Lemon Cream Tart

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.