Creamy Lemon Tart (Printable Version)
Silky lemon filling in a crisp buttery crust, chilled and dusted for a bright, elegant finish.
# What You 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 of salt
→ Garnish (optional)
14 - Powdered sugar, for dusting
15 - Fresh berries or candied lemon slices
# How to Make It:
01 - Preheat oven to 350°F.
02 - In a food processor, combine flour, powdered sugar, and salt. Add cold cubed butter and pulse until mixture resembles coarse crumbs.
03 - Incorporate egg yolk and 2 tablespoons cold water, pulsing just until the dough starts to clump together. Add additional water only if needed for the dough to come together.
04 - Transfer dough onto a lightly floured work surface, form into a disk, wrap in plastic, and refrigerate for 30 minutes.
05 - Roll dough to 1/8-inch thickness. Fit into a 9-inch tart pan, trim excess, prick base with a fork, and freeze for 10 minutes.
06 - Line crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for 8 to 10 minutes more, or until golden. Allow to cool slightly.
07 - Reduce oven temperature to 300°F.
08 - In a mixing bowl, whisk together heavy cream, granulated sugar, eggs, egg yolks, lemon zest, lemon juice, and pinch of salt until fully combined and smooth.
09 - Pour lemon filling into the prepared tart crust. Bake for 20 to 25 minutes, or until edges are set and center jiggles slightly when gently shaken.
10 - Remove tart from oven, allow to cool completely on a wire rack, then refrigerate for at least 1 hour before serving.
11 - Lightly dust with powdered sugar and garnish with fresh berries or candied lemon slices as desired.
# Expert Tips:
01 -
- This filling is so silky and vibrant, guests rarely believe you made it from scratch.
- The crust bakes up crisp and buttery, never soggy—a little kitchen victory every time.
02 -
- If you rush the chilling steps, the dough shrinks and the crust won’t hold.
- Filling should still jiggle just slightly from the center when you take it out—don’t wait for it to look fully set or you’ll overbake it.
03 -
- Always zest your lemons before juicing; it’s surprisingly easy to forget.
- Bake the crust until golden, not just pale—it gives way more flavor and structure.