Creamy Lemon Tart (Printable)
Silky lemon tart with a crisp buttery crust and velvety filling, chilled for clean slices. Garnish with berries.
# What You 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
# Steps:
01 - Set oven temperature to 350°F (175°C) and allow to preheat.
02 - In a food processor, blend flour, powdered sugar, and salt. Add cold, cubed butter and pulse until a crumbly texture forms.
03 - Add egg yolk with 2 tablespoons cold water to the flour mixture, pulsing just until the dough begins to combine. Add additional water if needed.
04 - Transfer dough to a floured work surface, shape into a disk, wrap, and chill for 30 minutes.
05 - Roll chilled dough to 1/8-inch thickness. Gently fit into a 9-inch tart pan, trim edges, prick base with a fork, and freeze for 10 minutes.
06 - Line crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and continue baking 8 to 10 minutes until golden. Let cool slightly.
07 - Lower oven temperature to 300°F (150°C).
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 lemon filling into the slightly cooled crust. Bake for 20 to 25 minutes, until edges are set and center still shows a slight jiggle.
10 - Allow tart to cool completely, then refrigerate for at least 1 hour before serving.
11 - Dust tart with powdered sugar and garnish with berries or candied lemon slices as desired.
# Expert Advice:
01 -
- This tart is like a ray of sunshine that actually fits on a dessert plate.
- The crisp crust and silky, lemon-laden center play off each other in a way you'll crave for weeks after.
02 -
- If you rush chilling the tart before slicing, the filling will ooze and lose that signature creamy set.
- Switching to fresh lemons (not bottled juice) made the flavor unbelievably bright and nuanced.
03 -
- Chill rolling pin and surface if your kitchen is warm—the dough will stay obedient.
- Strain the lemon filling for an extra-smooth texture; this is a game changer for presentation and mouthfeel.