Creamy Lemon Tart (Printable)

Silky lemon filling in a crisp, buttery crust that chills to set for a bright, elegant finish.

# Ingredient List:

→ 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, blend flour, powdered sugar, and salt. Add cubed butter and pulse until the mixture is crumbly.
03 - Add egg yolk and 2 tablespoons cold water; pulse until dough just begins to form. Add extra water only if needed.
04 - Transfer dough onto a lightly floured surface. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
05 - Roll dough to 1/8-inch thickness. Fit into a 9-inch tart pan, trim excess, prick base with a fork, and freeze for 10 minutes.
06 - Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights, then bake an additional 8–10 minutes until golden brown. Cool slightly.
07 - Reduce oven temperature to 300°F.
08 - Whisk together cream, granulated sugar, eggs, egg yolks, lemon zest, lemon juice, and salt until completely smooth.
09 - Pour lemon filling into baked tart crust. Bake for 20–25 minutes, until edges are set but the center is just slightly jiggly.
10 - Allow tart to cool completely, then 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 Advice:

01 -
  • You get the creaminess of a custard filling that’s lightened by a refreshing tang—almost like sunshine in every bite.
  • The easy crust never turns stubborn or tough, so you look like a pro even if pastry isn’t your strong suit.
02 -
  • If you skip chilling the dough or try to rush it, the crust shrinks miserably and loses that melt-in-your-mouth texture.
  • Using fresh lemon juice is non-negotiable; bottled versions make the filling taste dull and flat.
03 -
  • If the crust starts to get a bit too brown, cover the edges loosely with foil midway through baking.
  • Let the tart rest in the pan until completely cool to avoid cracks and messy slices.

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