Lemon Cream Cheese Tart!

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Yum, a Lemon Cream Cheese Tart sounds like sunshine in dessert form! Want a recipe from scratch? Here’s a classic version that’s creamy, tangy, and lightly sweet with a buttery crust:

🍋 Lemon Cream Cheese Tart Recipe

🥧 Ingredients:

For the crust:

  • 1 1/4 cups (160g) all-purpose flour

  • 1/4 cup (50g) granulated sugar

  • 1/2 tsp salt

  • 1/2 cup (1 stick, 113g) unsalted butter, cold and cubed

  • 1 egg yolk

  • 2–3 tbsp ice water

For the filling:

  • 8 oz (225g) cream cheese, softened

  • 1/3 cup (67g) granulated sugar

  • 1 tsp vanilla extract

  • Zest of 1 lemon

  • 2 tbsp fresh lemon juice

  • 1 egg

Optional topping:

  • Fresh berries, lemon zest curls, or whipped cream

🧑‍🍳 Instructions:

1. Make the crust:

  • Combine flour, sugar, and salt in a bowl.

  • Cut in the butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.

  • Add egg yolk and water (1 tbsp at a time) just until dough comes together.

  • Form into a disk, wrap in plastic, and chill for 30 mins.

2. Preheat oven to 375°F (190°C).

3. Roll and bake the crust:

  • Roll dough out on a lightly floured surface.

  • Press into a 9-inch tart pan. Prick the base with a fork.

  • Line with parchment and pie weights; bake for 15 minutes.

  • Remove weights and bake 5-7 mins more until lightly golden.

4. Make the filling:

  • Beat cream cheese until smooth.

  • Add sugar, vanilla, lemon zest, and juice; mix well.

  • Add the egg and beat until fully incorporated.

5. Bake the tart:

  • Pour filling into cooled crust.

  • Bake at 325°F (165°C) for about 20–25 mins, until just set.

  • Cool completely, then refrigerate at least 2 hours.

6. Serve:

  • Top with berries, whipped cream, or a dusting of powdered sugar.

Want to make it gluten-free, or switch to a graham cracker crust? I got you—just let me know!

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