Lemon Cream Cheese Tart

Description
A creamy, tangy dessert featuring a buttery crust, a smooth cream cheese filling, and a bright lemon curd topping. This tart is the perfect balance of rich and refreshing.

Origin
Inspired by classic European tarts and American cheesecake, this dessert blends Mediterranean citrus notes with creamy New York-style indulgence.

Ingredients Quantity
Crust:

1 ½ cups (180g) graham cracker crumbs or digestive biscuits
¼ cup (50g) granulated sugar
½ cup (113g) unsalted butter, melted

Cream Cheese Filling:

8 oz (226g) cream cheese, softened
¼ cup (60ml) sour cream
⅓ cup (67g) granulated sugar
1 tsp vanilla extract
1 large egg

Lemon Topping:

½ cup (120ml) fresh lemon juice (2–3 lemons)
1 tbsp lemon zest
½ cup (100g) granulated sugar
2 large eggs
2 tbsp unsalted butter
1 tsp cornstarch (optional, for thickness)

Ingredients Optional

Fresh berries for garnish
Mint leaves for decoration
Whipped cream
Pinch of salt in crust

Instruction

Preheat oven to 350°F (175°C). Mix crushed crackers, sugar, and melted butter. Press into a 9-inch tart pan. Bake 8–10 minutes, then cool.
Beat cream cheese until smooth. Add sour cream, sugar, vanilla, and egg. Pour into crust, bake 15–18 minutes until just set. Cool.
For lemon topping, whisk lemon juice, zest, sugar, eggs, and cornstarch in a saucepan. Cook on medium, stirring until thick. Remove from heat, stir in butter.
Strain if desired, pour over cream cheese layer, and chill at least 2–3 hours.
Garnish with berries or mint, slice, and serve chilled.

Tips of Success
Use room temperature ingredients for smooth blending.
Don’t overbake the filling—it should be just set.
Strain lemon curd for a silky finish.
Allow plenty of chill time for clean slices.

Recommendation
Serve with tea or a light white wine. Add fresh fruit on top for extra color and flavor contrast. Pairs beautifully with a sunny afternoon!

Nutrition (per slice, 8 servings)
Calories: ~320
Fat: 20g
Saturated Fat: 12g
Carbohydrates: 28g
Sugars: 20g
Protein: 5g
Fiber: 1g

Want a gluten-free or no-bake version too? I got you!