The tart with lemon water cream is a fragrant and delicious dessert that wins everyone over at the first bite.
The peculiarity of this tart is that it is closed: it is made of two discs of shortcrust pastry enclosing a creamy and soft filling.
This dessert is among the best I have ever made and tasted. The lemon cream is very delicate, made without eggs and lactose.
Perfect for any occasion, with this recipe you’ll impress everyone at the table!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stovetop
Ingredients
- 2.5 cups all-purpose flour
- 0.4 cups sugar
- 8.5 tbsps butter
- 2 egg yolks
- 1 egg
- 1 teaspoon vanilla extract
- 1 packet baking powder
- 0.4 cups lemon juice
- 0.4 cups sugar
- 0.4 cups cornstarch
- 1 cup water
Tools
- Cake Pan
- Rolling Pin
- Small Pot
- Whisk
Steps
To make the tart with lemon water cream, first prepare the cream.
In a small pot with high sides, pour the sugar and cornstarch. Mix well using a whisk.
Continue mixing and add the lemon juice and water a little at a time. Stir to blend everything and get a homogeneous mixture.
Place the pot on the stove and keep stirring until the cream thickens. It will take about 5 minutes.
When the cream is thick, pour it into a bowl and cover with plastic wrap touching the surface to cool.
Make the shortcrust pastry. In a bowl, or in a stand mixer, pour the flour, baking powder, and cold butter cut into pieces. Start kneading until achieving a sandy texture.
Then add the sugar and egg yolks; continue kneading and add the egg and vanilla extract.
Knead to obtain a homogeneous mixture, then transfer the dough onto a lightly floured work surface.
Briefly work with your hands so that the ingredients blend well together and form a homogeneous dough块.
Wrap the shortcrust pastry dough块 in plastic wrap and let it rest in the refrigerator for 30 minutes.
After the time has elapsed, take the shortcrust pastry dough块, 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-out pastry into a 8.5-inch diameter pan, pour the lemon pastry cream and level it with the back of a spoon.
Roll out the remaining shortcrust dough with a rolling pin on a floured sheet of parchment paper to create another disc.
Flip the disc over the pan with the base and filling, trim the excess pastry at the edges with a knife.
Bake the tart in the pre-heated convection oven at 356°F for 25 minutes, or until golden.
Remove from the oven and let it cool for at least a couple of hours. Finally, dust the surface with powdered sugar and serve. Enjoy!
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