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Lemon Cream Tart


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  • Pie Dough:
  • 2 cups flour
  • *1 ½ sticks butter, cold and cut up
  • 2 Tbs. sugar
  • 2 tsp. salt
  • *Water to ball
  • * Cut back water and butter if humid
  • Lemon Cream:
  • 5 large eggs
  • 1 cup sugar
  • ¾ cup heavy whipping cream
  • 2/3 cup lemon juice
  • 3 Tbs. grated lemon peel



Step 1

For crust, add dry ingredients to a bowl. Blend on medium for 2 minutes until combined. Slowly add butter until mealy. Gradually add water until the dough comes together. Wrap in plastic and refrigerate 20 minutes. Preheat oven to 350º. Roll out dough on a lightly floured surface to 13” round. Transfer dough to a 10” tart pan with removable bottom. Fold dough in to form the sides. Line crust with foil, fill with pie weights or dried beans. Bake 25 minutes, remove pie weights and cool crust on rack or until needed.
For lemon cream, whisk eggs, sugar, cream, lemon juice and peel in a medium bowl to blend. Set bowl over a sauce pan of simmering water. Whisk slowly but constantly until mixture thickens and instant read thermometer reads 160º (~ 20 minutes). Remove bowl from heat and cool to room temperature, whisking occasionally. Spread filling evenly in crust and chill overnight.

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