Creamy Lemon Tart (Printable)
Silky lemon filling in a crisp buttery crust, chilled for a bright, citrus-forward finish.
# What You'll Need:
→ Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/3 cup powdered sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 1 large egg yolk
06 - 2 to 3 tablespoons cold water
→ Creamy Lemon Filling
07 - 1 cup heavy cream
08 - 2/3 cup granulated sugar
09 - 3 large eggs
10 - 2 large egg yolks
11 - 2 tablespoons finely grated lemon zest
12 - 1/2 cup fresh lemon juice
13 - Pinch salt
→ Garnish (Optional)
14 - Powdered sugar, for dusting
15 - Fresh berries or candied lemon slices
# Method:
01 - Preheat oven to 350°F.
02 - In a food processor, combine flour, powdered sugar, and salt. Add cubed butter and pulse until the mixture is crumbly.
03 - Add egg yolk and 2 tablespoons cold water. Pulse just until the dough begins to form. Add an additional tablespoon of water if needed.
04 - Turn dough out onto a lightly floured surface, shape into a disk, wrap, and refrigerate for 30 minutes.
05 - Roll dough to 1/8-inch thickness. Line a 9-inch tart pan with dough, trim excess, prick base with a fork, and freeze for 10 minutes.
06 - Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and bake for another 8 to 10 minutes until golden. Cool slightly.
07 - Reduce oven temperature to 300°F.
08 - In a mixing bowl, gently whisk heavy cream, granulated sugar, eggs, egg yolks, finely grated lemon zest, lemon juice, and salt until smooth.
09 - Pour the filling into the pre-baked crust and bake for 20 to 25 minutes, until the edges are set but the center remains just slightly jiggly.
10 - Cool the tart completely at room temperature, then refrigerate for at least 1 hour prior to serving.
11 - Dust the top with powdered sugar and garnish with fresh berries or candied lemon slices as desired.
# Expert Hints:
01 -
- Even if you’ve never made pastry, this crust turns out blissfully crisp and buttery every time with just a little patience.
- The filling is luxuriously creamy, balancing vibrant lemon tang with a silken texture that had me sneaking warm spoonfuls before it even chilled.
02 -
- If the filling goes into a crust that’s too hot, you risk scrambled eggs instead of sheer silk—it pays to be patient.
- I learned the hard way to taste my lemons before juicing; if they’re super tangy, a tiny bit more sugar will save your tart from puckering faces.
03 -
- Freezing the crust before baking keeps it from puffing and shrinking so the filling sits perfectly even every time.
- A zester or microplane makes short work of zest and elevates citrus flavor throughout—don’t skip it!