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 minutes mins
Cook Time45 minutes mins
Chill Time3 hours hrs 35 minutes mins
Total Time4 hours hrs 50 minutes 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.