French Lemon Cream Tart (Print Version)
A silky, tangy citrus tart with buttery shortcrust pastry, perfect for summer and topped with fresh seasonal berries.
# Ingredients:
→ Tart Shell and Filling
01 -
Tart Shell, Baked (Sweet Shortcrust Pastry)
02 -
200 grams Granulated Sugar (Caster Sugar)
03 -
3 Tablespoons Lemon Zest (roughly 3 medium lemons)
04 -
4 Large Eggs
05 -
6oz (3/4 Cup) Freshly Squeezed Lemon Juice (roughly 5 medium lemons)
06 -
10.5oz (1 Cup + 5 Tablespoons) Unsalted Butter, at room temperature, cut into 20 pieces
07 -
Apricot Jam, optional (for glazing the berries)
# Steps to Follow:
01 -
Place granulated sugar in a large bowl and use your hands to rub in the lemon zest.
02 -
Add the large eggs and fresh lemon juice to the bowl; whisk everything to combine, then transfer to a large heavy-bottomed pot.
03 -
Over low to medium heat, cook the filling while whisking constantly. Do not increase the heat to avoid burning. Continue whisking until the mixture reaches 180F/82C, thickening significantly. Use an instant-read thermometer to monitor the temperature.
04 -
Once the mixture reaches the correct temperature, remove it from heat and pour it through a sieve into a clean bowl. Let it cool for 10-15 minutes.
05 -
Transfer the cooled mixture to a food processor. Turn the food processor on and slowly add the butter, 5 pieces at a time, allowing a minute in between each addition. Once all the butter is incorporated, process for an additional 3-5 minutes to achieve a creamy texture.
06 -
Pour the filling into a clean container, press a piece of plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least 4 hours or up to 2 days.
07 -
When ready to assemble, whisk the chilled cream and spread it evenly into the tart shell using an offset spatula. Place plastic wrap on top to prevent a skin from forming, and chill for 30 minutes or up to 5 hours for best results.
08 -
Top the tart with fresh berries. For a shiny finish, warm some apricot or orange jam and gently brush it onto the berries using a pastry brush.
09 -
Store the assembled tart in the fridge until ready to serve.
# Additional Notes:
01 -
The lemon cream filling can be prepared up to 2 days in advance and stored in the fridge.
02 -
Use an instant-read thermometer to ensure the filling does not overcook.