Creamy Lemon Tart (Printable)
Luscious lemon tart with a silky cream filling and crisp buttery crust, 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
14 - Powdered sugar, for dusting
15 - Fresh berries or candied lemon slices
# How-To Steps:
01 - Set oven temperature to 350°F and allow to preheat fully.
02 - Combine flour, powdered sugar, and salt in a food processor and pulse to blend.
03 - Add cold, cubed butter and pulse until the mixture resembles coarse crumbs.
04 - Add egg yolk and 2 tablespoons cold water to the mixture, pulsing just until dough begins to form. Add the remaining water if necessary.
05 - Transfer dough to a lightly floured surface, shape into a disk, wrap in plastic, and chill for 30 minutes.
06 - Roll dough to approximately 1/8-inch thickness. Fit into a 9-inch tart pan, trim edges, prick bottom with a fork, and place in the freezer for 10 minutes.
07 - Line the chilled crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake an additional 8 to 10 minutes until golden. Allow crust to cool slightly.
08 - Reduce oven temperature to 300°F.
09 - In a mixing bowl, whisk together heavy cream, granulated sugar, eggs, egg yolks, lemon zest, lemon juice, and a pinch of salt until thoroughly combined.
10 - Pour lemon filling into the baked crust and bake for 20 to 25 minutes, until the edges are set but the center remains slightly jiggly.
11 - Let tart cool completely at room temperature, then refrigerate for at least 1 hour before serving.
12 - Dust with powdered sugar and garnish with fresh berries or candied lemon slices before serving.
# Expert Tips:
01 -
- This tart hits the perfect spot between sweet and tangy, like a little secret you can't help but share.
- The creamy, silky filling feels like sunshine in every satisfying forkful.
02 -
- I once baked the filling at too high a temperature, which made the custard scramble—patience and a low oven are key.
- Chilling the baked crust before adding the filling keeps the tart base crisp, not soggy.
03 -
- Whisk the eggs and sugar really well before adding cream to avoid streaks.
- A pinch of salt in the filling is the subtle boost no one can quite put their finger on but always loves.