Creamy Lemon Tart (Printer-Friendly)
Silky lemon filling in a crisp, buttery crust with tangy zest and a cool, refreshing 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 fresh lemon juice
13 - Pinch of salt
→ Garnish (optional)
14 - Powdered sugar, for dusting
15 - Fresh berries or candied lemon slices
# How to Make It:
01 - Preheat oven to 350°F.
02 - Combine flour, powdered sugar, and salt in a food processor. Add cold, cubed butter and pulse until mixture resembles coarse crumbs.
03 - Incorporate egg yolk and 2 tablespoons cold water. Pulse briefly until dough begins to form; incorporate additional water as needed for cohesion.
04 - Transfer dough onto a lightly floured surface. Shape into a disk, wrap tightly, and refrigerate 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 crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake an additional 8 to 10 minutes until golden brown. Allow to cool slightly.
07 - Lower oven temperature to 300°F.
08 - Whisk together heavy cream, granulated sugar, eggs, egg yolks, lemon zest, lemon juice, and a pinch of salt until smooth and fully combined.
09 - Pour filling into the pre-baked crust. Bake 20 to 25 minutes or until the edges are set and the center has a slight jiggle.
10 - Allow tart to cool completely at room temperature, then refrigerate for no less than 1 hour before serving.
11 - Dust tart with powdered sugar and garnish with fresh berries or candied lemon slices as desired.
# Expert Advice:
01 -
- The filling is so smooth and tangy, it tastes like sunshine in every bite—a secret I reserve for truly special occasions.
- The crust stays crisp even under that luscious, custardy filling, which is exactly why this tart keeps making repeat appearances at our table.
02 -
- I once rushed the chilling and ended up with a crust that slumped; patience really does pay off.
- Whisking the filling too vigorously adds bubbles, which means little craters on top after baking—whisk slowly and gently.
03 -
- Bake the crust all the way through—if it looks just barely golden, leave it in for another minute or two.
- Grate your lemon zest directly over the mixing bowl to capture all those fragrant oils.