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French Lemon Cream Tart Recipe

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★★★★★

4.1 from 47 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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