French Lemon Tart

The best thing about this cake is delicious lemon filling. It is very soft, creamy, both sweet and sour, and perfectly combines with the crunchy shortbread crust. You will be delighted with this dessert!



My Recipe

Prep Time: 40 mins
Cook Time: 60 mins
Yields:

Ingredients

  • all-purpose flour – 1 1/4cup
  • cold butter – 3 oz, cubed
  • eggs – 6
  • lemon zest – 1 tablespoon
  • confectioners sugar – 1 1/4 cup + 3 tablespoons for serving
  • juice of 3 lemons
  • zest of 3 lemons
  • sweetened condensed milk – 3 tbsp.
  • heavy whipping cream – 1/2 cup

Instructions:

  1. First, you need to cook the pie crust. Pulse the flour, cold butter, 1 table spoon of lemon zest, and 2 eggs for the crust in a food processor, until it starts to form a ball. Turn off the processor and knead the dough with your hands, until a smooth.
  2. Wrap the dough in plastic food wrap, and then put in the refrigerator for a half an hour.
  3. Preheat oven to 375 F.
  4. Roll out pastry to 1/8 inch thick (3mm), and line a 9- or 10-inch tart pan. Pierce the crust with a fork for a couple of times.
  5. Line pastry with parchment paper, and fill with raw beans or rice.
  6. Bake in preheated oven for 15 minutes. Remove parchment and rice, grease the pie with lightly beaten egg.  Continue baking another 5 min.
  7. Lower the oven heat to 305 F.
  8. In a mixing bowl, mix all the ingredient for filling but do not over beat. Pour the mixture through a strainer.
  9. Place the tart pan on a baking sheet, and carefully pour the lemon mixture into the baked pastry crust.
  10. Bake for about 30-40 min until the tart is nearly set.
  11. The filling will be runny in the center, and will set when cool.
  12. Sprinkle with a confectioners sugar when served.

12 Comments

  • comment-avatar
    Madonna August 13, 2012 (4:24 am)

    I am always in search of a new lemon recipe. This looks delicious. Do you pour the filling into a hot crust or do you cool it down and then add the filling. My concern is having a scrabbled egg instead of a smooth custard.

    • comment-avatar
      voloshyna August 13, 2012 (10:19 am)

      When I poured this lemon filling, the crust was pretty hot. But just in case, leave it to cool for a 5 minutes.

  • comment-avatar
    ally August 13, 2012 (9:11 am)

    you had me at “french lemon”… music to my ears!
    xo

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  • comment-avatar
    Maria Dsouza August 14, 2012 (12:00 am)

    I have bookmarked this will try them soon loved them 🙂 great post

  • comment-avatar
    beti August 15, 2012 (8:34 am)

    it looks so refreshing and delicious!

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  • comment-avatar
    cynthia sills April 23, 2015 (9:18 am)

    Can you please convert these measurements for Americans to use??? Looks like a great recipe!!

    • comment-avatar
      voloshyna April 28, 2015 (2:18 pm)

      Sure Cynthia, no problem!
      For the crust:
      all-purpose flour – 1 1/4cup
      cold butter – 3 oz, cubed
      eggs – 2
      lemon zest – 1 tbsp.
      For the filling:
      eggs – 4
      confectioners sugar – 1 1/4 cup + 3 tbsp. for serving
      juice of 3 lemons
      zest of 3 lemons
      sweetened condensed milk – 3 tbsp.
      heavy whipping cream – 1/2 cup

  • comment-avatar
    Marina March 29, 2016 (8:14 pm)

    Hi there,
    I’ve never baked a tart before, so please forgive my ignorance. I’m a little surprised the crust has no sugar of any kind in it? Would you kindly confirm this? I have all ingredients, ready to go, but am hesitant, because I see most other crust recipes I’ve seen do have sugar in them.

    My father bought too many lemons and, rather than make lemonade, I decided to try a tart. Your recipe looks and sounds wonderful… it sounds really lemony and creamy which is exactly what I want. 🙂

    Thanks in advance,

    • comment-avatar
      voloshyna March 30, 2016 (4:06 am)

      Hi Marina! I would suggest to add 1 table spoon of sugar =)

  • comment-avatar
    Marina March 30, 2016 (1:41 pm)

    Ok, great, and thanks for replying so quickly. 🙂 🙂