Lemon Butter Tart

recipe courtesy of Mary Kay Korn
Mary Kay is the mother of my daughter Alycia’s friend and kindly shared her recipe when Alycia fell in love with these tarts.

Shortbread Crust

3/4 lb butter, softened
1 cup powdered sugar
3 cups flour
1/2 tsp salt
1/2 tsp vanilla
1/4 cup sugar

  1. Cream butter & pwd sugar.  Add vanilla and blend.
  2. Sift flour, butter and sugar, add to butter mixture.  Stir to combine.
  3. Cover dough in wax paper, chill 4-6 hours.
  4. Press into tart pan.  Bake at 325 until golden brown – about 27-30 minutes in a silicone pan.
Lemon Butter Filling

finely grated zest of 7 lemons
1 cup granulated sugar
9 extra large eggs
1 1/2 cups freshly squeezed lemon juice
6 Tbsp unsalted butter, at room temp, cut into 6 pieces
powdered sugar

  1. In a food processor, combine lemon zest with 1/4 cup sugar.  Mix for several minutes, until fine and moist.
  2. Combine eggs, remaining sugar and zest mixture in a medium bowl.  Whisk until well blended, then stir in lemon juice.
  3. Cook in a double boiler, stirring frequently until mixture thickens to lightly coat the back of a wooden spoon, about 6-8 minutes.
  4. Stir in butter one piece at a time, mixing until melted and smooth.
  5. Immediately pour into tart shell and set aside.  Filling will set as it cools.
  6. Cool completely before serving.
  7. Just before serving, dust the edges of the tart with pwd sugar.
  • Makes two 9″ Tarts, 1 1/2″ deep. You can also make individual tarts.
  • The amount of juice needed is about what you’d get from 7 lemons…convenient.


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