Lemon Cream Tarts combine a sugar cookie crust with a sweet, tart, creamy lemon filling!

Lemon Cream Tart on a white pedestal

When the weather starts heating up, I have some pretty significant urges to make chilled desserts. I’m a confessed heat wimp, so having a lovely cool dessert in the refrigerator is pretty much mandatory in the summer.

I’ve made these tarts previously, but I realized that I’d never shared them with you. So, I gladly took the opportunity to make them again so I could introduce you to them.

Lemon Cream Tarts on a white surface

The crust for the tarts is much like a sugar cookie. The filling is a simple lemon mixture combined with whipped cream. The total package is a lovely combination of sweet, tart, smooth, and crunchy.

These little tarts are just perfect for summer. They’re tart and sweet and creamy, and the crispy cookie crust is a great complement to all that filling. I like to garnish these with some chopped pistachios for a bit more crunch and a little color.

Lemon Cream Tart with a slice missing

Find more pie and tart recipes in the Recipe Index.

Yield: 4 tarts (4-8 servings)

Lemon Cream Tarts

Prep Time 25 minutes
Cook Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 45 minutes

Lemon Cream Tarts feature a sweet, tart, creamy lemon filling inside a sugar cookie crust.

Lemon Cream Tart on a white pedestal

For the crust:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 & 1/4 cups (150g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon milk

For the filling:

  • 3/4 cup (150g) granulated sugar
  • 2 tablespoons (14g) cornstarch
  • 1/4 teaspoon salt
  • 3/4 cup (177ml) water
  • 2 egg yolks, lightly beaten
  • zest of 1 medium lemon
  • 1/4 cup (59ml) fresh lemon juice (about 2 lemons)
  • 1 tablespoon unsalted butter
  • 1/2 cup (118ml) heavy cream
  • chopped pistachios for garnish (optional)

Instructions

To make the crust:

  1. Thoroughly grease four 4.75-inch pie or tart pans.*
  2. Using an electric mixer on medium speed, beat the butter and sugar until fluffy. Mix in the vanilla. Add the flour and salt, and mix until combined. Add the milk and beat until the dough is mixed and holds together when pressed between your fingers.
  3. Press the dough into the bottom and up the sides of the prepared pans. Using a fork, prick holes over the bottom of the tart dough. Place the pans in the refrigerator for about 10 minutes.
  4. Preheat oven to 375°F.
  5. Place the pans on a baking sheet. Bake for 15 to 20 minutes, or until lightly browned around the edges and the center is set. If the edges are getting too brown, cover with foil and continue baking. Cool completely.

To make the filling:

  1. Combine the sugar, cornstarch, and salt in a medium saucepan. Add the water and cook over medium heat, whisking constantly, until the sugar is dissolved.
  2. While continuing to whisk, add the egg yolks, lemon zest, and lemon juice. Continue whisking and bring the mixture to a boil. Boil for about one minute.
  3. Remove from heat. Add the butter and stir until combined. Allow the mixture to cool to room temperature.
  4. Whip the cream until soft peaks form. Gently fold the whipped cream into the cooled lemon mixture.
  5. Divide the filling evenly among the baked tart shells, spreading evenly. Refrigerate for at least 2 hours before serving. If desired, sprinkle with chopped pistachios before serving.

Notes

*If you don't have small tart pans, a standard 9-inch round tart pan will work fine. I highly recommend using tart pans versus pie pans. Being able to remove the sides of the pan will make serving simpler.

These tarts are certainly big enough to share, if you want to consider them as 8 servings.

Recommended Products

Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

This recipe was originally developed for Go Bold with Butter, where I am a paid contributor.

Lemon Cream Tarts bakeorbreak.com

Share this:

Don’t Miss a Recipe!

sign up for free email updates:

    19 Comments on “Lemon Cream Tarts”

  1. These look like such a light and refreshing summer dessert!

  2. Sugar cookie crust? Lemon and pistachio? Yes yes and yes! And as you know I too cannot handle the heat. Get me out of TN already!

  3. I love anything lemon. This sounds wonderful. Can’t wait to make it tonight!

  4. This tart looks so creamy and lemony! This looks like a wonderful citrus, summer dessert. πŸ™‚

  5. I am so glad you cut into one so I could see the beauty of the crust and gooey tart filling! This is a keeper; i love lemon, actually all year!

  6. Looks so creamy & delicious! We are huge lemon fans at our house. Adding to the list! *pinned*

  7. Okay, these look heavenly. I am totally trying this weekend.

    XX
    Anne

  8. This tart looks so gorgeous and delicious!

  9. Looks irresistible and so delicious.. The ingredients are easy to prepare, definitely gonna try these!!

  10. Please deliver a large quantity of these to my home just for testing purposes of course πŸ™‚

  11. Ooo that cool lemony filling! I would be tempted to just lick that out of the shell!

  12. I don’t have air conditioning, so I definitely try to create as little heat as possible in the summer. I’d love to come home from a long, hot walk to one of these waiting in the fridge. They look beautiful.

  13. Hello.
    I just tried this recipe. M sorry to say it was nothing like the pic😊. Are u sure it was 1&1/4 cup of flour? It looked like everything but a cookie dough. It was like any other cane batter. I normally dont change anything in a recipe when tried the first time and I didnt here.
    After 30 min the oven it was leaking everywhere (thank God I put it on a baking sheet as you mentioned), burned edges with a soggy middle.
    There must be something missing, I think it definitely needs more flour.
    Please advise back I really want to have a good tart recipe. Or if anyone has tried this before pls share your feedback.
    Thank you

    • Hi, Hala. I’m sorry you had troubles. I’ve made these several times without any issues. The crust mixture should be crumbly, much like a shortbread dough. If you prefer, you can use a different crust with this filling. A graham cracker crust or other cookie crust would work well. (You can find lots of crust options in the Recipe Index.)

  14. Hello, I am going to make these today for a work collegue for tomorrow….will these be ok until tomorrow?
    I am not sure if the crust will become soggy .

    thank you in advance for your help

  15. This look sos good! Do you use this crust for any other recipes?

  16. Thanks for sharing! Does it keep long?

Leave a Reply

Your email address will not be published. Required fields are marked *