Lemon Cream Tart

A delicate and refreshing tart featuring a buttery crust filled with smooth lemon cream custard. The perfect balance of sweet and citrus flavors makes this an elegant dessert.

8 servings

3 hr 23 min

Published October 4, 2025

Ingredients

•1 cup unbleached all purpose flour
•¼ cup sugar
•1 teaspoon finely grated lemon peel
•½ teaspoon salt
•½ cup chilled unsalted butter
•2 whole large egg yolks
•½ cup sugar
•2 whole large eggs
•2 whole large egg yolks
•1 tablespoon finely grated lemon peel
•⅓ cup fresh lemon juice
•2 tablespoons dry white wine
•¾ cup heavy whipping cream

Cooking Instructions

1.
Butter bottom (not sides) of 9-inch-diameter tart pan with removable bottom. Blend flour, sugar, grated lemon peel, and salt in processor. Add butter; blend until coarse meal forms. Add egg yolks; blend until moist clumps form. Gather dough into ball. Press onto bottom and up sides of prepared pan. Freeze crust until firm, about 15 minutes. DO AHEAD Crust can be made 2 days ahead. Cover; keep frozen.
20 min
2.
Preheat oven to 400°F. Bake crust 5 minutes. Press up sides with back of fork if falling. Continue to bake until golden, pressing up sides as needed, about 18 minutes longer. Cool completely. Maintain oven temperature.
23 min
3.
Whisk sugar, eggs, yolks, and lemon peel in heavy medium saucepan. Whisk in lemon juice and wine. Cook over medium heat until custard thickens and just begins to bubble, whisking constantly, about 5 minutes. Transfer to medium bowl. Cool to just warm, stirring occasionally, about 15 minutes. Gradually whisk in cream. Pour filling into crust. Bake tart until filling is set in center and begins to puff at edges, about 20 minutes. Cool in pan on rack. Refrigerate at least 2 hours and up to 6 hours.
160 min

Ingredients

•1 cup unbleached all purpose flour

•¼ cup sugar

•1 teaspoon finely grated lemon peel

•½ teaspoon salt

•½ cup chilled unsalted butter

•2 whole large egg yolks

•½ cup sugar

•2 whole large eggs

•2 whole large egg yolks

•1 tablespoon finely grated lemon peel

•⅓ cup fresh lemon juice

•2 tablespoons dry white wine

•¾ cup heavy whipping cream

Cooking Instructions

Butter bottom (not sides) of 9-inch-diameter tart pan with removable bottom. Blend flour, sugar, grated lemon peel, and salt in processor. Add butter; blend until coarse meal forms. Add egg yolks; blend until moist clumps form. Gather dough into ball. Press onto bottom and up sides of prepared pan. Freeze crust until firm, about 15 minutes. DO AHEAD Crust can be made 2 days ahead. Cover; keep frozen.

20 min

Preheat oven to 400°F. Bake crust 5 minutes. Press up sides with back of fork if falling. Continue to bake until golden, pressing up sides as needed, about 18 minutes longer. Cool completely. Maintain oven temperature.

23 min

Whisk sugar, eggs, yolks, and lemon peel in heavy medium saucepan. Whisk in lemon juice and wine. Cook over medium heat until custard thickens and just begins to bubble, whisking constantly, about 5 minutes. Transfer to medium bowl. Cool to just warm, stirring occasionally, about 15 minutes. Gradually whisk in cream. Pour filling into crust. Bake tart until filling is set in center and begins to puff at edges, about 20 minutes. Cool in pan on rack. Refrigerate at least 2 hours and up to 6 hours.

160 min