Monday, May 18, 2015

lemon and honey tart with salted shortbread crust

We're heading into citrus season!

You know what that means, right!? . . . lemon cream sauces, citrus syrups, lemon cakes and cookies, and tarts - like this one.

It's around this time of year when we see lots of lemon desserts make an appearance in magazines, and on blogs.

Although I'm a BIG chocolate girl, I still enjoy a good citrus dessert in the Spring and Summer months.

I shared this lemon and honey tart on the blog for the first time last April when I was planning our Easter dessert menu. Its been a popular lemon dessert for our family since then; and is also one of the most requested lemon desserts that I make for clients.

It certainly packs a lemon punch . . . and the honey rounds it out beautifully. And well . . . the salted shortbread crust . . . . is just amazing!

Please don't let the preparation steer you away from making it!

It might seem like there are a lot steps, and that it will take forever to prepare . . . but I assure you that it's as simple to make as an ordinary tart.

The only extra step is prepping the lemon slices that lay in the tart. Most of that is allowing them to sit in sugar and honey for at least an hour. That's it!

As with any dessert, my greatest advice is to take it slow and enjoy the process. It will show in the finished product!

lemon and honey tart with salted shortbread crust
Nonstick vegetable oil spray
1 3/4 cups all-purpose flour
2 tablespoons cornstarch
1 1/4 teaspoons kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces
2/3 cup powdered sugar

FILLING & Assembly
1 LARGE Meyer lemon, if possible (a larger Meyer will yield more slices, which makes for a prettier tart)
1 cup sugar (*I use vanilla sugar)
3 Tablespoons honey
1 Tablespoon finely grated Meyer lemon zest
3 large eggs
2 large egg yolks
1/4 cup all-purpose flour
2 teaspoons cornstarch
1/4 teaspoon kosher salt
2/3 cup fresh Meyer lemon juice (about 10 Meyer lemons)
Coat spring form 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 inches up sides of pan.
DO AHEAD: Crust can be prepared 1 day ahead. Cover and chill.

FILLING & Assembly
Using a mandolin, slice Meyer lemon into paper-thin rounds. If you don't have a mandolin, then use a small serrated knife and cut very THIN slices. Remove seeds. 
Using a whisk, mix the sugar, honey, and lemon zest in a medium bowl. Add lemon slices and using a spoon, GENTLY toss to coat. Let sit until lemon is softened and sugar is dissolved, 60 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°. 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.
*If a foam develops on the top of the mixture, use the end of a paper towel to skim it off the top.

Reduce oven temperature to 300°. Pour filling into hot crust. Using a fork, move the lemon slices around so that there is even coverage. 

Bake until filling is set and slightly puffed around edges, 35-40 minutes. Transfer pan to a wire rack; let cool completely. Chill for at least 4 hours, then unmold. Serve cold.

DO AHEAD: Tart can be made 2 days ahead. Cover and keep chilled.

**I've read many reviews that this tart does not work with regular lemons, only Meyer lemons. Regular lemons are too tart and bitter.

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Thank you so much for stopping by!
I love reading your comments and appreciate them so much!


  1. This lemon tart looks so yum Yummy! I just pinned it for later

  2. I HAVE to try this. Pinning to make as soon as I get a chance!

  3. This looks amazing - so wish I had a slice with my morning coffee!!

  4. I feel like Pavlov's dog -- every time I see one of your desserts I start salivating!! It doesn't help that your pictures are as awesome as the dessert!! I can just imagine the dessert being a refreshing finish to a summer meal. Thank you for sharing and I'm always excited to see Simply Suzanne's AT HOME in my inbox!! Have a wonderful week!

  5. I just had some myers lemons dropped off on my porch. I might just need to make this.

  6. I'm a bit of a chocoholic, but when I try desserts like these I always love them.

    It looks so tangy, absolutely delicious.

    Thanks for linking up to Marvelous Monday on Smart Party Planning.

  7. Looks so good....makes you lip smack with sweet tartness! A must try and a must pin!

  8. OMG, this is beautiful and I know if has to taste amazing. I'm pinning this for later!!

  9. Your tart looks amazing! I love the sweetness of Meyer lemons. Good choice. :)

  10. Oh, this looks so good...especially that salted shortbread crust!

  11. That salted shortbread crust looks DIVINE!

  12. Just simply sublime, Suzanne! Your crust made my mouth water!!! YUMMY!

  13. Anonymous5:40 AM

    Did someone say LEMON?!? YUM! My favorite. The color, the taste, the fragrance, who could resist.
    I have to try this. Thank you for sharing.

  14. Oh my, another delicious lemony dessert. The crust sounds so yummy. Missy, you need to go on chopped! Thanks for sharing with SYC.

  15. Love LEMON! Pinned!
    Thanks so much for shairing at AMAZE ME MONDAY!

  16. When I saw the title my mouth started to water. WOW this looks good. I am going to try it, thank you for the share.

  17. SO.. now I'm following you on Pinterest AND Facebook. I feel like a stalker! : O Blame it on the lemon desserts. I cannot resist .

  18. Oh my! I love anything lemon but this looks absolutely gorgeous, definitely pinning this! Thanks for sharing


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