Creamy Lemon Tart
This Creamy Lemon Tart is bursting with lemon flavor and is incredibly luscious and tasty!
This Lemon Curd 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.
Why You Must Make
I made two of these exquisite 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 to make lemon curd. She was inspired by Pierre Herme’s emulsified lemon “cream” or curd.
- Plus her recipe utilized one of my favorite tricks—to rub the lemon zest into the sugar to release all the essential oils from the peel.
- The extra boost of lemon flavor makes this lemon curd tart one crazy delicious dessert!
- Sugar – Just regular granulated sugar
- Zest of 3 lemons – Never use the dried lemon zest in a jar. And zest your lemons before squeezing. It’s hard to zest a squeezed lemon!
- Eggs – Always use large eggs unless otherwise noted
- Freshly squeezed Lemon Juice (from about 4 lemons) – For the best flavor, always use fresh lemon juice, never bottled.
- Butter – I use salted butter. Note that it needs to be at room temperature for this recipe.
- 9-inch pie crust or Tart Shell – Bake and cool before filling. Look for a recipe with butter or part butter part shortening for the tastiest results.
The lemon curd filling is not made in the typical fashion. Because the butter does not melt and resolidify, it’s super silky and luscious.
- PRO-Tip: Rubbing lemon zest into the sugar releases the lemon oils which adds even more lemon flavor than simply mixing.
- Once the custard thickens over a double boiler, it’s slowly added to a blender (affiliate link) 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 until the mixture is thick and creamy. A food processor is another alternative, but Dorie states that the blender is her preferred method.
- An offset spatula (affiliate link) is perfect for smoothing and swirling the top of the lemon curd tart.
- Lemon slices make a pretty garnish, but remove before slicing. Alternatively, pipe whipped cream stars around the perimeter of the filling and top each mound with a ripe red raspberry.
Bill, a bona fide lemon lover, sampled the leftover lemon filling in my blender and gave it two thumbs up. This Creamy Lemon Tart was a smash hit at the shower! This double Dark Chocolate Tart would pair nicely with this lemon gem if you need another alternative! And this Lemon Chiffon Pie is another winner.
Frequently Asked Questions
Yes, you can easily make this tart the day before you plan to serve it. Just keep it refrigerated.
A cooking trick is to dip a spoon into the filling, then draw your finger across the surface of the spoon, wiping away the filling. If the line stays clean and distinct, the filling is ready to use.
Top slices with a dollop of sweetened whipped cream or a scoop of vanilla ice cream. Fresh strawberries or raspberries and a sprig of mint add a beautiful pop of color.
Keep the tart covered and refrigerated for 3 to 4 days.
You May Also Like:
- Lemon Garlic Broccoli
- Lemon Steamed Spinach
- Mile High Lemon Meringue Pie
- Best Lemon Bars
- Lemon Souffle
- Meyer Lemon Streusel Bars
- More Dessert Recipes
Creamy Lemon Tart
A tart and dreamy Creamy Lemon Tart adapted from Baking From My Home to Yours by Dorie Greenspan
- 1 cup sugar
- Finely grated zest of 3 lemons
- 4 eggs
- 3/4 cup freshly squeezed lemon juice (from about 4 lemons)
- 2 sticks plus 5 tablespoons (10 1/2 ounces) butter, at room temperature and cut into tablespoon-sized pieces
- 1 9-inch pie crust or tart shell, baked and cooled
- 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).
- 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.
- 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.
- Remove from heat, then strain the lemon custard (to remove any bits of egg) right into your blender.
- Let cool for 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.
- 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.
- Best when served immediately, but can be chilled overnight to serve.
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. I used Dorie's press in tart dough.
Serving Size:1 slice
Amount Per Serving: Calories: 316Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 99mgSodium: 149mgCarbohydrates: 52gFiber: 2gSugar: 32gProtein: 6g
56 Comments on “Creamy Lemon Tart”
I love lemon desserts! And, this technique sounds so interesting. I have to try this!
This looks incredibly tasty, and pretty, Liz! I can only imagine how good it tastes with the lemon flavors, makes a great finale to any festive dinner party!
This is my favorite kind of dessert in summer. Just can’t get enough lemon in my life! Your garnishes are so pretty and the tart looks perfect. Pinned!
Liz, you have outdone yourself. I want this tart soooo badly!
We adore any lemony sweet and this looks like a serious lemon winner. I think I may have to whip this up for my birthday next week.
I am definitely going to make this soon with some lemons from my tree.
Beautiful, silky smooth tart! And lemon seems to be a universally loved flavor!
Lemon is one of my favorites too! I’ve never tried it without the cream but this sounds so rich and creamy that I know I’ll be trying it soon. Love that you flavored the sugar with the zest. Great idea!
I love any citrus flavoured dessert. This is beautiful tart I would love to try. Also I love to try your trick to rub the lemon zest. That is great idea 😀 Thank you for sharing.
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!
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. 🙂
Just looking at your luscious pictures, my mouth starts to pucker. Love lemon and anything lemony. Thiwill make a huge it in this household!
Lemon is my favourite dessert flavour!
Thanks for sharing
I can almost taste that sweet, tart, lemony goodness! I also like the simple elegant presentation, Liz.
We love lemon cakes and tarts 🙂 It’s a beautiful and most elegant looking tart Liz
Have a very Happy Easter
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!
The colour and taste of SPRING))) YUMMmmmmmmmmmmmm
HAPPY EASTER, Liz!! x
Looks like another great recipe, Liz, and your finished cake is gorgeous.
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!
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…