Creamy lemon cheesecake, buttery lemon curd, and fresh whipped cream are nestled inside a thick graham cracker crust. This is truly a lemon dessert of the utmost decadence.
This tart has been so long in the making. I absolutely had this slated for months ago, but time has been flying faster than usual lately! I love lemon desserts. They are my favorite / go-to option when they are available, and this lemon curd cheesecake tart tops the list of my citrus creations. My homemade lemon curd really makes this dessert (and if you’re a fan of lemon curd as the star of the show, these Mini Tarts with Lemon Curd are definitely for you!).
What you’ll need to make this Lemon Curd Cheesecake Tart:
Graham cracker crumbs
Salted butter
Granulated sugar
Cream Cheese
Heavy Cream
Fresh squeezed lemon juice
Pure vanilla extract
Large eggs / egg yolks
Salt
Powdered sugar
The Crust
This is my basic Graham cracker crust, and it’s a simple mix of graham crumbs, melted butter, and granulated sugar. It’s perfectly balanced to ensure that it’s not too dry and not too soft. It’s buttery perfection and holds the cheesecake filling wonderfully.
The Lemon Curd
This is the star. Really, I’m sorry to that dreamy cheesecake filling (you are magnificent, don’t worry), but the lemon curd just MAKES IT. This curd could be eaten by the spoonful (if you saw my Instagram stories, I did just that with some whipped cream added in...). It’s light yet rich, chalked full of lemon flavor, and creamy to boot. It makes a phenomenal cake or trifle filling as well, and definitely plays nice with any berry you can think of.
The Cheesecake Filling
Cheesecake is one of the most comforting desserts, and I truly love it but rarely made it before the creation of my tarts because of the length of time it took. This tart brings all of that glorious cheesecake filling to a smaller, more manageable dessert with a fraction of the baking + cooling times. It’s a total win.
The Dietary Substitutes
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:
Pamela’s Honey Graham Crackers are gluten free and perfect for use in this crust if you want or need to avoid gluten.
Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the whipped topping.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. You can use this butter for the crust and for the lemon curd. They also make a plant based cream cheese so this cheesecake can be made totally dairy free.
As always, tag me if you make it! #HHBBAKES
XO,
Heather
Lemon Curd Cheesecake Tart
Ingredients
- For the Crust:
- 1 ½ cups crushed graham crackers (or graham cracker crumbs sold as so)
- ¾ cup salted butter, melted
- 2 tablespoon granulated sugar
- For the Cheesecake Layer:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- ¼ cup heavy cream
- 2 tablespoon fresh squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1 large egg
- For the Lemon Curd:
- 6 large egg yolks
- ¾ cup granulated sugar
- ½ cup fresh lemon juice
- ½ cup salted butter, cut into several chunks
- 2 tablespoon heavy cream
- For the Whipped Cream:
- 1 cup heavy cream
- ¼ cup powdered sugar
Instructions
- Directions: you can make the lemon curd ahead of time, and store it in A jar in the fridge for several days. You can also make it the morning of, and allow it to firm up after you layer it on the cheesecake tart. Either method is fine.
- Beat the egg yolks, sugar, and lemon juice. Mix until combined. Pour the mixture into a medium saucepan and cook on low {If you have a numbered stove from 1 to 10, I put my burner on about four}. After about five minutes has elapsed, gently add the butter chunks and continue to stir until melted and slightly thickened, about another 7 minutes. You will want to whisk this constantly so the eggs do not “cook.” Remove from heat and immediately strain to remove any tiny lumps and ensure a smooth finish. Add the heavy cream, whisking until completely incorporated. Cool completely in the refrigerator, covering top of curd to prevent a skin from forming.
- Preheat the oven to 350°. Make the crust: mix all ingredients until it is the texture of coarse sand. Press crust into tart pan, using the back end of a measuring cup if needed to ensure it is firmly and evenly covering the pan. Set aside.
- Make the cheesecake filling: Beat the cream cheese on medium for about 30 seconds. Add granulated sugar and mix until well incorporated. Add remainder of ingredients, and mix until smooth and lump-free, about 30 more seconds.
- Pour into prepared tart and bake for 20-25 minutes. Tart should be mostly set but slightly jiggly in the middle. It will set up further as it cools. Spread 1 cup lemon curd evenly onto tart, stopping about ½ inch from the edge. Refrigerate for 1-2 hour or overnight, until completely chilled.
- Make the whipped cream by beating the heavy cream and the sugar on high until stiff peaks form. Spread or pipe onto tart. Serve immediately. Cover and store any leftovers in the fridge for up to three days. Enjoy!
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