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French Lemon Cream Tart Recipe

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★★★★★

4.7 from 547 reviews

This French Lemon Cream Tart features a buttery sweet shortcrust pastry filled with a luscious, smooth lemon cream made from fresh lemon juice, zest, and butter. The tart is finished with fresh berries glazed lightly with apricot jam for an elegant shine, making it a delightful and refreshing dessert perfect for any occasion.

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 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

Topping

  • Fresh berries
  • Apricot jam, optional for glazing the berries

Instructions

  1. Flavor the sugar: Place the granulated sugar in a large bowl and rub in the lemon zest using your hands to infuse the sugar with fresh citrus aroma. Add the large eggs and fresh lemon juice, then whisk everything together until thoroughly combined.
  2. Cook the lemon filling: Transfer the mixture to a large heavy-bottomed pot and cook over low to medium heat. Constantly whisk the mixture to prevent burning and ensure even thickening. Use an instant-read thermometer and cook until the mixture reaches 180°F (82°C), at which point it will thicken significantly. Remove from heat and strain through a sieve into a clean bowl. Allow the mixture to cool for 10 to 15 minutes.
  3. Process with butter: Pour the cooled lemon mixture into the bowl of a food processor. Turn it on and slowly add the butter pieces, 5 at a time, allowing the mixture to process for about a minute between additions. After all butter is added, continue to process the filling for an additional 3 to 5 minutes until it becomes smooth and creamy.
  4. Chill the lemon cream: Transfer the lemon cream filling into a clean container. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate the filling for at least 4 hours or up to two days.
  5. Assemble the tart: When ready, remove the lemon cream from the fridge and whisk it briefly. Spread it evenly over the baked tart shell using an offset spatula. Cover with plastic wrap again to prevent skin formation and chill for 30 minutes to 5 hours, but not longer for best texture.
  6. Decorate with berries: Top the tart with fresh berries. Optionally, warm some apricot or orange jam slightly and brush it over the berries with a pastry brush to give them a beautiful glossy finish. Keep the tart refrigerated until ready to serve.

Notes

  • Use an instant-read thermometer to avoid curdling or burning the lemon cream during cooking.
  • Press plastic wrap directly on the surface to prevent skin formation while chilling the lemon cream.
  • The tart shell should be fully baked and cooled before adding the lemon cream.
  • Glazing berries with warmed apricot jam adds a beautiful shine and helps preserve their freshness.
  • This tart is best served chilled and consumed within two days for optimal texture and flavor.

Keywords: French lemon tart, lemon cream tart, lemon dessert, sweet shortcrust tart, lemon custard, fresh berries tart

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