Here’s a bright, creamy, and delicious Lemon Cream Cheese Tart recipe — perfect for spring or summer, or anytime you want a fresh, citrusy dessert.
🍋 Lemon Cream Cheese Tart
🕒 Total Time: ~1 hour (plus chilling)
🍽️ Serves: 8
📝 Ingredients:
For the Crust:
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1 1/4 cups graham cracker crumbs (or crushed digestive biscuits)
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1/4 cup granulated sugar
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5 tbsp unsalted butter, melted
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Pinch of salt
For the Filling:
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8 oz (1 package) cream cheese, softened
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1/2 cup granulated sugar
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2 large eggs
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1/3 cup sour cream or Greek yogurt
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1/4 cup fresh lemon juice (about 2 lemons)
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1 tbsp lemon zest (about 1 lemon)
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1/2 tsp vanilla extract
🔪 Instructions:
1. Make the Crust:
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Preheat oven to 350°F (175°C).
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Mix graham cracker crumbs, sugar, melted butter, and salt in a bowl.
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Press the mixture evenly into the bottom and slightly up the sides of a 9-inch tart pan (with removable bottom, if possible).
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Bake for 8–10 minutes until lightly golden.
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Let cool slightly while you prepare the filling.
2. Make the Filling:
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In a mixing bowl, beat cream cheese until smooth.
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Add sugar and mix until creamy.
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Add eggs one at a time, mixing well after each.
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Mix in sour cream (or yogurt), lemon juice, lemon zest, and vanilla until smooth and fully combined.
3. Bake the Tart:
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Pour the filling into the slightly cooled crust.
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Bake for 22–26 minutes, or until the edges are set but the center still slightly jiggles.
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Remove from oven and let cool to room temperature.
4. Chill:
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Chill in the refrigerator for at least 3 hours (or overnight) before serving.
🍓 Optional Toppings:
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Fresh berries (raspberries, blueberries, sliced strawberries)
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Whipped cream
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Dusting of powdered sugar
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Candied lemon slices