If you’re on the hunt for a dessert that’s guaranteed to brighten your table and your taste buds, look no further than the French Lemon Cream Tart. This elegant treat balances vibrant citrus flavors with a buttery, delicate crust and a filling so creamy it’s almost like silk. It’s one of those classic French desserts that manages to be show-stopping and comforting at the same time, making it perfect for special occasions or simply savoring with a cozy cup of tea. Let’s dive into every luscious detail of this unforgettable tart!
Ingredients You’ll Need
One of the joys of making a French Lemon Cream Tart is watching just a handful of everyday ingredients transform into something truly special. Each plays its part, building layers of texture, zest, and richness that come together in perfect harmony.
- All-purpose flour (1 ¼ cups): The essential base for your tart crust, providing structure and that signature crumbly bite.
- Granulated sugar (¼ cup for crust, 1 cup for filling): Adds just the right amount of sweetness and helps the lemon filling set to a silky consistency.
- Salt (½ teaspoon): Ever so important for balancing flavors and drawing out the buttery notes in the crust.
- Unsalted butter (½ cup cold for crust, 1 cup softened for filling): Cold cubes make your pastry flaky, while softened butter in the filling brings richness and a creamy mouthfeel.
- Large egg yolk (1 for crust, 1 for filling): Intensifies flavor and helps the pastry hold together, while adding silkiness to the lemon cream.
- Ice water (2–3 tablespoons): Keeps the crust tender by preventing the butter from melting before baking.
- Lemon zest (from 2 lemons): This is where the tart’s perfume and depth come alive; don’t skip it!
- Fresh lemon juice (¾ cup): The backbone of that bold, tangy lemon flavor—freshly squeezed makes all the difference.
- Large eggs (4 for filling): These give the lemon cream its gorgeous set and luscious texture.
- Whipped cream (optional topping): A dollop on top cuts the tartness and feels as indulgent as a cloud.
- Powdered sugar (optional for dusting): For a pretty finish and just a whisper of extra sweetness.
How to Make French Lemon Cream Tart
Step 1: Prepare the Tart Pastry
Begin by whisking together the flour, sugar, and salt in a mixing bowl. Add the cold, cubed butter and cut it in until the mixture looks like coarse crumbs—this is the secret to a crisp, tender crust. Gently stir in the egg yolk and just enough ice water for the dough to come together. Shape it into a disk, wrap well, and pop it in the fridge for at least 30 minutes. Giving the dough time to chill makes rolling it out a breeze and ensures the tart shell doesn’t shrink in the oven.
Step 2: Blind-Bake the Crust
After chilling, roll out the pastry on a lightly floured surface and ease it into your 9-inch tart pan, pressing into all the edges. Prick the base with a fork, line it with parchment, and add pie weights or dried beans. Bake at 375°F for 15 minutes, then carefully remove the weights and parchment. Return the shell to the oven for another 10 minutes until lightly golden and set. Allow the tart shell to cool completely before tackling the lemon cream filling.
Step 3: Make the Luscious Lemon Cream
To coax out the lemon’s purest flavor, mix the sugar and freshly grated zest in a heatproof bowl, rubbing them together with your fingertips. Add the lemon juice, eggs, and an extra egg yolk, whisking until smooth. Set the bowl over a pan of simmering water (double-boiler style), and whisk steadily for 8 to 10 minutes until the mixture thickens to the consistency of warm pudding. Remove from heat and gently whisk in the softened butter, piece by piece, until you have a filling that’s glossy and unbelievably creamy.
Step 4: Strain and Fill the Tart
For the silkiest French Lemon Cream Tart, pour the lemon cream through a fine sieve into a clean bowl—this removes any stray bits of zest or egg. Pour the strained cream into your cooled tart shell, smoothing the top with a spatula. Chill in the refrigerator for at least 4 hours, or overnight if you can resist, to allow the filling to set just right.
Step 5: Finishing Touches
When you’re ready to serve, crown the tart with swoops of whipped cream or a graceful dusting of powdered sugar. Each slice shows off a sunny yellow filling against a golden crust—utterly irresistible and worth every minute of anticipation.
How to Serve French Lemon Cream Tart
Garnishes
The French Lemon Cream Tart is already an eye-catcher, but a few simple garnishes can truly elevate the presentation. Try a generous dollop of lightly sweetened whipped cream or sift powdered sugar across the top for a lovely snow-dusted effect. Thin ribbons of lemon zest or candied lemon slices also add a bright, inviting touch.
Side Dishes
French Lemon Cream Tart pairs beautifully with fresh, juicy berries—think raspberries, blueberries, or blackberries—to complement that citrus zing. If you want a special treat, serve alongside shortbread cookies or a small scoop of vanilla ice cream. A pot of strong tea or a crisp glass of sparkling wine never goes amiss, either!
Creative Ways to Present
Don’t be afraid to give your tart a personal twist. Try serving individual French Lemon Cream Tarts in mini tart pans for an elegant dessert platter, or add a sprinkle of toasted sliced almonds for extra crunch. For a festive look, arrange edible flowers on top—the pop of color is just gorgeous for a celebratory table.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your French Lemon Cream Tart covered in the refrigerator. The filling stays beautifully creamy, and the crust keeps its pleasant texture for about 2 days, making this a wonderful dessert to enjoy over a couple of evenings.
Freezing
The tart can be frozen, although the texture of the lemon cream may change ever so slightly after thawing. To freeze, cover the fully set tart tightly in plastic wrap and foil. Freeze for up to one month. Thaw overnight in the refrigerator—the flavors will still be zesty and vibrant.
Reheating
This tart is best enjoyed chilled, straight from the fridge. There’s no need to reheat, but let it sit at room temperature for about 10 to 15 minutes before serving if you’d like a slightly softer filling. Just be sure not to leave it out too long; the structure is at its best cold.
FAQs
Can I use bottled lemon juice instead of fresh for French Lemon Cream Tart?
Fresh lemon juice is definitely recommended. Bottled juice just doesn’t have the same vibrant flavor and brightness, which are the keynotes of a truly exceptional French Lemon Cream Tart.
Why is my lemon cream filling lumpy?
This can happen if the eggs are cooked too quickly or the heat is too high. Remember to whisk constantly over gentle simmering water and strain the filling before pouring it into the tart shell for that perfect, silky texture.
Can I make the tart shell in advance?
Absolutely! You can prepare and bake the tart shell a day or two ahead and store it, well-wrapped, at room temperature. Just add the lemon cream and chill when you’re ready to finish the French Lemon Cream Tart.
Is this recipe suitable for people with gluten intolerance?
As written, the tart uses all-purpose flour, which does contain gluten. However, you can experiment with your favorite gluten-free flour blends for the crust. The lemon cream filling itself is naturally gluten-free.
Can I double the recipe for a crowd?
Yes, you can double the French Lemon Cream Tart recipe and make two tarts, or use a larger baking dish if you adjust the crust and filling ratios accordingly. Just be sure to extend your baking and chilling times as needed.
Final Thoughts
If you’re craving the kind of dessert that makes everyone’s eyes light up and has them reaching for seconds, the French Lemon Cream Tart is it. With its zippy citrus punch, buttery crust, and cloudlike cream, it’s a forever favorite in any baker’s repertoire. I hope you’ll give this tart a try and share it with someone you love—it just might become your new signature dessert!
Print
French Lemon Cream Tart Recipe
- Total Time: 55 minutes plus chilling
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the exquisite flavors of this French Lemon Cream Tart, where a buttery crust meets a luscious, tangy lemon cream filling. Topped with airy whipped cream or a dusting of powdered sugar, it’s a dessert fit for any occasion.
Ingredients
Crust:
- 1 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2–3 tablespoons ice water
Lemon Cream Filling:
- 1 cup granulated sugar
- zest of 2 lemons
- ¾ cup fresh lemon juice
- 4 large eggs
- 1 large egg yolk
- 1 cup unsalted butter, softened and cut into pieces
- whipped cream for topping (optional)
- powdered sugar for dusting (optional)
Instructions
- Prepare the Crust: In a bowl, whisk together flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and enough ice water to bring the dough together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- Roll Out the Crust: Roll out dough on a lightly floured surface and fit into a 9-inch tart pan. Prick the bottom with a fork, line with parchment, and fill with pie weights. Bake at 375°F for 15 minutes, remove weights, and bake another 10 minutes until golden brown. Let cool completely.
- Make the Lemon Cream Filling: Combine sugar and lemon zest in a heatproof bowl, rubbing together to release oils. Whisk in lemon juice, eggs, and egg yolk. Place bowl over a saucepan of simmering water and whisk constantly until thickened, about 8–10 minutes. Remove from heat and whisk in butter, one piece at a time, until smooth and creamy.
- Assemble the Tart: Strain the lemon cream through a fine sieve, then pour into the cooled tart shell. Refrigerate for at least 4 hours or until set.
- Serve: Serve chilled with whipped cream or a dusting of powdered sugar.
Notes
- For the smoothest lemon cream, make sure to whisk constantly over gentle heat and strain before filling the tart shell.
- The tart can be made a day ahead and stored covered in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32 g
- Sodium: 130 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 170 mg
