Lemon Cream Cheese Tart

Here’s a fresh and luscious Lemon Cream Cheese Tart — buttery crust, tangy lemon, and smooth cream cheese filling make this a perfect spring or summer dessert (or anytime you crave something bright and creamy).

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🍋 Lemon Cream Cheese Tart

🍽️ Servings: 8

⏱️ Prep Time: 20 minutes

⏳ Chill Time: 2–4 hours

🔥 Optional Bake Time (if using a homemade crust): 10–15 minutes

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🧂 Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits)

• 2 tbsp sugar

• 6 tbsp melted butter

(Or use a pre-made tart shell or shortbread crust)

For the Filling:

• 8 oz (225g) cream cheese, softened

• 1/2 cup powdered sugar

• 1/2 cup lemon curd (store-bought or homemade)

• 1 tsp lemon zest

• 1/2 tsp vanilla extract

• 1/2 cup heavy cream, cold

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🔪 Instructions:

1. Make the Crust:

1. Preheat oven to 350°F (175°C).

2. Mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand.

3. Press firmly into a 9-inch tart pan (or pie pan).

4. Bake for 8–10 minutes, then cool completely.

(Skip baking if using a store-bought crust, but it helps it hold up better.)

2. Make the Filling:

1. In a bowl, beat cream cheese and powdered sugar until smooth and fluffy.

2. Add lemon curd, zest, and vanilla; beat until fully combined.

3. In a separate bowl, whip cold heavy cream until it forms soft peaks.

4. Fold whipped cream into lemon cream cheese mixture until smooth and airy.

3. Assemble and Chill:

1. Pour the filling into the cooled crust and smooth the top.

2. Refrigerate for at least 2–4 hours, or until firm.

4. Serve:

• Garnish with lemon slices, berries, mint, or a dusting of powdered sugar.

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✅ Tips:

• Use homemade lemon curd for extra zing (I can give you a quick recipe!).

• Don’t skip the chill time — it sets the filling properly.

• Try a shortbread cookie crust for extra flavor.

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Would you like a lemon curd recipe or suggestions for making it no-bake?