Creamy Lemon Tart (Printable)

Silky lemon custard in a crisp, buttery crust, chilled and finished with powdered sugar and fresh berries.

# 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.
02 - In a food processor, combine flour, powdered sugar, and salt. Add cold cubed butter; pulse until the mixture resembles coarse crumbs.
03 - Add egg yolk and 2 tablespoons cold water to the processor. Pulse until dough begins forming. Add another tablespoon of water only if needed.
04 - Transfer dough to a lightly floured surface, shape into a disk, wrap tightly, and refrigerate for 30 minutes.
05 - Roll dough to 1/8-inch thickness and gently press into a 9-inch tart pan. Trim any excess and prick the base with a fork. Freeze crust for 10 minutes.
06 - Line chilled crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights, and bake 8–10 more minutes until golden. Let cool slightly.
07 - Lower oven setting to 300°F.
08 - In a mixing bowl, whisk together heavy cream, granulated sugar, whole eggs, egg yolks, lemon zest, lemon juice, and a pinch of salt until the mixture is thoroughly combined.
09 - Pour lemon mixture into the baked tart crust. Bake 20 to 25 minutes, until filling is set at the edges and the center is just barely jiggly.
10 - Allow tart to cool completely, then refrigerate for at least 1 hour prior to serving.
11 - Dust surface with powdered sugar and garnish with fresh berries or candied lemon slices as desired before serving.

# Expert Advice:

01 -
  • The filling turns out unbelievably smooth, almost as if you snuck gelato into a pastry shell.
  • The balance of sharp lemon and sweet, creamy texture has made this as popular at family get-togethers as any chocolate dessert.
02 -
  • Once, I ignored the chilling step on a rushed afternoon—the result was a crust that shrank and looked patchy, so patience really is key.
  • I didn’t realize how much fresh lemon juice matters until I substituted bottled for convenience; the flavor was flat and nowhere near as bright.
03 -
  • Let the tart come to room temperature for 15 minutes after chilling for the best buttery crust texture.
  • If you want ultra-shiny slices, warm your knife under hot water and dry it before every cut.

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