French Lemon Cream Tart
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Yields: 1 Serving for a greedy person
Serve with whipped cream on top.
  • Lemon Cream:
  • 1 cup sugar
  • Zest of 3 lemons
  • 4 large eggs
  • 1 cup fresh lemon juice
  • 3 sticks unsalted butter, room temp and cut into tbsp size pieces
  • Tart:
  • 1½ cups all-purpose flour
  • 1 cup powdered sugar
  • 1 tsp salt
  • 1 stick butter, cold and cut into tbsp size pieces
  • 1 large egg yolk
  1. First cook the Tart: Combine flour, powdered sugar, and salt in a large bowl.
  2. With a pastry blender, cut in butter and combine in well.
  3. Stir in yolk.
  4. Lightly knead to combine in all ingredients.
  5. Butter a 9-inch tart pan and press dough along bottom and sides.
  6. Freeze for 1 hour.
  7. Preheat oven to 375 degrees F.
  8. Bake tart for 25 minutes.
  9. Take out and press down with a spoon any puffy parts.
  10. Bake for an additional 10 minutes or until golden brown.
  11. Let cool on wire rack.
  12. Second cook the Lemon Cream: In a double boiler add sugar and lemon zest together and warm over medium heat.
  13. Whisk in eggs and lemon juice.
  14. Whisk constantly until the cream reaches 180 degrees F.
  15. This may take up to 10 minutes!
  16. Once the cream has reached the right temperature, pour through a strainer into a blender.
  17. Throw out zest and allow mixture to cool for 10 minutes.
  18. Blend on high and while blending add in butter.
  19. Blend for at least 3 minutes to get a light and airy cream.
  20. Pour cream into a bowl and press saran wrap against surface of cream.
  21. Refrigerate for 4 hours or more.
  22. Whisk cream and pour into tart shell.
  23. Serve immediately or refrigerate and serve later.
Recipe by Cook Eat Delicious! at