Creamy Lemon Tart (Printable Version)
Luscious lemon tart with silky filling and crisp buttery crust, chilled for a bright, refreshing dessert.
# What You'll Need:
→ For the 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
→ For the 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
→ For Garnish (optional)
14 - Powdered sugar, for dusting
15 - Fresh berries or candied lemon slices
# Directions:
01 - Preheat oven to 350°F (175°C).
02 - In a food processor, combine flour, powdered sugar, and salt. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs.
03 - Add egg yolk and 2 tablespoons cold water. Pulse until the dough just begins to clump together, adding more water if needed.
04 - Transfer dough to a lightly floured surface. Form 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 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, then bake an additional 8 to 10 minutes until golden. Cool slightly.
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 completely smooth.
09 - Pour filling into the baked crust. Bake for 20 to 25 minutes, until the edges are set but the center remains slightly jiggly.
10 - Allow tart to cool completely at room temperature, then refrigerate for at least 1 hour before slicing.
11 - Dust with powdered sugar and garnish with fresh berries or candied lemon slices as desired.
# Expert Hints:
01 -
- The filling is so lusciously smooth, it's like a pastry shop secret you get to know at home.
- The crisp crust and tangy-sweet layer make even humble lemons feel like a celebration.
02 -
- Once, I rushed the chilling and the filling spilled over—now, I always wait for the crust to cool completely.
- Swapping bottled lemon juice for fresh never gave the same vivid flavor—even if squeezing feels tedious, it's always worth it.
03 -
- Sprinkle a little flour onto the rolling pin so the dough won't stick and tear.
- Adding a splash of vanilla gives the filling a dreamy aroma that makes people ask for the recipe.