Lemon Lime Tart with Shortbread Crust Recipe - Rachel Cooks® (2024)

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 (unbelievably it has only 3 ingredients!) 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? I just realized I don’t have a recipe for them on my site. We’ll have to rectify that soon.

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!

Look for specific instructions and measurements in the recipe card below. You’ll also find nutrition information and tips.

How To Make This Recipe

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. Remember to zest the limes before you juice them. It’s so much easier.

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 is firm to the touch, carefully pour in the filling. This is the trickiest part. 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.

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.

FAQs

Make It Your Own

• Don’t have a tart pan? Use a springform pan or pie plate.
• Instead of a lemon/lime combination, make the tart with all lime juice or all lemon juice.
• Substitute a cookie crust or graham cracker crust for the shortbread crust.

Storage Tips

The tart can be kept at room temperature for a few hours but if it’s going to be longer, it should be refrigerated. Although I’ve never tried it, other recipes say that lemon tart freezes well and will keep for up to 3 months.

Note: This post was extensively updated June, 2020.