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French Lemon Cream Tart

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A delightful French Lemon Cream Tart with a buttery crust and a creamy lemon filling, capturing the essence of France in each slice.

Ingredients

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  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 2 tablespoons ice water
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 3/4 cup fresh lemon juice
  • Zest of 2 lemons
  • 1 tablespoon cornstarch
  • Powdered sugar for dusting

Instructions

  1. Make the Tart Crust by combining the flour, powdered sugar, and salt in a mixing bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the egg yolk and add ice water until the dough comes together. Press into a tart pan and chill for 30 minutes.
  2. Bake the Crust at 350°F (175°C) for about 20 minutes, or until lightly golden.
  3. Prepare the Lemon Cream Filling by whisking together the eggs, granulated sugar, cornstarch, fresh lemon juice, and lemon zest in a saucepan over medium heat. Stir until thickened, about 5-7 minutes, then remove from heat and stir in the heavy cream.
  4. Pour the lemon filling into the baked crust and bake for another 15-20 minutes until just set with a slight jiggle in the center.
  5. Chill and Serve after cooling at room temperature and refrigerating for at least 2 hours. Dust with powdered sugar before serving.

Notes

For a flakier crust, ensure your butter is extremely cold. Fresh lemon juice is recommended for the best flavor.

Nutrition

Find it online: https://recypez.com/french-lemon-cream-tart/

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