The lemon cream tart is a shortcrust pastry shell filled with creamy and delicious lemon custard. Easy to make, the lemon cream tart is delicious both cold straight from the fridge, and at room temperature with a softer, more enveloping cream. Then, of course, it should be stored in the fridge. Fresh and delicious, it is perfect to end lunch or dinner, but it is also ideal in the middle of the afternoon, when hunger strikes like the almond tart.
All that’s left to do is get to work and prepare the lemon cream tart.
OTHER LEMON DESSERTS!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8 people
- 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 Unsalted butter
- 1/2 cup Sugar
- 1 egg
- 1 pinch Salt
- 1 lemon zest (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
Preparation of the lemon cream tart
Let’s prepare the pastry by quickly working the butter into small pieces, the egg, sugar, salt, and lemon zest. Add the flour and work until you get a ball that we wrap in cling film and put in the fridge for at least half an hour.
While the pastry rests, prepare the cream: heat 3/4 of the milk. Separately, work the yolks with the flour, the remaining milk, and the sugar. When the milk is very hot, add the egg mixture, lemon zest, and filtered lemon juice, and cook, stirring constantly, until the cream coats the spoon. Let cool.
Roll out the pastry. Line a tart pan or a pan with parchment paper. Arrange 3/4 of the pastry as the base. Prick with a fork. Pour the cream and form strips with the remaining pastry. Bake at 356°F for about 40 minutes. Let cool slightly, sprinkle with powdered sugar, and serve.
Storage
You can keep the tart in the fridge for a couple of days during the hotter periods.
