Creamy Lemon Tart (Printable)
Silky, tangy lemon filling in a crisp, buttery crust - chilled and dusted with powdered sugar.
# What You Need:
→ For the 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
→ For the 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
→ For Garnish (optional)
14 - Powdered sugar, for dusting
15 - Fresh berries or candied lemon slices
# How To Make:
01 - Preheat oven to 350°F.
02 - In a food processor, pulse 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 dough begins to clump together, adding more water if needed.
04 - Transfer dough onto a lightly floured surface, shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
05 - Roll dough to 1/8-inch thickness and fit into a 9-inch tart pan. Trim excess, prick the 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, then bake 8–10 minutes more 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 a pinch of salt until smooth.
09 - Pour filling into the baked crust and bake for 20–25 minutes, until the edges are set and the center wobbles slightly.
10 - Allow tart to cool completely at room temperature, then refrigerate for at least 1 hour before serving.
11 - Dust with powdered sugar and garnish with fresh berries or candied lemon slices as desired.
# Expert Hints:
01 -
- The crust turns out perfectly crisp beneath the silky filling, like a secret bakery hack you&ll want to keep.
- This recipe rescued me on a muggy afternoon when all I wanted was something refreshing that didn&t require fussy techniques.
02 -
- One time I rushed the crust out of the freezer and it shrank awkwardly—ten minutes extra chilling is worth it.
- If the filling bubbles in the oven, it will crack—keep your oven low and peek through the window instead of opening the door too soon.
03 -
- Lining the tart pan bottom with parchment helps lift out neat slices.
- Zest lemons before juicing to save yourself a sticky mess.