Creamy Lemon Tart (Printable Version)
Silky lemon filling nestled in a crisp buttery crust, chilled and dusted with powdered sugar for a refreshing finish.
# Ingredient List:
→ 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 - Set oven to 350°F (175°C) to prepare for baking the crust.
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 the egg yolk and 2 tablespoons cold water. Pulse just until the dough begins to form. Add additional water, one teaspoon at a time, if needed.
04 - Transfer dough to 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 it evenly into a 9-inch tart pan. Trim excess edges, prick the base with a fork, and freeze for 10 minutes.
06 - Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake an additional 8 to 10 minutes until golden. Cool slightly.
07 - Reduce oven heat to 300°F (150°C) to bake the filling.
08 - In a mixing bowl, whisk together heavy cream, granulated sugar, eggs, egg yolks, lemon zest, lemon juice, and a pinch of salt until smooth.
09 - Pour the lemon filling into the slightly cooled tart shell. Bake for 20 to 25 minutes until the edges are set and the center remains slightly jiggly.
10 - Cool the tart completely on a wire rack, then refrigerate at least 1 hour until well chilled.
11 - Before serving, dust 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.