Creamy Lemon Tart (Printable View)
Silky lemon filling in a crisp buttery crust—refreshing citrus dessert with bright zest and smooth texture.
# What You 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
# How-To Steps:
01 - Preheat oven to 350°F. Ensure oven rack is center positioned.
02 - In a food processor, combine all-purpose flour, powdered sugar, and salt. Pulse to blend.
03 - Add cold cubed butter to the food processor. Pulse until mixture resembles coarse crumbs.
04 - Add egg yolk and 2 tablespoons cold water. Pulse until dough begins to come together. Add up to 1 additional tablespoon water if needed.
05 - Turn dough onto a lightly floured surface, shape into a disk. Wrap and refrigerate for 30 minutes.
06 - Roll chilled dough to 1/8-inch thickness. Press into a 9-inch tart pan. Trim excess and prick base with a fork. Freeze for 10 minutes.
07 - Line chilled crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and bake for an additional 8 to 10 minutes until golden. Allow to cool slightly.
08 - Reduce oven heat to 300°F in preparation for the filling.
09 - In a mixing bowl, whisk heavy cream, granulated sugar, whole eggs, egg yolks, finely grated lemon zest, fresh lemon juice, and a pinch of salt until smooth.
10 - Pour filling into pre-baked crust. Bake for 20 to 25 minutes until edges are set and center is slightly jiggly.
11 - Cool tart completely, then refrigerate at least 1 hour before serving. Dust with powdered sugar and garnish with fresh berries or candied lemon slices if desired.
# Expert Advice:
01 -
- The lemon filling is so silky and bright, it almost tastes like spring captured on a fork.
- It feels fancy enough for guests, but the process is surprisingly forgiving — a little imperfection around the crust never ruined the magic.
02 -
- One time I rushed taking the tart out of the oven and the center turned runny — patience during cooling is crucial.
- Chilling the dough before and after rolling keeps the crust from shrinking and cracking, which I learned after one too many patch jobs.
03 -
- Rub the lemon zest right into the sugar with your fingertips for a more fragrant, flavorful filling.
- Letting the tart sit in the fridge overnight gives you the cleanest slices and the dreamiest texture.