Bright, tangy, and luxuriously smooth, the Lemon Cream Cheese Tart is the perfect fusion of zesty citrus and creamy indulgence. Encased in a buttery crust and topped with a glossy lemon sheen, this dessert brings a refreshing twist to classic cheesecake-style treats—without being overly heavy. Whether you’re serving at a dinner party or just craving a pick-me-up, this tart is sure to leave a lasting impression.
Origin and Cultural Significance
Tarts have long been a cornerstone of European pastry traditions, especially in France and England, where shortcrust pastries are commonly filled with custards, fruits, or creams. The lemon tart specifically traces its popularity to French pâtisseries and British tea culture, evolving over time into different variations like the American lemon meringue pie or the cream cheese-infused versions we adore today.
The addition of cream cheese, an American innovation, adds a cheesecake-like richness, creating a fusion dessert that beautifully balances French elegance with American comfort.
Ingredients Quantity
For the Crust:
- 1 ¼ cups (150g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- ¼ cup (30g) powdered sugar
- 1–2 tablespoons cold water
- Pinch of salt
For the Filling:
- 8 oz (225g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 large eggs
- Zest of 1 lemon
- ¼ cup (60ml) freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- ¼ cup (60ml) heavy cream or sour cream (for extra silkiness)
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