Silky smooth baked Lemon Tart is made with a shortbread cookie base, a zesty lemon filling, and garnished with fresh blueberries, slices of lemon, and edible flowers. It's the perfect Summer dessert to enjoy for a special occassion or as a casual family treat!
Preheat oven to 350°F. Spray a 10” tart pan with non-stick baking spray and set aside.
In the bowl of a food processor, pulse all cookies until finely crumbled.
Add the melted butter to the cookie crumbles and pulse until the cookie crumbs begins to clump together.
Press crumbs into a tart pan and tamp down with the flat bottom of a measuring cup or tamper to compact.
Bake crust for 8-10 minutes until golden brown.
In a medium saucepan, whisk together sugar, lemon juice, eggs, egg yolks, lemon zest, and butter pieces.
Heat over medium low, whisking constantly.
After cooking and whisking for 8-10 minutes, the mixture should begin to thicken. If it does not thicken, turn the heat up just a bit, but keep it at medium heat or below.
Pour the lemon filling through a sieve to remove any zest, stray seeds, or lumps.
Pour filling into the baked crust and use an offset spatula to spread it smooth.
Bake for an additional 5 minutes to help set the lemon filling.
Cool completely and then chill in the refrigerator for 2-3 hours before serving.
Pop the tart out of the tart pan and place on a large serving plate.
Top with lemon slices, fresh berries, edible flower petals, etc.
Pro Tip: I don’t recommend making your tart crust without the butter since it probably won’t hold together when you pop it out of the tart pan but if you’re happy to serve your tart straight out of the tart pan then go right ahead.