Creamy Lemon Tart (Printable Version)
Silky lemon filling nestled in a crisp buttery crust, chilled and dusted with powdered sugar for a refreshing 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
# Directions:
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 -
- That first forkful is a balance of sharp lemon and gentle silkiness—I swear your guests will try to guess your secret.
- I love how chill time gives you space to clear up, set the table, or simply steal a spoonful of filling straight from the bowl.
02 -
- If you rush the blind baking or skip chilling, the crust will shrink and disappoint—plan for the rest time.
- Once I hurried the bake and the custard bubbled, giving a grainy finish—gentle, slow heat is key for a silky set.
03 -
- Sifting the powdered sugar before adding it to the crust prevents surprise lumps and uneven browning.
- Setting your citrus zest aside with a spoonful of sugar and letting it sit for a few minutes releases bright essential oils.