The tart with lemon water cream is a fragrant and delicious dessert that captivates everyone at the first taste.
The peculiarity of this tart is that it is closed: it is made up of two discs of shortcrust pastry enclosing a creamy and soft filling.
This dessert is one of the best I have ever made and tasted. The lemon cream is very delicate and made without eggs and lactose.
Perfect for every occasion, with this recipe you will amaze everyone at the table!
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Portions: 6People
- Cooking methods: Oven, Stovetop
Ingredients
- 1 1/2 cups all-purpose flour
- 2/3 cup sugar
- 1/2 cup butter
- 2 egg yolks
- 1 egg
- 1 teaspoon vanilla extract
- 1 packet baking powder
- 1/3 cup lemon juice
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 cup water
Tools
- Cake Pan
- Rolling Pin
- Saucepan
- Hand Whisk
Steps
To make the tart with lemon water cream, start by making the cream.
In a saucepan with high sides, pour the sugar and cornstarch. Mix well with the help of a whisk.
While continuing to stir, add the lemon juice and water a little at a time. Stir to combine everything and obtain a homogeneous mixture.
Place the saucepan over heat and, continuing to stir, thicken the cream. It will take about 5 minutes.
When the cream is thick, pour it into a bowl and cover with cling film in contact with the surface and let it cool.
Make the shortcrust pastry. In a bowl, or with a mixer, pour the flour, baking powder, and cold butter cut into pieces. Start kneading until you get a sandy-looking mixture.
Then add the sugar and egg yolks; continue kneading and add the egg and vanilla extract.
Knead to obtain a homogeneous mixture and then transfer the dough onto a lightly floured work surface.
Work briefly with your hands to ensure the ingredients mix well together and form a homogeneous dough.
Wrap the shortcrust pastry dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
After the time has passed, take the shortcrust pastry and roll it out with a rolling pin on a lightly floured work surface to obtain a disc about 1/5 inch thick.
Place the rolled pastry in a 8.5 inch diameter pan, pour the lemon pastry cream and level it with the back of a spoon.
Roll out the remaining pastry on a floured parchment paper to obtain another disc.
Flip the disc over the tart pan with the base and filling, trim off the excess pastry on the edges with a knife.
Bake the tart in a preheated (ventilated) oven at 350°F for 25 minutes or until golden.
Remove from the oven and let it cool for at least a couple of hours. Finally, sprinkle the surface with a little powdered sugar and serve. Enjoy!
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