Best Lemonade Tart Recipe (Easy Summer Dessert)

A whole lemonade tart with a swirled whipped cream border and lemon slices on a wood board.

Best Lemonade Tart Recipe (Easy Summer Dessert)

This easy Lemonade Tart has a buttery shortbread crust and a creamy, sweet-tart lemonade filling made with frozen lemonade concentrate. It tastes just like a frosty glass of lemonade.

Course Dessert

Cuisine American

Keyword Lemonade Tart

Prep Time 25

Cook Time 38

Chill Time 4 30

Servings servings

Calories 494kcal

Author Jason Decker

Ingredients

For the crust:

5 tablespoons salted butter softened
1/4 cup powdered sugar
1 large egg
1 1/4 cup all-purpose flour

For the filling:

8 ounces cream cheese softened
14 ounce can sweetened condensed milk
3 large egg yolks
1 cup frozen lemonade concentrate thawed
zest of 1 lemon
whipped cream for garnish optional

Instructions

In a large bowl, whip the butter until smooth with the powdered sugar.
5 tablespoons salted butter, 1/4 cup powdered sugar
Add the egg until fully combined.
1 large egg
Add the flour until well combined with no dry patches; the mixture will be crumbly, but when you press it together, it will form a dough.
1 1/4 cup all-purpose flour
Press the dough mixture evenly into a 9-inch tart pan on the bottom and up the sides.
Place in the freezer for 30 minutes.
Preheat the oven to 350°F.
Poke holes all over the crust with a fork.
Add a piece of parchment paper and add pie weights or dry rice like I use.
Par bake for 20 minutes. Lift off the paper with the weights and allow to cool while you make the filling.
In a large bowl, whip together the cream cheese with the sweetened condensed milk with an electric hand mixer until completely smooth.
8 ounces cream cheese, 14 ounce can sweetened condensed milk
Add the egg yolks and mix to combine.
3 large egg yolks
Stir in the lemonade and lemon zest, mix to combine, scrape down the sides as needed.
1 cup frozen lemonade concentrate, zest of 1 lemon
Add the filling to the crust; there might be a little left over. Do not add filling over the top of the crust.
Bake for 15-18 minutes; the center may be slightly jiggly and lightly browned along the edge.
Allow the cool on the counter for 30 minutes, then place in the fridge to chill for 4 hours or up to overnight.
Garnish with whipped cream, slice and serve.
whipped cream for garnish

Notes

Room Temperature Butter: Let it soften so your butter mixture is smooth, not lumpy—crumbly texture, yes; mess, no!
Poke the Tart Shell: Use a fork on that 9-inch pan bottom to stop it puffing up like a balloon.
Pie Weights Hack: No weights? Dry rice on parchment paper works great for the crust bakes.
Mix It Right: Whip that lemon mixture in a large bowl till it’s silky—no clumps allowed!
Zest Smart: Just the yellow part of the lemon—skip the bitter white for the best lemon flavor.
Chill Out: Give it 4 hours in the fridge. Patience makes it slice like a champ!

Nutrition