Creamy Lemon Tart (Print)
Silky lemon custard in a crisp, buttery crust, chilled and finished with powdered sugar or fresh berries.
# Ingredient list:
→ 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
# Directions:
01 - Preheat oven to 350°F.
02 - Combine all-purpose flour, powdered sugar, and salt in a food processor. Add cold, cubed butter and pulse until the blend resembles coarse crumbs.
03 - Add the egg yolk and 2 tablespoons cold water to the mixture, then pulse briefly until the dough starts to come together. Add additional water, if necessary, by teaspoonfuls.
04 - Transfer dough onto a lightly floured work surface, form into a disk, wrap tightly, and refrigerate for 30 minutes.
05 - Roll dough to 1/8-inch thickness and press into a 9-inch tart pan. Trim excess edges, dock the base with a fork, and place in the freezer for 10 minutes.
06 - Line crust with parchment paper, add pie weights or dried beans, and bake for 15 minutes. Remove weights and paper, then bake 8 to 10 minutes more, until golden. Set aside to cool slightly.
07 - Reduce oven temperature to 300°F.
08 - In a large bowl, whisk together heavy cream, granulated sugar, whole eggs, egg yolks, finely grated lemon zest, fresh lemon juice, and a pinch of salt until completely smooth.
09 - Pour the lemon filling into the pre-baked crust. Bake for 20 to 25 minutes, or until the edges are set and the center remains slightly jiggly.
10 - Allow tart to cool completely at room temperature, then refrigerate for at least 1 hour before slicing.
11 - Dust with powdered sugar and garnish with fresh berries or candied lemon slices, as desired.
# Expert Tips:
01 -
- The contrast between the crisp buttery crust and the luscious lemon filling feels like a bite of pure happiness.
- It’s the sort of dessert that impresses guests but is secretly a breeze once you’ve tried it once.
02 -
- If you rush the chilling, the crust will shrink or crack—it’s worth the extra patience.
- Fresh lemons can vary in juice, so always zest before juicing and measure out exactly to avoid watery filling.
03 -
- Blind baking keeps the crust crisp and avoids sogginess from the creamy filling.
- Zesting your lemons directly over the bowl captures all those fragrant citrus oils.