Welcome, dessert lovers! I present to you a delight that caresses the palate: Lemon Cream Tart. A dessert that combines the sweetness of homemade shortcrust pastry with the lively acidity of a silky, fragrant lemon cream. Perfect for any occasion, this tart is a small journey into confectionery tradition, capable of winning over at the first taste. Discover how to bring this marvel into your kitchen with my step-by-step recipe.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 17.89 (Kcal)
- Carbohydrates 2.40 (g) of which sugars 1.21 (g)
- Proteins 0.31 (g)
- Fat 0.86 (g) of which saturated 0.50 (g)of which unsaturated 0.35 (g)
- Fibers 0.20 (g)
- Sodium 11.85 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Lemon Tart Ingredients
- 2 1/2 cups flour
- 5 oz butter (cold)
- 2/3 cup sugar
- 1 egg (large)
- 1 pinch salt
- lemon zest (grated)
- 4 egg yolks
- 1/2 cup sugar
- 1 oz cornstarch
- 1 cup lemon juice
- 1 cup whole milk
- 1 pinch salt
Tools
Here is a list of common tools you might need to prepare a lemon tart:
- Baking Pan tart pan
- Saucepan
- Saucepan
Procedure
In a large bowl, combine the flour and cold butter, quickly working with your fingertips until a sandy mixture is obtained.
Add the powdered sugar, lemon zest, egg, and salt.
Work the ingredients until a homogeneous ball is formed.
Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes.
How to make Lemon Cream 🍋
In a small saucepan, mix the yolks with the sugar until a frothy mixture is obtained.
Add the cornstarch and lemon zest, mixing well to avoid lumps.
Gradually add the milk and lemon juice, continuing to stir.
Cook over medium-low heat, stirring constantly until the cream thickens and reaches the desired consistency.
Transfer the cream to a bowl and cover with plastic wrap to prevent skin formation. Let it cool completely
Assembly and Baking:
Roll out the shortcrust pastry into an even layer and line a previously buttered and floured tart pan.
Poke the bottom with a fork and pour in the cooled lemon cream.
Take the remaining dough and create several strips to decorate the tart, drawing crossed diagonals and decorating the edges.
Bake in a preheated oven at 350°F for about 30-35 minutes, or until the pastry is golden and the cream slightly set.
Let it cool completely before serving.
Storage and Notes
Storage and Notes
Storage: Once baked and cooled, the lemon tart can be stored in the refrigerator for about 3-4 days. Be sure to cover it well with plastic wrap or place it in an airtight container to maintain freshness and prevent moisture loss.
Freezing: If you want to keep the tart longer, you can freeze it. Wrap it well with plastic wrap and place it in a freezer bag or a freezer-safe container. It can be stored in the freezer for about 1-2 months. To thaw, transfer it from the freezer to the refrigerator for a few hours or leave it at room temperature for about 1-2 hours before serving.
Consistency Notes: The lemon cream in the tart may thicken slightly during cooling, creating a denser and creamier consistency. This is normal and adds to the overall goodness of the tart.
Lemon Acidity: The lemon tart tends to be slightly acidic due to the lemon juice used in the cream. You can adjust the acidity by adding more sugar or slightly reducing the amount of lemon juice, depending on your personal taste.
Decorations: You can decorate the lemon tart with grated lemon zest, thin slices of lemon, or even a dusting of powdered sugar before serving to add an appealing visual touch.
FAQ (Questions and Answers)
Can I prepare the lemon tart in advance?
Yes, you can prepare the lemon tart in advance. You can make the shortcrust pastry and lemon cream the day before and store them separately in the refrigerator. Assemble the tart shortly before serving to ensure the base stays crisp.
Can I substitute the shortcrust pastry with a different base?
Yes, you can experiment with different bases like yogurt pastry, olive oil pastry, or whole wheat pastry. However, traditional shortcrust pastry is the classic choice for lemon tart.
Can I decorate the lemon tart with ingredients other than lemon zest?
Yes, you can decorate the lemon tart with lemon slices, fresh mint leaves, or even a sprinkle of Italian meringue if you prefer a more elaborate presentation.
