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Tart & Tangy Lemon Tart

Total Time

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

Makes

14 servings

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

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, room temperature
  • 3 large egg yolks, room temperature
  • 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 sides 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 edges are 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 on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.

Nutrition Facts

1 slice (calculated without whipped cream): 254 calories, 15g fat (9g saturated fat), 114mg cholesterol, 125mg sodium, 27g carbohydrate (16g sugars, 0 fiber), 4g protein.

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