Lemon-Honey Tart with Salted Shortbread Crust
Lemon-Honey Tart with Salted Shortbread Crust is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Coat springform pan with nonstick spray.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCoat springform pan with nonstick spray.
Whisk flour, cornstarch, and salt in a small bowl; set aside.
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" up sides of pan.
DO AHEAD: Crust can be prepared 1 day ahead.
Cover and chill.
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.
DO AHEAD: Tart can be made 2 days ahead.
Cover and keep chilled.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.