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French Lemon Cream Tart

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Does France really have the best desserts? I don’t know but this is literally the best thing I have ever eaten in my life. Like Seriously, For Reals. Absolutely Delicious. I can’t get over it! Not only is it a pretty easy recipe to follow but it is so fancy!  Of course, I am a total lemon lover and I could eat pastry crust by itself. So imagine combining the both…no words, no words.

I am submitting this delicious dessert to this month’s event “D for Desserts”. It is being hosted by Suvidha’s Kitchen. I am always ready to cook up anything sweet so this challenge was fun and turned out delicious! I can’t wait to see what everyone else will come up with. I always welcome new Lemon Recipes! I definitely plan on baking this up again.

Delicious Rating: All I can say is that if you don’t cook this Lemon Cream Tart your life may never be complete. That is all I can say.

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French Lemon Cream Tart
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Yields: 1 Serving for a greedy person
 
Serve with whipped cream on top.
Ingredients
  • 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
Instructions
  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.

I made this tart in a large tart pan. Next time I will definitely use smaller ones so that each piece has crust.

The cream really comes together once the butter is added. Isn’t that the way all recipes work?

Once I whisked the cream it wasn’t as firm and slid down the sides of the crust when I cut it. But when I re-refrigerated it, it was firm and was perfect!

Delicious!

3 Responses to French Lemon Cream Tart

  • Suvidha says:

    Lovely Recipe!! Thanks for participating in Desserts Event. Round Up Ready at http://suvidhaskitchen.blogspot.com/

  • Sumaiyyah says:

    Wow it looks so good! A million times better than the one I made. But do you HAVE to use a thermometer? Isn’t there a method without it?

    • ask2112 says:

      Sumaiyyah, you don’t have to use a thermometer if you don’t have one. The mixture will definitely start thickening up when reaching 180 degrees F. Once it is thick enough to strain, and has cooked for about 10 minutes, that will do it. But if it gets too hot the eggs will cook to much and turn into a disaster!

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