Il Cucinologo
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Lemon Cream Tart

17/11/2023

The lemon cream tart, also known as Lemon curd tart, is an exquisite dessert, perfect for those who love the fresh and citrusy flavor of lemons. Here is the recipe for you:

Ingredients

For the base:

  • 200 g of 00 flour
  • 100 g of cold butter, cubed
  • 80 g of powdered sugar
  • 1 large egg
  • 1 pinch of salt

For the lemon cream (lemon curd):

  • 4 organic lemons (both the juice and the grated zest)
  • 150 g of sugar
  • 100 g of butter
  • 3 whole eggs
  • 1 egg yolk

Preparation

  1. Start by preparing the tart base: in a bowl, combine the flour and the cold cubed butter, working them with your fingertips until you obtain a sandy mixture.
  2. Add the powdered sugar, a pinch of salt, and the egg. Quickly work the ingredients until they form a compact ball, wrap it in plastic wrap, and let it rest in the fridge for about 30 minutes.
  3. Meanwhile, prepare the lemon cream: in a saucepan over a double boiler, mix the juice and grated zest of the lemons with the sugar and butter. When the butter has melted and the sugar has fully dissolved, add the eggs and yolk, previously beaten.
  4. Let the cream cook, stirring constantly until it starts to thicken. At that point, remove the cream from the double boiler and let it cool.
  5. Roll out the shortcrust pastry into an even layer and line a previously buttered and floured tart pan, pricking the bottom with a fork.
  6. Pour the lemon cream over the tart base and bake in a preheated oven at 180 °C for about 35-40 minutes, or until the cream is golden and slightly set.
  7. Let it cool completely before slicing and serving.

If you want an Italian twist on this recipe, you can add an Italian liqueur like Limoncello to the lemon cream, which will intensify the lemon flavor and add an unmistakable Mediterranean touch.

Trivia

Lemon cream, or lemon curd, originates from the United Kingdom and is traditionally eaten spread on toast or as a filling for cakes and pastries. Its use in tarts has become popular for its fresh acidity that pairs wonderfully with the sweet, crumbly shortcrust pastry base.

Lemon Cream Tart