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  • Writer's pictureErin

Lemon Cream Tart

Let the light shine on your tastebuds with this Lemon Cheesecake Tart


Creamy, light and lemony flavours flood your mouth when you take a bite of this fancy, but simple tart. The crust is a delicate soft crumb. All the flavours together will remind you of a most decadent lemon-creme cookie.

Prep Time: 20 min

Cook time: 25 min + 25 min

Yield: 1 9-inch tart



  • 190g all-purpose flour

  • 50g icing sugar

  • 1/2 tsp salt

  • 1 tbsp of lemon zest

  • 140g unsalted butter, grated

  • 1 egg yolk


  • 12oz cream cheese

  • 4oz sour cream

  • 100g granulated sugar

  • 2 tbsp lemon zest

  • 1/4 cup lemon juice

  • pinch salt

  • 2 eggs


  1. Pre-heat oven to 375F.

  2. In a medium bowl combine the flour, sugar, salt and lemon zest. Mix to combine. Grate the butter into the dry ingredients. Mix thoroughly with your hands until the ingredients form a sandy crumb. Whisk in the egg yolk.

  3. Press the crust crumb into a 9-inch tart pan. Press the crust down with a piece of aluminum foil and bake on a baking sheet for 25-30min or until the crust looks dry and is slightly golden at the edges. Remove the foil.

  4. Reduce the oven temperature to 350F when the crust is done.

  5. Meanwhile, in a mixing bowl combine softened cream cheese, sour cream, granulated sugar, lemon zest and salt with an electric mixer. Beat until smooth. Scrap the sides of the bowl & mixing paddle. Add the lemon juice and beat for 5 min, until the filling is smooth and fluffy. Add the eggs, one-at-a-time, mixing gently until just incorporated before adding the next.

  6. Let the crust cool for 10 min before pouring in the filling.

  7. Bake in the centre of the oven for 15min, turn 180 degrees and bake for 10 min more. The edges of the tart should be set and the centre should still be a bit wiggly.

  8. Let cool on the counter at room temperature before serving.

Zhuzh it up!

  • Got limes? or oranges? These would be spectacular in here, too!

  • When cutting a tart, be sure to heat up the knife under hot water & wipe clean after each slice to keep it looking neat!

This amazing recipe was adapted by Erin Walker from the recipe: Lemon Cheesecake Tart by Yossy Arefi


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