French Lemon Cream Tart Recipe
There is something truly magical about this French Lemon Cream Tart Recipe that makes it a showstopper at any gathering. Imagine a crisp, buttery tart shell perfectly cradling a velvety smooth lemon cream that strikes just the right balance of tartness and sweetness. This dessert is a celebration of fresh lemons transformed into a silky custard that kisses your palate with brightness and decadence all at once. It’s an elegant classic that’s surprisingly approachable, and once you try it, you’ll wonder how you ever enjoyed lemon desserts without it.

Ingredients You’ll Need
Gathering the ingredients for this tart is a delight in itself because each one plays an essential role in creating the perfect flavor, texture, and visual appeal. The simplicity of these ingredients highlights their quality and freshness, bringing this French Lemon Cream Tart Recipe to life with every bite.
- Tart Shell (Sweet Shortcrust Pastry): The crisp, buttery foundation that holds the luscious lemon cream beautifully.
- 200 grams (1 cup) Granulated Sugar/Caster Sugar: Sweetens the filling while balancing lemon’s natural tartness.
- 3 tablespoons Lemon Zest: Adds an intense burst of citrus oil and fragrance; freshly zested is best for brightness.
- 4 Large Eggs: The eggs help thicken and enrich the lemon cream filling.
- 6 oz (3/4 cup) Fresh Lemon Juice: Provides that signature tang and zing—freshly squeezed is non-negotiable.
- 10.5 oz (1 cup + 5 tablespoons) Unsalted Butter: At room temperature and cut into pieces, it creates that silky smooth creaminess.
- Apricot Jam: Optional, but a quick brush over berries adds a dazzling shine and subtle sweetness.
How to Make French Lemon Cream Tart Recipe
Step 1: Infuse Sugar with Lemon Zest
Start by placing your granulated sugar in a large bowl, then use your hands to rub in the lemon zest. This simple step releases the lemon’s aromatic oils into the sugar, ensuring every bite is bursting with fresh citrus flavor.
Step 2: Combine Eggs and Lemon Juice
Add the large eggs and fresh lemon juice to the lemon-infused sugar, whisking everything together until homogeneous. This mixture is the base of your luscious lemon cream and is ready for gentle cooking.
Step 3: Cook the Lemon Filling Gently
Transfer your mixture to a heavy-bottomed pot and cook over low to medium heat while whisking constantly. Patience is key here to prevent burning—aim for the mixture to reach about 180°F (82°C), where it thickens beautifully. Use an instant-read thermometer to be precise. Once thickened, strain the filling through a sieve into a clean bowl and let it cool for 10 to 15 minutes.
Step 4: Blend in Butter for Creaminess
Pour the cooled filling into a food processor, then slowly add the softened butter in five increments, allowing the machine to process for a minute after each addition. This gradual incorporation transforms the filling into a luxuriously creamy lemon cream, so let it run for another 3 to 5 minutes to get the perfect texture.
Step 5: Chill the Lemon Cream
Transfer your luscious lemon cream to a clean container and press plastic wrap directly onto its surface. This prevents an undesirable skin from forming. Refrigerate for at least 4 hours, or up to two days, to let the flavors meld and the texture set perfectly.
Step 6: Fill the Tart Shell
Before filling, whisk the chilled lemon cream briefly to bring back its silky smoothness. Spread it evenly into your pre-baked tart shell using an offset spatula. Cover again with plastic wrap and chill for 30 minutes to 5 hours—any longer might affect texture negatively.
Step 7: Add Berries and Shine
Top your tart with fresh berries for beautiful color and fresh acidity. For a professional touch, warm some apricot or orange jam and brush it over the berries to create a stunning, glossy shine. Store your masterpiece in the fridge until ready to serve.
How to Serve French Lemon Cream Tart Recipe

Garnishes
A handful of fresh berries such as raspberries, blackberries, or blueberries not only add vibrant color but also a subtle tartness that complements the lemon cream. Fresh mint leaves or edible flowers can add a pop of green and an elegant touch.
Side Dishes
This tart pairs wonderfully with a light dollop of whipped cream or a scoop of vanilla bean ice cream, offering a creamy contrast to the citrus zing. A simple green salad with a mild vinaigrette works well if you’re serving this as part of a larger meal, providing balance.
Creative Ways to Present
Why not slice the tart into petite wedges and serve it on decorative plates with a sprinkle of powdered sugar and a drizzle of berry coulis? You can also serve it in mini tart shells for festive parties or create a stunning tart platter topped with an artistic berry arrangement.
Make Ahead and Storage
Storing Leftovers
Any leftover French Lemon Cream Tart Recipe should be tightly covered and stored in the refrigerator. It will keep beautifully for up to three days, maintaining its creamy texture and crisp tart shell.
Freezing
While lemon cream tarts are best enjoyed fresh or chilled, you can freeze the baked tart shell separately. Freeze it wrapped tightly in plastic wrap and foil for up to a month, then fill it with fresh lemon cream when ready to serve for optimal texture.
Reheating
This tart is best served cold or at room temperature, so reheating is not recommended. Instead, allow the tart to thaw slowly in the refrigerator if you’ve used a frozen tart shell.
FAQs
Can I make the lemon cream filling ahead of time?
Absolutely! The filling can be made up to two days in advance and stored in the refrigerator. This actually helps the flavors develop even more before assembling the tart.
What kind of tart shell should I use?
A sweet shortcrust pastry is ideal for this recipe because its buttery, crumbly texture perfectly balances the smooth, tangy lemon cream.
Can I use bottled lemon juice instead of fresh?
For the best flavor and freshness, always use freshly squeezed lemons. Bottled lemon juice lacks the vibrant citrus oils found in fresh lemons and can change the final taste.
Is there a way to make this tart gluten-free?
Yes, you can substitute the tart shell with a gluten-free pastry crust or even a nut-based crust for a grain-free option. Just ensure it’s pre-baked properly to hold the filling.
How do I prevent a skin from forming on the lemon cream?
Pressing plastic wrap directly onto the surface of the lemon cream and storing it in the fridge stops a skin from forming, keeping the texture lovely and smooth.
Final Thoughts
This French Lemon Cream Tart Recipe is truly a treasure worth keeping in your baking repertoire. Its vibrant lemon flavor paired with that irresistibly creamy filling and buttery crust can brighten any occasion and delight all your guests. Give it a try—you’ll quickly see why it has become one of my favorite desserts to share with friends and family.
PrintFrench Lemon Cream Tart Recipe
This French Lemon Cream Tart features a crisp, sweet shortcrust pastry shell filled with a luscious, creamy lemon filling made from fresh lemon juice, zest, eggs, sugar, and buttery richness. The filling is gently cooked on the stovetop, blended to silky perfection, and chilled before being poured into the tart shell. Finished with fresh berries and a glossy apricot jam glaze, this dessert is a refreshing and elegant treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Tart Shell
- Pre-baked Sweet Shortcrust Pastry shell (1)
Lemon Cream Filling
- 200 grams (1 cup) Granulated Sugar (caster sugar)
- 3 tablespoons Lemon Zest (from about 3 medium lemons)
- 4 Large Eggs
- 6 oz (3/4 cup) Freshly squeezed Lemon Juice (roughly 5 medium lemons)
- 10.5 oz (1 cup + 5 tablespoons) Unsalted Butter, room temperature, cut into 20 pieces
Decoration
- Fresh Berries (to top)
- Apricot Jam (optional, for glazing berries)
Instructions
- Prepare the lemon zest and base: Place the granulated sugar in a large bowl and rub in the lemon zest using your hands to release the citrus oils and infuse the sugar with flavor. Add the eggs and freshly squeezed lemon juice to the bowl and whisk everything together until well combined. Pour this mixture into a large heavy-bottomed pot.
- Cook the lemon filling: Heat the pot over low to medium heat, stirring constantly with a whisk. Never increase the heat beyond medium to avoid burning. Continue whisking the mixture until it thickens and reaches 180°F (82°C), which can be confirmed with an instant-read thermometer. Once at temperature, remove from heat and strain the mixture through a sieve into a clean bowl to ensure smoothness. Let it cool for 10 to 15 minutes.
- Blend in the butter: Pour the cooled lemon mixture into a food processor. With the processor running, slowly add the butter pieces in batches of five, allowing about a minute of processing time between additions. After all butter is incorporated, continue to run the processor for an additional 3 to 5 minutes until you achieve a luscious, creamy texture.
- Chill the lemon cream: Transfer the lemon cream into a clean container and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill the filling in the refrigerator for at least 4 hours and up to two days.
- Assemble the tart: When ready, take the lemon cream out of the fridge and whisk it briefly to loosen. Pour or spread the cream evenly into the pre-baked tart shell using an offset spatula. Cover the tart with plastic wrap to prevent skinning and chill for 30 minutes to 5 hours for best texture.
- Decorate with berries and glaze: Arrange fresh berries decoratively on top of the chilled tart. Optionally, warm a small amount of apricot jam and brush it gently over the berries with a pastry brush to add a glossy shine. Store the finished tart in the refrigerator until serving.
Notes
- Use an instant-read thermometer to prevent overcooking or burning the lemon filling.
- The filling must be blended thoroughly with butter to achieve its characteristic creamy texture.
- If you do not have a food processor, a high-speed blender can be used instead, adding the butter gradually while blending.
- The tart can be prepared up to two days in advance for convenience.
- Apricot jam glaze is optional but enhances the visual appeal and adds a subtle sweetness.
- For the freshest flavor, use organic lemons if possible for zest and juice.
Keywords: French lemon tart, lemon cream tart, lemon dessert, citrus tart, shortcrust pastry, creamy lemon filling, berry tart

