French Lemon Cream Tart (Print)
Sharp lemon cream fills a crisp sweet pastry, topped with glazed berries for an elegant citrus treat.
# What You'll Need:
→ Lemon Cream Filling
01 -
200 grams granulated sugar or caster sugar
02 -
3 tablespoons lemon zest, approximately 3 medium lemons
03 -
4 large eggs
04 -
6 ounces fresh-squeezed lemon juice, approximately 5 medium lemons
05 -
10.5 ounces unsalted butter, room temperature, cut into 20 pieces
→ Tart Shell
06 -
Sweet shortcrust pastry, baked
→ Optional
07 -
Apricot jam for berry glaze
# How to Make It:
01 -
Place granulated sugar in a large bowl and rub in the lemon zest using your hands. Add large eggs and fresh lemon juice. Whisk to combine and transfer mixture into a heavy-bottomed pot.
02 -
Heat the mixture over low to medium heat while whisking constantly until it reaches 82°C (180°F). Use an instant-read thermometer to monitor. The mixture will thicken at this point. Remove from heat and strain through a sieve into a clean bowl. Let cool for 10-15 minutes.
03 -
Pour the cooled mixture into a food processor. Run the processor and gradually add butter, five pieces at a time, processing for one minute between additions. Once all butter is added, process for another 3-5 minutes until creamy.
04 -
Transfer the lemon cream to a clean container, press plastic wrap on the surface to avoid a skin, and refrigerate for at least 4 hours or up to two days.
05 -
Whisk the chilled lemon cream and spread it evenly onto the baked tart shell using an offset spatula. Cover with plastic wrap to prevent a skin and chill for 30 minutes to 5 hours.
06 -
Top the tart with berries. Optionally, warm apricot or orange jam and brush over the berries using a pastry brush for a glistening finish. Store in the fridge until ready to serve.
# Additional Notes:
01 -
For best results, do not chill the assembled tart for more than 5 hours to maintain optimal texture.