Description
A fresh, vibrant, and sweet Lemon Cream Tart with a buttery crust and luscious lemon filling, perfect for any gathering.
Ingredients
Scale
- 1 ½ cups All-purpose flour
- ½ cup Cold unsalted butter, cut into cubes
- ¼ cup Powdered sugar
- 1 Egg yolk
- 2–3 tbsp Ice water
- 1 pinch Salt
- ½ cup Fresh lemon juice
- 2 tsp Lemon zest
- 3 Large egg yolks
- 2 Whole eggs
- ¾ cup Granulated sugar
- ¾ cup Heavy cream
- 4 tbsp Unsalted butter
- 1 tsp Vanilla extract
- ½ cup Whipped cream, for garnish
- ¼ cup Fresh berries, for garnish
- 1 tbsp Powdered sugar, for dusting
Instructions
- Make the Dough: In a food processor, pulse the flour, sugar, and salt together. Add the butter and pulse until it looks crumbly. Then add the egg yolk and just enough ice water until the dough forms.
- Chill the Dough: Shape the dough into a disk, wrap it in plastic, and chill for about 30 minutes.
- Roll and Shape: Roll out the chilled dough into an 11-inch circle. Fit this into your 9-inch tart pan and trim any excess around the edges.
- Blind Bake: Prick the bottom with a fork. Line the tart with parchment paper and fill it with pie weights. Bake at 375°F for 15 minutes, then remove the weights and bake for another 10–12 minutes until golden. Let it cool completely.
- Make Lemon Filling: In a saucepan, whisk together the eggs, yolks, and sugar. Add the lemon juice, zest, and heavy cream. Cook over medium-low heat, stirring constantly for about 8–10 minutes until thick enough to coat the back of a spoon.
Notes
Use fresh lemon juice for the best flavor. Chill the dough well to prevent shrinking during baking.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 150mg