Lemon Shortbread Tart Recipe

This easier-than-pie do-ahead dessert makes a refreshingly light and cooling finish for any picnic or barbecue.

Delightfully sweet-tart and filled with vitamin C, this is one sunny, heart-lifting gem of a tart.

1 cup flour
1/4 cup confectioner’s sugar
Pinch of salt
1/2 cup cold butter, cut into bits

1 cup sugar
2 eggs, lightly beaten
2 tablespoons flour
½ teaspoon baking powder
3 tablespoons lemon juice
Grated zest of 1 lemon

1. Preheat oven to 350 degrees. Combine the flour, sugar, and salt in a mixing bowl, and cut in the butter until the mixture resembles coarse meal. Press the dough into the bottom and partway up the side of a 9-inch tart pan with a removable bottom. Bake crust 20 minutes.

2. Blend the filling ingredients, and pour mixture into the partially baked tart shell. Bake the tart another 25 minutes.

Serve warm or chilled.

Makes one 9-inch tart.

Adapted from “The Sugar Mill Caribbean Cookbook” by Jinx and Jefferson Morgan (Harvard Common Press, 1996.) Copyright (c) 1996 by Jinx and Jefferson Morgan. Reprinted by permission of Harvard Common Press.
Adapted from “The Sugar Mill Caribbean Cook book” by Jinx and Jefferson Morgan (Harvard Common Press, 1996.)

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Kay M.
Kay M.2 years ago


Les M.
Les M.2 years ago

sounds delicious. if it comes out the way I hope, it'll be great to take to parties for something different.

Duane B.
.3 years ago

Thank you for sharing.

Harshiita Sharma
Harshiita Sharma3 years ago

Im drooling..:D

J.L. A.
JL A.3 years ago


Zana Zatanique
Jan Alexanian3 years ago

Yummmmm...sounds good.

Irene S.
Irene S.3 years ago

I'm not a big fan of lemon filling, but I might just try this.

Diana G.
Diana G.3 years ago


Teresa Wlosowicz
Teresa W.3 years ago

Yuk. :-(

Kath R.
Kath P.3 years ago

Sounds like a nice once in awhile treat.