I love making a Lemon Cream Tart when I’m in the mood for something sweet, tangy, and delicious. This dessert is a perfect blend of flavors that brightens up any occasion. It reminds me of afternoons spent enjoying my mom Eva’s cooking, where lemon desserts were always a crowd favorite at family gatherings.
My sister Jennifer and I would often sit with her in the kitchen, waiting eagerly as she whipped up her silky lemon curd. This recipe holds those cherished memories and brings a touch of sunshine to my table.
Your Ingredients List
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup cornstarch
My Go-To Equipment
I use a tart pan for this dessert, which shapes the crust perfectly. You will also need a mixing bowl, a whisk, a saucepan, and a hand mixer to whip the cream. Having a rubber spatula is handy too!
The Simple Steps to Follow
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, powdered sugar, butter, and salt until it forms a dough.
- Press the dough into a tart pan evenly.
- Bake for 15 minutes or until the crust is lightly golden.
- Let the crust cool completely.
- In a saucepan, whisk together eggs, granulated sugar, lemon juice, lemon zest, and cornstarch.
- Cook the mixture over medium heat, stirring constantly, until thickened.
- Remove from heat and let cool for a few minutes.
- In another bowl, whip the heavy cream until soft peaks form.
- Gently fold the lemon curd mixture into the whipped cream.
- Pour the lemon cream into the cooled tart shell.
- Chill the tart in the refrigerator until set.
- Serve chilled and enjoy your lemon cream tart!
Healthy Twists on a Classic
If you want a healthier version, consider using whole wheat flour for the crust. You can also substitute the heavy cream with Greek yogurt for a lighter filling. Just remember that the flavor might change slightly, but it still makes for a delicious dessert!
Serving Suggestions From My Table
I love to garnish my lemon cream tart with fresh berries or a sprinkle of powdered sugar just before serving. A dollop of whipped cream on the side adds a lovely touch. It’s perfect for summer picnics or family dinners.
Getting It Just Right
To ensure your tart crust is just right, don’t overwork the dough. Press it firmly into the pan, but not too much, as it can lead to a tough crust. For the lemon filling, make sure to stir continuously while cooking to avoid lumps.
How to Store Leftovers
If you have leftovers, store them in the refrigerator in an airtight container. The tart will stay fresh for about 3-4 days. Just keep in mind that the crust can get a bit soggy after a day or two.
Enjoy Every Moment
Baking this Lemon Cream Tart is not just about the end result; it’s about enjoying the time spent in the kitchen. I hope you share this with your loved ones, just like my family did. Take a moment to savor every bite and remember the special memories it brings.
A Few Common Questions
Can I make Lemon Cream Tart ahead of time?
Yes, you can make the tart ahead of time! Just prepare it the day before and keep it refrigerated. It tastes great chilled and allows the flavors to meld together.
What can I use instead of fresh lemon juice?
If you cannot get fresh lemon juice, you can use bottled lemon juice. Just make sure it’s 100% lemon juice to maintain a nice flavor in your tart.
Can I freeze Lemon Cream Tart?
Freezing isn’t recommended for this tart because the cream filling may change texture. It’s best enjoyed fresh from the fridge. If you have to freeze it, do so only for the crust and fill it just before serving.
Print
Lemon Cream Tart
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful Lemon Cream Tart that brings a perfect blend of sweet and tangy flavors, reminiscent of family gatherings.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup cornstarch
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, powdered sugar, butter, and salt until it forms a dough.
- Press the dough into a tart pan evenly.
- Bake for 15 minutes or until the crust is lightly golden.
- Let the crust cool completely.
- In a saucepan, whisk together eggs, granulated sugar, lemon juice, lemon zest, and cornstarch.
- Cook the mixture over medium heat, stirring constantly, until thickened.
- Remove from heat and let cool for a few minutes.
- In another bowl, whip the heavy cream until soft peaks form.
- Gently fold the lemon curd mixture into the whipped cream.
- Pour the lemon cream into the cooled tart shell.
- Chill the tart in the refrigerator until set.
- Serve chilled and enjoy your lemon cream tart!
Notes
For a healthier twist, consider using whole wheat flour for the crust or substituting heavy cream with Greek yogurt.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 20g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: lemon tart, dessert, sweet, family recipe, citrus dessert