French Lemon Cream Tart

If you’re a fan of fresh, tangy desserts, this French Lemon Cream Tart will steal your heart! A buttery, crisp tart shell holds a luxuriously silky lemon cream that’s the perfect balance of sweet and tart. Elegant and refreshing, it’s the ultimate dessert for spring, summer, or any special occasion.

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Why You’ll Love This Recipe
Silky Smooth Filling – The lemon cream is luscious, light, and melts in your mouth.
Perfectly Balanced Flavor – Sweet and tart in perfect harmony.
Elegant Presentation – Looks stunning on any dessert table.
Make-Ahead Friendly – Prepare the tart in advance and chill until ready to serve.
Versatile – Top with berries, whipped cream, or a dusting of powdered sugar.

Ingredients You’ll Need

For the Tart Crust:

• 1 ¼ cups all-purpose flour
• ⅓ cup powdered sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cut into cubes
• 1 large egg yolk
• 1–2 tbsp cold water, as needed

For the Lemon Cream Filling:

• ¾ cup fresh lemon juice (about 4–5 lemons)
• 1 tbsp lemon zest
• ¾ cup granulated sugar
• 4 large eggs
• 1 egg yolk
• 10 tbsp unsalted butter, cut into cubes
• 1 tsp vanilla extract

Optional for Garnish:

• Fresh berries (strawberries, raspberries, blueberries)
• Powdered sugar for dusting
• Whipped cream

Tools You’ll Need

• Mixing bowls
• Food processor (optional, for crust)
• Rolling pin
• 9-inch tart pan with removable bottom
• Whisk
• Fine mesh strainer
• Saucepan
• Spatula

Step-by-Step Instructions

Step 1: Prepare the Tart Crust
In a mixing bowl, combine the flour, powdered sugar, and salt.
Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the egg yolk and mix, adding cold water a little at a time until the dough just comes together.
Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.

Step 2: Bake the Tart Shell
Preheat your oven to 375°F (190°C).
Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch tart pan.
Press the dough into the edges and trim any excess.
Prick the bottom of the crust with a fork, then line with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes, remove weights, and bake another 10–12 minutes until golden brown.
Let cool completely.

Step 3: Make the Lemon Cream
In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, eggs, and egg yolk.
Cook over medium heat, stirring constantly, until the mixture thickens and reaches about 170°F (77°C), about 7–10 minutes.
Remove from heat and strain through a fine mesh sieve into a clean bowl to remove any bits of cooked egg.
While the lemon mixture is still warm, add the butter a few cubes at a time, whisking until completely melted and smooth.
Stir in the vanilla extract.
Allow the cream to cool slightly, then pour it into the cooled tart shell.

Step 4: Chill and Garnish
Refrigerate the tart for at least 2–3 hours, or until the lemon cream is fully set.
Before serving, garnish with fresh berries, a dusting of powdered sugar, or a swirl of whipped cream if desired.

Tips for the Best Lemon Tart
Use Fresh Lemons – Freshly squeezed juice and zest make a huge difference in flavor.
Strain the Cream – This ensures the filling is silky smooth.
Don’t Overcook the Lemon Mixture – Heat it gently to avoid curdling the eggs.
Chill Thoroughly – Give the tart enough time to set up before slicing.
Room Temperature Butter – Helps the butter incorporate smoothly into the warm lemon base.

Serving Suggestions
Tea Party – Perfect alongside a cup of Earl Grey or herbal tea.
Spring Celebrations – Ideal for Easter, Mother’s Day, or bridal showers.
Light Summer Dessert – A refreshing end to a barbecue or outdoor dinner.
Elegant Dinner Party – Serve with a dollop of whipped cream and a sprig of mint.

How to Store

Storing:

• Refrigerate the tart, loosely covered, for up to 3 days.

Freezing:

• You can freeze the baked tart shell separately.
• For the assembled tart, it’s best enjoyed fresh, as freezing can affect the cream’s texture.

Frequently Asked Questions

1. Can I use bottled lemon juice?
   Fresh lemon juice is highly recommended for the best flavor, but bottled can work in a pinch.
2. Can I make the tart crust ahead of time?
   Yes! You can prepare and bake the tart shell a day or two ahead and store it covered at room temperature.
3. What if I don’t have a tart pan?
   You can use a pie dish, though the presentation may be slightly different.
4. Can I make it dairy-free?
   You can substitute the butter with a plant-based alternative, though it may slightly alter the texture.

Final Thoughts
This French Lemon Cream Tart is a celebration of bright, bold flavors wrapped in a crisp, buttery crust. Each bite is a perfect balance of sweet and tangy, creamy and crunchy. Whether you’re hosting a gathering or simply treating yourself, this elegant dessert is sure to impress.

Give it a try and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see your beautiful creations.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Chilling Time: 2–3 hours
Cuisine: French

Nutritional Information (Per Serving):
Calories: 390 | Protein: 5g | Carbohydrates: 38g | Fat: 24g | Fiber: 1g | Sodium: 150mg

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