There’s something irresistibly elegant about a classic lemon tart — that perfect balance of tangy citrus and creamy sweetness wrapped in a buttery crust. This easy version brings sunshine to your table with just a few simple ingredients and no fancy steps. The creamy lemon filling melts on your tongue, while the golden crust gives a satisfying crunch in every bite. Whether you serve it at a family brunch or as a refreshing dessert after dinner, this tart tastes like pure happiness with a hint of lemon zest.
Lemon tart – for the dough:
1 cup flour,
l1 / 3 cup sugar,
1/2 cup butter
For the filling:
150 g cream cheese, softened
1/2 cup sugar
juice of 2 lemons
2 eggs
4 tbsp. grated lemon peel
For the glaze:
spray cream
Method of preparation: Preheat oven to 220 degrees. In a food processor, mix the flour and sugar, add the butter. Stir until large crumbs form. Grease a baking dish with a diameter of 24 cm with oil. Spread the dough on the bottom and walls, pressing with your fingers. Freeze for 5 minutes, then bake until golden, about 15 minutes. Allow the base of the tart to cool to room temperature.
To make the filling, beat the cream cheese with a mixer or food processor. Add the sugar and beat until dissolved, then add the eggs one at a time, beating constantly. Add lemon juice and grated zest.
Pour the filling over the dough and bake for 30 minutes at 180 degrees. Cool for about an hour. Decorate the tart on the edge with the cream.
