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French lemon cream tart with a buttery crust and creamy lemon filling

French Lemon Cream Tart

A delightful dessert that balances sweetness with a refreshing tang, featuring a creamy lemon filling in a buttery tart crust.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 290
Ingredients Method Notes

Ingredients
  

Tart Crust
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 large egg yolk Room temperature
Lemon Filling
  • 1/4 cup fresh lemon juice Use freshly squeezed for best flavor
  • 1 each Zest of 1 lemon Zest carefully, avoiding the bitter white pith
  • 1/2 cup granulated sugar
  • 2 large eggs Room temperature
  • 1/2 cup heavy cream Substitute with coconut cream if desired

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix the flour, butter, powdered sugar, and salt until crumbly.
  3. Stir in the egg yolk to form the dough.
  4. Press the mixture into a tart pan and bake for 15 minutes.
Filling
  1. In another bowl, whisk together the lemon juice, lemon zest, granulated sugar, and eggs until smooth.
  2. Pour this mixture into the baked crust.
  3. Bake for an additional 20 minutes, or until set.
  4. Allow the tart to cool, then refrigerate for at least 2 hours.
Serving
  1. Serve chilled, topped with whipped cream or fresh berries if desired.

Notes

Store covered in the refrigerator for up to 3 days. Avoid freezing to maintain the texture and flavor.
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