Lemon-Honey Tart with Salted Shortbread Crust

A elegant dessert featuring a buttery salted shortbread crust filled with a honey-sweetened Meyer lemon curd and decorated with paper-thin lemon slices. The perfect balance of sweet, tart, and salty flavors.

8 servings

6 hr 15 min

Published October 4, 2025

Ingredients

•1 spray Nonstick vegetable oil spray
•1¾ cups all-purpose flour
•2 tablespoons cornstarch
•1¼ teaspoons kosher salt
•¾ cup unsalted butter
•⅔ cup powdered sugar
•1 whole Meyer lemon
•1 cup sugar
•3 tablespoons honey
•1 tablespoon lemon zest
•3 whole large eggs
•2 whole large egg yolks
•¼ cup all-purpose flour
•2 teaspoons cornstarch
•¼ teaspoon kosher salt
•⅔ cup fresh lemon juice
•1 piece springform pan

Cooking Instructions

1.
Coat 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.
15 min
2.
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.
45 min
3.
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.
35 min
4.
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.
10 min
5.
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. Serve cold. DO AHEAD: Tart can be made 2 days ahead. Cover and keep chilled.
270 min

Ingredients

•1 spray Nonstick vegetable oil spray

•1¾ cups all-purpose flour

•2 tablespoons cornstarch

•1¼ teaspoons kosher salt

•¾ cup unsalted butter

•⅔ cup powdered sugar

•1 whole Meyer lemon

•1 cup sugar

•3 tablespoons honey

•1 tablespoon lemon zest

•3 whole large eggs

•2 whole large egg yolks

•¼ cup all-purpose flour

•2 teaspoons cornstarch

•¼ teaspoon kosher salt

•⅔ cup fresh lemon juice

•1 piece springform pan

Cooking Instructions

Coat 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.

15 min

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.

45 min

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.

35 min

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.

10 min

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

270 min