The French Lemon Cream Tart is a beautiful and refined dessert that perfectly balances tartness and creaminess. With a silky lemon filling and a delicate, buttery crust, this French-style tart delivers sophisticated flavor with minimal effort. It’s ideal for spring and summer gatherings or whenever you’re craving something citrusy and elegant.
Why You’ll Love This Recipe
This tart is the definition of citrus perfection. The lemon cream is rich yet light, thanks to a blend of eggs, cream, and fresh lemon juice, gently baked into a pre-made tart shell for convenience. It’s sweet, tangy, and irresistibly smooth. The recipe is simple, quick, and impressive enough to serve at any dinner party or special event. Best of all, it’s make-ahead friendly and perfect chilled.
Ingredients
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1 pre-made tart shell
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1 cup heavy cream
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1/4 cup sugar
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3 large eggs
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1/2 cup fresh lemon juice
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1 tablespoon lemon zest
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1/4 cup unsalted butter, cubed
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven to 350°F (175°C).
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In a medium saucepan over low heat, combine the heavy cream and sugar. Stir gently until the sugar is completely dissolved. Remove from heat.
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In a separate bowl, whisk together the eggs and lemon juice until smooth.
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Slowly pour the warm cream mixture into the egg mixture, whisking constantly to temper the eggs and avoid curdling.
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Stir in the cubed butter and continue whisking until fully incorporated and the mixture is smooth.
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Pour the lemon mixture into the pre-baked tart shell, smoothing the top.
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Bake for 20–25 minutes, or until the filling is just set and slightly jiggly in the center.
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Remove from oven and allow to cool to room temperature.
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Chill in the refrigerator for at least 2 hours before serving.
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Garnish with lemon zest before slicing and serving.
Servings and Timing
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Servings: 8
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Prep Time: 10 minutes
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Cooking Time: 25 minutes
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Total Time: 35 minutes (plus chilling)
Variations
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Add fruit topping: Garnish with fresh raspberries, blueberries, or a few mint leaves for a pop of color and flavor.
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Use orange or lime: Swap lemon juice for orange or lime for a different citrus experience.
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Top with meringue: Add a layer of torched meringue for a lemon meringue tart variation.
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Make mini tarts: Use mini tart shells for individual servings—perfect for parties.
Storage/Reheating
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Storage: Store the tart covered in the refrigerator for up to 3 days.
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Freezing: You can freeze the tart (without zest garnish) for up to 1 month. Thaw overnight in the fridge before serving.
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Reheating: No reheating needed—serve chilled or at room temperature.
FAQs
Can I make this tart ahead of time?
Yes! This tart is perfect for making a day ahead. Chill overnight and garnish before serving.
What type of tart shell should I use?
A shortcrust pastry or pâte sucrée tart shell works best, but a graham cracker crust is also a good substitute.
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can be used in a pinch.
How do I prevent the eggs from curdling?
Whisk continuously while slowly combining the warm cream with the egg mixture to temper them gradually.
Is this tart overly sweet?
Not at all. The balance of sugar and lemon juice makes it sweet yet tangy and refreshing.
Can I add more lemon zest?
Absolutely! Add more zest for a stronger citrus flavor throughout the tart.
What’s the best way to serve this tart?
Chilled, with a dollop of whipped cream or a dusting of powdered sugar for a beautiful presentation.
Can I use a homemade tart shell?
Yes, if you prefer homemade, blind-bake your favorite tart crust before filling.
Can I make this dairy-free?
Use coconut cream and a dairy-free tart shell for a non-dairy version, though the flavor and texture will vary slightly.
How do I know when the tart is set?
It should be mostly firm with just a slight wobble in the center. It will firm up more as it cools.
Conclusion
The French Lemon Cream Tart is a bright, creamy dessert that’s both simple to prepare and elegant to serve. Its smooth lemon filling and crisp crust make it an irresistible treat for any citrus lover. Whether for a dinner party or a casual weekend indulgence, this tart delivers sophistication and flavor in every slice. Serve chilled and enjoy the refreshing burst of lemon in every bite.
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French Lemon Cream Tart
This French Lemon Cream Tart is an elegant dessert that delivers the perfect balance of tangy citrus and rich, silky cream. With a buttery tart shell and a smooth lemon filling made from fresh juice, cream, and eggs, it’s a refined yet simple treat ideal for spring and summer entertaining. Whether served at a dinner party or enjoyed as a refreshing make-ahead dessert, this tart is a citrus lover’s dream.
- Total Time: 35 minutes
- Yield: 8 servings
Ingredients
1 pre-made tart shell
1 cup heavy cream
1/4 cup sugar
3 large eggs
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1/4 cup unsalted butter, cubed
Instructions
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Preheat oven to 350°F (175°C).
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In a saucepan over low heat, combine heavy cream and sugar. Stir until sugar dissolves, then remove from heat.
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In a separate bowl, whisk eggs and lemon juice until smooth.
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Slowly add the warm cream mixture to the eggs while whisking continuously to prevent curdling.
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Stir in butter until fully melted and the mixture is smooth.
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Pour the lemon mixture into the pre-baked tart shell and smooth the top.
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Bake for 20–25 minutes, until filling is just set and slightly jiggly in the center.
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Cool to room temperature, then chill in the refrigerator for at least 2 hours.
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Garnish with lemon zest before serving.
Notes
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Make Ahead: Chill overnight and garnish just before serving.
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Flavor Twist: Try using lime or orange juice for variation.
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Topping Ideas: Fresh berries, whipped cream, or a dusting of powdered sugar elevate presentation.
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Mini Option: Use individual tart shells for party-ready desserts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: French
- Diet: Vegetarian
