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Creamy Lemon Tart

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A quick and easy creamy lemon tart with a buttery flaky crust and a smooth, velvety lemon filling blended with cream cheese for a zesty fresh flavor. Perfect for any occasion and a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon salt
  • 1 large egg yolk, room temperature
  • 2–3 tablespoons ice cold water
  • 1 cup (240ml) fresh lemon juice (about 4–5 large lemons)
  • Zest of 2 lemons
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 4 oz (115g) cream cheese, softened
  • 1 tablespoon all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • Powdered sugar for dusting (optional)
  • Fresh lemon slices or mint leaves for garnish (optional)

Instructions

  1. Make the Crust: In a large bowl, combine the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs (about the size of peas).
  2. Add Egg Yolk and Water: Stir in the egg yolk. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Form the dough into a disk, wrap it in plastic, and chill in the fridge for at least 30 minutes.
  3. Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it to your tart pan, pressing it into the edges. Trim any excess dough and prick the bottom with a fork a few times.
  4. Blind Bake: Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake another 10 minutes until golden brown. Let cool slightly.
  5. Prepare the Lemon Filling: In a medium bowl, whisk together eggs and sugar until combined. Add cream cheese and blend until smooth. Stir in lemon juice, zest, melted butter, and flour until fully incorporated.
  6. Strain the Filling (Optional): Strain the filling through a fine mesh sieve to remove zest bits and lumps for an ultra-smooth texture.
  7. Bake the Tart: Pour filling into the pre-baked crust. Bake at 325°F (160°C) for 20-25 minutes, or until filling is just set but still slightly jiggly in the center.
  8. Cool and Chill: Let tart cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours or overnight to fully set and develop flavor.
  9. Serve: Dust with powdered sugar and garnish with fresh lemon slices or mint if desired. Slice and enjoy.

Notes

Keep ingredients cold for a flaky crust. Do not overmix dough to avoid toughness. Use fresh lemon juice and zest for best flavor. Blind bake crust thoroughly to prevent sogginess. Strain filling for smooth texture. Watch baking times to avoid overbaking. Chill tart well before slicing. Use a sharp knife dipped in hot water for clean slices.

Nutrition

Keywords: lemon tart, creamy lemon tart, lemon dessert, easy lemon tart, zesty lemon tart, lemon curd tart, creamy dessert, summer dessert

Find it online: https://hungermind.com/creamy-lemon-tart-recipe-easy-zesty-fresh-flavor-dessert-guide/