French Lemon Cream Tart

This French lemon cream tart is pure sunshine in dessert form with a silky citrus filling nestled in crisp sweet pastry. Whenever I crave something bright yet indulgent this tart never disappoints and it always disappears in minutes at a summer gathering.

The first time I tried this I fell in love with how the tartness comes through but the creaminess makes it so soothing. I made it for Mother’s Day last year and we had barely a crumb left.

Ingredients

• Tart shell: made with sweet shortcrust pastry for a tender crisp base
• Granulated or caster sugar: for sweetness and structure be sure it is fine in texture
• Fresh lemon zest: about three medium lemons infuses deep citrus fragrance
• Large eggs: for richness and stability at room temperature is best for even blending
• Fresh squeezed lemon juice: from about five lemons adds bright sharp flavor use ripe lemons that are heavy for their size
• Unsalted butter: at room temperature cut into pieces so it blends smoothly and makes the filling rich and silky use the best quality butter you can find
• Apricot jam (optional): for brushing onto berries for a beautiful gloss choose a jam with high fruit content for perfect shine

Step-by-Step Instructions

Prepare the sugar and zest:

Place the granulated sugar in a large bowl and rub in the lemon zest with your hands until the sugar is fragrant and moist this helps release the oils for maximum flavor

Mix the base filling:

Add large eggs and fresh lemon juice to your sugar and zest mixture whisk until blended and fluffy

Cook the lemon cream:

Transfer the mixture to a large heavy bottomed pot set over low to medium heat whisk constantly and gently until thickened and the temperature reads about 180F or 82C do not rush this step or let it bubble to avoid curdling the eggs

Strain and cool:

Remove from heat and pour the hot mixture through a sieve into a clean bowl to ensure the smoothest texture let it cool for 10 to 15 minutes

Blend in the butter:

Once cooled pour the filling into a food processor turn it on and slowly add the butter five pieces at a time allowing the butter to incorporate before adding more continue for an extra three to five minutes to create a glossy creamy texture

Chill the filling:

Transfer the lemon cream to a clean container press plastic wrap onto the surface to prevent a skin and chill for at least four hours or up to two days

Fill and chill the tart:

Spoon the lemon cream into your baked tart shell and smooth it out with an offset spatula press plastic wrap on top and chill for thirty minutes or up to five hours

Finish with berries and glaze:

Arrange fresh berries over the tart for color and freshness if you like warm a little apricot jam and brush over the berries for shine use a pastry brush so every berry glistens

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I always look forward to swirling the butter into the cream for that perfect luscious mouthfeel. My niece once insisted on helping and her delight at watching the mixture turn glossy was priceless.

Storage Tips

Keep the tart stored in the refrigerator covered with plastic wrap to prevent a skin from forming on the cream. It tastes wonderful for up to two days and the pastry stays crisp if not overdressed with berries until serving. If you use a fruit glaze the berries will keep their shine even overnight.

Ingredient Substitutions

If you prefer a sweeter note try using Meyer lemons in place of regular lemons for a floral tang. Orange zest and juice work too and give a milder citrus twist. For the tart shell a classic graham cracker crust can stand in though it changes the overall texture.

Serving Suggestions

Serve slices chilled straight from the fridge for the ultimate creaminess. Top with a mix of fresh seasonal berries like raspberries blueberries or sliced strawberries. You can also add a dollop of whipped cream or a sprinkle of finely chopped pistachios for extra color and crunch.

Cultural and Historical Context

The French lemon tart or tarte au citron is a café classic throughout France and beloved for balancing delicacy and bold flavor. French pastry traditions prize the combination of crisp pastry and creamy tangy fillings making the lemon tart a symbol of summer celebrations and afternoon tea.

Recipe FAQs

→ How do I achieve a smooth lemon cream filling?

Whisk the mixture constantly over gentle heat, then strain and process with softened butter for a creamy texture.

→ Can I make the lemon cream ahead of time?

Yes, prepare and chill the filling up to two days ahead. Whisk before spreading in the tart shell.

→ What's the best way to glaze the berries?

Warm apricot or orange jam slightly, then brush over the berries for a glossy, professional finish.

→ Do I need a special tart shell?

A classic sweet shortcrust pastry works beautifully, offering a crisp and sturdy base for the creamy filling.

→ How should the tart be stored?

After assembling, keep refrigerated and cover with plastic wrap to maintain freshness and prevent drying.

→ Is there a substitute for fresh lemon juice?

Fresh juice provides optimal flavor, but bottled juice may be used in a pinch, though intensity may vary.