Creamy Lemon Tart (Printable)
Silky lemon filling set in a crisp, buttery crust, brightened with grated zest and chilled for a clean, elegant 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 of salt
→ Garnish (Optional)
14 - Powdered sugar, for dusting
15 - Fresh berries or candied lemon slices
# Directions:
01 - Set oven temperature to 350°F (175°C).
02 - Combine all-purpose flour, powdered sugar, and salt in a food processor. Add cold, cubed butter and pulse until mixture resembles coarse crumbs.
03 - Add egg yolk and 2 tablespoons of cold water; pulse just until dough forms. Add an additional tablespoon of water if dough appears dry.
04 - Transfer dough to a lightly floured surface. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
05 - Roll chilled dough to 1/8-inch thickness. Gently fit it into a 9-inch tart pan. Trim excess and dock the base with a fork. Freeze the crust for 10 minutes.
06 - Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake an additional 8 to 10 minutes until golden. Cool crust slightly.
07 - Lower oven temperature to 300°F (150°C).
08 - In a mixing bowl, whisk heavy cream, granulated sugar, eggs, egg yolks, lemon zest, lemon juice, and a pinch of salt until smooth and well combined.
09 - Pour prepared lemon mixture into the pre-baked crust. Bake 20 to 25 minutes, or until edges are set and the center is just slightly jiggly.
10 - Allow tart to cool completely on a wire rack. Transfer to the refrigerator and chill for at least 1 hour before serving.
11 - Dust tart with powdered sugar and top with fresh berries or candied lemon slices as desired.
# Expert Advice:
01 -
- The filling is so silky and tart that one slice feels like sunshine in a bite.
- It’s easier than it looks, and perfect for both celebration or sneaking a midnight sliver.
02 -
- If the crust is handled too much or gets warm, it bakes up tough instead of flaky.
- Once I didn’t chill the filling enough and it sliced messy—an hour in the fridge truly makes a difference.
03 -
- Letting the tart cool completely before chilling means zero condensation on the silky surface.
- If you’re in a rush, freeze the crust instead of chilling for faster results.