Lemon Sour Cream Tart with Pretzel Crust

If you’re looking for the perfect balance of sweet, tart, and salty, this Lemon Sour Cream Tart with Pretzel Crust is it! The bright lemon filling paired with the crunchy, buttery pretzel crust is refreshingly unique and totally irresistible — a new favorite for spring and summer gatherings

Lemon Sour Cream Tart with Pretzel Crust: The Perfect Sweet and Salty Dessert

Lemon Sour Cream Pie was regularly on the menu at our Thanksgiving dinners when I was growing up when Grandpa Wayne came to visit. Grandpa loved Mom’s lemon pie and Mom loved making it for him. This tart is inspired by that pie, but you know how I feel about pastry crusts… so I’ve reinvented the original using a pretzel crust instead. The sweet and salty crust filled with a silky smooth, slightly tart filling topped with freshly whipped cream is a flavor combination your taste buds will thank you for!

Why You’ll Love This Lemon Tart

Sweet, tart, and salty — the perfect flavor combo.
The zesty lemon filling is balanced by the creaminess of sour cream and the salty crunch of the pretzel crust. It’s a flavor match made in dessert heaven.

Unique and unexpected crust.
The pretzel crust gives this tart a fun twist — salty, buttery, and crisp — adding just the right contrast to the silky lemon filling.

Creamy, smooth texture.
Thanks to the sour cream, the filling is ultra-smooth and rich without being too heavy.

Perfect for spring and summer.
Light, bright, and refreshing, this tart is made for warm weather gatherings, brunches, or anytime you want something fresh and flavorful.

Easy to make, impressive to serve.
It looks elegant and bakery-worthy, but it’s surprisingly simple to whip up at home.

Make-ahead friendly.
The tart sets beautifully in the fridge, making it a great option to prep the day before you entertain.

Ingredients You’ll Need for Lemon Tart

• Pretzels
• Unsalted butter
• Granulated sugar
• Whole milk
• Cornstarch
• Lemons
• Egg yolks
• Sour cream
• Heavy whipping cream
• Powdered sugar
• Lemon extract

How to Make a Pretzel Crust for Tart or Pie

Step 1: To make a pretzel crust for a tart or pie, grab a food processor or blender to grind the pretzels into a fine crumb.

Step 2: In a medium size mixing bowl, combine the pretzel crumbs, melted butter and sugar. Stir to combine.

Step 3: Press the mixture firmly into your tart or pie dish. Bake according to the directions below.

How to Make Lemon Sour Cream Tart Filling

This lemon filling is silky, tangy, and perfectly balanced — and it comes together in just a few simple steps:

Start the lemon base.
In a medium saucepan, whisk together the sugar, milk, cornstarch, fresh lemon juice, and lemon zest. Cook over medium heat, stirring frequently, until the mixture thickens — about 6 to 8 minutes. You’ll know it’s ready when it can coat the back of a spoon.

Temper the egg yolks.
In a small bowl, lightly whisk the egg yolks. To prevent them from scrambling, slowly add a couple tablespoons of the hot lemon mixture to the yolks while whisking constantly. Add two more tablespoons and continue whisking until the mixture is smooth and warm.

Combine and cook.
Slowly pour the tempered egg yolks back into the saucepan, stirring constantly to keep everything smooth. Cook the mixture for another 2–3 minutes over medium heat, just until it thickens a bit more.

Cool and add the sour cream.
Remove the saucepan from heat and let the lemon mixture cool completely. Once cooled, stir in the sour cream until the filling is creamy and glossy.

Assemble and chill.
Pour the lemon filling into your cooled pretzel crust and smooth the top with a spatula. Cover and refrigerate overnight to let it set fully.

Top and serve.
Before serving, add a generous layer of whipped cream on top — or pipe it on for a pretty finish. Slice and enjoy!

Tips for the Best Lemon Tart Texture and Flavor

Use fresh lemon juice and zest.
Freshly squeezed lemon juice and real zest give your tart a bright, vibrant flavor that bottled juice just can’t match.

Don’t skip tempering the egg yolks.
This step keeps the filling smooth and creamy — if you add the yolks too quickly, they could scramble and ruin the texture.

Strain the filling if needed.
For an extra-smooth finish, you can strain the filling through a fine mesh sieve before adding the sour cream and pouring it into the crust.

Cool the filling before adding sour cream.
If the lemon mixture is too hot, it could curdle or separate when mixed with the sour cream. Let it cool completely first.

Refrigerate overnight for clean slices.
Giving the tart time to fully set helps it slice beautifully and hold its shape.

Use a tart pan with a removable bottom.
This makes it so much easier to remove the tart cleanly and present it on a serving plate.

Top just before serving.
Add whipped cream, berries, or lemon zest right before serving for the freshest look and texture.

How to Serve and Store Your Lemon Tart

Once assembled, cover the tart loosely with plastic wrap and store it in the refrigerator for up to 3–4 days. It’s best served cold, straight from the fridge, for the perfect creamy texture and clean slices. For an extra-pretty presentation, top with freshly whipped cream, lemon zest, or berries just before serving. If you’re making it ahead, wait to garnish until right before you’re ready to serve.

Lemon Tart FAQs

Why does my lemon tart taste eggy?
If your tart is tasting a little eggy, it’s probably overcooked. Lemon custard is delicate — and a little goes a long way when it comes to heat! Try cooking the filling low and slow, and as soon as it thickens and coats the back of a spoon, it’s ready to come off the heat.

Why is my lemon tart runny?
It usually comes down to not cooking the filling quite long enough or not chilling the tart long enough. You want the filling to thicken on the stovetop, then fully set in the fridge — I always recommend chilling it overnight for the cleanest slices and best texture.

How do I prevent cracks in my tart?
Cracks mean it’s likely been over-baked. You want the edges set and the center just slightly jiggly. It’ll firm up as it cools. Also, let it cool gradually at room temp before popping it in the fridge — that helps avoid cracks, too!

Can I make a lemon tart ahead of time?
Absolutely! I actually recommend making it the night before you need it. The filling sets beautifully overnight, and it makes your day-of prep so much easier. Just wait to add any whipped cream or fresh toppings until right before serving.

Can I freeze this lemon tart?
Yes! Wrap it well in plastic wrap and foil, then freeze for up to 2 months. Let it thaw in the fridge overnight before serving. The texture may soften slightly, but it still tastes amazing.

How long will it last in the fridge?
You can store it in the fridge for 3–4 days. Just keep it covered so it stays fresh and doesn’t absorb any fridge smells. Heads-up: the crust may soften a bit the longer it sits, but the flavor will still be on point.

Can I use other citrus fruits instead of lemon?
Definitely! You can swap in lime, orange, or even grapefruit for a fun twist. Just taste the filling as you go — you may need to adjust the sugar depending on how tart or sweet the fruit is.

More Spring and Summer Desserts You’ll Love

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Lemon Sour Cream and Pretzel Crust Tart

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Sweet and salty pretzel crust filled with a silky smooth, slightly tart lemon sour cream filling and whipped cream.

Servings 8

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Ingredients

  

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For the Pretzel Crust

• 1 1/2 cups (150 g) finely ground pretzels
• ½ cup (113 g) unsalted butter, melted
• ¼ cup (50 g) granulated sugar

For the Lemon Sour Cream Filling

• 1 ¼ cups (250 g) granulated sugar
• 1 cup (240 g) whole milk
• 3 tablespoons (22.5g) cornstarch, measured then sifted
• ½ cup (110 g) lemon juice
• 2 teaspoons (4 g) lemon zest
• 4 egg yolks
• 1 cup (240 g) sour cream

Whipped Cream

• 1 cup (240 g) heavy whipping cream
• ½ cup (62.5 g) powdered sugar, measured then sifted
• ½ teaspoon (2.1 g) lemon extract

Instructions

 

For the Pretzel Crust

• Preheat your oven to 400 degrees F. Spray a 13×5-inch tart pan with nonstick spray. Set aside.
• In a medium size mixing bowl, combine the finely ground pretzels, melted butter, and sugar. Stir until the pretzels are “wet.”
• Pour the pretzel mixture into the tart pan and press firmly down to create the crust.
• Bake the crust for 6 to 8 minutes.
• Remove from oven and allow to cool at room temperature.

For the Lemon Sour Cream Filling

• In a medium saucepan, combine the sugar, milk, corn starch, lemon juice, and lemon zest. Cook over medium heat, stirring frequently, until mixture thickens – about 6 to 8 minutes. The mixture should be able to coat a spoon. Reduce heat to low.
• In a small mixing bowl, stir the egg yolks. While stirring the egg yolks, slowly add two tablespoons of the lemon mixture to the egg yolks. Once the lemon mixture is added, slowly add two more tablespoons of the lemon mixture to the egg mixture. This will temper the egg yolks so they don’t cook when you add them to the lemon mixture.
• Once the egg yolks are tempered, slowly add the yolk mixture into the lemon mixture, stirring constantly.
• Continue to cook on medium heat for about 3 minutes.
• Remove from heat and allow to cool completely.
• Stir in the sour cream.
• Pour the lemon filling onto the pretzel crust. Refrigerate overnight.
• Top with whipped cream when ready to serve.

For the Whipped Cream

• In a stainless steel bowl, combine the whipped cream, powdered sugar, and lemon extract. Beat on high speed until stiff peaks form.

Notes

Courtney’s Note: This one is best served chilled and could also be made with limes instead of lemons.

Course: Dessert

Cuisine: Tart

Keyword: Lemon Sour Cream Tart, Lemon Tart, Pretzel Crust