Description
Creamy, tart, and filled with bright citrus flavor, this French Lemon Cream Tart combines silky lemon filling with buttery pastry for the perfect summer dessert.
Ingredients
Scale
- 1 baked sweet shortcrust pastry tart shell
- 200 grams granulated sugar
- 3 tablespoons lemon zest
- 4 large eggs
- 3/4 cup fresh lemon juice
- 1 cup plus 5 tablespoons unsalted butter
- Fresh berries for topping
- Apricot jam for glaze optional
Instructions
- Rub lemon zest into sugar until fragrant
- Whisk in eggs and fresh lemon juice
- Pour mixture into a heavy-bottomed saucepan
- Cook over low-medium heat while whisking constantly
- Cook until mixture reaches 180F and thickens
- Strain mixture through a sieve into a bowl
- Cool mixture for 10 minutes
- Blend mixture in a food processor
- Add softened butter gradually while blending
- Process until smooth and creamy
- Chill filling for at least 4 hours
- Spread filling into baked tart shell
- Chill tart again until set
- Top with berries and glaze if desired
- Serve chilled
Notes
- Assemble tart the same day for the crispiest crust
- Use fresh lemon juice for the best flavor
- Store leftovers refrigerated for up to 3 days
- Chill thoroughly before slicing
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Cook
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 34
- Sodium: 70
- Fat: 35
- Saturated Fat: 21
- Unsaturated Fat: 11
- Trans Fat: 1
- Carbohydrates: 48
- Fiber: 2
- Protein: 6
- Cholesterol: 165