The Lemon Cream Tart is the perfect dessert for those who love fresh flavors and contrasting textures. A crunchy and fragrant butter shortcrust hosts a dense and citrusy custard, creating an elegant yet simple to make dessert. It is an evergreen vegetarian recipe, ideal for a family Sunday or to end a lunch with friends with freshness.
The secret for perfect success lies in resting the dough and slow cooking, which allows the cream to stabilize without losing its creaminess. Let’s discover together how you can prepare this lemon delight by following these steps
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- 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 the preparation of the lemon cream tart
- 2 1/2 cups All-purpose flour
- 2/3 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
- as needed Powdered sugar
Tools for the preparation of the lemon cream tart
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- 1 Bowl
- 1 Rolling Pin
- 1 Baking Pan 10×8
Preparation of the Lemon Cream Tart
Quickly work the butter in pieces with the flour until you get a sandy mixture. Add the sugar, egg, lemon zest, and a pinch of salt; knead quickly until you have a homogeneous dough. Place it between two sheets of cling film and roll it out slightly: this way it will be much easier to use after the resting in the fridge for about 30 minutes.
While the dough is resting, focus on the cream: work the egg yolks with sugar, flour, and a bit of milk taken from the total. Add the remaining milk, zest, and strained lemon juice. Cook everything over low heat, stirring constantly, until the cream coats the spoon. Transfer it to a bowl and cover it with cling film in contact to cool without forming a skin.
Finish rolling out the dough and line a cake pan with parchment paper. Place about 3/4 of the dough as the base and prick the bottom with a fork. Pour the now lukewarm cream, leveling it well, and use the remaining dough to form the classic decorative strips on the surface.
Bake your tart in a static oven at 356°F for about 45-50 minutes, positioning it in the middle-lower part of the oven to cook the base well. Once ready, let it cool completely (this is crucial for slicing!), sprinkle generously with powdered sugar and serve.
Tips for a Perfect Result
Cold dough: work the dough as little as possible with your hands to avoid warming the butter; the flakiness of your tart depends on this.
Base cooking: if you see the strips coloring too quickly, cover the pan with an aluminum foil sheet in the last 10 minutes.
Lemon juice: adding it to the cream will give it an intense aroma and an acidic note that perfectly balances the sweetness of the dough.
Variations
With pine nuts: add a handful of pine nuts on the surface before baking to turn it into a sort of open ‘grandmother’s cake’.
Wholemeal dough: replace 3/4 cup of all-purpose flour with wholemeal flour for a more rustic taste.
Berry fruit: before pouring the cream, you can spread a thin layer of raspberry jam on the dough base.
Storage
In the refrigerator: given the richness of the cream, the tart should be stored in the fridge and consumed within 2-3 days.
Service: remove it from the fridge about 20 minutes before serving to fully enjoy the fragrance of the dough.
Now it’s your turn!
The Lemon Cream Tart is a sweet embrace that smells of sunshine. It’s the dessert that immediately calls for celebration and never gets old, perfect for every season.
Do you like to enjoy it cold from the fridge or do you prefer the cream slightly warm? Write it in the comments and don’t forget to tag me on social media when you make it!
FAQ (Questions and Answers)
Why do I have to put cling film in contact with the cream?
It prevents the air from drying out the surface of the cream creating that annoying rubbery layer while it cools.
Can I prepare the dough the day before?
Absolutely! Dough prepared in advance is even easier to roll out and holds its shape better during baking.
What if the cream remains too liquid?
Make sure you’ve boiled it for a minute after it thickens; if it’s still too runny, add a teaspoon of cornstarch dissolved in a little cold milk and heat again briefly.
