Quick Lemon Tart – a delicious recipe with shortbread cookies, butter, condensed milk, eggs, lemons. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees Fahrenheit.
2
Mix the crushed shortbread with the melted butter. Butter the bottom of a springform pan and line it with parchment paper. Pour the butter and cookie crumb mixture into the pan and press it down with the palm of your hand to create a smooth, even crust.
3
Zest one of the lemons and set the zest aside.
4
Juice 3 lemons or enough to get 1/2 cup of juice into a small bowl and set aside.
5
Combine the condensed milk and the eggs in a medium bowl.
6
Gradually add the juice to the egg mixture. Stir in the lemon zest.
7
Pour the lemon mixture over the shortbread crust and bake for 10 minutes. The filling will still be jiggly. Cover the tart loosely with plastic wrap and refrigerate for at least three hours to help the lemon filling set.
358
kcal
Calories
31
g
Fat
13
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 1/2 cups shortbread cookies crushed, 1/2 cup unsalted butter melted, 1 can sweetened condensed milk 397 gr., 2 eggs, and more.
Yes, Quick Lemon Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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