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French Lemon Cream Tart

A refreshing dessert that beautifully balances tangy citrus flavors with creamy texture, perfect for any gathering or a special treat at home.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: French
Calories: 320
Ingredients Method Notes

Ingredients
  

For the tart
  • 1 shell pastry shell (store-bought or homemade)
For the lemon filling
  • 1 cup sugar
  • 3 large eggs
  • 1 tablespoon lemon zest Use fresh lemons for best flavor
  • 1/2 cup fresh lemon juice Freshly squeezed for optimum taste
  • 1/4 cup unsalted butter, cut into pieces Use high-quality butter for richness
  • 1/2 cup heavy cream Can substitute with dairy-free cream alternative
For garnish
  • Powdered sugar For dusting
  • Lemon slices or zest Optional for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Place your pastry shell in a tart pan and bake according to package instructions until golden brown.
  2. In a medium saucepan, whisk together sugar, eggs, lemon zest, and lemon juice over medium heat, stirring for 8-10 minutes until thickened.
  3. Remove from heat and stir in butter until melted and smooth.
  4. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold into the lemon mixture.
  5. Pour the lemon cream filling into the cooled pastry shell and smooth the top. Chill in the refrigerator for at least 4 hours.
  6. Before serving, dust with powdered sugar and garnish with lemon slices or zest.

Notes

Store leftovers in the refrigerator in an airtight container for up to 3 days. The tart tastes even better the next day. Avoid freezing due to potential texture changes.