Fresh Lemon Shortbread Tarts

Fresh Lemon Shortbread Tarts


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This recipe takes the tastiness of a lemon bar and the sweetness of a shortbread cookie and turns them into a sweet pie. The sweet and crumbly shortbread crust compliments the fresh, citrusy filling to create a delicious combination.

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Chicago, IL

Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 2 cups of flour
  • ¾ cup of cold butter, cubed
  • ½ cup of white sugar
  • 1 teaspoon of vanilla
  • Pinch of salt
  • 1 cup of white sugar
  • 3 eggs
  • ¼ cup of fresh lemon juice
  • ¼ cup of all-purpose flour
  • 1 teaspoon of lemon zest

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As the oven preheats to 350 degrees, make the shortbread crust. Stir together the flour and sugar before slowly adding in the cold butter. Once well mixed, line the crust onto the bottom and sides of a pie pan. Set the crust aside in the refrigerator and prepare the filling in the meantime. Whisk together sugar, eggs, lemon juice, flour, and lemon zest until the mixture is smooth. Pour the filling into the piecrust and let bake for 30 minutes. Let cool before enjoying!

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