Creamy Lemon Tart (Printable Version)
Silky lemon filling in a crisp butter crust, chilled and dusted with powdered sugar 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 (Optional)
14 - Powdered sugar, for dusting
15 - Fresh berries or candied lemon slices
# How To Make It:
01 - Preheat oven to 350°F (175°C).
02 - In a food processor, blend all-purpose flour, powdered sugar, and salt. Add the cubed butter and pulse until the mixture resembles coarse crumbs.
03 - Add egg yolk and 2 tablespoons cold water. Pulse briefly until the dough begins to form, adding an extra tablespoon of water if needed.
04 - Transfer dough onto a lightly floured surface. Shape into a disk, wrap tightly, and refrigerate for 30 minutes.
05 - Roll dough to 1/8-inch thickness. Gently press into a 9-inch tart pan. Trim excess, prick base with a fork, and transfer to freezer 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 8 to 10 minutes more until golden. Let cool briefly.
07 - Reduce oven temperature to 300°F (150°C).
08 - In a mixing bowl, whisk together heavy cream, granulated sugar, eggs, egg yolks, lemon zest, lemon juice, and a pinch of salt until well combined.
09 - Pour lemon filling into the warm tart shell. Bake 20 to 25 minutes until edges are set and center is just slightly jiggly.
10 - Allow tart to cool completely on a wire rack, then refrigerate at least 1 hour before slicing.
11 - Dust with powdered sugar and add fresh berries or candied lemon slices before serving.
# Expert Suggestions:
01 -
- This tart lets you show off a bakery-worthy dessert that feels effortless after one try.
- The bright flavor, silky filling, and playful garnish options mean it never gets old.
02 -
- Baking the crust all the way before adding filling is crucial or you’ll end up with a soggy base (yes, I made that mistake).
- Freshly squeezed lemon juice truly transforms the taste—bottled just isn’t the same.
03 -
- Resting the tart overnight deepens the flavor and firms the texture.
- A sprinkle of sea salt flakes right before serving beautifully balances the sweet-tart notes.