Step 1:

Preheat oven to 375F.

​

Step 2:

Combine flour, confectioners sugar, salt and lemon zest in the bowl of a food processor and pulse a few times to combine. (Or you can use a pastry blender in a large bowl.)

​

Step 3:

Scatter the cubed butter on top and pulse until the mixture is sandy and almost completely incorporated.

​

Step 4:

Add the egg yolk and pulse until incorporated. The dough should hold together, if not you can add a tsp. or 2 of cold water. 

​

Step 5:

Lightly butter a 9-inch tart pan with a removable bottom, and press dough mixture evenly on the bottom and sides of pan. Line the tart pan with parchment paper (or aluminum foil) and add pie weights. Put the tart pan on a baking sheet and bake for 20-30 minutes, until it is lightly golden.

​

Step 6:

Turn the oven down to 350F and leave the tart shell on the baking pan to cool slightly.

​

Step 7:

Add the cream cheese, granulated sugar, lemon zest and salt to a stand mixer (or use a hand mixer) and whip until smooth and fluffy.

​

Step 8:

Add eggs, one at a time, completely incorporating before adding the next.

​

Step 9:

Add lemon juice and mix until smooth.

​

Step 10:

Pour mixture into crust and smooth the top. Transfer it carefully into the oven (still on baking sheet). Bake until just set on the edges and slightly jiggly in the center, about 15-20 minutes.

​

Step 11:

Let the tart cool to room temperature and then transfer to the refrigerator to cool completely.

​

Serve cold or at room temperature.

​

​

​

​

​