Creamy Lemon Tart (Printable)
Tangy, silky lemon tart with a crisp buttery crust and bright lemon filling; chilled for best texture.
# 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
# Steps:
01 - Preheat oven to 350°F.
02 - In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.
03 - Add cold, cubed butter to the flour mixture and pulse until the mixture resembles coarse crumbs.
04 - Add egg yolk and 2 tablespoons cold water. Pulse until the dough just begins to come together, adding an extra tablespoon of water only if necessary.
05 - Turn dough out onto a lightly floured surface, form into a disk, wrap in plastic, and chill for 30 minutes.
06 - Roll dough to 1/8-inch thickness. Transfer to a 9-inch tart pan, pressing to fit. Trim any overhang, prick the base with a fork, and freeze for 10 minutes.
07 - Line crust with parchment, fill with pie weights or dried beans, and bake for 15 minutes. Carefully remove weights and parchment, then bake for an additional 8 to 10 minutes until golden. Allow to cool slightly.
08 - Lower oven temperature to 300°F.
09 - In a mixing bowl, whisk together heavy cream, granulated sugar, eggs, egg yolks, lemon zest, lemon juice, and a pinch of salt until the mixture is completely smooth.
10 - Pour lemon filling into the pre-baked crust. Bake for 20 to 25 minutes, until the edges are set and the center is just slightly jiggly.
11 - Cool tart completely on a wire rack, then chill in the refrigerator for at least 1 hour before slicing.
12 - Dust with powdered sugar and garnish with fresh berries or candied lemon slices as desired.
# Expert Advice:
01 -
- The creamy filling feels like a patisserie secret you can master at home.
- The sharp burst of lemon against a buttery crust is what moved this tart into heavy rotation in my kitchen.
02 -
- If the filling bubbles in the oven, you'll get a cracked surface—so be gentle and don't overbake.
- Chilling the crust before baking helps it avoid shrinking (I learned this after one too many slumped edges).
03 -
- Roll the dough between two sheets of parchment, then gently peel it off—no sticking and less mess.
- Let the tart cool completely before slicing so the filling sets up creamy and neat for serving.