Lemon Tart with Rosemary Shortbread Crust
It’s almost the 4th of July, and this Lemon Tart with buttery Rosemary Shortbread Crust is the perfect dessert to celebrate!
One of my blogger friends, Lee from Do Say Give, created the most beautiful table for Memorial Day and used this yummy lemon tart in her photos! You can read about it here.
This lemon tart is so simple to make and truly perfect for summer!
Can this tart be made in advance?
Yes! You can make the tart in advance and keep it covered in the refrigerator for up to 3 days.
Do I have to have a tart pan?
A tart pan is best for this recipe, but you can use a quiche pan or even make mini tarts using a muffin pan.
What else can I use for toppings?
You can top this tart with fresh fruit, whipped cream, or even meringue!
Can I omit the rosemary?
Absolutely. This tart will be just as delicious without it.
More lemon desserts:
Happy baking and Happy 4th of July! God bless America.
Lemon Tart with Rosemary Shortbread Crust
Ingredients
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon fresh chopped rosemary
- Zest of 2 lemons
- 2/3 cup freshly squeezed lemon juice (about 4-5 lemons)
- 2/3 cup granulated sugar
- Pinch of salt
- 4 large eggs, at room temperature
- 4 tablespoons unsalted butter, diced
- Raspberries, strawberries, blueberries and blackberries for topping
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, combine the melted butter, sugar, vanilla, and salt together. Add in the flour and the chopped rosemary and stir to combine.
- Press the dough into a tart pan and use your hands or rubber spatula to press it on the bottom and up the sides.
- Bake for 12-15 minutes or until lightly golden.
- Turn the oven down to 325 degrees.
- In a saucepan, whisk together the lemon zest, lemon juice, sugar, salt, and eggs. Turn the heat to medium-low and heat the mixture while whisking constantly so the egg doesn't curdle. Continue whisking until the filling is thick and can coat the back of a spoon, about 5-7 minutes.
- Remove from heat and add in the butter, stirring until melted. Strain mixture through a fine mesh sieve to remove any cooked egg. Pour filling into prepared crust, and bake for an additional 10-14 minutes, or until the edges are slightly puffed up but there is still a slight jiggle to it.
- Remove the tart from the oven and let cool completely on a wire rack. Once completely cooled, add berries and store in the refrigerator for at least 2 hours before serving.
Notes:
Store tart covered in the refrigerator for up to 3 days.