Creamy Lemon Tart (Printable)
Silky lemon tart with a buttery crust and bright citrus filling, chilled and dusted with powdered sugar.
# 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
# How To Make It:
01 - Preheat the oven to 350°F (175°C).
02 - In a food processor, combine all-purpose flour, powdered sugar, and salt. Add cold cubed butter and pulse until the mixture resembles coarse crumbs.
03 - Add the egg yolk and 2 tablespoons of cold water. Pulse until the dough starts to clump together, adding an additional tablespoon of water if necessary.
04 - Transfer dough onto a lightly floured surface. Shape into a disk, wrap securely, and refrigerate for 30 minutes.
05 - Roll the dough to 1/8-inch thickness. Gently press into a 9-inch tart pan. Trim any excess and prick the base with a fork. Freeze for 10 minutes.
06 - Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake an additional 8 to 10 minutes until golden. Allow to cool slightly.
07 - Lower oven temperature to 300°F (150°C).
08 - In a mixing bowl, whisk together heavy cream, granulated sugar, eggs, egg yolks, finely grated lemon zest, fresh lemon juice, and a pinch of salt until smooth.
09 - Pour the lemon filling into the pre-baked crust. Bake for 20 to 25 minutes until the edges are set and the center is just barely jiggly.
10 - Cool completely on a wire rack. Refrigerate for at least 1 hour before serving for optimal texture.
11 - Dust with powdered sugar and garnish with fresh berries or candied lemon slices if desired.
# Expert Tips:
01 -
- The dreamy, smooth filling tastes like a slice of spring, no matter the season.
- I've never had anyone say no to a second piece at the table.
02 -
- Taking the crust out too early can make it soggy, so give it the full blind bake time.
- When the tart comes out, the center should wobble a little—it firms up as it cools.
03 -
- Always strain the lemon filling if you notice any eggy bits for extra-smooth texture.
- Slip a baking sheet under your tart pan in case there's any buttery drips during baking—it saves a mess every time.