lemon cream

A Kent classic with a dark treacle filling, complemented by the light zesty cream. Sure to satisfy any sweet tooth, this is a dessert perfect for sharing with friends and family

Gypsy tart

unsalted butter

golden caster sugar

plain flour

can evaporated milk

dark muscovado sugar

double cream

lemon

To make the pastry, put the butter and caster sugar in a food processor. Add the egg and whizz for 30 secs, then tip in the flour and blitz for a few secs more until the dough just comes together – be careful not to overwork it.

Dust your work surface with flour, bring the dough together with your hands and lightly knead, shaping the pastry into a flat disc. Cover with cling film and chill in the fridge for 30 mins. Heat oven to 180C/160C fan/gas 4.

Roll out the pastry to £1 coin thickness and use to line a deep 23cm tart tin, then return to the fridge for 20 mins or until the pastry is hard. Line the pastry case with baking parchment, fill with baking beans and bake for 20 mins. Remove the baking beans and return to the oven for 5-10 mins until the base is golden and the sides are set.

Meanwhile, make the filling. Whisk the milk and sugar together in a stand mixer (or use an electric hand whisk) until light and fluffy, about 20 mins. Pour into the pre-baked pastry case and cook for 15 mins until risen and the surface is tacky. Remove from the oven and leave to cool and set before serving.

Pour the cream into a large bowl, add the lemon zest and lightly whip. Serve alongside the tart once cool.

This pudding from reader Elizabeth Clark is the perfect centrepiece, complete with chewy meringue, creamy lemon filling and retro decoration

Almond & lemon meringue roulade

caster sugar

almond extract

tsp white wine vinegar

ground almond

icing sugar

lemon curd

almond

strawberries

Heat oven to 190C/170C fan/gas 5 and line a Swiss roll tin (about 23 x 30cm) with baking parchment.

Whisk the egg whites in a clean bowl until stiff. Slowly add the sugar, still whisking, until stiff and glossy.

Fold in the almond extract, vinegar and ground almonds until lightly incorporated. Pour into the Swiss roll tin and smooth over, tapping the tin to remove any big air bubbles.

Bake for 30-35 mins or until the top is golden and feels firm and set. Remove from oven, cover with baking parchment and a damp tea towel. Leave to cool.

To serve, whip the cream until thick. Spoon a third into a piping bag and set aside. Invert the roulade onto a large sheet of baking parchment sprinkled with icing sugar. Carefully peel off lining paper and spread over the lemon curd, then spread over the rest of the cream.

Roll up carefully, using the paper to help you. Pipe the remaining cream on top of the roulade, and decorate with flaked almonds and strawberry halves.

Creamy, tart, full of citrus flavor this french lemon cream tart is for citrus lovers. Sweet shortcrust pastry is filled with sharp citrus cream. The perfect summer dessert.

French Lemon Cream Tart

Tart Shell, Baked (Sweet Shortcrust Pastry)

200 Grams (1 Cup) Granulated Sugar/ Caster Sugar

Lemon lemons

Large Eggs

Apricot Jam, optional to glaze the berries

Place granulated sugar in a large bowl and use your hands to rub in the lemon zest. Next, add the large eggs and fresh lemon juice. Whisk everything to combine then add to a large heavy-bottomed pot.

Over low to medium heat start to cook the filling. Do not turn the heat up, you risk burning the filling. Continue whisking constantly until the mixture reaches 180F/82C, at this point the mixture will be much thicker.  I suggest using an instant-read thermometer to ensure the filling does not burn. When the mixture has reached the correct temperature take it off the heat and pour over a sieve into a clean bowl. Let the mixture cool for 10-15 minutes.

Pour cooled filling into the bowl of a food processor. Turn the food processor on and slowly add the butter, 5 pieces at a time. Making sure to let the mixture process for a minute in between adding more butter. When all the butter is added let the mixture run for an additional 3-5 minutes, to create that luscious creamy texture.

Pour the filling in a clean container and press a piece of plastic on top to prevent a skin from forming. Let the lemon cream filling chill for at least 4 hours or up to two days.

When ready to fill the tart with the cream, take the cream out of the fridge and whisk the cream before adding to the tart shell. Use an offset spatula to create an even layer of lemon cream. Place a piece of plastic wrap on top, again, to prevent a skin, and chill for 30 minutes or up to 5 hours, no longer for best results.

Top with berries and if you want you can slightly warm some apricot or orange jam and brush it on top of the berries to create a gorgeous glisten. Use a pastry brush to paint on all berries. Store in the fridge.

I made this for my aunts birthday, it was a hit at the family celebration! This will definitely be on our dessert rotation!

Made this with your pate sucree recipe and has been a big hit each time. I used a mix of regular and Meyer lemons and the lemon taste was perfection. People were fighting over the last piece. Fantastic recipe.

All of the directions were spot on and easy to follow. It was absolutely delicious and I was so impressed with myself for making something like this- and so was my husband!! Will be a staple for me, especially if bringing somewhere because it has an impressive appearance. THANK YOU!

Easy Recipe and it tastes delicious. This is my first of trying it but it definitely will not be my last.
Thanks for sharing this recipe.

This recipe was amazing! Just perfection everyone loved it.

Great recipe and great instructions, thank you!  The cake was such a hit, next time I think I'll have to make two of them! :)

Great recipe! Super easy to make and delicious taste! I topped with fresh berries as well as fresh mint from my garden. Thank you!

Beautiful flavors! I found this to be the best lemon tart recipe I’ve come across.

The crust was originally a bit dry so I added a little extra cream to the shortbread crust, and then it was perfect. This tart was AMAZING. Smooth, creamy, lemony goodness. This is being permanently added to my recipe box for the future!

when you want something good , this is so worth it!!! the best for a special occasion, by far my favorite birthday cake ever!!!! in love

When I took the filling out of the fridge after 4 hours, it was set like firm butter. There was no way it was of a consistency that was able to be whisked. What went wrong? (It has been a stinking hot day here in Fremantle (Western Australia) and I was a bit concerned when whipping in the butter that it melted too much (or the lemon mix didn’t cool down enough in the 10-15 minutes...still tastes and looks ok...will just have to let it soften a bit before attempting to fill the tart shell (which is a little too golden ... didn’t need the extra 5 mins without the baking beads in hindsight). Will need to have another crack at this one!

My first time making a tart and I used my stand mixer using the whisk attachment  since I didn’t have a food processor!
It came out great! I followed all directions as the recipe said and it was creamy and delicious. The only thing was it calls for a lot of butter so to me it felt like I was eating lemon butter at room temp, but I think if I ate it cool it would be better :)
Thanks for the recipe!! Made this for New Years Eve

This is the 2nd time I'm making this lemon tart, I made it for Valentine's day and it was a hit. I'm making it today for my niece's 17th birthday, she loved it and requested I make it for her birthday. I like it a bit more tart so I add extra lemon juice and cut the amount of sugar slightly.

I made this lemon tart many times and everyone loved it, the recipe is complete and very easy to make. Thank you

Absolutely loved the recipe. Just used a preface pie shell, but will try again with the recommended one in the recipe.

I made this for Easter, not only was it beautiful the flavor was heavenly! Thanks for sharing this wonderful recipe!

I made your recipe exactly including measuring the ingredients with a digital scale and using your shortcrust pastry recipe, and it was to die for!! I'm assuming the person who said this tasted like "lemon butter" didn't measure their ingredients as this was the creamiest, most gorgeous tasting lemon tart I've ever had in my LIFE. It is 100% going to be my go-to recipe, and I will most definitely use the filling for other things...like doughnuts or cream puffs, yum!

 I know you had said the tart is served best same day made; however, I actually thought the pastry shell was a bit too crunchy the first day as it was tough pushing a fork down into it (it wasn't at all burned, and it still tasted amazing-really, I'm not complaining). But the second day? Perfection. It had softened slightly and was like biting into the best cookie with the creamiest, "lemoniest" topping you can imagine. 

One thing I'd recommend is adding the jam topping to the ingredient list, even just listed as optional. I didn't notice that was recommended until the second day when I got to that step. Other than that, you've got a new follower! I can't wait to try your other recipes :)

I used a different recipe for the Crust because I didn’t have heavy cream. But the filling of this recipe is OUTSTANDING. It will be going into my permanent recipe book.

I made this recipe and it turned out great! The lemon flavor is perfect without being too tart, and the creaminess makes it almost cheesecake like. I used it for 4 small tarts and topped it with raspberries and blueberries. I also brushed the inside of my tart with white chocolate before I put the filling in so that it would last all day without getting soggy. This is definitely a recipe to keep!

This had a great lemon flavor and the recipe was easy to follow. My filling did not set as well as I think it was supposed to, but it was still loved by everyone!

The creamy filling was amazing and set up beautifully. The crust was tough but flavorful, so I will use my pate brisee recipe next time, adding  some sugar. Thanks so much:)

https://content.jwplatform.com/videos/G49PyXo8.mp4

Lemon Tart FINAL EDIT.mp4

Creamy Lemon &amp; Spinach Tortellini is so easy to make, it&#039;s rich, comforting and fresh. This recipe uses only a few simple ingredients and takes less than 20 minutes to prepare. If you are looking to add further protein to this recipe, it tastes fantastic with grilled chicken or shrimp. I hope you love this one as much as we all do!

Creamy Lemon &amp; Spinach Tortellini

250 gram bag tortellini (4 cheese)

olive oil

butter

shallot (chopped fine)

garlic (chopped fine)

heavy cream

lemon juice (start with 1/4 cup)

lemons rind/zest (about 2 tbsp)

parmesan cheese (grated)

spinach (stems removed, roughly chopped)

tsp pepper

tsp red pepper flakes

pasta water

basil (to garnish, optional)

Begin by bringing a large pot of salted water to boil. Add your tortellini, and cook according to package instructions. Set aside until ready to use.*Tip: save 1/4 cup of reserved pasta water to thin out the sauce to your liking.

To a large pan set to medium heat, add your olive oil and butter.

Once melted, add your shallot and sauté for 2-3 minutes, or until fragrant.

Add your garlic and red pepper flakes, and sauté for an additional minute.

Add your heavy cream and let simmer for 2-3 minutes, until thickened slightly.

Add your lemon juice (starting with 1/4 cup) and stir continuously until well incorporated.

Reduce heat to low/simmer and add your parmesan cheese and lemon zest, and mix to combine.

Taste to see if you need salt or more lemon juice. *Tip: I don&#039;t add salt to this recipe because I find the parmesan cheese adds enough salt, but if adding use about 1/4 tsp.

Add your spinach and cooked tortellini and mix to combine.

Use a few splashes of reserved pasta water to thin out to the sauce.

Let simmer for an additional minute, or until the spinach wilts.

Dish up, and top with more parmesan cheese and fresh cracked black pepper.

Perfect - looking for an easy, fresh pasta sauce, using what I have at home, and this recipe hit all the marks. Delicious. We left out the spinach this time and tossed in some blanched green beans. Wonderful.

Very good. I made this recipe with 1/3 cup lemon juice (I had small lemons and I just used up two to get enough zest), and arugula. Will make again 😊

Great recipe!!  I was told it’s a keeper by husband and 14 year old (which is rare if there’s a vegetable involved). 1/4 cup of lemon juice was just right with the zest and no additional salt was needed.  Congrats!

I have probably made this 4 times and making it again for dinner tonight. It's a family fav, esp my teenage daughter. Thank you so much for sharing this and all your recipes with us! :)

YUM! YUM! So delicious and easy…will definitely be making this one again!

Second time making this and it turned out better than the first. I opted to add both spinach and kale this time and it was delicious.

Great recipe, we will definitely make it again.

12/10 for me :) I didn't have any shallots and used red onion instead. The sauce is so delicious!! I used bread to soak it up lol. Thank you for the simple and delicious recipe!

My husband loved the dinner..   I added chicken for extra protein.   Only used 1/4 cup lemon juice.  It is a keeper and will make again.

This was the easiest dinner I’ve ever made and it tasted amazing! 6 out of 5 stars. I laughed at the storing and reheating instructions….like there’s any left!

Part of “pâtissons ensemble” (pastry together), a video-recipes collection I made in partnership with Charentes-Poitou PDO butter from my native region, this lemon tart recipe with sweet pastry, almond cream and lemon cream is easy to make!

Lemon tart of Nina Métayer

Sweet shortcrust pastry :

Flour

Charentes Poitou DPO butter

Icing sugar

Almond powder

Egg (1 medium)

Salt

grated Tonka bean (ou vanilla powder)

Almond cream :

Brown sugar

Lemon cream :

Egg (3 small, 1 medium egg +/- 55-60 grams)

Gelatine mass 21 grams (or 2 gelatine sheet of 2 grams)

Lemon

Assembly & finishing :

Lime

lemon thyme

Organization, steps

The recipe is simple, just think the sweet dough have to rest in cold 2h minimum! First do the sugar dough (rest 2h). Make the tart base (remove the dough from the cold 20 minutes before) and bake it (30 minutes). Make the almond cream and cook it 8 minutes on the cooked tart base(s). Prepare the lemon cream. Assembly and finishing.

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Top 5 lemon cream recipes from across the web

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Top Tags

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French Lemon Cream Tart

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