This Lemon Cream Cheese Tart is a perfect balance of creamy, tangy, and sweet. The velvety lemon filling pairs beautifully with a buttery crust, making it a refreshing dessert for any occasion. Light, luscious, and easy to make — it’s sunshine on a plate!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 8 oz (225 g) cream cheese, softened
- ½ cup granulated sugar
- ½ cup sour cream (or Greek yogurt)
- 2 large eggs
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). - Prepare the Crust:
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
Press the mixture into the bottom and sides of a 9-inch tart pan.
Bake for 8–10 minutes, then let cool slightly. - Make the Filling:
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add sour cream, eggs, lemon juice, lemon zest, and vanilla. Mix until fully combined and silky. - Fill & Bake:
Pour the filling into the cooled crust and smooth the top.
Bake for 20–25 minutes, or until the center is just set (it will still jiggle slightly). - Cool & Chill:
Let the tart cool to room temperature, then refrigerate for at least 2 hours before serving.
To Serve
Top with whipped cream, fresh berries, or thin lemon slices for an elegant touch.
Storage
Store covered in the refrigerator for up to 4 days.
Why You’ll Love It
- Fresh lemon flavor with a creamy texture
- Easy crust—no rolling required
- Looks impressive but simple to make
Enjoy !!!
