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Buy Now →This Lemon Cream Tart is a buttery, crisp tart filled with a silky-smooth lemon custard, balancing sweet and tangy flavors perfectly. The refreshing citrus flavor combined with a rich, creamy texture makes this dessert a delightful treat for any occasion.
Preparation Time
- Prep Time: 15 minutes
- Baking Time: 32-35 minutes
- Total Time: 50 minutes
- Servings: 6-8
Ingredients
For the Tart Crust
- 50g (¼ cup) sugar
- 180g (1½ cups) all-purpose flour
- 1 egg
- 5g (1 tsp) vanilla sugar
- Pinch of salt
For the Lemon Cream Filling
- 2 eggs
- 2 egg yolks
- 130g (⅔ cup) sugar
- 100ml (⅜ cup) heavy cream
- 100ml (⅜ cup) fresh lemon juice
- Zest of 1 lemon
- Pinch of salt
Directions
1. Prepare the Tart Dough
- In a mixing bowl, combine flour, sugar, vanilla sugar, and salt.
- Add egg and mix until the dough forms.
- Knead lightly, wrap in plastic, and chill for 15 minutes.
2. Shape and Pre-Bake the Crust
- Preheat oven to 230°C (446°F).
- Roll out the dough and press it into a tart pan.
- Prick the bottom with a fork.
- Bake for 15 minutes until lightly golden.
3. Prepare the Lemon Cream Filling
- In a bowl, whisk eggs, egg yolks, sugar, and salt until smooth.
- Add heavy cream, fresh lemon juice, and zest, whisking until combined.
4. Fill and Bake
- Lower oven temperature to 150°C (300°F).
- Pour the lemon cream mixture into the pre-baked tart shell.
- Bake for 17-20 minutes until the filling is set but slightly wobbly in the center.
5. Serve
- Let cool before slicing.
- Dust with powdered sugar or decorate with whipped cream and lemon zest.
Serving Suggestions
- Serve with whipped cream or fresh berries.
- Pair with a cup of tea or coffee.
- Garnish with mint leaves for extra freshness.
Cooking Tips
- For a crispier crust, blind bake the shell with pie weights before adding the filling.
- For a richer flavor, use half butter and half heavy cream in the filling.
- For extra lemon flavor, add ½ tsp lemon extract.
Nutritional Benefits
- Rich in vitamin C from fresh lemon juice.
- Good source of protein from eggs.
- Balanced sweetness with a natural citrus tang.
Dietary Information
- Vegetarian-friendly
- Can be made gluten-free with a gluten-free flour mix
- Can be made dairy-free using coconut cream
Nutritional Facts (Per Slice, Approx.)
- Calories: 250
- Protein: 5g
- Carbohydrates: 32g
- Fat: 12g
Storage
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze for up to 1 month; thaw before serving.
- Reheating: Best served chilled or at room temperature.
Why You’ll Love This Recipe
✔ Perfect balance of sweet and tangy
✔ Rich, creamy lemon filling
✔ Easy to make with simple ingredients
✔ Beautiful and elegant dessert
Conclusion
This Lemon Cream Tart is a silky, citrusy delight with a crisp crust and a rich, velvety filling. Whether you’re making it for a special occasion or just a simple dessert, it’s a must-try recipe that will impress every time!
Frequently Asked Questions
- Can I use bottled lemon juice? Fresh lemon juice is best, but bottled works in a pinch.
- Can I make mini tarts instead? Yes! Adjust the baking time to 10-12 minutes for mini tarts.
- Can I use a different citrus? Yes! Try lime or orange for a twist.
- What if I don’t have heavy cream? Substitute with full-fat milk or coconut cream.
- Can I use a store-bought tart shell? Yes! Just fill and bake as directed.
- How do I know when the filling is set? The center should be slightly wobbly but firm around the edges.
- Can I make this ahead of time? Yes! Prepare the tart and refrigerate for up to 24 hours before serving.
- Can I make this without eggs? A custard alternative would be tricky, but try cornstarch-thickened lemon curd.
- How do I prevent cracks in the filling? Bake at a low temperature and avoid overbaking.
- What’s the best way to slice it cleanly? Use a sharp knife and wipe between cuts for neat slices.