Creamy Lemon Tart (Printable)
Silky lemon filling in a crisp, buttery crust, chilled and dusted with powdered sugar for an 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 the oven to 350°F.
02 - In a food processor, combine all-purpose flour, powdered sugar, and salt. Add cold, cubed unsalted butter and pulse until the mixture is crumbly.
03 - Add egg yolk and 2 tablespoons of cold water to the processor. Pulse until the dough just starts to come together, adding extra water if needed.
04 - Turn the dough onto a lightly floured surface, form into a disk, wrap in plastic, and chill for 30 minutes.
05 - Roll the chilled dough to 1/8-inch thickness. Press into a 9-inch tart pan, trim excess, prick base with a fork, and freeze 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. Allow to cool slightly.
07 - Lower oven temperature to 300°F.
08 - In a mixing bowl, whisk together heavy cream, granulated sugar, eggs, egg yolks, lemon zest, lemon juice, and a pinch of salt until smooth and well combined.
09 - Pour the lemon filling into the baked crust. Bake for 20 to 25 minutes, until the edges are set and the center is slightly jiggly.
10 - Cool the tart completely on a wire rack. Refrigerate for at least 1 hour before serving.
11 - Dust with powdered sugar and garnish with fresh berries or candied lemon slices as desired.
# Expert Tips:
01 -
- This tart delivers a silky, tangy filling and classic buttery snap in every slice—the kind of treat that disappears quickly at any table.
- Once you see how straightforward the technique is, you'll want to reinvent it with other citrus fruits or creative garnishes every time guests are due.
02 -
- The first time I rushed the chilling step, my crust shrank and broke apart—patience here is everything.
- Fresh lemon juice and zest make more difference than you'd think—don't use bottled substitutes or skip the zesting.
03 -
- Always preheat your oven fully and let the crust cool before pouring in the filling—this stops sogginess.
- If you want a softer tang, use Meyer lemons for a sweeter, floral note in the filling.