A classic lemon tart featuring a buttery shortcrust pastry filled with a silky, tangy lemon custard that balances sweetness and bright citrus flavor.

1 1/4 cups all-purpose flour

1/2 cup unsalted butter, cold and cubed

1/4 cup granulated sugar

1 large egg yolk

1-2 tablespoons cold water

3 large eggs

3/4 cup granulated sugar

1/2 cup freshly squeezed lemon juice

1 tablespoon lemon zest

1/2 cup heavy cream

Pinch of salt

Powdered sugar, for dusting (optional)

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Preheat the oven to 350°F (175°C).
In a bowl, combine flour and sugar. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
Add the egg yolk and 1 tablespoon cold water. Mix gently until the dough comes together, adding more water if needed.
Press the dough evenly into a 9-inch tart pan with a removable bottom. Prick the base with a fork and refrigerate for 20 minutes.
Line the crust with parchment paper and fill with pie weights. Blind bake for 15 minutes, remove weights, and bake another 8–10 minutes until lightly golden. Let cool slightly.
In a bowl, whisk together eggs and sugar until smooth. Add lemon juice, lemon zest, heavy cream, and salt. Whisk until fully combined.
Pour the filling into the pre-baked crust and bake for 20–25 minutes, until the center is just set and slightly jiggly.
Cool completely at room temperature, then refrigerate for at least 2 hours before serving. Dust with powdered sugar if desired.

Do not overbake; the center should still slightly jiggle when removed from the oven.

The crust can be prepared and blind baked a day in advance.

Freshly squeezed lemon juice provides the best flavor.

Store covered in the refrigerator for up to 3 days.

For variation, top with fresh berries or substitute part of the lemon juice with lime or orange juice.