Lemon-Honey Tart with Salted Shortbread Crust


Recipe found in January 2013 Bon Appetit magazine

Since we were getting hit hard by Nemo last night, it seemed like perfect time to bake something. Luckily, I stocked up on butter and lemons on my last trip to a grocery store. And not just any lemons, but the bright and sweet Meyer kind.

This tart tastes a lot like these bars. In fact, after I made it and tasted it, I compared the ingredients in both recipes and they looked very much the same to me. The main difference is that you grind the lemons in the bar recipe, and slice them on a madoline in the tart one. Also, I used regular lemons to make the bars so they were much more bitter (which I actually liked but you may not).

Makes 10 servings



  • 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


  • 1 Meyer lemon or thin-skinned regular lemon
  • 1 cup sugar
  • 3 tablespoons honey
  • 1 tablespoon finely grated 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 lemon juice, preferably Meyer lemon

Special Equipment:

  • A 9-inch-diameter springform pan



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 inches 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°. 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°. 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.



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