I love exploring desserts that pack a tangy burst of citrus. Recently, I crafted a Lemon Tart Recipe with a crisp, delicate crust and a vibrant lemon cream filling. Its zingy flavor and light texture make every bite a refreshing delight that sparks my culinary curiosity.

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I recently discovered a French Lemon Cream Tart recipe that seriously impressed me with its bold citrus punch and crisp, sweet shortcrust pastry. I made the crust with 1 1/4 cups all-purpose flour, 1/4 cup powdered sugar, cold unsalted butter cubed just right, plus a pinch of salt and 1 large egg yolk mixed with just enough ice water to hold it together.

Then there’s the filling: a blend of four large eggs, 1 cup granulated sugar, 1/2 cup freshly squeezed lemon juice from 3 to 4 lemons, zest of 2 lemons and a bit of heavy cream. It reminds me of those amazing French desserts and fresh summer treats that are often compared to a Lemon Curd Fruit Tart or even a No Bake Lemon Tart recipe.

This tart delivers that sharp, citrus flavor with every bite. I love how each step of this process builds into such a stunning, vibrant dessert.

Enjoy trying it out!

Why I Like this Recipe

I really love this lemon tart recipe because it gives me that perfect balance of tangy citrus and sweetness that remind me of warm summer days. I also enjoy how the crust turns out so tender and crumbly when I follow the simple steps – it’s like a little bite of buttery heaven. Something else I like is the step-by-step photos that make the whole process not so intimidating; they really keep me going even when I mess up a bit. And finally, the lemon cream filling is just spot on for me; its creamy texture mixed with that sharp citrus flavor totally makes this dessert a winner in my eyes.

Ingredients

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Flour provides structure and carbohydrates, giving this tart a hearty, delicate base.
Powdered sugar adds subtle sweetness and smooth texture to the crisp crust.
Cold unsalted butter supplies rich fats and flavor, making the pastry tender and delish.
Eggs bring binding and protein, helping the tart hold its cute shape.
Fresh lemon juice and zest give a tangy punch and fresh aroma that brightens every bite.
Heavy cream adds indulgent richness and smooth texture, enriching the filling luxurious flavor.
Granulated sugar gives balanced sweetness that perfectly contrasts the tart’s tangy lemon zest flavor.
A pinch of salt heightens all flavors and balances the tart sweetness nicely.

Ingredient Quantities

1 1/4 cups all-purpose flour

1/4 cup powdered sugar

1/2 cup cold unsalted butter (cubed)

Pinch of salt

1 large egg yolk

2 to 3 tablespoons ice water (use as needed)

4 large eggs

1 cup granulated sugar

1/2 cup freshly squeezed lemon juice (about 3 to 4 lemons)

Zest of 2 lemons

1/2 cup heavy cream

How to Make this

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1. In a large bowl, mix together the flour, powdered sugar and a pinch of salt. Then add the cold cubed butter and use your fingertips to rub it into the dry ingredients until the mixture looks like coarse crumbs.

2. Stir in the egg yolk and add 2 to 3 tablespoons of ice water gradually until the dough just comes together. Don’t overwork it cause you want a tender crust.

3. Form your dough into a disc, wrap it with some plastic, and chill it in the fridge for at least 30 minutes.

4. Preheat your oven to 375°F then roll the chilled dough on a lightly floured surface to about 1/8 inch thickness. Carefully transfer it into a tart pan, pressing it into the edges and bottom.

5. Prick the dough with a fork all over and chill it for another 15 minutes to prevent shrinking during baking.

6. Bake the tart shell for about 15 to 20 minutes until it turns a light golden color. Then take it out and let it cool on a wire rack.

7. For the filling, in a bowl, whisk together the 4 eggs and granulated sugar until well combined. Add the freshly squeezed lemon juice and the zest of 2 lemons.

8. Slowly stir in the heavy cream until the mixture is smooth. Be sure not to overmix.

9. Pour the lemon cream filling into your pre-baked tart shell, smoothing the top with a spatula.

10. Bake the filled tart in a 325°F oven for 20 to 25 minutes until the edges are set and the center still has a slight wobble. Let it cool completely, then chill in the fridge before serving. Enjoy the bright citrus flavor on a warm summer day!

Equipment Needed

1. A large mixing bowl to combine the flour, powdered sugar and salt with the butter
2. Measuring cups and spoons to measure out all the ingredients accurately
3. A rolling pin to roll the chilled dough out to the right thickness
4. Plastic wrap to cover and chill the dough disc in the fridge
5. A tart pan for shaping the crust into the tart shell
6. A fork to prick holes in the dough and stop it from puffing up while baking
7. An oven to bake both the tart shell and the filled tart
8. A wire rack to allow the baked crust to cool properly
9. A separate bowl for whisking the eggs with the granulated sugar and lemon ingredients for the filling
10. A whisk to mix the eggs and sugar together until they are well combined
11. A spatula to smooth the lemon cream filling on top of the tart shell
12. A citrus juicer (or just your hands if ya don’t have one) to extract the lemon juice reliably

FAQ

Q: How do I get the perfect crust for this tart? A: Work the butter into the flour until it gets kinda crumbly then slowly add the ice water. Don't overwork the dough or it might turn tough.

Q: Can I use less or more water in the dough? A: Yeah, you can adjust the ice water amount slowly until the dough just holds together without being wet or too dry, so add just a little at a time.

Q: What if my tart filling starts to look too runny? A: Keep an eye on it in the oven and if it seems undercooked at the edges, let it bake a bit longer until it sets firmly.

Q: Is it possible to make a twist on the filling? A: Sure, you could experiment with adding other citrus zest if you feel like mixing it up, but the lemon is key for that traditional tangy taste.

Q: How long can I store the tart after baking? A: It can be kept in the fridge for about 3 days, but we all know it rarely lasts that long once everyone wants a bite!

French Lemon Cream Tart Recipe Substitutions and Variations

All-purpose flour substitution: try using pastry flour for a more delicate and tender tart crust
Cold unsalted butter substitution: if you need a dairy-free option, use a good quality vegan butter or even coconut oil (just note it will add a slight coconut flavor)
Powdered sugar substitution: you can make your own by blending granulated sugar with a bit of cornstarch in a blender, which works just fine in a pinch
Heavy cream substitution: if you dont have heavy cream, half and half or even coconut cream can be used, though it might change the flavor a bit
Freshly squeezed lemon juice substitution: you can use bottled lemon juice, but try to add some extra lemon zest to keep that fresh, tangy taste

Pro Tips

1. One thing that really helps is keeping your butter super cold and adding your ice water really slowly. It stops your dough from turning too sticky and getting tough when you roll it out.

2. Make sure you chill your dough well. If you let it rest in the fridge long enough, it’ll help the crust keep its shape in the oven and not shrink on you later.

3. When you mix your lemon cream filling, do it gently. Overmixing can make the texture too smooth, and you want a little bit of that natural wobble that shows it’s perfectly made.

4. Keep an eye on the tart while its baking so that you get that just-set edge and a slightly jiggly center. It’s a tiny difference that makes the whole tart taste much better.

French Lemon Cream Tart Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. A large mixing bowl to combine the flour, powdered sugar and salt with the butter
2. Measuring cups and spoons to measure out all the ingredients accurately
3. A rolling pin to roll the chilled dough out to the right thickness
4. Plastic wrap to cover and chill the dough disc in the fridge
5. A tart pan for shaping the crust into the tart shell
6. A fork to prick holes in the dough and stop it from puffing up while baking
7. An oven to bake both the tart shell and the filled tart
8. A wire rack to allow the baked crust to cool properly
9. A separate bowl for whisking the eggs with the granulated sugar and lemon ingredients for the filling
10. A whisk to mix the eggs and sugar together until they are well combined
11. A spatula to smooth the lemon cream filling on top of the tart shell
12. A citrus juicer (or just your hands if ya don’t have one) to extract the lemon juice reliably

Ingredients

1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/2 cup cold unsalted butter (cubed)
Pinch of salt
1 large egg yolk
2 to 3 tablespoons ice water (use as needed)
4 large eggs
1 cup granulated sugar
1/2 cup freshly squeezed lemon juice (about 3 to 4 lemons)
Zest of 2 lemons
1/2 cup heavy cream

Directions

In a large bowl, mix together the flour, powdered sugar and a pinch of salt. Then add the cold cubed butter and use your fingertips to rub it into the dry ingredients until the mixture looks like coarse crumbs.
Stir in the egg yolk and add 2 to 3 tablespoons of ice water gradually until the dough just comes together. Don’t overwork it cause you want a tender crust.
Form your dough into a disc, wrap it with some plastic, and chill it in the fridge for at least 30 minutes.
Preheat your oven to 375°F then roll the chilled dough on a lightly floured surface to about 1/8 inch thickness. Carefully transfer it into a tart pan, pressing it into the edges and bottom.
Prick the dough with a fork all over and chill it for another 15 minutes to prevent shrinking during baking.
Bake the tart shell for about 15 to 20 minutes until it turns a light golden color. Then take it out and let it cool on a wire rack.
For the filling, in a bowl, whisk together the 4 eggs and granulated sugar until well combined. Add the freshly squeezed lemon juice and the zest of 2 lemons.
Slowly stir in the heavy cream until the mixture is smooth. Be sure not to overmix.
Pour the lemon cream filling into your pre-baked tart shell, smoothing the top with a spatula.
Bake the filled tart in a 325°F oven for 20 to 25 minutes until the edges are set and the center still has a slight wobble. Let it cool completely, then chill in the fridge before serving. Enjoy the bright citrus flavor on a warm summer day!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.