The lemon cream tart is a pastry shell filled with creamy and delicious lemon custard. Easy to make, the lemon cream tart is delicious both cold, just out of the fridge, and at room temperature with a softer and more enveloping cream. Then, of course, it should be stored in the fridge. Fresh and delicious, it’s perfect to end lunch or dinner, but it’s also ideal in the mid-afternoon, when hunger strikes like the almond tart, the jam tart, the Benevento tart or even the creamy Nutella tart.
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It’s time to get to work and prepare the lemon cream tart.
OTHER DESSERTS WITH LEMON!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the lemon cream tart
- 2 1/2 cups All-purpose flour
- 3/4 cup Butter
- 1/2 cup Sugar
- 1 egg
- 1 pinch Salt
- 1 lemon peel (grated)
- 3 cups Milk
- 4 egg yolks
- 1/2 cup All-purpose flour
- 3/4 cup Sugar
- 1 lemon
- to taste Powdered sugar
Tools for preparing the lemon cream tart
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- 1 Mixing Bowl
- 1 Rolling Pin
- 1 Baking Pan 10 x 8 inches
Preparation of the lemon cream tart
Prepare the pastry by quickly working the butter in pieces with the flour. Add the sugar, egg, lemon zest, and a pinch of salt and knead until you have a homogeneous dough. Place it between two sheets of plastic wrap and roll it out. This way it will be easier to use the pastry after resting in the fridge. Refrigerate for 30 minutes.
While the pastry is resting, prepare the cream: beat the egg yolks with the flour, a bit of milk, and sugar. Add the remaining milk to the egg mixture, the zest, and the strained lemon juice, and cook, stirring constantly, until the cream coats the spoon. Let the cream cool in a bowl covered with plastic wrap in contact.
Finish rolling out the pastry. Line a tart pan or baking pan with parchment paper. Arrange 3/4 of the pastry as the base. Prick with a fork. Pour in the cream and form strips with the remaining pastry. Bake at 350°F, static, for about 45-50 minutes in the middle-lower part of the oven. Let it cool, sprinkle with powdered sugar, and serve.
Storage
You can store the tart in the fridge for a couple of days during the warmer periods.
