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Creamy, tart, full of citrus flavor this french lemon cream tart is for citrus lovers. Sweet shortcrust pastry is filled with sharp citrus cream. The perfect summer dessert.
There are a million ways you can make a lemon tart. You could make a lemon curd filling, you could make a lemon-infused mascarpone, cream cheese, or whipped cream filling, or you could make a delicious French lemon cream filling.
This lemon cream filling is not made with any cream, ironically. Well, it's made with plenty of butter, which is from cream, so there you go.
The filling is just sweet enough, beautiful tart, fully of a strong citrus flavor, and it melts in your mouth. Have I sold you yet?
Lemon is one of my favorites, try my lemon zucchini cake next!
Let's get to the recipe.
Jump to:
- What ingredients are needed
- Instructions
- Can you make a French Lemon Cream Tart ahead of time?
- Can you make mini French Lemon Cream Tarts?
- More Lemon Recipes
- Recipe Card
What ingredients are needed
- Pate Sucree or Sweet Shortcrust Pastry (Step-by-step photo recipe)
- Fresh Lemon Juice and Zest
- Large Eggs
- Granulated Sugar/ Caster Sugar
- Unsalted Butter, at room temp.
- Berries for decoration
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!
Instructions
In a large bowl add the granulated sugar and use your hands to rub in the lemon zest. Rubbing the lemon zest into the sugar helps really enhance the flavor.
Add the large eggs and fresh lemon juice. Whisk to combine then add to a large heavy bottomed pot.
Over low to medium heat start to cook the lemon filling. Do not turn the heat up, even medium heat you risk burning the filling.
Continue to whisk constantly until the mixture reaches 180F/82C. I like to use an instant-read thermometer to ensure I do not burn the filling. The mixture will be much thicker.
To ensure success I highly recommend usingan instant-read thermometer. I get SOOO much use out of myThermapen Mk4(affiliate link). From cooking filet mignon, tempering chocolate, roast turkey, making caramel, and more!
Once the mixture has reached the correct temperature take it off the heat and pour over a sieve into a clean bowl.
Let the mixture cool for 10-15 minutes.
Add mixture to the bowl of a food processor. Turn the food processor on and slowly add the butter, 5 pieces at a time. Letting the mixture process for a minute in between adding more butter. Once all the butter is added let the mixture mix for an additional 3-5 minutes, to create that luscious creamy texture.
Place the filling in a clean container and press a piece of plastic on top to prevent a skin from forming. Let the lemon cream filling chill for at least 4 hours or up to two days.
When ready to fill the tart with the cream, take the cream out of the fridge and whisk the cream before adding to the tart shell. Use an offset spatula to create an even layer of lemon cream.
Place a piece of plastic wrap on top, again, to prevent a skin, and chill for 30 minutes.
Place fresh berries in any decorative design you like. You can slightly warm some apricot or orange jam and brush it on top of the berries to create a gorgeous glisten. I also do this on my classic fresh fruit tart recipe.
Can you make a French Lemon Cream Tart ahead of time?
I advise you to assemble the day you are going to serve it. Due to the cream filling sitting on the crust will soften the crust. You really want the crunchy, crispy, pate sucree against the smooth cream filling.
Next, try my apple frangipane tart!
Can you make mini French Lemon Cream Tarts?
Sure, I use these individual tart tins to make 5. Adjust the baking time on the sweet shortcrust pastry recipe tarts to about 15 minutes before removing the foil and bake for another 5 minutes.
Equally, distribute the cream between tarts when ready to serve. Let them chill in the fridge for 30 minutes before serving to let the cream set in the shells.
More Lemon Recipes
Lemon is one of my favorite flavors, besides chocolate of course.
My lemon curd recipe is one of my favorite things to make, whether I dip berries directly into the curd, use it as a tart or cake filling, make a cheesecake with it, mix it into whipped cream, or swirl it in a pound cake.
One of my most popular recipes is my raspberry swirled lemon cheesecake, its cheesecake heaven.
Another lemon treat is my lemon blueberry loaf cake, topped with a lemon glaze you can't get much better.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Recipe Card
French Lemon Cream Tart
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.8 from 31 reviews
Creamy, tart, full of citrus flavor this french lemon cream tart is for citrus lovers. Sweet shortcrust pastry is filled with sharp citrus cream. The perfect summer dessert.
- Total Time: 30 minutes
- Yield: 8 Slices 1x
Ingredients
Units Scale
- Tart Shell, Baked (Sweet Shortcrust Pastry)
- 200 grams (1 Cup) Granulated Sugar/ Caster Sugar
- 3 Tablespoons Lemon Zest, roughly 3 medium lemons
- 4 Large Eggs
- 6oz (¾ Cup) Lemon Juice, fresh squeezed, roughly 5 medium lemons
- 10.5oz (1 Cup + 5 Tablespoons) Unsalted Butter, at room temperature, cut into 20 pieces
- Apricot Jam, optional to glaze the berries for a shine
Instructions
- Place granulated sugar in a large bowl and use your hands to rub in the lemon zest.Next, add the large eggs and fresh lemon juice. Whisk everything to combine then add to a large heavy-bottomed pot.
- Over low to medium heat start to cook the filling. Do not turn the heat up, you risk burning the filling. Continue whisking constantly until the mixture reaches 180F/82C, at this point the mixture will be much thicker. I suggest using an instant-read thermometer to ensure the filling does not burn. When the mixture has reached the correct temperature take it off the heat and pour over a sieve into a clean bowl. Let the mixture cool for 10-15 minutes.
- Pour cooled filling into the bowl of a food processor. Turn the food processor on and slowly add the butter, 5 pieces at a time. Making sure to let the mixture process for a minute in between adding more butter. When all the butter is added let the mixture run for an additional 3-5 minutes, to create that luscious creamy texture.
- Pour the filling in a clean container and press a piece of plastic on top to prevent a skin from forming. Let the lemon cream filling chill for at least 4 hours or up to two days.
- When ready to fill the tart with the cream, take the cream out of the fridge and whisk the cream before adding to the tart shell. Use an offset spatula to create an even layer of lemon cream. Place a piece of plastic wrap on top, again, to prevent a skin, and chill for 30 minutes or up to 5 hours, no longer for best results.
- Top with berries and if you want you can slightly warm some apricot or orange jam and brush it on top of the berries to create a gorgeous glisten. Use a pastry brush to paint on all berries. Store in the fridge.
- Author: Elizabeth I Confessions of a Baking Queen
- Prep Time: 20
- Cook Time: 10
- Category: Dessert
- Method: Cook
- Cuisine: French
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Cream Filling Recipe: Dorie Geenspan
