Lemon Cream Tarts

Lemon Cream Tarts feature a sweet, tart, creamy lemon filling inside a sugar cookie crust. Delicious! - Bake or Break

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.

Lemon Cream Tarts feature a sweet, tart, creamy lemon filling inside a sugar cookie crust. Delicious! - Bake or Break

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 Tarts are the perfect combination of sweet and tart, creamy and crispy. - Bake or Break

Lemon Cream Tarts

Yield: 4 tarts

Prep Time: 25 minutes

Cook Time: 20 minutes

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


For the crust:

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

For the filling:

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


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.


*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.

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

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