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5 from 2 votes

Lemon Cream Tart

A simple Lemon Cream Tart. A buttery & crumbly pâté sucrée base, filled with a 3-ingredient lemon cream. Perfect for dinner party desserts!
Prep Time30 mins
Cook Time45 mins
Chill Time3 hrs 35 mins
Total Time4 hrs 50 mins
Servings: 9 inch tart
Author: Passionate Baker, adapted from Louise Lyons


for the pate sucree/pastry

  • 112.5 g salted butter, soft
  • 50 g icing sugar, sifted
  • 1/4 lemon, zested
  • 30 g egg yolks *with any remaining egg measurement kept aside.
  • 175 g plain flour

for the lemon cream filling

  • 150 g double cream
  • 300 g condensed milk
  • juice of 2 lemons
  • zest of 1 lemon

to garnish

  • strawberries, sliced
  • lemon zest, thinly sliced and twirled into spirals
  • leftover whipped cream


for the pate sucree/pastry

  • In a bowl with an electric whisk - or a stand mixer - cream together the butter, sugar, lemon zest until fluffy, about 1-2-minutes.
  • Add the egg yolks into the batter and beat to combine fully. Add the flour & beat until a dough forms. Use your hands to form it into a disc shape, squeezing any loose crumbs together, and wrap it tightly in a layer of cling film. Leave to chill in the fridge for at least 20-minutes.
  • Lightly grease a 9-inch tart tin with butter and set aside. Preheat the oven to 180°C.
  • Once chilled, roll the dough out on a lightly floured surface, to about 4mm thick, turning the pastry often. Line your prepared tin with the pastry, trimming off any excess, and pop in the freezer for 15-minutes or until very cold.
  • Cover the frozen pastry with a layer of baking parchment, fill with baking beans/rice/etc, and blind bake in the preheated oven for 15/20-minutes, or until you see the edges of the tart shell go lightly golden in colour. Remove the parchment paper + baking beans and return the tart shell to the oven for a further 15/20-minutes, or until the base of the tart is golden brown. Leave to cool for 5-minutes before brushing with remaining egg measurement and returning to the oven for a further 4-minutes. Leave to cool completely.

for the filling

  • In a large bowl, whip the cream until stiff.
  • Add the remaining ingredients to the cream and beat until fully incorporated.

to assemble

  • Pour the lemon cream filling into the cooled pastry shell and use an offset spatula to smooth the top. Leave to set in the fridge for at least 3-hours.
  • Garnish with sliced strawberries, lemon zest, and leftover whipped cream, if desired.