Lemon Cream Cheese Tart
A crisp, pre-baked tart shell holds a smooth filling made from cream cheese and fresh lemon juice, balanced so the tang of the citrus comes through without overpowering the creaminess. The tart needs about an hour of hands-on work plus chilling time to set properly before slicing.
Equipment
- Tart pan
- Electric Mixer
- Mixing Bowl
- Zester
- Oven
Ingredients
For the Tart Crust:
- 1 ¼ cups all-purpose flour unbleached and organic preferred
- ¼ cup powdered sugar
- ½ cup butter cold and unsalted, cut into cubes
- 1 tablespoon cold water
For the Filling:
- 8 oz cream cheese full fat for best texture
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon lemon zest freshly zested
- ¼ cup fresh lemon juice strained
For Garnish:
- 1 medium lemon slices; for a beautiful presentation
- 10 pieces fresh mint leaves optional, adds a fresh aroma
Instructions
- Preparation: Preheat the oven to 350°F (175°C). Prepare a 9-inch tart pan, ensuring it is well-greased or lined.
- Making the Tart Crust: In a mixing bowl, combine the flour and powdered sugar. Cut in the butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the cold water, just until the dough comes together. Press it evenly into the tart pan, ensuring you cover the bottom and sides. Prick the crust gently with a fork to prevent bubbling.
- Baking the Crust: Bake the crust for about 15 minutes, or until lightly golden. Let it cool completely on a wire rack before adding the filling.
- Preparing the Filling: In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Blend in the eggs, one at a time, mixing well after each addition. Stir in the lemon zest and juice until well incorporated.
- Assembling and Baking the Tart: Pour the filling into the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for about 30 minutes, or until the center is just set. Let it cool to room temperature, then chill in the refrigerator for at least an hour before serving.
Notes
- For added flavor, consider adding a pinch of vanilla extract to the filling or a thin layer of raspberry jam on the crust before pouring in the filling.
- Substitute gluten-free flour in the crust if necessary.
Nutrition
Calories: 359kcalCarbohydrates: 35gProtein: 6gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 106mgSodium: 110mgPotassium: 114mgFiber: 1gSugar: 18gVitamin A: 860IUVitamin C: 11mgCalcium: 49mgIron: 1mg
Tried this recipe?Rate This Recipe!
