Name: French Lemon Cream Tart Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 5 h 45 min
Cuisine: French
Ingredients: Sweet Shortcrust Pastry, baked; 200 grams (1 cup) Granulated sugar or caster sugar; 3 tablespoons Lemon zest (from about 3 medium lemons); 4 large Eggs; 6 oz (3/4 cup) Fresh lemon juice (from about 5 medium lemons); 10.5 oz (1 cup + 5 tablespoons) Unsalted butter, at room temperature, cut into 20 pieces; Apricot jam (for glazing berries); Fresh berries of choice

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Introduction

Discover the bright and velvety delight of a French Lemon Cream Tart. This classic dessert combines a crisp sweet pastry shell with a luscious lemon cream filling, topped with fresh berries for a beautiful finish. Perfect for any occasion, it’s both refreshing and indulgent.

A tart with three visible layers sits on a white plate on a white marbled surface. The bottom layer is a golden-brown, ridged crust with a firm texture. Above this crust is a smooth, creamy pale-yellow filling that covers the entire base evenly. The top layer features a ring of mixed fresh berries arranged close to the crust edge, including bright red strawberries with green tops, deep red raspberries, shiny black blackberries, and small dark blue blueberries, all glistening slightly as if freshly washed. The center area inside the berry ring is plain and creamy. The overall look is fresh, colorful, and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 baked tart shell (sweet shortcrust pastry)
200 grams (1 cup) granulated sugar or caster sugar
3 tablespoons lemon zest (from about 3 medium lemons)
4 large eggs
6 oz (3/4 cup) fresh squeezed lemon juice (from roughly 5 medium lemons)
10.5 oz (1 cup + 5 tablespoons) unsalted butter, at room temperature and cut into 20 pieces
Fresh berries for topping
Apricot jam (optional, for glazing the berries)

Instructions

Step 1: Place the granulated sugar in a large bowl and rub in the lemon zest with your hands until fragrant. Add the eggs and fresh lemon juice, then whisk together until combined. Pour the mixture into a large heavy-bottomed pot.
Step 2: Cook the mixture over low to medium heat, whisking constantly. Use an instant-read thermometer and cook until it reaches 180°F (82°C) and thickens. Remove from heat and strain through a sieve into a clean bowl. Let cool for 10–15 minutes.
Step 3: Transfer the cooled filling to a food processor. With the processor running, slowly add the butter in 5-piece increments, processing for about a minute between additions. Once all butter is added, continue processing for 3–5 minutes until the filling is smooth and creamy.
Step 4: Pour the lemon cream into a clean container, cover with plastic wrap pressed directly onto the surface to prevent a skin, and chill for at least 4 hours or up to 2 days.
Step 5: When ready to assemble, whisk the chilled lemon cream briefly. Spread it evenly into the baked tart shell using an offset spatula. Cover with plastic wrap, chill for 30 minutes up to 5 hours for best texture.
Step 6: Top the tart with fresh berries. For a glossy finish, warm apricot jam slightly and brush it over the berries using a pastry brush. Store the finished tart in the refrigerator until ready to serve.

Tips & Variations

Use fresh lemons for the best flavor; bottled lemon juice won’t provide the same brightness.
For a dairy-free version, substitute butter with a plant-based alternative but note the texture may differ.
You can add a pinch of salt to the filling to enhance the lemon’s brightness.
If you don’t have a food processor, whisk the cooled lemon filling vigorously while adding softened butter pieces gradually.

Storage

Store the tart covered in the refrigerator for up to 3 days. To keep the berries fresh and vibrant, add them just before serving if possible. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

The image shows a round tart with three layers: a golden brown crust at the bottom, a smooth, creamy pale yellow filling in the middle, and a topping of fresh berries including bright red raspberries, dark blackberries, and small dark blueberries arranged along the edge. The crust is thick, crumbly, and slightly browned with a dusting of powdered sugar along the ridged edge. The tart is on a white plate, placed on a white marbled surface. The tart has a slice removed, revealing the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon cream filling ahead of time?

Yes, the lemon cream filling can be made up to two days in advance and kept refrigerated. Just be sure to cover it well to prevent a skin from forming.

What if I don’t have a food processor?

You can still make this tart by whisking the cooled lemon mixture vigorously while gradually adding softened butter pieces by hand. It will take more effort but will still create a creamy texture.