🍋 Lemon Cream Cheese Tart
A bright, creamy, and tangy lemon tart with a buttery graham-cracker crust and silky cream cheese filling. Easy enough for everyday baking but beautiful enough for guests!
🛒 Ingredients
For the Crust
1½ cups (150 g) graham cracker crumbs
¼ cup (50 g) granulated sugar
6 tablespoons (85 g) unsalted butter, melted
Pinch of salt
For the Lemon Cream Cheese Filling
16 oz (450 g) full-fat cream cheese, softened
¾ cup (150 g) granulated sugar
3 large eggs, room temperature
½ cup (120 g) sour cream
¼ cup (60 ml) fresh lemon juice
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1 tablespoon all-purpose flour or cornstarch
Pinch of salt
For Topping
Whipped cream, optional
Thin lemon slices or lemon zest
Powdered sugar, optional
👩🍳 Instructions
- Prepare the crust
Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, sugar, salt, and melted butter until evenly moistened.
Press firmly into the bottom and slightly up the sides of a 9-inch tart pan with a removable bottom.
Bake for 8–10 minutes, then let cool for 5 minutes. - Make the filling
Beat the softened cream cheese and sugar until smooth and creamy, about 1–2 minutes.
Add the eggs one at a time, mixing on low speed just until incorporated.
Add sour cream, lemon juice, lemon zest, vanilla, flour or cornstarch, and salt. Mix just until smooth.
Don’t overbeat, as incorporating too much air can cause cracks. - Fill the tart
Pour the lemon cream cheese mixture over the slightly cooled crust.
Smooth the top with a spatula. - Bake
Bake at 325°F (165°C) for 30–40 minutes, until the edges are set but the center still has a slight wobble when gently shaken.
Turn off the oven, crack the door open, and leave the tart inside for 15 minutes.
Remove and cool completely at room temperature. - Chill
Refrigerate for at least 4 hours, preferably overnight, before slicing. - Garnish
Just before serving, top with whipped cream, fresh lemon zest, thin lemon slices, or a light dusting of powdered sugar.
🍋 Easy Lemon Glaze
For an extra lemony finish, whisk together:
½ cup powdered sugar
1–2 tablespoons fresh lemon juice
Drizzle over the chilled tart before serving.
⭐ Tips for the Perfect Tart
Use freshly squeezed lemon juice for the best flavor.
Room-temperature cream cheese creates a smoother filling.
Don’t overbake—the center should still jiggle slightly when the tart comes out.
Chill thoroughly before cutting for clean, beautiful slices.
For an even stronger lemon flavor, add another ½ tablespoon of lemon zest to the filling.