Creamy Lemon Tart (Printer-Friendly)
Silky lemon custard in a crisp, buttery crust, bright lemon zest and chilled before serving.
# 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 Steps:
01 - Set oven to 350°F and allow to preheat fully.
02 - Combine flour, powdered sugar, and salt in a food processor. Add cold, cubed butter and pulse until the mixture forms coarse crumbs.
03 - Add egg yolk and 2 tablespoons cold water to the mixture. Pulse until dough begins to come together, adding up to 1 more tablespoon water if needed.
04 - Turn out dough onto a floured surface. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
05 - Roll chilled dough to 1/8-inch thickness. Press into a 9-inch tart pan, trim excess, dock the base with a fork, and freeze for 10 minutes.
06 - Line crust with parchment, fill with pie weights, and bake 15 minutes. Remove weights, bake an additional 8–10 minutes until golden. Cool slightly.
07 - Reduce oven to 300°F.
08 - Whisk together heavy cream, granulated sugar, eggs, egg yolks, lemon zest, lemon juice, and salt in a mixing bowl until fully blended and smooth.
09 - Pour lemon filling into the baked shell. Bake 20–25 minutes, until edges are set and center remains just slightly wobbly.
10 - Allow tart to cool completely at room temperature and chill in the refrigerator for at least 1 hour before serving.
11 - Dust the surface with powdered sugar and add fresh berries or candied lemon slices as desired.
# Expert Hints:
01 -
- This lemon tart’s creamy center melts away winter gloom faster than a sunbeam through your kitchen window.
- When friends come over, it’s always the first thing to vanish from the dessert table—proof that it’s truly irresistible.
02 -
- If you rush the chilling time, the filling won’t cut neatly and you’ll have lemon lava instead of tart slices.
- After much trial, I discovered that rubbing lemon zest into the sugar by hand releases even more flavor—it’s worth the sticky fingers.
03 -
- Blind baking with pie weights is a non-negotiable for a crisp crust—no shortcuts here.
- Lining the pan with parchment under the dough means a drama-free release every time.