Lemon Cream Tart is a delightful dessert that perfectly balances the tartness of fresh lemons with a rich, creamy filling and a buttery, flaky crust. This refreshing treat is ideal for warm days or as a bright finish to any meal. The tart’s vibrant lemon flavor is enhanced by the smoothness of the cream, making each bite a delightful experience. Topped with a light dusting of powdered sugar and garnished with fresh berries or lemon zest, this elegant tart is not only visually stunning but also a crowd-pleaser. It’s a wonderful way to celebrate citrus season or to enjoy a taste of sunshine any time of year!
Ingredients
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2-3 tablespoons ice water
For the lemon cream filling:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
For garnishing:
- Fresh berries (optional)
- Powdered sugar, for dusting
- Lemon slices or zest, for decoration
Instructions
- Make the Crust: In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, one tablespoon at a time, pulsing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven: Preheat the oven to 350°F (175°C).
- Roll and Bake the Crust: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10-12 minutes until lightly golden. Let cool completely.
- Prepare the Lemon Cream Filling: In a medium saucepan, combine the heavy cream, sugar, egg yolks, lemon juice, lemon zest, cornstarch, and salt. Whisk until well combined. Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil (about 5-7 minutes). Remove from heat and stir in the butter until melted and smooth.
- Fill the Tart: Pour the lemon cream filling into the cooled tart shell, spreading it evenly. Refrigerate for at least 4 hours, or until set.
- Serve: Once set, dust the top with powdered sugar and garnish with fresh berries and lemon slices or zest if desired. Slice and serve chilled.
This Lemon Cream Tart is a stunning dessert that is sure to impress your guests and leave them craving more! Enjoy the burst of citrus flavors and the smooth, creamy texture that make this tart a perfect ending to any meal.