Creamy Lemon Tart

This Creamy Lemon Tart was created for a bridal shower. When I learned the bride to be loved lemon, I turned to Dorie Greenspan for her take on a glorious citrus dessert.

Creamy Lemon Tart | A French citrus tart that will dazzle every lemon lover!

Creamy Lemon Tart

I made two of these luscious lemon tarts for a bridal shower last weekend. As with most French sweets, they had just enough sugar and a nice citrus bite. Dorie Greenspan created a creamy filling without cream by using eggs, butter and a blender. Such an intriguing method. Plus her recipe utilized one of my favorite tricks of hers—to rub the lemon zest into the sugar to release all the essential oils from the peel. That provides an extra boost of lemon flavor that makes this one crazy delicious dessert!

Creamy Lemon Tart | A French citrus tart that will dazzle every lemon lover!

A Blender Filling

Once the custard thickens over a double boiler, it’s added to the blender to be emulsified with a boatload of butter. Definitely a new method for me. If your blender motor starts getting warm, just blend for short spurts till the mixture is thick and creamy. A food processor is another alternative, but Dorie states that the blender is her preferred method. Bill, a bona fide lemon lover, sampled the leftovers in my blender and gave it two thumbs up. And it was a smash hit at the shower!

Creamy Lemon Tart

Prep time: 

Cook time: 

Total time: 

Serves: 8 servings

A tart and dreamy Creamy Lemon Tart adapted from Baking From My Home to Yoursby Dorie Greenspan
Ingredients
  • 1 cup sugar
  • Finely grated zest of 3 lemons
  • 4 eggs
  • ¾ cup freshly squeezed lemon juice (from about 4 lemons)
  • 2 sticks plus 5 tablespoons (10½ ounces) butter, at room temperature and cut into tablespoon-sized pieces
  • 1 9-inch tart shell, baked and cooled ( I used Dorie's press in tart dough)
Instructions
  1. Set up your double boiler by bringing a few inches of water to a boil in a saucepan (choose one whose size works to fit on top of the pan).
  2. Put the sugar and zest in a large, heat-proof bowl that can be fitted into the pan of simmering water. Rub the sugar and zest between your fingers till it's well incorporated and fragrant. Whisk in the eggs then the lemon juice.
  3. Fit the bowl into the pan and make sure the water doesn't touch your bowl. Whisk until the mixture reaches 180º. Don't stop whisking or you may get bits of scrambled eggs in your custard. Start checking the temperature when you notice the custard getting thick.
  4. Remove from heat, then strain the lemon custard (to remove any bits of egg) right into your blender. Let cool about 10 minutes, then blend on high, adding 4-5 pieces of butter at a time. Scrape down the sides of your blender as needed. Once all butter is added, blend for a couple more minutes.
  5. Pour the lemon filling into a container, press a piece of plastic wrap against the surface to create an airtight seal and chill for at least 4 hours or overnight. When you are ready to construct the tart, just whisk the filling to loosen it and spoon it into the tart shell. Spread and swirl with an offset spatula if desired.
  6. Best when served immediately, but can be chilled overnight to serve.
Notes
You will need an instant read thermometer to make the filling.
Total time does not include chilling time or the making and baking the crust if you choose to do a homemade version.

Creamy Lemon Tart | A French citrus tart that will dazzle every lemon lover!

Comments

  1. Mm, fresh taste of spring!

  2. I0m a citrus lover!!!!
    May I have a slice, please?
    Have a nice day

  3. Lynn@Happier Than A Pig In Mud says:

    Yes please! A very nice spring dessert too:@)

  4. This makes a perfect Easter brunch dessert!

  5. Hi Liz, this would be a great contribution to Food on Friday: Birthday Food over at Carole’s Chatter. Please do bring it over to join in the Birthday fun. Cheers

  6. That creamy lemon filling is calling my name, what a gorgeous tart!

  7. I love this tart and you’ve made it look so beautiful!

  8. That does sound like a crazy-delicious dessert!! Happy Spring, Liz. 🙂

  9. Ooo – this sounds wonderful Liz! Wish I had read this earlier (I’m so behind with my reading) before I made a Key Lime Pie for Easter. I think this would have trumped the Key Lime! I love the hint of grinding the zest into the sugar for more pronounced flavour! Have a wonderful Easter.

  10. I love how creamy this lemon tart looks. It looks just so beautiful and looks so tasty!!

  11. So pretty and sunny and lemony, Liz! The perfect spring shower dessert! Unless it is snowing like it is here!

  12. Mary Hirsch says:

    This looks delicious, Liz, and I remember Dorie’s zest in the sugar technique although I didn’t make this particular recipe. Tasty, yummy and a beautiful presentation.

  13. This tart looks devine Liz!

  14. Lemon tart is one of my husband’s favorites ! Your creamy lemon tart looks beautiful and my husband and me would like a part !! Joyeux Pâques Liz !

  15. Wow! This looks so creamy and luscious! I adore lemon treats so I’m sure I’ll go crazy over this 🙂 (& what a perfect tart crust!)

  16. That’s a dessert that speaks to my lemon-loving heart! I use her trick of mixing the peel with the sugar all the time, and it’s made my lemon desserts so much better.

  17. Like Bill I love lemon treats and I would love a slice of this one, it looks seriously amazing!

  18. Soo lovely, Liz. My husand’s asst is a huge lemon fan…I almost feel obligated to make this sublime tart…I may have to give in and get a Vita Mixer =)

  19. This is gorgeous!! I love lemon desserts! It’s been a while since I made a lemon tart. Thanks for the reminder!

  20. Had I known you were serving Dorie’s Lemon Tart, I would have crashed the shower!!! <3

  21. My lips are puckering just looking at this gorgeous Lemon Tart, Liz!

    I really appreciate the tips you have shared. I may need to retrieve my blender from the shed and bake up this tart for Marion. She may just prefer it over a chocolate Easter bunny, lol…

    I’m sure it was a hit at the bridal shower, although I may have been tempted to keep one:) Thanks for sharing, Liz…

  22. Wow…Liz….what a pretty tart! But it’s hard to believe this creamy tart has no cream! An interesting method and I’ll have to try it! Lemon is such a great springtime flavor. This looks luscious!

  23. Looks like another great recipe, Liz, and your finished cake is gorgeous.
    Amalia
    xo

  24. YES!
    The colour and taste of SPRING))) YUMMmmmmmmmmmmmm

    HAPPY EASTER, Liz!! x

  25. This is a great alternative to the recipe I’ve been using. My youngest daughter is the lemon tart fan in the family and I know she would love it!

  26. We love lemon cakes and tarts 🙂 It’s a beautiful and most elegant looking tart Liz
    Have a very Happy Easter

  27. I can almost taste that sweet, tart, lemony goodness! I also like the simple elegant presentation, Liz.

  28. Lemon is my favourite dessert flavour!
    YUM!

    Thanks for sharing
    Julie
    Gourmet Getaways

  29. Just looking at your luscious pictures, my mouth starts to pucker. Love lemon and anything lemony. Thiwill make a huge it in this household!

  30. I read somewhere that lemons are really fantastic in our diets, a glass of lemon water before anything else each morning, lemon zest through our salads…. do you think this would count towards that healthy eating? Lol! Looks amazing, lemon tart is my absolute favourite. 🙂

  31. Wow this is soooo amazing! Plus, it’s VERY easy to make. The whole fuss is the double boiler (which is actually not a big fuss at all!), plus Panos LOVES custard, so he’ll definitely appreciate this delicious tart! Thank you so much dear!
    xoxoxo

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