Creamy Lemon Tart (Printable)
Silky, tangy lemon filling in a crisp buttery crust, chilled and dusted for a bright, elegant finish.
# 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
14 - Powdered sugar, for dusting
15 - Fresh berries or candied lemon slices
# Steps:
01 - Preheat the oven to 350°F. Ensure the rack is positioned in the center.
02 - In a food processor, blend the all-purpose flour, powdered sugar, and salt until combined.
03 - Add the cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs.
04 - Add the large egg yolk and 2 tablespoons cold water; pulse briefly until the dough just begins to form. If needed, add an additional tablespoon of water.
05 - Transfer dough onto a lightly floured surface and shape into a disk. Wrap tightly in plastic and chill for 30 minutes.
06 - Roll out the chilled dough to 1/8-inch thickness. Carefully fit into a 9-inch tart pan, trim excess, prick base with a fork, and freeze for 10 minutes.
07 - Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights, then continue baking for 8 to 10 minutes until lightly golden. Cool the crust slightly.
08 - Reduce the oven temperature to 300°F.
09 - In a bowl, whisk together heavy cream, granulated sugar, eggs, egg yolks, lemon zest, lemon juice, and a pinch of salt until smooth.
10 - Pour the lemon filling into the pre-baked crust. Bake for 20 to 25 minutes, or until the custard is set at the edges and slightly jiggly at the center.
11 - Allow tart to cool completely on a wire rack. Refrigerate for at least 1 hour before serving.
12 - Dust with powdered sugar and garnish with fresh berries or candied lemon slices as desired.
# Expert Advice:
01 -
- The filling is velvet-smooth with a tang that brightens even a dull day—I swear, it’s like edible sunshine.
- I keep coming back to this recipe because the crust never goes soggy, no matter how long it chills, and guests think I’m a secret pastry chef.
02 -
- I once rushed chilling the crust and learned the hard way it slumps in the oven—always give it its rest time.
- Real lemon juice made all the difference; I tried bottled out of desperation once, and the tart lost its magic.
03 -
- Roll your dough between two sheets of parchment to avoid sticking and make transferring it to the pan seamless.
- Baking the tart on a preheated baking sheet helps crisp the bottom and prevents any leaks.