Creamy Lemon Tart (Printer-friendly)
Silky lemon filling in a crisp buttery crust, chilled and dusted with powdered sugar for a bright, elegant finish.
# 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 salt
→ For Garnish (optional)
14 - Powdered sugar, for dusting
15 - Fresh berries or candied lemon slices
# Method:
01 - Preheat oven to 350°F.
02 - Combine all-purpose flour, powdered sugar, and salt in a food processor. Add cold cubed butter and pulse until the mixture is crumbly.
03 - Add egg yolk and 2 tablespoons cold water, pulsing just until the dough begins to come together. Use an additional tablespoon of water if needed.
04 - Turn dough onto a lightly floured surface, shape into a disk, wrap in plastic, and chill for 30 minutes.
05 - Roll dough to 1/8-inch thickness. Press into a 9-inch tart pan, trim excess, prick the base with a fork, and freeze for 10 minutes.
06 - Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, then bake for an additional 8 to 10 minutes until golden brown. Let cool slightly.
07 - Reduce oven temperature to 300°F.
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 completely smooth.
09 - Pour lemon filling into the pre-baked tart crust. Bake for 20 to 25 minutes, until the edges are set and the center remains just slightly jiggly.
10 - Cool the tart completely at room temperature, then refrigerate for at least 1 hour before serving.
11 - Dust the surface with powdered sugar and garnish with fresh berries or candied lemon slices, as desired.
# Expert Tips:
01 -
- You get the creaminess of a custard filling that’s lightened by a refreshing tang—almost like sunshine in every bite.
- The easy crust never turns stubborn or tough, so you look like a pro even if pastry isn’t your strong suit.
02 -
- If you skip chilling the dough or try to rush it, the crust shrinks miserably and loses that melt-in-your-mouth texture.
- Using fresh lemon juice is non-negotiable; bottled versions make the filling taste dull and flat.
03 -
- If the crust starts to get a bit too brown, cover the edges loosely with foil midway through baking.
- Let the tart rest in the pan until completely cool to avoid cracks and messy slices.