Easy Creamy Lemon Tart

Nothing stops winter in its tracks like a bright, fresh and creamy Easy Lemon Tart Recipe! This ultra creamy version uses mascarpone to give a luxurious silky finish and it is absolutely irresistible.

One of the best parts is how easy it is to make with a no-roll crust and no-fail filling!

WHAT MAKES THIS EASY LEMON TART RECIPE SPECIAL?

I use mascarpone to add the creaminess, and it is a deal breaker! Mascarpone is a cultured cream product, almost like cream cheese but even richer. It adds a luxurious mouthfeel and smooth texture that you just can't get from regular cream because the proteins and fat are set into a thick gel network.

Mascarpone gives so much body to the lemon filling and also helps to protect against over-baking or curdling.

HOW TO MAKE EASY LEMON TART:

Even though this easy lemon tart recipe looks so impressive, it is incredibly easy to make!

Here's how the story goes:

• STEP 1). Make the crust: combine all of the ingredients in a bowl and blend well until it forms crumbs, then press them into a tart pan. Bake until golden.

• STEP 2). Make the filling: combine the sugar, lemon zest and eggs until smooth. Then blend in mascarpone and lemon juice.

• STEP 3). Pour the filling over the hot crust and bake until just barely set.

• STEP 4). Cool completely and refrigerate for at least 2 hours before serving

TIPS FOR MAKING THIS EASY LEMON TART RECIPE:

• For the filling, rub the sugar with the lemon zest to extract all of the essential oils from the zest and get the most lemon flavour!

• If your mascarpone is really thick and stiff, beat it first to smooth it out before whisking it into the egg mixture. This will help to blend evenly so that you don't get any lumps.

• Place the tart pan on a baking tray before adding the filling because it will make transferring to the oven a lot easier with the liquidy filling inside... and it will also catch and spills if it happens (and believe me, it happens!).

• Bake until JUST set. It should look set around the edges but have a little wobble in the middle. The center will continue to cook gently as the filling cools. Eggs are very delicate and the filling will feel grainy if over-cooked.

If you like lemon, check out my other delicious lemon recipes!

Easy Creamy Lemon Tart

Christina Marsigliese

Silky smooth and creamy lemon tart bursting with bright lemon flavour in an easy no-roll buttery crust!

5 from 9 votes

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Servings 8 servings

Ingredients

  

Crust:

• 1 cup 142g all-purpose flour
• ⅓ cup 75g packed light brown sugar
• ⅛ teaspoon salt
• ⅓ cup 75g soft unsalted butter

Filling:

• ⅔ cup 135g granulated sugar
• 2 teaspoon lemon zest
• pinch of salt
• 3 large eggs
• ½ cup 120ml mascarpone
• ⅓ cup 80ml fresh lemon juice (from 2-3 lemons)

Topping:

• 1 cup 130g frozen blueberries
• ½ cup 60g frozen raspberries
• 1 tablespoon 12g granulated sugar

Instructions

 

• Preheat oven to 350°F.
• For the crust, combine flour, brown sugar and salt in a medium bowl and mix together to blend well and break up any lumps of sugar. Add butter in small pieces and rub it in with your fingertips until evenly blended. Tip the crumbly mixture into an 8-inch round tart pan with a removal bottom and press it evenly into the base and up the sides. Bake for 15-18 minutes until golden and fragrant. Transfer pan to a wire rack to cool.
• Reduce oven temperature to 325°F
• While the crust bakes, make the filling. Combine sugar with lemon zest and salt in a large bowl and rub it together with the back of a spoon until fragrant. Whisk in eggs until smooth. Beat mascarpone with a spoon to smooth it out and make it a bit more fluid, then whisk it into the egg mixture until evenly blended. Whisk in lemon juice.
• Once the crust is ready, place it onto a baking sheet to help transfer it back into the oven and immediately pour the filling into the hot crust. Place it back in the oven and bake for 20-25 minutes until the filling is set around the edges with just a slight wobble in the center when you gently shake the pan. Do not over-bake or the filling can become rubbery instead of smooth and creamy.
• Transfer pan to a wire rack to cool completely, then cover and refrigerate for 2 hours until thoroughly chilled. Dust with powdered sugar just before serving and slice using a hot dry knife.
• For the topping, toss frozen berries with sugar and then let stand for 10-15 minutes to thaw and release some juices. Spoon it over the chilled tart before serving.