Lemon Poppy Seed Shortbread Tart

"A bit of sunshine on an otherwise rainy dreary day"
-- @dianemorrisey
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  • Recipe Card
Prep time 30mins
Cook time 1hr

Recipe Card

For the Crust


  • 1 1/4 cups all purpose flour
  • pinch kosher salt
  • 1/2 cup unsalted butter, cut into 1/2 inch pieces
  • 1/3 cup confectioners sugar
  • 1 teaspoon poppy seeds
  • 1 large egg, lightly beaten

For the Filling


  • 5 large eggs
  • 2/3 cups plus 2 tablespoons granulated sugar
  • 3-4 lemons, juiced (2/3 cup) and zested (3 teaspoons)
  • 1 1/2 cups heavy cream
  • 1 (6 ounce) container blueberries


  • Step 1

    Make the crust: In a large bowl, whisk together the flour and salt. Using your fingers, rub the butter into the flour to form small pebbles. Mix in the sugar and poppy seeds. Add the egg, and with a fork, stir quickly to form a soft dough.

  • Step 2

    Transfer the dough to a piece of plastic wrap and shape into a 1-inch thick disk. Wrap tightly and refrigerate until firm, at least 30 minutes (and up to 3 days).

  • Step 3

    On a lightly floured surface, roll the disk of dough into an 11-inch circle and press into a 9-inch removable-bottom tart pan. Freeze for at least 15 minutes (and up to 1 day).

  • Step 4

    Heat oven to 400ºF; place a baking sheet on the middle rack. Place a large piece of parchment paper directly on top of the tart. Fill with 2 cups dried beans or rice, pushing them into the edges. Bake for 15 minutes. Remove the parchment (and beans) and bake until the crust is light golden brown, 5 to 10 minutes. Transfer to a rack to cool. Reduce oven to 300ºF.

  • Step 5

    Make the filling: In a large bowl, whisk together the eggs and 2⁄3 cup sugar. Add the lemon juice and 1⁄2 cup heavy cream; whisk to combine. Strain through a mesh sieve, then stir in the lemon zest.

  • Step 6

    Place the tart on the baking sheet set on the oven rack, then pour in the filling. Bake until just set but with a slight wobble in the center, 35 to 40 minutes. Let cool to room temperature.

  • Step 7

    In a bowl, whip the remaining cup cream and 2 tablespoons sugar to form soft peaks. Spoon the whipped cream into the middle of the tart and scatter the blueberries on top.