You’ll love this beautiful lemon lime tart, bursting with tart citrus flavor and encased in an irresistible shortbread crust!
Isn’t this a beautiful dessert? I love how tart pans make a dessert look so fancy. Take a regular shortbread crust and press it into a tart pan with its fluted edges and wowza! it’s an elegant creation.
Lemony desserts are so refreshing. I love this lemon pudding and adorable lemon parfaits. When I want a really spectacular lemon dessert, I go for layer cake with homemade lemon filling and lemon cream cheese frosting.
Are you a fan of lemon bars? I just love lemon bars with the sweet buttery crunchy crust and smooth tangy filling. They are a perfect combination, aren’t they?
You’ll love this lemon lime tart, too. It’s pretty much lemon bars dressed up in a tart pan. I like the combination of lemon and lime, too, for a little extra pizzazz!
About this lemon lime tart
This is a pretty easy dessert to make. The shortbread crust doesn’t have to be rolled out or anything. You just press it into the tart pan with your fingers as evenly as you can. The crust is prebaked before adding the filling.
The filling is easy, too. Once you juice a lemon and a couple of limes, it takes about two minutes. Just whisk a few eggs, add flour and sugar, and the juice. You can mix it up while the crust is baking.
Once the crust bakes for 15-20 minutes, carefully pour in the filling.
Okay, this is the trickiest part, for sure. That tart pan is shallow and the filling goes nearly up to the top. Unless you have really steady hands, it’s hard not to jostle it, making it spill over the edges.
Pro tip: leave the crust right in the oven, placed on a baking sheet to catch any spills. Pull the oven rack out a bit, and pour the filling in. Then carefully slide the oven rack back into the oven. Phew! Pat yourself on the back if you don’t slosh any of the filling out!
Bake the tart an additional forty minutes or until the filling is nearly set. Give the pan a little shake and see if the filling jiggles. If it looks really liquidy yet, it’s not done. Bake it for a few more minutes.
Once the tart is cooled, sprinkle it with powdered sugar. It’s wonderful at room temperature or chilled. Store leftovers in the fridge.
Like pies and tarts?
Here’s a few more recipes you’ll enjoy!
- ¾ cup unsalted butter, softened
- ⅓ cup powdered sugar
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup granulated sugar
- 3 tablespoons all purpose flour
- 3 large eggs
- ¼ cup freshly squeezed lemon juice (about 1 lemon)
- ¼ cup freshly squeezed lime juice (about 2 limes)
- 1 teaspoon lime zest
- powdered sugar for dusting
- Set a rimmed baking sheet on oven rack in center of oven. Preheat oven to 350°F. Prepare a 9- or 10-inch tart pan by spraying lightly with non-stick spray.
- In a medium sized bowl, mix together powdered sugar, flour, and salt. Add butter, and mix ingredients together until a dough forms. Pat dough evenly into bottom and sides of tart pan.
- Bake crust for 15-20 minutes. Meanwhile, prepare filling.
- In a medium sized bowl, lightly whisk eggs. Add the rest of the ingredients and whisk until smooth. Carefully pour filling into baked crust. I leave the crust in the oven and pour the filling into it so I don’t have to transfer it.
- Bake for 40 minutes at 350°F or until mostly set. Cool completely on wire rack.
- Dust with powdered sugar and slice. Serve at room temperature or chilled. Refrigerate leftovers.
- If desired, make with all lemon or all lime juice.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Ben loves this!
Changes I would make: I might try it with all lime for a change.
Note: This post was extensively updated June, 2020.