Creamy Lemon Tart (Printable)
Silky lemon custard in a crisp buttery crust, chilled and dusted with powdered sugar and 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 to 350°F and allow to fully preheat.
02 - Combine flour, powdered sugar, and salt in a food processor. Add cold cubed butter and pulse until mixture forms coarse crumbs. Incorporate egg yolk and 2 tablespoons cold water, pulsing just until dough begins to clump, adding additional water only if needed.
03 - Transfer dough to a lightly floured surface. Shape into a disk, wrap in plastic, and chill for 30 minutes.
04 - Roll chilled dough to 1/8-inch thickness. Fit into a 9-inch tart pan, trimming excess and pricking the base with a fork. Freeze for 10 minutes.
05 - Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights, then bake 8 to 10 minutes more until golden. Let cool briefly.
06 - Reduce oven temperature to 300°F.
07 - Whisk heavy cream, granulated sugar, eggs, egg yolks, lemon zest, lemon juice, and a pinch of salt until smooth.
08 - Carefully pour lemon filling into the cooled tart shell. Bake for 20 to 25 minutes until edges are set and center is just slightly wobbly.
09 - Allow tart to cool completely on a wire rack, then refrigerate at least 1 hour before serving.
10 - Dust with powdered sugar and finish with fresh berries or candied lemon slices as desired.
# Expert Advice:
01 -
- Every bite balances soft, creamy filling with a crisp, buttery crust—an irresistible combination I’m always asked about.
- The simple ingredients come together for a flavor that feels so much more than the sum of its parts.
02 -
- If you underbake the crust, it’ll end up soggy—go for a gentle golden edge, even if it feels a minute too long.
- Letting the tart really cool is non-negotiable; patience turns molten filling into silky perfection.
03 -
- Freeze your tart crust in the pan before baking, which helps prevent shrinking and slumping.
- Use a microplane for zesting lemons: it gets only the fragrant yellow part, never the bitter white.