Alright, so let me be real for a second — I’m a total sucker for anything with lemon in it. You give me something sweet with that little citrus punch, and I’m basically sold before I even pick up a fork. And this Lemon Cream Cheese Tart? Oh man… it’s one of those desserts that makes you stop mid-bite and think, yep… this one’s going in the family rotation.
I’m talking buttery crust, creamy filling, and that fresh lemon vibe that just wakes up your taste buds. And honestly, you don’t need to be some fancy pastry chef to make it. If you can whisk, press dough into a pan, and stand near a stove long enough to stir, you’re good. Plus, it smells wild while it bakes — like sunshine in the oven, you know?
So today I’m walking you through this super chill, totally tasty Lemon Cream Cheese Tart recipe that hits all the sweet notes without making you stress in the kitchen.
What Makes This Lemon Cream Cheese Tart So Good?
Before we jump into the ingredients, let me just say this: the texture is unreal. The filling is smooth in that pudding-meets-cheesecake kinda way, and the crust has that soft cookie feel that keeps everything together without getting crumbly and annoying.
And because it has cream cheese and lemon together, it somehow tastes fresh and rich at the same time. My neighbor tried a slice and actually said, “I don’t even like lemon desserts but… okay, this one slaps.” So yeah, I’ll take the win.
And heads up — this tart is awesome for spring, summer, birthdays, weekends, or honestly, random Tuesdays when you need a pick-me-up.
Ingredients You’ll Need (Nothing weird, promise)
I like recipes that use normal stuff from the fridge. This one is exactly that — simple ingredients but great flavor. Here’s the full list:
For the Dough
- 1 egg
- Zest of 1 lemon
- 1/2 cup sugar (125 g)
- 2 1/2 cups flour (310 g)
- 1 teaspoon baking powder (5 g)
- 5 oz softened butter (140 g)
- 1/2 teaspoon salt (optional)
- 8-inch tart pan (or a round pan if that’s what you’ve got)
For the Cream Filling
- 2 eggs
- 1/2 cup sugar (125 g)
- 2 cups milk (500 ml)
- 1/3 cup cream cheese (80 g)
- Juice of 1 lemon
- 1/2 cup cornstarch (60 g)
For Garnish
- Powdered sugar
- Lemon slices (to make it cute)
If you already have everything lined up, you’re basically halfway there.
Step-by-Step Lemon Cream Cheese Tart Recipe (Easy Mode)
Here’s how I make it — and I swear, once you try it once, you’ll be making it on autopilot next time.
1. Make the Dough
So first things first, set your oven to 360°F (180°C). I always do this before anything else because I forget, and then I’m stuck waiting while everything is ready to go.
In a bowl, crack in the egg, toss in the lemon zest, and mix with the sugar. The smell right here already hits you — lemon + sugar together is just magic.
In another bowl, mix your flour with baking powder. Then slowly add that flour mix into the egg mixture. It should get kinda thick, and that’s normal.
Now add the softened butter and mix until it forms a dough. If it feels sticky, just sprinkle a tiny bit more flour. If it feels dry, don’t panic — warm your hands and knead it a bit.
