Creamy Lemon Tart (Printer-Friendly)
Silky lemon filling in a crisp, buttery crust, chilled for a bright, tangy finish. Serve with berries or candied lemon.
# 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
# How To Make It:
01 - Preheat oven to 350°F (175°C).
02 - Combine flour, powdered sugar, and salt in a food processor or mixing bowl.
03 - Add cold cubed unsalted butter and pulse or blend until mixture resembles coarse crumbs.
04 - Add egg yolk and 2 tablespoons cold water, mixing until dough begins to form; add additional water if needed.
05 - Turn dough onto a lightly floured surface, shape into a disk, wrap, and refrigerate for 30 minutes.
06 - Roll dough to 1/8-inch thickness and press into a 9-inch tart pan; trim excess and prick base with a fork. Freeze for 10 minutes.
07 - Line crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and bake another 8 to 10 minutes until golden. Allow to cool slightly.
08 - Reduce oven temperature to 300°F (150°C).
09 - Whisk together heavy cream, granulated sugar, eggs, egg yolks, finely grated lemon zest, fresh lemon juice, and a pinch of salt until smooth and fully blended.
10 - Pour the lemon filling into the prepared crust and bake for 20 to 25 minutes, until edges are set and center is just slightly jiggly.
11 - Allow tart to cool completely on a wire rack, then refrigerate for at least 1 hour before serving.
12 - Dust the surface with powdered sugar and garnish with fresh berries or candied lemon slices as desired.
# Helpful Hints:
01 -
- The crust is so buttery and crisp it practically shatters under your fork.
- The filling is luscious and velvety, balancing sweet and tangy in every bite.
02 -
- Don't rush chilling—warm dough will shrink and crack in the oven more often than not.
- I once used bottled lemon juice to save time and instantly regretted it; fresh juice makes all the difference.
03 -
- If your crust edges brown too quickly, shield them with a ring of foil halfway through baking.
- Straining the lemon filling before pouring it in yields the silkiest possible texture.