Rosemary Lemon Tart is a stunning lemon filling baked in a rosemary infused shortbread crust. It’s then topped with a sweet-tart lemon drizzle. It’s the perfect balance of tart vs. sweet.
The shortbread crust used is a classic shortbread, but with the addition of an egg yolk for extra richness. However, if it’s classic shortbread you want simply omit the egg yolk. The mixture may be slightly drier, but it will press into tart pan and bake just fine.
The filling is a luscious Lemon Curd made on your stovetop, spread into the prepared crust, and baked to set in crust.
I tend to use lemons abundantly in many desserts, but I realize others do not share my affinity for lemons. In that case, try luscious Lime Curd. Lime curd; my next favorite citrus! You could also try Orange Curd or Cherry-Limeade Curd .
First things first, make the rosemary sugar for the crust. I like to combine the chopped rosemary and sugar overnight, but it is not necessary. Strip off the leaves and chop on the cutting board (almost mincing).
The shortbread crust has an egg for extra richness. (I know classic shortbread does NOT contain egg). The egg also gives the crust a nice color. Press the shortbread dough into the tart pan, using a custard cup to press in the corners and sides.
Pre-bake the crust at 350 F for 15 to 20 minutes. It may puff a little while baking, but it will deflate as it cools off a bit.
Make the lemon curd filling (see instructions below); spoon and spread the lemon curd into the baked shortbread crust. (You may have leftover filling.) Bake the tart at 350 F for 15 minutes. Drizzle on lemon icing while still warm; it helps the icing “set” as it cools.
Happy Citrusy Lemon Tart Pie Peeps!
Rosemary Lemon Tart
Ingredients
Tart Shell
- 1 cup flour
- 1/4 cup sugar
- 1 egg yolk
- Two 4-inch sprigs of fresh rosemary
- 1/2 cup cold butter
- dash of salt
Filling (Lemon Curd)
- 1-1/2 cups granulated sugar
- 2 tablespoons Clearjel, cornstarch, or tapioca starch
- 1/4 cup heavy whipping cream (lemon juice can be substituted for cream)
- 3/4 cup lemon juice
- 2 large egg yolks
- 4 whole large egg
- 8 tablespoons butter (4 oz)
- Grated zest of one lemon
Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
Tart Crust
- Heat oven to 3750 degrees F.
- If desired, the day before baking the tart, make the rosemary sugar for the crust. Strip or snip off rosemary and chop finely (or use food processor to mince with the sugar). Place in an airtight container and let the flavors mingle. This is NOT necessary, but it does distribute the flavor more evenly.
- Mix the flour, rosemary sugar and salt in a large mixing bowl. Cut in the butter with a large fork until the mixture has coarse crumbles.
- Add the egg yolk and stir until dough comes together and is thoroughly mixed, kneading by just a bit if necessary.
- Coat a 9” tart pan that has a removable bottom with butter.
- Roll the dough out onto a lightly floured surface. Lay the dough over the top of the prepared tart pan and press dough evenly over the bottom and sides of pan. Use a small rolling pin or side of a glass to make bottom uniform. Use a butter knife to cut uneven dough off across the top edge (horizontally).
- Place the tart pan with the refrigerated crust into the center of the oven. Bake for 15 minutes. Remove from the oven, and set aside while making the lemon curd.
Lemon Curd & Assembly
- Preheat oven to 350 F.
- Zest the lemon, avoid the white pith, and set aside in a small bowl. Squeeze out juice to measure with remaining juice needed for recipe.
- Pour the beaten eggs & egg yolks through a sieve to remove the "wiggly" undesirable part (I am a texture-driven gal).
- Add the "strained" eggs into a sauce pan with sugar, lemon juice, zest.and heavy cream, salt, vanilla, and cutup butter pieces.
- Over low to low-medium heat, cook while stirring constantly with a whisk (I use a flat-bottom whisk that gets into the corners of the sauce pan). As the butter melts the mixture will slowly start to thicken, this will take about 10-12 minutes.
- Remove from heat. Pour curd into prepared pie shell. Bake for 20 minutes at 350 F (this will "set" the curd).
- (You may have a little leftover filling, which you can place plastic wrap pressed onto surface and refrigerate until cooled.)
Lemon Glaze
- Stir the powdered sugar and lemon juice until smooth and glossy, drizzle over baked tart while still warm.
