Creamy Lemon Tart (Print Version)
Silky lemon filling in a crisp buttery crust, chilled then dusted with powdered sugar or served with fresh berries.
# 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 salt
→ Garnish (optional)
14 - Powdered sugar, for dusting
15 - Fresh berries or candied lemon slices
# Steps:
01 - Preheat oven to 350°F.
02 - In a food processor, briefly pulse together the flour, powdered sugar, and salt until fully blended.
03 - Add cold, cubed butter to the processor and pulse until the mixture becomes crumbly with visible pea-sized pieces.
04 - Add egg yolk and 2 tablespoons cold water, pulsing until dough just begins to come together, adding an additional tablespoon of water if needed.
05 - Transfer the dough to a lightly floured surface, shape into a disk, wrap tightly, and refrigerate for 30 minutes.
06 - On a floured surface, roll the chilled dough to 1/8-inch thickness. Line a 9-inch tart pan with the dough, trimming excess and pricking the base with a fork.
07 - Place the prepared crust in the freezer for 10 minutes to firm up before baking.
08 - Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights, and bake an additional 8 to 10 minutes until the crust is golden. Allow to cool slightly.
09 - Lower oven temperature to 300°F.
10 - In a mixing bowl, whisk together the heavy cream, granulated sugar, eggs, egg yolks, lemon zest, lemon juice, and a pinch of salt until the mixture is completely smooth.
11 - Pour the lemon filling into the cooled crust. Bake for 20 to 25 minutes, or until the edges are set but the center is just slightly jiggly.
12 - Allow the tart to cool fully at room temperature, then refrigerate for a minimum of 1 hour before serving.
13 - Dust with powdered sugar and garnish with berries or candied lemon slices as preferred.
# Expert Tips:
01 -
- The creamy filling is marvelously tangy, with a texture almost like lemon curd’s more decadent cousin.
- Every element can be made ahead, so you’re not stressing about last-minute assembly or missing out on your own dinner party.
02 -
- Once, I skipped chilling the dough and the crust slumped down the sides — now I never skip that step, even if impatient.
- I learned that overbaking dries out the creamy center; removing it when it’s still wobbly is the secret to the perfect texture.
03 -
- Let the tart cool completely in the pan before unmolding — otherwise the filling can crack or slump.
- A microplane grater makes quick, fluffy zest without any bitterness from the pith.