Lemon Cream Tart

“This is one of the lightest, most lemony tarts imaginable, a perfect blend of sweet cream and tangy citrus. It’s a simple recipe with few ingredients, showcasing the sweet edge of lemon in every luscious bite.” – The Artful Pie Project: A Sweet and Savoury Book of Recipes by Denise Marchessault and Deb Garlick, Whitecap Books

Follow Denise on IG / FB

Follow Deb on IG / FB

Print

Lemon Cream Tart

Course Dessert
Servings 1 11-inch tart
Author Denise Marchessault and Deb Garlick, authors of The Artful Pie Project: A Sweet and Savoury Book of Recipes

Ingredients

Sweet Tart Dough – Makes about 1½ pounds

  • This buttery dough forms the base for numerous tarts big and small. The pastry comes together as easily as cookie dough, and your biggest challenge will be to resist the temptation to nibble it all before it’s baked.
  • 1 cup unsalted butter room temperature
  • cup icing sugar
  • 4 large egg yolks room temperature
  • cups flour
  • ¼ tsp table salt
  • Zest from one lemon optional

Pastry

  • 1 recipe Sweet Tart Dough with added zest from two lemons
  • 1 large egg yolk lightly beaten, for brushing the pastry
  • 2 Tbsp (30 mL) powdered (icing) sugar

Lemon Cream Filling

  • 4 large eggs + 2 large yolks
  • 3/4 cup (185 mL) granulated sugar
  • 3/4 cup (185 mL) freshly squeezed lemon juice (about 4 large organic lemons)
  • 3/4 cup (185 mL) whipping cream chilled

Special Equipment

  • One 11-inch 28 cm tart pan with a removable base
  • Pie weights or beans or rice

Instructions

Sweet Tart Dough Method:

  • In the bowl of a standup mixer fitted with a paddle attachment, or a medium bowl, cream together the butter and icing sugar. Add the yolks and mix until combined. Add the flour and salt and combine just until the mixture comes together and forms a soft dough.
  • Shape the dough into a squat disk about an inch thick. Wrap in plastic and refrigerate about an hour or up to three days.

Pastry

  • Line the base of the tart pan with parchment paper.
  • Prepare the Sweet Tart Dough as per the instructions (above) and place the dough onto a sheet of parchment paper dusted with flour. Layer a sheet of plastic wrap over the dough and roll (over the plastic) from the centre toward the pastry’s edge in all directions until about ⅛ inch (3 mm) thick.
  • Drape the dough over your rolling pin (or use your hands) to transfer the dough to the paper-lined tart pan with the plastic wrap facing up (it’s easier to press the dough into the pan if you leave the plastic wrap intact). If the pastry breaks, use your hands to press the dough, piecemeal if necessary, into the pan and along the sides. Press the dough into the sides of the tart with your fingers and trim any excess dough. If desired, use a flat-bottomed cup to level the pastry. Refrigerate for at least 20 minutes. Reserve the excess dough for another use.
  • Preheat oven to 375°F (190°C).
  • Retrieve the tart from the fridge and, using a fork, prick the dough along the base and sides (this prevents the dough from buckling when heated). Cover with parchment paper or foil and fill to the top with pie weights.
  • Transfer to a baking tray and bake for 20 minutes in the preheated oven, rotating the tray once to promote even browning. Remove the tart from the oven, remove the parchment or foil and pie weights and brush the base with egg yolk. Bake uncovered for another 5–10 minutes, or just until the pastry is cooked through, covering with foil if necessary to prevent burning.
  • Cool on a wire rack. Do not remove the tart pan.

Lemon Cream Filling

  • In a medium bowl, whisk together the whole eggs, 2 yolks and granulated sugar. Add the lemon juice and mix to combine.
  • In a separate medium bowl, whisk the whipping cream to a soft peak. Fold the whipping cream into the lemon mixture in 3 batches, using a spatula or large whisk until no white streaks remain. The whipping cream will deflate somewhat as you mix. Pour the mixture into a spouted container.

Putting it all together

  • Place the cooled baked tart shell on a baking tray lined with foil or parchment, positioned near the oven. Pour the lemon mixture into the tart shell.
  • Carefully transfer the tart to the preheated oven. Bake for 35-40 minutes until just set and slightly browning. You can tent the pie with foil if necessary once the filling sets, but don’t do so beforehand as the filling tends to stick to the foil.
  • Cool on a wire rack. Serve at room temperature and dust with powdered sugar, if desired.