Creamy Lemon Tart (Printable)
Silky lemon filling, bright zest, and a crisp buttery crust chilled for a refreshing dessert.
# 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
# Step-by-step:
01 - Preheat the oven to 350°F.
02 - Combine flour, powdered sugar, and salt in a food processor. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs.
03 - Incorporate the egg yolk and 2 tablespoons of cold water. Pulse briefly until the dough just starts to come together, adding more water if needed.
04 - Transfer dough to a lightly floured surface, form into a disk, wrap tightly, and refrigerate for 30 minutes.
05 - Roll the dough to 1/8-inch thickness. Fit into a 9-inch tart pan, trim excess dough, prick base with a fork, and freeze for 10 minutes.
06 - Line crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake for another 8 to 10 minutes until golden. Allow to cool slightly.
07 - Reduce 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 completely smooth.
09 - Pour the lemon filling into the pre-baked crust. Bake for 20 to 25 minutes, or until the edges are set and center is just slightly jiggly.
10 - Let the tart cool completely, then refrigerate for at least 1 hour before slicing.
11 - Dust with powdered sugar and garnish with fresh berries or candied lemon slices as desired.
# Expert Advice:
01 -
- The creamy lemon filling honestly tastes like sunshine in dessert form and is surprising even after the first bite.
- The tender, buttery crust holds everything together without stealing the show, something you only truly notice after your second (or third) slice.
02 -
- If you skip chilling the tart dough, you&apoll end up with a crust that shrinks and sinks—it&aposs happened to me, and it broke my heart a little.
- Whisking the filling gently instead of vigorously keeps air bubbles out and makes the filling set like a dream.
03 -
- If your filling gets tiny bubbles on top after baking, a gentle tap with a spoon smooths it while still warm.
- Bake the crust until just golden and no more—it keeps the bottom crisp once the filling goes in.