Hey friend, today I bring you a recipe that smells of sunshine and home: the easy and creamy lemon tart 🍋. It’s one of those desserts that wins you over at the first bite, with its crumbly shortcrust pastry flavored with lemon zest and a velvety, fresh, and fragrant cream. Perfect for a tasty snack, a dinner with friends, or just to pamper yourself a bit.
This lemon tart is really simple to prepare, no complicated techniques or strange ingredients needed. Just a few steps and the result will be a pastry-worthy dessert! The base is a lemon shortcrust pastry, fragrant and buttery, which is prepared in minutes. The secret? Adding grated lemon zest directly into the dough: it releases an irresistible aroma and makes the shortcrust even more special.
The lemon cream, on the other hand, is soft and enveloping, with just the right balance between sweetness and acidity. It’s made with eggs, sugar, and milk, with the addition of fresh lemon juice and it cooks gently until it becomes a smooth and silky cream. Once assembled, the tart goes in the oven and in a few minutes your kitchen will be filled with a delicious smell.
If you’re looking for a creamy, easy, and quick lemon tart recipe, you’ve come to the right place. It’s the perfect dessert for those who love citrus flavors and want to amaze with simplicity. Trust me, this lemon tart with soft cream will become one of your favorites.
Make it and let me know: it will make you fall in love at the first bite! 💛
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- Difficulty: Easy
- Cost: Very Affordable
- Preparation time: 20 Minutes
- Portions: 12People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups flour
- 7 tbsps butter
- 2 eggs
- 1/3 cup sugar
- zest of one lemon
- 2 cups milk
- 2 eggs
- 1/4 cup cornstarch
- 1/3 cup sugar
- zest and juice of half a lemon
Tools
- 1 Oven Electrolux oven
- 1 Cutting Board cutting board
- 1 Mixer mixer
Steps
To prepare the easy and creamy lemon tart, start with the shortcrust pastry: in a bowl, combine the flour with lemon zest and sugar.
Mix and add the eggs and soft butter. Quickly blend until you get a soft and homogeneous dough.
Wrap the dough in a sheet of cling film and keep it in the fridge for 30 minutes.
In the meantime, prepare the cream: in a bowl, mix the eggs with the sugar and add the cornstarch.
Heat the milk with the lemon zest.
When the milk is hot, remove the lemon zest, add the egg cream, and stir until it thickens.
Cover with cling film directly in contact and let it cool.
Roll out the shortcrust pastry and place it on a pre-greased and floured tart pan.
Prick the bottom with a fork and moisten the edge with a bit of water to make the pastry strips adhere.
With the leftover shortcrust pastry, prepare the strips and place them on the tart.
Bake in the oven at 356°F for 40 minutes.
The easy and creamy lemon tart is ready! 😀🍋
