Lemon Cream Cheese Tart

by

Yield

1 tart (9-inch / 23 cm) – 8 to 10 slices

Ingredients

For the Crust

  • 1½ cups all-purpose flour
  • ½ cup cold butter, cubed
  • ¼ cup powdered sugar
  • 1 egg yolk
  • 1–2 tbsp cold water (if needed)

For the Lemon Cream Cheese Filling

  • 8 oz (225 g) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • Zest of 2 lemons
  • ⅓ cup fresh lemon juice
  • ¼ cup heavy cream (or plain yogurt)

Optional Topping

  • Powdered sugar
  • Lemon slices or zest
  • Fresh berries

Step-by-Step Instructions

Step 1: Make the Crust

  1. In a bowl, mix flour and powdered sugar.
  2. Rub in cold butter until crumbly.
  3. Add egg yolk and mix.
  4. Add cold water a little at a time until dough comes together.

Step 2: Chill & Shape

  1. Form dough into a disk.
  2. Wrap and chill 30 minutes.
  3. Roll out and press into tart pan.
  4. Prick base with a fork.

Step 3: Blind Bake

  1. Preheat oven to 180°C / 350°F.
  2. Line crust with parchment and weights.
  3. Bake 15 minutes.
  4. Remove weights and bake 5 more minutes.
  5. Let cool slightly.

Step 4: Make the Filling

  1. Beat cream cheese until smooth.
  2. Add sugar and mix well.
  3. Add eggs one at a time.
  4. Mix in lemon zest, lemon juice, and cream.
  5. Beat until silky and lump-free.

Step 5: Fill & Bake

  1. Pour filling into warm crust.
  2. Smooth the top.
  3. Bake 25–30 minutes until center is just set.

Step 6: Cool & Chill

  1. Cool at room temperature.
  2. Refrigerate at least 2 hours before slicing.

Serving

  • Dust with powdered sugar
  • Garnish with lemon zest or berries
  • Serve cold for best texture 🍋✨

Pro Tips

  • Use fresh lemon juice only for best flavor.
  • Don’t overbake—the center should slightly wobble.
  • For extra tang, add 1 extra tbsp lemon juice.

If you want:

  • No-bake lemon tart
  • Sugar-free version
  • Mini tartlets
  • Extra-lemony cheesecake style

Just tell me 😊

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