Creamy Lemon Tart (Printable version)
Silky lemon custard in a crisp, buttery shell—chilled for a clean, tangy finish.
# 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 freshly squeezed lemon juice
13 - Pinch of salt
→ Garnish (optional)
14 - Powdered sugar, for dusting
15 - Fresh berries or candied lemon slices
# Directions:
01 - Set oven temperature to 350°F. Position rack in the center.
02 - Combine all-purpose flour, powdered sugar, and salt in a food processor or mixing bowl.
03 - Add cold, cubed unsalted butter to the bowl and pulse or cut in until the mixture becomes crumbly.
04 - Mix in egg yolk and 2 tablespoons cold water, pulsing until dough starts to come together. Add an extra tablespoon of water if mixture is dry.
05 - Transfer dough to a lightly floured surface, shape into a disk. Wrap in plastic and refrigerate for 30 minutes.
06 - Roll chilled dough to about 1/8-inch thick. Press evenly into a 9-inch tart pan, trimming excess. Prick the base with a fork and freeze for 10 minutes.
07 - Line crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and paper, bake crust an additional 8–10 minutes until golden. Let cool slightly.
08 - Adjust oven to 300°F for the filling.
09 - In a large bowl, whisk heavy cream, granulated sugar, eggs, egg yolks, lemon zest, lemon juice, and a pinch of salt until smooth and combined.
10 - Carefully pour filling into partially cooled crust. Bake for 20 to 25 minutes, until edges are just set and center remains slightly jiggly.
11 - Remove from oven and cool completely at room temperature, then refrigerate for at least 1 hour before unmolding and serving.
12 - Dust with powdered sugar, garnish with fresh berries or candied lemon slices as desired, and slice to serve.
# Expert advice:
01 -
- The luscious, tangy filling tastes like the sun in dessert form and never fails to impress guests.
- The crisp, buttery crust balances the tartness and turns every bite into a gentle crunch, making it hard to stop at one slice.
02 -
- Once I tried to rush the crust out of its pan and ended up with beautiful chaos—let yours cool fully before unmolding.
- A fine-mesh strainer for the lemon filling removes any stray zest or egg bits for a flawless texture.
03 -
- Rub the lemon zest into the sugar before adding to the filling—this releases extra oils and boosts the citrus hit.
- Bake on the lower third of your oven for an evenly cooked crust.