Creamy Lemon Tart (Printable)
Silky lemon filling set in a crisp, buttery tart shell, finished with powdered sugar or bright fresh berries.
# 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
# Directions:
01 - Preheat the oven to 350°F.
02 - Combine all-purpose flour, powdered sugar, and salt in a food processor.
03 - Add cold, cubed unsalted butter and pulse until the mixture is crumbly.
04 - Add the egg yolk and 2 tablespoons of cold water; pulse until dough just comes together, adding an additional tablespoon of water if needed.
05 - Turn the dough onto a lightly floured surface, shape into a disk, wrap tightly, and refrigerate for 30 minutes.
06 - Roll dough to 1/8-inch thickness and press evenly into a 9-inch tart pan. Trim excess dough, prick base with a fork, and freeze for 10 minutes.
07 - Line tart shell with parchment paper and fill with pie weights. Bake for 15 minutes; remove weights and parchment, then bake an additional 8 to 10 minutes until the crust is golden. Allow to cool slightly.
08 - Lower oven temperature to 300°F.
09 - In a bowl, whisk together heavy cream, granulated sugar, eggs, egg yolks, lemon zest, lemon juice, and a pinch of salt until smooth.
10 - Pour lemon filling into the baked crust. Bake for 20 to 25 minutes, until edges are set and center is just slightly jiggly.
11 - Cool completely on a wire rack, then refrigerate for at least 1 hour until thoroughly set.
12 - Dust cooled tart with powdered sugar and garnish with berries or candied lemon slices as desired.
# Expert Tips:
01 -
- The filling sets up gorgeously creamy but never curdles, thanks to a low, slow bake—a little secret that brings out the best lemon flavor.
- Baking it feels like a treat for the senses: the aroma, the golden crust, and that first tart-sweet forkful won me over completely.
02 -
- If you try to rush chilling the dough, your crust will shrink or crack—patience pays off here.
- Let the filling rest a minute before pouring to help bubbles escape; no one likes holes in their tart.
03 -
- Bake the crust an extra minute or two if you like a deeply golden, biscuity finish.
- Rub lemon zest into the sugar before mixing—fragrance explodes, and the tart tastes more vibrant.