Description
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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Ingredients
For the Tart Crust:
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1 ¼ cups all-purpose flour
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⅓ cup powdered sugar
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½ tsp salt
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½ cup unsalted butter, cold and cut into cubes
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1 large egg yolk
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1–2 tbsp cold water, as needed
For the Lemon Cream Filling:
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¾ cup fresh lemon juice (about 4–5 lemons)
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1 tbsp lemon zest
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¾ cup granulated sugar
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4 large eggs
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1 egg yolk
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10 tbsp unsalted butter, cut into cubes
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1 tsp vanilla extract
Optional for Garnish:
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Fresh berries (strawberries, raspberries, blueberries)
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Powdered sugar for dusting
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Whipped cream
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.
Notes
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.
- Prep Time: 30 minutes
- Chilling Time: 2–3 hours
- Cook Time: 30 minutes
- Cuisine: French