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 roughly 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; Apricot jam, optional for glazing the berries

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Introduction

The French Lemon Cream Tart is a delightful dessert featuring a crisp sweet shortcrust pastry filled with a smooth, tangy lemon cream. Topped with fresh berries and a glossy finish, it’s a refreshing treat perfect for any occasion.

A tart is shown on a white plate with a white marbled textured surface underneath. The tart has a crust that is golden brown and crisply baked, holding a smooth, pale cream layer of filling. On top, a thick ring of fresh berries decorates one side, including bright red strawberries with green leaves, deep black blackberries, dark blue blueberries, and red raspberries. The berries are glossy and look fresh, sitting closely packed on the creamy layer. Around the crust edge, there is a light dusting of powdered sugar. The photo is taken with an iphone --ar 4:5 --v 7

Ingredients

Tart Shell, baked (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 (about 5 medium lemons)
10.5 oz (1 cup + 5 tablespoons) unsalted butter, room temperature, cut into 20 pieces
Apricot jam (optional, for glazing the berries)
Fresh berries for topping

Instructions

Step 1: Place the granulated sugar in a large bowl. Rub in the lemon zest with your hands to release the oils. Add the eggs and fresh lemon juice, then whisk everything together. Pour this mixture into a large heavy-bottomed pot.
Step 2: Cook the filling over low to medium heat, whisking constantly. Do not increase the heat to avoid burning. Continue whisking until the mixture reaches 180°F (82°C) and thickens. Use an instant-read thermometer to monitor the temperature. Once done, remove from heat and pour through a sieve into a clean bowl. Let it cool for 10–15 minutes.
Step 3: Transfer the cooled filling to the bowl of a food processor. Turn it on and gradually add the butter pieces, about five at a time, allowing one minute of processing between additions. After all the butter is added, continue processing for an extra 3–5 minutes until the cream is smooth and luscious.
Step 4: Pour the lemon cream into a clean container and press plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or up to two 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 again and refrigerate for 30 minutes up to 5 hours to set.
Step 6: Arrange fresh berries on top of the lemon cream. To add a beautiful shine, gently warm some apricot jam and brush it over the berries with a pastry brush. Keep the tart refrigerated until serving.

Tips & Variations

Use an instant-read thermometer to ensure the lemon mixture thickens properly without burning.
For extra richness, substitute some of the fresh lemon juice with Meyer lemon juice for a sweeter flavor.
Try topping the tart with a mix of raspberries, blueberries, and blackberries for a colorful presentation.
If you don’t have a food processor, use a hand mixer on medium speed to blend in the butter gradually.

Storage

Store the tart in the refrigerator, covered with plastic wrap or in an airtight container, for up to 2 days. To serve, allow it to come to room temperature for 10–15 minutes for the best texture. Avoid freezing as the cream texture may change.

How to Serve

A round tart with a golden-brown crust dusted with powdered sugar on the edges, filled with a smooth, pale yellow cream layer. On top, a colorful mix of fresh berries is arranged in a crescent shape along one side. The berries include bright red strawberries with green leaves, deep red raspberries, dark purple-black blackberries, and small dark blue blueberries. The tart sits on a white marbled textured surface. 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 can be made up to two days in advance and kept chilled in the refrigerator. Just make sure to cover the surface with plastic wrap to prevent a skin from forming.

What can I use instead of apricot jam for glazing the berries?

You can use any light fruit jam or jelly such as orange or peach jam. Slightly warm it and brush it over the berries to add a glossy, appetizing finish.