yes, you can freeze lemon tarts. They&#8217;ll stay fresh in the freezer for about three months. For easier serving later, slice the tart into portion sizes, and freeze individually. Then, you can thaw however many slices you need rather than the whole tart. Thaw in the fridge overnight rather than on the countertop.<\/p>\n<h2>Lemon Tart Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1940434\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/12\/TOHAM24_27290_DR_11_14_1b-Shortbread-Lemon-Tart.jpg?fit=700%2C467\" alt=\"Lemon Tart slice on a plate\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>How do I stop my lemon tart from cracking?<\/h3>\n<p>If the top of your lemon tart cracked, it might have baked for too long. Remember, most foods that come out of the oven still bake for a little while during the cooling process. Be sure to remove the tart from the oven before the center is fully set. It should still look slightly wet and jiggly in the center.<\/p>\n<p>You can easily fix a cracked tart surface by covering the cracks with artful fruit and whipped topping. Your secret is safe with us!<\/p>\n<h3>What is the difference between pie crust and tart crust?<\/h3>\n<p>A pie crust is flaky and buttery, while a tart crust is crumbly (here\u2019s <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-pie-crust\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-pie-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to make pie crust<\/a> that\u2019s perfectly flaky). Tart crusts are also usually shallower than pie crusts. You could use a store-bought crust for this lemon tart recipe, but since the homemade crust has almonds and citrus zest, you won&#8217;t get the same flavor.<\/p>\n<h3>How do you keep fruit tarts from getting soggy?<\/h3>\n<p>To keep your fruit tart from getting soggy, you can do a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-blind-bake\/\" data-name=\"www.tasteofhome.com\/article\/how-to-blind-bake\/\" data-module=\"content engagement\" data-position=\"embedded links\">blind bake<\/a>, which is when you partially bake the crust before adding the filling. You can also brush the pastry with egg whites before adding the filling.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This sunshiny lemon tart recipe will make everyone smile. It is a simple treat with intense citrus flavors, and it can be easily decorated for elegant events.<\/p>\n","protected":false},"author":7895,"featured_media":1939164,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307454,304517,303971,304158,304528,304287,304423,304328,306366,304288,305487,304430,304338,307033,304515,304433,307104,303966,304408,304368,306848,304542,307199,304268,304455,307449,307206,304549,306336,304558,324623,304323,303997,306809,304150],"categories-v2":[310469,308881,308500,310461,309438,308893,308300,308821,308988,308984,308481,312255,259620,310796,308830,308992,310079,308880,308833,310155,308495,308813,308745,309603,339239,313118,310245,259483,308860,310465,310257,312199,308910,309177,308315,308540,313107,309434],"coauthors":[341687],"recommended_recipes":[{"post_title":"Lemon 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Torte","post_link":"\/recipes\/lemon-torte\/","post_image":"\/wp-content\/uploads\/2024\/09\/Lemon-Torte_EXPS_FT24_6188_EC_0829_1.jpg"},{"post_title":"Lemon Cream Dessert","post_link":"\/recipes\/lemon-cream-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18339_TH10298D21.jpg"},{"post_title":"Lemon Pie","post_link":"\/recipes\/lemon-pie-recipe\/","post_image":"\/wp-content\/uploads\/2024\/04\/Best-Lemon-Pie_EXPS_FT23_198915_JR_1208_5.jpg"},{"post_title":"Peach Tart","post_link":"\/recipes\/pretty-peach-tart\/","post_image":"\/wp-content\/uploads\/2024\/09\/Peach-Tart_EXPS_TOHD24_185596_EricKleinberg_6.jpg"},{"post_title":"Lemon Blueberry Tart","post_link":"\/recipes\/lemon-blueberry-tart\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOH_44017_LIZZIE_PACHTER_-7.jpg"},{"post_title":"Cranberry Pear Tart","post_link":"\/recipes\/cranberry-pear-tart\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps27326_HCK153422D08_26_2b.jpg"},{"post_title":"Raspberry Peach Tart","post_link":"\/recipes\/raspberry-peach-tart\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps164807_HCK163687C07_08_7b.jpg"},{"post_title":"Streusel-Topped Lemon Tart","post_link":"\/recipes\/streusel-topped-lemon-tart\/","post_image":"\/wp-content\/uploads\/2017\/09\/Streusel-Topped-Lemon-Tart_exps33775_HCA1864839B02_18_2cC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Shortbread-Lemon-Tart_EXPS_TOHAM24_27290_DR_11_14_3b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/shortbread-lemon-tart\/","name":"Lemon Tart","datePublished":"2018-01-01","dateModified":"2024-10-08","prepTime":"PT20M","cookTime":"PT25M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Shortbread-Lemon-Tart_EXPS_TOHAM24_27290_DR_11_14_3b.jpg","height":1200,"width":1200},"recipeCategory":["Brunch","Desserts","Snacks"],"description":"This sunshiny lemon tart recipe will make everyone smile. It is a simple treat with intense citrus flavors, and it can be easily decorated for elegant events.","recipeIngredient":["3 large eggs","1-1\/4 cups sugar","1\/4 cup lemon juice","1 tablespoon grated orange zest","1\/4 cup butter, melted","CRUST:","1 cup all-purpose flour","1\/3 cup confectioners' sugar","1\/2 cup ground almonds","1 teaspoon grated lemon zest","1 teaspoon grated orange zest","1\/2 cup cold butter, cubed","Additional confectioners' sugar","Fresh raspberries, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the lemon filling","text":"Preheat the oven to 350\u00b0F. In a medium bowl, whisk together the room-temperature eggs, sugar, lemon juice and orange zest. Once combined, stir in the melted butter and mix until fully incorporated. Set the lemon filling aside.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/12\/TOHAM24_27290_DR_11_14_9b-Shortbread-Lemon-Tart.jpg?fit=700,467"},{"@type":"HowToStep","name":"Create the crust","text":"Pulse the flour, confectioners' sugar, almonds, lemon zest, orange zest and cubed butter in a food processor until the mixture forms a ball.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/12\/TOHAM24_27290_DR_11_14_8b-Shortbread-Lemon-Tart.jpg?fit=700,467"},{"@type":"HowToStep","name":"Press in the dough","text":"Press the dough into the bottom of a tart pan, and bring it up the sides too. Editor's Tip: The dough pressed into the sides of the pan should be even with the top. It shouldn't fold over like the edges of a pie crust.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/12\/TOHAM24_27290_DR_11_14_7b-Shortbread-Lemon-Tart.jpg?fit=700,467"},{"@type":"HowToStep","name":"Bake the tart","text":"Pour the lemon filling into the crust. Bake until the center is almost set, 25 to 30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and raspberries.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/12\/TOHAM24_27290_DR_11_14_6b-Shortbread-Lemon-Tart.jpg?fit=700,467"}],"recipeYield":"10 servings","author":[{"@type":"Person","name":"Rosemary Siefert"}],"nutrition":{"@type":"NutritionInformation","calories":" 332 calories","fatContent":"18g fat (9g saturated fat)","cholesterolContent":"92mg cholesterol","sodiumContent":"132mg sodium","carbohydrateContent":"41g carbohydrate (30g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6,"reviewCount":20,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-05-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PageRD"},"reviewBody":"<p>I think this is a lovely dessert. The lemon isn't too sweet or too sour. As others have said, the dough never formed a ball but it held together when pressed.  I thought it was very easy to put together. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-03-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kimberly869"},"reviewBody":"<p>This was so good!  I had no issues making the dough in my food processor.  The lemon bar flavor was delicious and the fresh raspberries on top pushed it over the top.  Definitely a make again.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-09-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LPHJKitchen"},"reviewBody":"<p>This dessert is so delicious and a crowd pleaser! I subbed in gluten-free all-purpose flour and used Earth Balance Vegan butter sticks to fit our dietary needs with great results!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-04-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Helen643"},"reviewBody":"<p>Excellent and easy recipe. I am an awful pastrycook and the tart base worked out perfectly, coming out of the tin easily. Very impressive and I will make again<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBike"},"reviewBody":"I've made this simple tart twice.  My daughter and son in law , along with me and our company absolutely loved it.  I followed the recipe exactly as written and it came out perfectly both times.  Why do people change recipes and then complain that they don't come out?  It's infuriating!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-11-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePlane"},"reviewBody":"To \"gardas\" from 3\/2\/15 - for cryin' out loud, don't bomb a recipe if you didn't follow directions!  USE THE FOOD PROCESSOR, for Pete's sake!    This is an amazing dessert.  Very easy to make, and tastes incredible.  Definitely have raspberries on hand for the garnish.  It did take longer than the 25-30 minutes to bake, but my oven is older and not always up to temp so I'm not considering that a problem with the recipe.  I just kept checking the tart every 5 minutes or so, and it came out just fine.  Seriously - make this tart!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenPalmtree"},"reviewBody":"Very tasty and easy. The crust will never form a ball as described in the recipe without the addition of a small amount of water. I did exactly that and the crust was flaky and I guess less cookie like. It was still good. I cooked the crust 15 minutes before going filling and returned it to the oven for exactly 30 minutes. I really liked the lemony flavor and that it wasn\u2019t too sweet. I\u2019ll make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedButterfly"},"reviewBody":"Very confused by the crust on this one. It never came into a dough ball and was extremely powdery. I ended up adding some ice water like I would for a typical pie crust to pull it together.   Also, I had a lot of liquid pockets bubble up towards the end of the bake. Not sure why, unfortunately.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeHammer"},"reviewBody":"This pie was wonderful made it for a family\/friends gathering & it was gone before I had a chance to get a piece. And while I didn't actually taste it the fact that it was the first dessert gone & people were asking for the recipe tells me it was a hit.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBox"},"reviewBody":"I made this recipe for the first time tonight to take to dinner with friends.  I chose it because it was easy and I had all the ingredients.  It was a big hit with everyone, not too tart or too sweet, but with just the right amount of flavor.  The crust was very light and flavorful.  The entire piece held together well when cut.  It could probably be made in any pie pan as well, as it didn't seem to stick at all.  I will definitely make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFlower"},"reviewBody":"I'd make a couple of changes to make this  simpler and tastier. First I'd not bother with a crust from scratch and just go and get a  Keebler shortbread crust from the grocery store. They're very tasty and I used one when making the famous \"Sittin' on a Sandbar\" Key Lime Pie recipe (epic btw) and I'd sub lemon zest for the orange zest in the filling. It is a lemon dessert after all, so why not make it exceptionally lemony?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBullhorn"},"reviewBody":"THIS PIE WAS AWESOME","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePretzel"},"reviewBody":"Agree with previous reviewer -I found this recipe so easy to make and it tastes so good! I made it in a glass pie dish and it kept together and sliced well.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBug"},"reviewBody":"Easy and delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanDucky"},"reviewBody":"Not sure where this went wrong. However I took a short cut on the pie crust and used already made from the store and rolled out. Can someone please help me as I was so looking forward to serving this for thanksgiving :(  So I can\u2019t post the photo, but when I touch it, it\u2019s very greasy or shouts I say wet, from the Juice of the unknown:(","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveButterfly"},"reviewBody":"Haven't tasted it yet since it just came out of the oven. . . I don't know as if I'd make this again because of the crust. . . I don't have a food processor, I tried my magic bullet that didn't work.  I didn't use my blender because - well I had made the filling in it. . . I tried my smaller food chopper\/processor and that didn't work so I finally resorted to combining the crust by crumbling with my fingers . . . the \"dough\" never became a ball . . . I finally ended up just dumping it in the pie plate and pressing it out to fit.   I suspect that when I go to serve it tomorrow the crust will crumble away but it is too late to plan something else.   I feel like I would have done better just making a sugar cookie crust and rolling it out like a pie crust.   I did use pre ground almonds so  I adjusted the flour a bit to compensate for that.    The filling smells wonderful though.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Green8Ball"},"reviewBody":"Very Good.  I used sliced almonds and they worked well.  Very light and yummy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"grandmagogof8"},"reviewBody":"Not rating as I've not made it as of yet. but have a question....Ooops has to be rated first.Has anyone ever made this using Splenda?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"27290","romance_copy_dek":"This sunshiny lemon tart recipe will make everyone smile. 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Bake: 25 min. + cooling","MinimumServingQuantity":10,"MaximumServingQuantity":10,"Yield":"10 servings.","DigitalTitle":"Lemon Tart","SubmittedTitle":"Shortbread Lemon Tart","RecipeTypeId":1,"AverageRating":4.6,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHAM24_27290_DR_11_14_2b.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":25,"TotalTimeInMinutes":45,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Shortbread Lemon Tart","OriginalSourceProject":"Shortbread Lemon Tart","ContestPlacement":"","Trailer":"<h2>Lemon Tart Tips&nbsp;&nbsp;<\/h2><h3>What is the difference between pie crust and tart crust?<\/h3>A pie crust is flaky and buttery, while a tart crust is crumbly (here\u2019s <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-pie-crust\/\" style=\"\">how to make pie crust<\/a> that\u2019s perfectly flaky). Tart crusts are also usually more shallow than pie crusts. You could use a store-bought crust for this recipe, but since the homemade crust has almonds and citrus zest you won't get the same flavor. <div><br><div><div><h3>How do you keep fruit tarts from getting soggy?<\/h3>To keep your fruit tart from getting soggy, you can do a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-blind-bake\/\" style=\"\">blind bake<\/a>, which is when you partially bake the crust before adding the filling. You can also brush the pastry with egg whites before adding the filling.&nbsp;&nbsp;<\/div><div><br><h3>Does a lemon tart need to be refrigerated?<\/h3>Yes. Tarts with egg-based fillings, such as this lemon tart, do need to be kept chilled. If you cover your tart tightly, refrigerating it will also help keep it tasting fresh longer.<\/div><\/div><\/div>","Metadescription":"This shortbread lemon tart recipe has a crust made with orange zest and ground almonds. It's a fun twist on classic lemon bars.","DigitalHeadnotes":"Be patient when making the crust for this lemon tart. It will take a few minutes of pulsing for the food processor to work its magic. \u2014Taste Recipes Test Kitchen","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Shortbread Lemon Tart Recipe","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Let eggs stand at room temperature for 30 minutes.","SequenceNo":1},{"Direction":"   Preheat oven to 350\u00b0. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth.  ","SequenceNo":2},{"Direction":"   For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the side of an ungreased 9-in. fluted tart pan with removable bottom. ","SequenceNo":3},{"Direction":"   Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. 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Tart crusts are also usually more shallow than pie crusts. You could use a store-bought crust for this recipe, but since the homemade crust has almonds and citrus zest you won't get the same flavor. <div><br><div><div><h3>How do you keep fruit tarts from getting soggy?<\/h3>To keep your fruit tart from getting soggy, you can do a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-blind-bake\/\" style=\"\">blind bake<\/a>, which is when you partially bake the crust before adding the filling. You can also brush the pastry with egg whites before adding the filling.&nbsp;&nbsp;<\/div><div><br><h3>Does a lemon tart need to be refrigerated?<\/h3>Yes. Tarts with egg-based fillings, such as this lemon tart, do need to be kept chilled. 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