(Almost) No-Bake Meyer Lemon Cream Tart

Dessert · Winter · Serves 8

VegetarianWinterLemon Curd

Ingredients

Press-In Crust

All-Purpose Flour1¼ cups
Powdered Sugar½ cup
Salt¼ tsp
Butter, softened½ cup

Meyer Lemon Curd

Egg Yolks3
Whole Egg1
Granulated Sugar½ cup
Fresh Meyer Lemon Juice (~3 large lemons)⅓ cup
Meyer Lemon Zest2 tbsp
Saltpinch
Butter, cut into chunks2 tbsp

Cream Cheese Layer

Heavy Whipping Cream½ cup
Granulated Sugar⅓ cup
Cream Cheese, room temp, in chunks8 oz
Vanilla Extract½ tsp
Lightly Sweetened Whipped Creamfor serving

Method

Make the crust. Preheat oven to 350°F. Combine flour, powdered sugar, and salt. Add softened butter and mix until a soft dough forms. Press evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake for 15–18 minutes until lightly golden. Cool completely.
Make the lemon curd. Whisk egg yolks, whole egg, sugar, lemon juice, zest, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 7–10 minutes. Don't let it boil. Remove from heat and stir in butter chunks until melted and smooth. Strain through a fine mesh sieve. Let cool to room temperature.
Make the cream cheese layer. Beat heavy cream and sugar together until stiff peaks form. In a separate bowl, beat cream cheese until completely smooth. Fold the whipped cream into the cream cheese with the vanilla until light and fluffy.
Assemble. Spread the cream cheese layer evenly in the cooled tart shell. Pour the cooled lemon curd over the top and spread gently to the edges.
Chill. Refrigerate for at least 2 hours until set. Serve with lightly sweetened whipped cream.

💡 The method was "continued" in the source — reconstructed from the ingredient list. Meyer lemons are sweeter and more floral than regular lemons; if unavailable, use regular lemons and reduce juice slightly to taste. The lemon curd can be made a day ahead.