Description
This French Lemon Cream Tart is a luscious dessert featuring a smooth, creamy lemon custard set in a crisp pre-made tart shell. Combining the tangy freshness of lemon juice and zest with rich heavy cream and butter, this tart offers a perfect balance of tartness and sweetness. Baked until just set and chilled to perfection, it’s an elegant treat ideal for any occasion.
Ingredients
Scale
Tart Shell
- 1 pre-made tart shell
Lemon Cream Filling
- 1 cup heavy cream
- 1/4 cup sugar
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup unsalted butter, cubed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the tart.
- Heat Cream and Sugar: In a saucepan over low heat, combine the heavy cream and sugar. Stir gently until the sugar is fully dissolved, then remove the mixture from heat to prevent boiling.
- Whisk Eggs and Lemon Juice: In a separate bowl, whisk together the eggs and fresh lemon juice until the mixture is smooth and homogenous, preparing the base for the lemon custard.
- Combine Mixtures Carefully: Gradually add the warm cream and sugar mixture into the egg and lemon juice mixture, whisking continuously to avoid curdling and to create a creamy blend.
- Add Butter: Stir in the cubed unsalted butter until it melts completely, incorporating richness and a smooth texture into the filling.
- Fill Tart Shell: Pour the lemon cream mixture evenly into the pre-baked tart shell, smoothing the top for an even bake.
- Bake Tart: Place the filled tart shell in the preheated oven and bake for 20–25 minutes, or until the filling is just set with a slight jiggle in the center, indicating perfect custard consistency.
- Cool and Chill: Allow the tart to cool to room temperature, then refrigerate for at least 2 hours to firm up the filling and enhance flavors.
- Garnish and Serve: Before serving, sprinkle the top with fresh lemon zest to add a burst of citrus aroma and a decorative touch.
Notes
- Use a pre-baked tart shell to ensure a crisp crust and prevent sogginess.
- Be careful not to let the cream mixture boil to avoid curdling the custard.
- Whisking continuously when combining warm cream with eggs is crucial to maintain a smooth texture.
- Chilling the tart for at least 2 hours enhances flavor development and helps the custard set properly.
- For extra flavor, garnish with fresh berries alongside lemon zest.
