Lemon-Honey Tart with Salted Shortbread Crust Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • - nonstick vegetable oil spray
  • 1 3/4 cups - all-purpose flour
  • 2 tablespoons - cornstarch
  • 1 1/4 teaspoons - kosher salt
  • 3/4 cups - unsalted butter (3/4 cup = 1-1/2 sticks), room temperature, cut into 1" pieces
  • 2/3 cups - powdered sugar
  • Filling and Assembly
  • 1 - Meyer lemon or thin-skinned regular lemon
  • 1 cups - sugar
  • 3 tablespoons - honey
  • 1 tablespoons - finely grated lemon zest
  • 3 - large eggs
  • 2 - large egg yolks
  • 1/4 cups - all-purpose flour
  • 2 teaspoons - cornstarch
  • 1/4 teaspoons - kosher salt
  • 2/3 cups - fresh lemon juice, preferably Meyer lemon
  • Directions:

    Special equipment: 9-inch diameter springform pan, mandoline, food processor.

    Coat springform pan with nonstick spray. Whisk flour, cornstarch and salt in a small bowl; set asisde.

    Place butter and powdered sugar in a food processor. Pulse until mixture is smooth. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). Transfer dough to prepared pan. Using your fingers, press dough evenly onto bottom and 1-1/2 inches up sides of pan.
    DO AHEAD: Crust can be prepared 1 day ahead. Cover and chill.

    Filling and Assembly:
    Using a mandoline, slice lemon into paper thin rounds. Remove seeds. (If using a regular lemon, blanch slices in boiling water for 4 minutes, drain, and let cool before proceeding). Mix sugar, honey and lemon zest in a medium bowl. Add lemon slices and toss to coat. Let sit until lemon is softened and sugar is dissolved, 30-45 minutes.
    DO AHEAD: Lemon slice mixture can be made 1 day ahead. Cover and chill.

    Place rack in upper third of oven; preheat to 325° F. Bake crust until center is firm to the touch and edges are beginning to turn golden brown, 30-35 minutes.

    When crust is almost done baking, whisk eggs and egg yolks in a medium bowl to blend. Whisk flour, cornstarch and salt in a small bowl; add to egg mixture and whisk to combine. Whisk in lemon juice. Add lemon slice mixture; mix gently to combine.

    Reduce oven temperature to 300° F. Pour filling into hot crust. Bake until filling is set and slightly puffed around edges, 25-30 minutes. Transfer pan to a wire rack; let cool completely.

    Chill for at least 4 hours, then unmold. Serve cold.
    DO AHEAD: Tart can be made 2 days ahead. Cover and keep chilled.

    Brief Description

    Use a springform pan to make this sweet lemon dessert.

    Main Ingredient:


    Category:  Desserts

    Cuisine:  American

    Prep Time: 6 hour(s)
    Cook Time: 1 hour(s)



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    Posted On:

    December 31, 2019

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