Zesty, Sweet & Buttery Perfection 🍋✨
Hey Kitchies! 💛
If you’re a lemon lover like me, you’re about to fall head over whisk for this Lemonade Tart. Imagine the perfect balance of tangy, sweet lemon filling nestled inside a buttery, crisp tart crust — it’s the kind of dessert that feels like sunshine on a plate. Whether you’re making this for a summer gathering, brunch, or just a treat-yourself kind of day, this tart is guaranteed to brighten any occasion.
The secret? We’re using real lemonade (yes, straight from your pitcher!) along with fresh lemons to give this tart that refreshing, zingy flavor — like a glass of homemade lemonade but in dessert form.
Why You’ll Love This Lemonade Tart 🍋
✅ Only 7 simple ingredients
✅ Bright + tangy + perfectly sweet
✅ Buttery shortbread crust
✅ No fancy equipment needed
✅ Perfect for spring, summer, or any lemon craving
The Sweet Family Story 💕
The first time I made this tart, I was testing out recipes for a summer BBQ. My little one took one bite and immediately called it “lemon pie magic.” Now, it’s our go-to dessert whenever the sun’s out — especially when served with a little dollop of whipped cream and fresh berries on top.
Why This Lemonade Tart Is the BEST
- Made with fresh lemon juice + lemonade concentrate for the perfect tart-sweet balance
- Buttery, melt-in-your-mouth shortbread crust
- Light + refreshing
- Ready in under an hour
Tips for the Perfect Lemonade Tart
- Use fresh lemon juice + lemonade concentrate for the best flavor
- Don’t overbake — you want that soft, custardy filling
- Chill the tart for 1-2 hours before serving for the best texture
Substitutions & Variations
| Ingredient | Swap For | Why It Works |
|---|---|---|
| Lemonade Concentrate | Orange Juice Concentrate | For a citrus twist |
| All-Purpose Flour | Almond Flour | Gluten-Free Option |
| Powdered Sugar | Coconut Sugar | Lower Sugar Option |
Make It Healthier 🌿
✅ Swap sugar for coconut sugar
✅ Use almond flour crust
✅ Sweeten with honey instead of sugar
What to Serve It With
- Fresh Berries
- Whipped Cream
- Vanilla Ice Cream
- Iced Peach Tea
How to Store + Reheat
- Store leftovers in the fridge for 3-4 days
- Best served chilled
- Freeze for up to 1 month
FAQs
Can I use store-bought lemonade instead of concentrate?
Absolutely! Just reduce the sugar by ¼ cup if your lemonade is sweetened.
Can I make this tart ahead of time?
Yes! It tastes even better the next day after chilling.
Can I use a graham cracker crust instead?
Sure! It gives the tart a little more crunch — just press the crumbs into the pan and skip the baking step.
How do I make this gluten-free?
Swap the crust for almond flour and use a 1:1 gluten-free flour blend for the filling.
And there you have it!
This Lemonade Tart is pure sunshine in every bite — sweet, tangy, and totally irresistible. Whether you’re serving it for brunch or just treating yourself to something special, it’s the kind of dessert that makes any day feel like summer.
If you try this recipe, don’t forget to tag @KitchiesKitchen — I love seeing your creations!
Craving More Lemon Goodness?
- Mini Lemon Meringue Pies
- Lemon Butter Salmon
- Lemon Poppy Seed Muffins
Categories:
Dessert | Summer | Brunch
Tags:
#LemonDesserts #SummerTreats #EasyTarts
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Best Lemonade Tart
Description
If you’re a lemon lover like me, you’re about to fall head over whisk for this Lemonade Tart. Imagine the perfect balance of tangy, sweet lemon filling nestled inside a buttery, crisp tart crust — it’s the kind of dessert that feels like sunshine on a plate.
Ingredients
| Lemonade Concentrate (thawed) | ½ cup |
| Fresh Lemon Juice | 2 tbsp |
| Eggs | 2 large |
| Granulated Sugar | ¾ cup |
| All-Purpose Flour | 2 tbsp |
| Lemon Zest | 1 tsp |
Instructions
Preheat your oven to 350°F (180°C).
In a bowl, cream together butter and powdered sugar until light and fluffy. Add flour and salt, mixing until crumbly. Press into the bottom of a tart pan or pie dish.
Bake for 12-15 minutes until lightly golden. Let cool while you make the filling.
In another bowl, whisk together eggs, sugar, lemon juice, lemonade concentrate, flour, and lemon zest until smooth.
Pour the lemonade filling into the cooled crust and bake for 18-20 minutes until set and slightly golden on top.
Let the tart cool completely before slicing. Dust with powdered sugar and top with fresh berries for a little extra magic.
