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Delicious French lemon cream tart with lemon zest and whipped cream topping.
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French Lemon Cream Tart

A perfect balance of creaminess and zesty brightness, this French Lemon Cream Tart is an easy-to-make dessert that’s sure to impress at any gathering.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert, Snack
Cuisine: French
Keyword: Citrus Dessert, Cream Tart, Easy Dessert Recipe, French Dessert, Lemon Tart
Servings: 8 slices
Calories: 300kcal

Ingredients

For the Tart Crust

  • 1.5 cups all-purpose flour Substitute with almond flour for a gluten-free option.
  • 0.5 cups unsalted butter, chilled and cubed Coconut oil can be used as a dairy-free alternative.
  • 0.25 cups powdered sugar You can use granulated sugar if needed.
  • 1 large egg yolk A flax egg can be a vegan substitute.
  • 2-3 tablespoons cold water To bring the dough together.

For the Lemon Cream Filling

  • 1 cup fresh lemon juice Fresh is best, but bottled can be used in a pinch.
  • 2 lemons zest Enhances the lemon flavor.
  • 0.75 cups granulated sugar Adjust according to your taste.
  • 4 large eggs Use egg substitutes if needed.
  • 0.5 cups unsalted butter, cubed Use vegan butter for a dairy-free version.

For Garnishing

  • as needed fresh berries (e.g., raspberries, blueberries) Add a pop of color and flavor.
  • as needed mint leaves For a refreshing touch.

Instructions

Preparation

  • In a large bowl, combine the flour and powdered sugar.
  • Add the chilled, cubed butter and mix until it resembles coarse crumbs.
  • Stir in the egg yolk and enough cold water to form a dough.
  • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  • Preheat your oven to 350°F (175°C).
  • Roll out the chilled dough to fit your tart pan.
  • Place the dough in the tart pan, pressing it into the edges, and trim any excess dough.
  • Line the crust with parchment paper and fill with pie weights or dried beans; bake for 15 minutes.
  • Remove the weights and bake for an additional 10 minutes until golden brown.
  • Let the tart shell cool completely before filling.

Making the Filling

  • In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs.
  • Cook over medium heat while stirring until thickened and coats the back of a spoon (about 10 minutes).
  • Remove from heat and stir in cubed butter until melted and smooth.
  • Allow the filling to cool slightly before pouring it into the cooled tart shell.

Chilling and Serving

  • Cover the tart with plastic wrap and refrigerate for at least 30 minutes to set.
  • Top with fresh berries and mint leaves before serving.

Notes

For a lighter version, use low-sugar alternatives, dairy-free swaps, or gluten-free crust options. Store the tart in the fridge for up to 3 days.