Sure! Here’s your recipe fully written out with all the sections you asked for, without using numbers for paragraphs:
Lemon Cream Tart
There’s something undeniably special about a dessert that balances rich, creamy filling with a bright burst of citrus.
This lemon cream tart is one of those treats that feels fancy enough for guests, yet simple enough to make any day of the week.
The crisp, buttery crust and the smooth lemony center come together in perfect harmony, creating a bite that’s both comforting and refreshing.
Whether you’re looking for a new dessert to bring to brunch, a sweet treat for a family dinner, or just a way to use up extra lemons.
this recipe is a must-try. With minimal prep and a short baking time, you’ll have a stunning tart that looks bakery-made but comes straight from your kitchen.
Ingredients
For the Dough:
WANT TO SAVE THIS RECIPE?
Just drop your email here and I’ll send it right away! Plus you’ll get new recipes from me every week. Yes please!Subscribe
We use your personal data for interest-based advertising, as outlined in our Privacy Notice.
1 egg
Zest of 1 lemon
125 g (1/2 cup) sugar
310 g (2 1/2 cups) flour
5 g (1 teaspoon) baking powder
140 g (5 oz) butter, softened
1/2 teaspoon salt (optional)
Mold: 8-inch round
For the Cream Filling:
2 eggs
125 g (1/2 cup) sugar
500 ml (2 cups) milk
80 g (1/3 cup) cream cheese
Juice of 1 lemon
60 g (1/2 cup) cornstarch
For Garnish:
- Powdered sugar
- Lemon slices
Nutritional Information (per serving):
- Calories: 300 kcal
- Protein: 6 g
- Fat: 15 g
- Carbohydrates: 35 g
- Fiber: 1 g
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Instructions
Start by preparing the dough. In a bowl, beat the egg with the lemon zest and sugar until the mixture is light and creamy.
This will be the base flavor for the tart crust and should be well-mixed for a smooth texture.
Add in the flour, baking powder, and salt if using. Mix everything gently until just combined. You don’t want to overwork the dough, or it could become too tough.
Stir in the softened butter and knead slightly until the dough comes together into a soft ball.
Press the dough evenly into the bottom and up the sides of your tart mold. Use your fingers or the back of a spoon to smooth it out and make sure it’s evenly distributed. Set it aside while you prepare the filling.
For the filling, whisk the eggs and sugar together in a saucepan. Once combined, add in the milk, cream cheese, lemon juice, and cornstarch.
Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and becomes smooth.
Once the cream filling is ready, pour it into the tart shell and spread it out evenly. Make sure it reaches all the edges and is smooth on top for even baking.
Bake the tart in a preheated oven at 350°F (180°C) for about thirty-five minutes, or until the crust is lightly golden and the filling is set. Allow it to cool completely before garnishing.
Before serving, dust the top with powdered sugar and decorate with thin lemon slices for a fresh, elegant finish. Slice and enjoy with a cup of tea or coffee.
How to Make
Creating the perfect lemon cream tart starts with a balanced dough that’s both tender and sturdy. The egg and lemon zest provide moisture and aroma, while the sugar and butter make it rich and slightly sweet.
The filling is a creamy custard made extra smooth by cream cheese and thickened with cornstarch.
Whisking constantly while cooking is key to avoiding lumps and ensuring a silky texture.
If your cream cheese is cold, it can create small clumps in the filling, so it’s best to let it soften beforehand or blend the mixture briefly for extra smoothness.
Once the crust is shaped and the filling is ready, assembling the tart is a breeze. Simply pour and bake — the oven does the rest.
Allowing the tart to cool fully is essential, as it helps the filling set properly and makes slicing clean and easy.
This tart is best served chilled or at room temperature. The lemon flavor intensifies slightly as it rests, making it even more delicious the next day.
It stores beautifully in the fridge for up to three days, making it a great make-ahead dessert option for gatherings or weeknight treats.
Variations
Try adding a handful of crushed almonds or hazelnuts to the crust for a nutty twist and extra crunch. It gives the base more texture and pairs nicely with the lemon filling.
For a floral note, add a teaspoon of dried lavender to the filling. Lemon and lavender are a classic combination and perfect for spring and summer gatherings.
Swap the lemon zest and juice for orange or lime to create a different citrus profile. Each fruit brings a new flavor dimension to the tart.
If you love berries, add a layer of fresh raspberries or blueberries on top of the cooled filling before serving. It adds freshness and a pop of color.
Want a dairy-free option? Use plant-based butter and coconut cream cheese, and swap the milk for almond or oat milk. The result is still creamy and flavorful.
Chocolate lovers can add a thin layer of melted white chocolate over the crust before pouring in the filling. It creates a sweet barrier and a beautiful flavor combo.
For extra indulgence, top the tart with whipped cream or a meringue layer and give it a quick torch for a toasted finish.
Tips
Chill the dough for fifteen to twenty minutes if it feels too soft before pressing it into the mold. This makes it easier to handle and keeps it from shrinking during baking.
Always zest citrus before juicing it. It’s much harder to get zest from a squished lemon.
If your filling thickens too quickly or gets lumpy, remove it from heat and whisk vigorously. You can also strain it through a sieve for a perfectly smooth result.
Don’t skip the lemon zest in the crust — it really boosts the citrus flavor and ties everything together.
Use room-temperature ingredients, especially eggs and cream cheese. They combine more easily and help create a smoother texture.
Let the tart cool completely before removing it from the mold to prevent cracking or breaking the crust.
Store leftovers covered in the refrigerator and eat within three days for the best taste and texture.
Conclusion
This lemon cream tart is a delightful dessert that brings together a flaky, buttery crust with a creamy, zesty filling.
It’s the kind of recipe that feels fancy but comes together with ease — ideal for any skill level in the kitchen.
Whether you stick to the classic version or try one of the variations, this tart is sure to impress. With its bright citrus flavor and velvety texture, it’s bound to become a new favorite on your dessert menu.
Let me know if you want a printable version or need help turning it into a blog post!