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French Lemon Cream Tart Recipe

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★★★★★

4.9 from 142 reviews

This French Lemon Cream Tart features a luscious lemon cream filling nestled in a crisp, sweet shortcrust pastry shell. Bursting with fresh lemon juice and zest, this tart is silky smooth with a perfect balance of tart and sweet, finished with a glossy berry topping. It’s a refined, elegant dessert perfect for spring and summer gatherings or special occasions.

Ingredients

Scale

Tart Shell

  • Sweet Shortcrust Pastry, baked

Lemon Cream Filling

  • 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

Topping (Optional)

  • Apricot jam (for glazing berries)
  • Fresh berries of choice

Instructions

  1. Infuse Sugar with Lemon Zest: Place granulated sugar in a large bowl and rub in the lemon zest using your hands until fragrant and well combined. This step releases the oils and bright lemon flavor into the sugar.
  2. Combine Eggs and Lemon Juice: Add the large eggs and fresh lemon juice to the sugar-zest mixture. Whisk thoroughly until smooth and fully incorporated. Transfer this mixture to a large, heavy-bottomed pot for cooking.
  3. Cook Lemon Filling: Heat the pot over low to medium heat, whisking constantly to prevent curdling or burning. Use an instant-read thermometer to monitor the temperature carefully. Continue cooking and whisking until the mixture thickens and reaches 180°F (82°C). Remove from heat immediately to avoid overcooking.
  4. Strain and Cool Filling: Pour the hot filling through a fine sieve into a clean bowl to remove lumps and zest bits. Let the mixture cool for 10-15 minutes to ensure it is not too hot for the next step.
  5. Incorporate Butter in Food Processor: Transfer the cooled filling to a food processor. Turn it on and gradually add the butter pieces, about 5 at a time. Allow the processor to run for a minute after each addition to emulsify fully. Once all butter is added, continue processing for 3-5 minutes until the filling becomes silky and creamy.
  6. Chill the Lemon Cream: Pour the lemon cream into a clean container and press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or up to 2 days until fully set and flavorful.
  7. Fill the Tart Shell: Before assembling, lightly whisk the chilled lemon cream to loosen it. Spread an even layer of the cream into the pre-baked tart shell using an offset spatula. Cover with plastic wrap pressed onto the surface and chill again for 30 minutes to 5 hours for best texture.
  8. Decorate and Glaze: Top the tart with fresh berries of your choice. Warm apricot or orange jam slightly and brush over the berries with a pastry brush to give a beautiful glaze. Keep the tart refrigerated until serving.

Notes

  • Ensure to use fresh lemon juice and zest for the best vibrant flavor.
  • Do not rush the cooking of the lemon filling; gentle constant whisking prevents curdling and burning.
  • The butter should be at room temperature for smooth incorporation into the filling.
  • If you don’t have a food processor, a hand mixer can be used carefully to incorporate butter, but the texture may differ slightly.
  • The tart shell must be fully baked and cooled before filling.
  • Glazing berries with jam is optional but adds a beautiful glossy finish and slight sweetness.
  • Store the tart covered in the fridge and consume within 2 days for optimal freshness.

Keywords: French lemon tart, lemon cream tart, lemon dessert recipe, tart with lemon curd, sweet shortcrust tart, berry topped lemon tart

Find it online: https://ricoloranz.com/french-lemon-cream-tart-recipe/