A tart to brighten your day

Summer is here and that means it is time for everything lemon.  Yes…you will see lemons in a ton of recipes over the next few months.  I cannot get enough lemon in my life…especially in the summer!

A tart … yes a tart

Ok now I know these like bars and you can call them that for sure, but they are made in a tart pan so a tart they will be.  

Can I just tell you how much I love my tart pan.  It makes the most beautiful desserts (like this berry tart) and it is so easy to clean, which is always a plus.  

Check out the vanilla beans…

The thing for me that really takes this lemon tart over the top is the addition of  Vanilla Bean Paste.  Yes Vanilla Bean Paste takes this dessert to the next level.   It adds the perfect hint of vanilla yumminess with little vanilla beans running through the dessert and the smell, oh my I love the smell of vanilla bean.

If you don’t have vanilla bean paste thats ok, you can use vanilla extract but if you can you should really try vanilla bean paste.  I use it in almost all my baked goods.  I order it from Amazon but you can find it at nicer grocery stores and specially kitchen stores (such as William Sonoma or Sur La Table).  

You can also use vanilla extract with fresh vanilla beans scraped from the pod…which would be AMAZING!  I love the paste because it takes all the work out of scraping the pods with all the benefit of the vanilla beans.

It is lemon tart time…

24 servings

Vanilla Bean Lemon Tart

A tart but still sweet lemon dessert that everyone is sure to love...and it is perfect for the beginning of summer

15 minPrep Time

20 minCook Time

2 hr, 35 Total Time

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Recipe Image


Lemon Filling
4 eggs
1/3 cup fresh lemon juice
1 1/2 cups sugar
1 tablespoon vanilla bean paste or the seeds from 2 vanilla beans
1-2 tablespoons lemon zest
1/3 cup butter, melted
Shortbread Crust
2 cups all-purpose flour
1/2 cup powdered sugar
3/4 cup cold butter, cut into cubes
Optional Toppings
Powered Sugar
Fresh Fruit
Whipped Cream


Preheat oven to 350
Spray a tart pan (with a removable bottom) with nonstick spray and place onto a rimmed baking sheet, set aside
In a blender combine eggs, lemon juice, sugar, vanilla bean paste (or seeds) and lemon zest until smooth
Add in melted butter and continue blending until well combined, set aside
In the bowl of the food processor pulse together flour, sugar and butter until mixture resembles wet sand
Pour crust into prepared tart pan and press onto he bottom and up the sides making sure there are no holes in the crust
Pour lemon mixture into tart pan
Carefully place into oven and bake for 25-30 minutes or until center of tart is just set
Remove and let cool completely in pan
Once cooled completely remove from pan and place into refrigerator until ready to serve
When ready too serve top with powered sugar, fruit or whipped cream
Cut into slices, bars or squares


If you would like you could use a graham cracker crust



320 cal


1 g


68 g


10 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Lets talk crust…

For this tart I used a shortbread crust.  I love the buttery texture of this crust and how it crisps up on the edges.  It holds it shape beautifully making it a pretty finished tart.

You could use another tart crust you prefer, but I really think this shortbread crust is the best by far!!  If you try something else let me know though…I love hearing what y’all love!!

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