Buttery Lemon Cream Cheese Tart Recipe

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan with a removable bottom.

In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of sugar, stirring with a fork until the mixture resembles wet sand.

Press the crumb mixture firmly into the bottom and up the sides of the prepared tart pan, then bake for 8 minutes until lightly golden and fragrant.

While the crust cools, beat the softened cream cheese, sour cream, and 1/3 cup of sugar in a large bowl with an electric mixer until completely smooth and lump-free.

Add the egg, lemon zest, lemon juice, and vanilla extract, then beat on low speed just until fully combined and velvety.

Pour the cream cheese filling into the cooled crust, smoothing the top with a spatula, and bake for 15 to 17 minutes until the edges are set but the center still jiggles slightly.

Let the tart cool completely on a wire rack at room temperature, then chill in the refrigerator for at least 2 hours before slicing and serving with fresh berries.