Creamy Lemon Tart (Printable Version)
Silky lemon filling set in a crisp, buttery tart shell, finished with powdered sugar or bright fresh berries.
# 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 - Set oven temperature to 350°F and allow to fully preheat.
02 - Combine all-purpose flour, powdered sugar, and salt in a food processor. Add cold, cubed unsalted butter and pulse until the texture becomes crumbly.
03 - Add the egg yolk and 2 tablespoons of cold water to the mixture. Pulse until the dough just begins to form. If needed, add an additional tablespoon of water.
04 - Turn the dough onto a lightly floured surface, shape into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
05 - Roll out the chilled dough to 1/8-inch thickness and carefully press into a 9-inch tart pan. Trim any excess dough, prick the base with a fork, and freeze the crust for 10 minutes.
06 - Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights, then bake an additional 8–10 minutes until golden. Allow to cool slightly.
07 - Reduce oven temperature to 300°F.
08 - In a bowl, whisk together heavy cream, granulated sugar, eggs, egg yolks, lemon zest, lemon juice, and a pinch of salt until the mixture is silky and smooth.
09 - Pour filling into the pre-baked crust. Bake for 20–25 minutes, until the edges are set and the center is just slightly jiggly.
10 - Allow the tart to cool completely at room temperature, then refrigerate for at least 1 hour before serving.
11 - Dust the tart with powdered sugar and garnish with fresh berries or candied lemon slices as desired.
# Expert Tips:
01 -
- This tart gives you that perfect balance of creamy filling and crisp crust—like a sunshine treat on a plate.
- I keep making it because it's deceptively elegant for dinner parties but just as welcome with coffee on a quiet afternoon.
02 -
- If you rush chilling the dough, the crust shrinks and pulls away—I learned this after a few unintended 'rustic' tarts.
- A splash of lemon juice too early in the filling can curdle it; always whisk it in last and pour straight into the shell.
03 -
- Letting the tart cool fully before chilling preserves that glassy top and creamy custard beneath.
- Try serving with fresh berries dusted in powdered sugar; the pop of sweetness lightens the citrus and looks gorgeous.