Name: Lemon-Poppy Seed Tart
Yield: 8–10 servings
Ingredients: 1½ cups (188 g) all-purpose flour; ⅓ cup (37 g) powdered sugar; 2 Tbsp. poppy seeds; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; ½ cup (1 stick) chilled unsalted butter, cut into pieces; 1 large egg yolk; Zest of 1 large lemon; 1¼ cups (250 g) granulated sugar; 2 large eggs; 1 large egg yolk; ½ cup (1 stick) unsalted butter, melted, slightly cooled; ⅓ cup fresh lemon juice; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; 2 Tbsp. all-purpose flour; Powdered sugar (for serving); A 9"-diameter tart pan with removable bottom

Slice of LemonPoppy Seed Tart on a plate

Photograph by Doaa Elkady, Food Styling by Pearl Jones, Prop Styling by Gözde Eker

A lemon tart is a classic for a reason: simple, bright, and always a crowd-pleaser. This version features a poppy seed shortbread press-in crust and a puckery, custardy filling that sets on top as it bakes. Both parts come together in a food processor, so assembly is breezy and cleanup minimal—and the result boasts all the flavor and punch of curd without any added stovetop cook time.