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
