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Creamy Lemon Tart


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  • Pastry crust (purchased or your favorite recipe) for a
  • 9-inch (23 cm) pie
  • 3/4 cup (180 ml) fresh lemon juice
  • 1/2 cup (125 ml) sugar
  • 2 Tbs (30 ml) heavy cream
  • 3 eggs
  • 2 egg yolks


Servings 6


Step 1

Line a 9-inch tart pan with a removable bottom with the pastry dough and place in the freezer for 1 hour or overnight. Bake the chilled or frozen pie shell in a preheated 375F (190C) oven until golden brown, about 25 minutes. Cool on a wire rack and leave the oven on. Whisk together the lemon juice and sugar, followed by the cream, eggs and egg yolks, until thoroughly combined. Pour into a saucepan and cook over moderate heat, whisking constantly, until the filling thickens, about 5 minutes. Do not boil. Pour through a strainer into the pie shell and bake for 5 minutes. Cool on a wire rack and serve at room temperature or slightly chilled. Serves 6 to 8.

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