Menu
Lemon Tart Lemon Tart
Lemon Blueberry Tart Lemon Blueberry Tart
Lemon Curd Tartlets Lemon Curd Tartlets
French Lemon-Apricot Tart French Lemon-Apricot Tart
Easy Lemon Berry Tartlets Easy Lemon Berry Tartlets
Fruit Tart Fruit Tart
Streusel-Topped Lemon Tart Streusel-Topped Lemon Tart
Shortbread Lemon Tart Shortbread Lemon Tart
Lemon Cheesecake Tarts Lemon Cheesecake Tarts
Lemon Tart with Almond Crust Lemon Tart with Almond Crust
Tangy Lemon Chiffon Pie Tangy Lemon Chiffon Pie
Lemon Torte Lemon Torte
Pear Tart Pear Tart
Tasty Apple Tart Tasty Apple Tart
Strawberry Tart Strawberry Tart
Raspberry Peach Tart Raspberry Peach Tart
Raspberry Pear Tart Raspberry Pear Tart
Best Lime Tart Best Lime Tart
Grilled Fruit Phyllo Tart Grilled Fruit Phyllo Tart
Leek Tart Leek Tart

Tart & Tangy Lemon Tart

3 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. + chilling Bake: 45 min. + cooling

Makes

14 servings

Updated: May. 31, 2023
Our family adores lemon desserts. I often make this citrus tart for brunch. For extra special events, I bake it in my heart-shaped tart pan. —Joyce Moynihan, Lakeville, Minnesota
Tart & Tangy Lemon Tart
Tart & Tangy Lemon Tart Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1-1/2 cups all-purpose flour
  • FILLING:
  • 3/4 cup sugar
  • 1 tablespoon grated lemon zest
  • 3/4 cup lemon juice
  • 3 large eggs
  • 3 large egg yolks
  • 4 ounces cream cheese, softened
  • 1 tablespoon cornstarch
  • Sweetened whipped cream, optional

Directions

  1. Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until smooth. Gradually beat in flour. Press dough onto bottom and up side of an ungreased 11-in. fluted tart pan with removable bottom. Refrigerate 15 minutes.
  2. Line the unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edge is lightly browned, 18-22 minutes. Remove foil and weights; bake until bottom is golden brown, 5-7 minutes longer. Cool on a wire rack.
  3. In a large bowl, beat sugar, lemon zest, lemon juice, eggs, egg yolks, cream cheese and cornstarch until blended; pour into crust. Bake until filling is set, 18-22 minutes. Cool completely on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.

Nutrition Facts

1 piece: 254 calories, 15g fat (9g saturated fat), 114mg cholesterol, 125mg sodium, 27g carbohydrate (16g sugars, 0 fiber), 4g protein.