Creamy Lemon Tart (Printable Version)
Silky lemon filling on a crisp, buttery crust—bright zest and chilled smoothness for an elegant dessert.
# 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 of salt
→ Garnish
14 - Powdered sugar, for dusting
15 - Fresh berries or candied lemon slices
# How to Make It:
01 - Preheat oven to 350°F.
02 - Combine all-purpose flour, powdered sugar, and salt in a food processor. Add cold cubed butter and pulse until mixture forms coarse crumbs.
03 - Incorporate the egg yolk and 2 tablespoons cold water. Pulse just until dough begins to form. Add up to 1 more tablespoon water if necessary.
04 - Transfer dough onto a lightly floured surface. Press into a disk, then wrap and chill for 30 minutes.
05 - Roll dough to 1/8-inch thickness. Gently fit into a 9-inch tart pan, pressing into corners. Trim excess and prick base with a fork. Freeze for 10 minutes.
06 - Line the crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and bake an additional 8–10 minutes until golden brown. Allow to cool slightly.
07 - Reduce oven temperature to 300°F.
08 - Whisk heavy cream, granulated sugar, eggs, egg yolks, finely grated lemon zest, fresh lemon juice, and a pinch of salt in a bowl until fully combined and smooth.
09 - Pour lemon filling into the baked crust. Bake 20 to 25 minutes, until edges are just set and center is slightly jiggly.
10 - Let tart cool completely, then refrigerate for at least 1 hour before serving.
11 - Dust surface with powdered sugar and garnish with fresh berries or candied lemon slices as desired.
# Expert Insights:
01 -
- This creamy tart sings with lemon flavor but holds a silkiness that feels almost luxurious—like a secret upgrade to classic lemon desserts.
- I keep making it because the bright filling nestled in a crisp, buttery base wins over even dessert skeptics every single time.
02 -
- Once, I rushed the chilling step and ended up with a sticky crust that clung to the pan—never again.
- Pouring the filling into a hot crust keeps the base crisp, but make sure the shell isn&t sizzling fresh from the oven or you&ll scramble the eggs.
03 -
- Roll the dough between two sheets of parchment to avoid sticking and keep a perfectly even thickness.
- A microplane for zesting yields the most fragrant, fine citrus notes.