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.
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