Name: French Lemon Cream Tart Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup granulated sugar; 1/4 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1 large egg yolk; 2–3 tablespoons ice water; 1 cup granulated sugar; zest of 3 lemons; 4 large eggs; 3/4 cup fresh lemon juice; 10 tablespoons unsalted butter, cubed and softened; powdered sugar; thin lemon slices or curls of lemon zest (optional)

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If you’re looking for the kind of dessert that makes everyone’s eyes widen with anticipation, the French Lemon Cream Tart is pure sunshine on a plate. This showstopper features a buttery, crisp crust filled with luscious lemon cream that is both silky and intensely bright, striking a perfect balance between sweet and tart. It is a simple yet sophisticated classic — and you’re just a few steps away from bringing this delight right into your own kitchen.

French Lemon Cream Tart Recipe - Recipe Image

Ingredients You’ll Need

What makes the French Lemon Cream Tart so unforgettable is how a handful of honest, beautiful ingredients come together in an unexpected symphony. Each element, from real lemon zest to the creamy butter, plays a vital role in crafting a tart that melts in your mouth and dazzles with flavor.

All-purpose flour: The backbone of our tart crust, providing the perfect blend of flakiness and structure.
Granulated sugar: Adds just the right amount of sweetness to both the crust and the filling, balancing the tartness of the lemons.
Salt: A tiny pinch lifts all the other flavors and ensures your base never tastes flat.
Unsalted butter (cold, for crust): Essential for a tender, melt-in-your-mouth crust — keep it cold for maximum flakiness!
Egg yolk: Gives the crust richness and cohesion, making it easy to work with.
Ice water: Helps bring the dough together without warming the butter — a key for crust perfection.
Granulated sugar (for filling): Forms the sweet base of your filling and helps dissolve the lively lemon zest.
Lemon zest (from 3 lemons): Packs intense citrus fragrance and flavor, elevating the whole tart.
Large eggs: The magic ingredient for thickening the filling and lending that signature smooth texture.
Fresh lemon juice: The real deal — this brings the filling to shimmering, tangy life.
Unsalted butter (softened, for filling): Swirled in at the end, this makes the filling impossibly creamy and rich.
Powdered sugar: For a lovely, snowy finish when serving.
Thin lemon slices or curls of zest (optional): The perfect garnish for a pop of color and elegance.

How to Make French Lemon Cream Tart

Step 1: Make the Crust

Start by preheating your oven to 375°F. In a food processor, combine the flour, sugar, and salt. Give them a few pulses to mix. Add the cold, cubed butter and pulse until the texture looks like coarse, sandy breadcrumbs. Drop in the egg yolk, then drizzle in the ice water — pulse just until the dough starts to come together. Don’t overmix; little specks of butter should still be visible. Shape the dough into a disk, wrap it in plastic, and let it rest in the refrigerator for 30 minutes. This chill time is magic for a tender, flaky base.

Step 2: Shape and Bake the Crust

Roll the chilled dough on a lightly floured surface until it’s big enough to line your 9-inch tart pan. Gently lay it into the pan, pressing the dough into every groove, and trim off any excess edges. Prick the base all over with a fork, line it with parchment, and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the weights and parchment. Bake again for 8–10 minutes, until the crust is a light golden color and smells amazing. Let it cool completely while you turn to the filling.

Step 3: Infuse the Sugar

To achieve the true essence of French Lemon Cream Tart, rub the zest of three lemons into your cup of granulated sugar in a heatproof bowl. This quick “massage” releases aromatic oils, intensifying the sunny flavor that sets this tart apart. The sugar should feel a bit damp and smell incredibly fresh.

Step 4: Cook the Lemon Cream

Whisk in the eggs and fresh lemon juice to the zest-infused sugar. Place the bowl over a gently simmering pot of water (creating a double boiler), and whisk constantly. After 8–10 minutes, the mixture should thicken to the consistency of a soft pudding. Patience is key — keep whisking so the eggs don’t scramble and your lemon cream stays silky smooth. Once thickened, remove the bowl from the heat and cool until it reaches about 140°F.

Step 5: Blend in the Butter

This is the step where your filling transforms into a luscious, mousse-like dream. Using an immersion blender, blend the softened butter into the cooled lemon mixture a few cubes at a time. The result? A glossy, rich lemon cream filling that makes this dessert unforgettable. Pour it into your cooled crust, give the top a gentle swirl to smooth it out, and pop the tart into the fridge to chill for at least 4 hours or until fully set.

How to Serve French Lemon Cream Tart

Garnishes

The right garnish turns your French Lemon Cream Tart from homemade to haute patisserie. A dusting of powdered sugar makes it stunningly elegant, and for extra flair, add slender slices of lemon or delicate curls of zest. Not only do these add beauty, but they also give your guests a hint of what flavors to expect inside.

Side Dishes

Let the tart take center stage with light accompaniments. A dollop of whipped cream, a scatter of fresh berries, or a spoonful of crème fraîche amplify both appearance and taste. If you love contrast, serve it with a shot of espresso or delicate herbal tea — the bitterness pairs perfectly with the vibrant lemon.

Creative Ways to Present

For special occasions, try slicing the tart into slim wedges and serving each wedge with a dramatic drizzle of raspberry coulis. You can also cut the tart into bite-sized bars for a sophisticated dessert buffet. Or, bake miniature tarts for individual servings — just adjust the baking time for the smaller crusts.

Make Ahead and Storage

Storing Leftovers

The French Lemon Cream Tart actually benefits from a little time to mellow in the fridge — the flavors meld and become even more harmonious overnight. Store any leftovers covered in the refrigerator for up to three days. The crust will soften slightly, but the tart remains wonderfully refreshing and bright.

Freezing

While the tart is at its best fresh or the next day, you can freeze individual slices wrapped tightly in plastic wrap and placed in an airtight container. For best results, thaw overnight in the refrigerator. The texture may be a bit less creamy after freezing but the flavor will still shine.

Reheating

No need to reheat your French Lemon Cream Tart — it’s happiest served chilled straight from the fridge. If you prefer a slightly softer filling, let it sit at room temperature for 10–15 minutes before serving. Avoid microwaving, which can split or melt the silky cream.

FAQs

Can I make the French Lemon Cream Tart ahead of time?

Absolutely! In fact, making this tart the day before you plan to serve it is ideal. Chilling it for several hours allows the filling to fully set and the flavors to deepen.

What if I don’t have a tart pan?

You can use a regular pie dish if needed, though the crust may be a bit thicker. For best results, a tart pan with a removable bottom is the classic choice because it creates sharp, elegant edges for your presentation.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended because it gives the filling its signature brightness and tang. Bottled juice just can’t compare in flavor, so if possible, stick with fresh lemons for the French Lemon Cream Tart.

How do I prevent my cream from curdling?

Keep the heat gentle and whisk constantly while cooking over the double boiler. This keeps the eggs from scrambling and guarantees your lemon cream turns out perfectly smooth and creamy.

Can I make this tart gluten-free?

Yes! Substitute your favorite gluten-free all-purpose flour blend for the crust, following the same amounts. Double-check all other ingredients for gluten content to be sure.

Final Thoughts

I can’t think of a more brilliant treat than slicing into a perfectly chilled French Lemon Cream Tart and seeing everyone’s faces light up. It’s a dessert that’s as joyful to make as it is to share — elegant, refreshing, and bursting with zesty flavor. Whether you’re baking for a celebration or just because, I wholeheartedly encourage you to try this recipe and savor every luminous, creamy bite.

French Lemon Cream Tart Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 1 hour (plus 4 hours chilling)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This French Lemon Cream Tart is a delectable dessert that combines a crisp, buttery crust with a luscious, tangy lemon cream filling. It’s a perfect balance of sweet and citrusy flavors that will delight your taste buds.

Ingredients

Scale

For the Crust:

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 large egg yolk
2–3 tablespoons ice water

For the Lemon Cream Filling:

1 cup granulated sugar
zest of 3 lemons
4 large eggs
3/4 cup fresh lemon juice
10 tablespoons unsalted butter, cubed and softened

For Garnish:

powdered sugar
thin lemon slices or curls of lemon zest (optional)

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Instructions

Preheat oven to 375°F. In a food processor, pulse flour, sugar, and salt. Add butter and pulse until mixture resembles coarse crumbs. Add egg yolk and ice water, pulsing just until dough comes together. Shape into a disk, wrap in plastic, and refrigerate 30 minutes.
Roll out dough to fit a 9-inch tart pan with a removable bottom. Press into pan, trim edges, and prick bottom with a fork. Line with parchment and fill with pie weights. Bake for 15 minutes, remove weights, and bake 8–10 more minutes until lightly golden. Cool completely.
For the filling, rub lemon zest into sugar in a heatproof bowl to release oils. Whisk in eggs and lemon juice. Set bowl over a pot of simmering water (double boiler method) and cook, whisking constantly, until thickened, about 8–10 minutes. Remove from heat and let cool to 140°F. Using an immersion blender, blend in softened butter a few pieces at a time until smooth and creamy. Pour filling into cooled crust and smooth the top. Chill at least 4 hours or until set.
Dust with powdered sugar and garnish with lemon slices before serving.