Lemon Cream Tart

Lemon Cream Tart

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Lemon Cream Tart

For Crust-Pate brisee

2 cups flour

12 tablespoons butter, chilled and cut into pieces

1 tablespoon super fine sugar

1 large egg, beaten

Filling:

2/3 cup heavy cream

1/2 cup sugar

2 large eggs

zest and juice from 2 lemons

3 1/2 tablespoons butter, melted and cooled slightly

In a bowl of a food processor fitted with a metal blade add flour, sugar and butter chunks. Pulse until its a coarse meal texture. Pour in beaten egg and blend just until the mixture begin to form. Remove from processor bowl , wrap and refrigerate for at least 40 minutes. Lightly butter a 10 inch tart pan with removable bottom. Roll dough on lightly floured surface and fit into buttered tart pan, trim edges and chill for 20 minutes.

Heat oven to 375 degrees.

Put cream, sugar, eggs, lemon zest and juice into a bowl and whisk well until creamy. Whisk in melted butter, then pour into chilled pastry shell.

Carefully place on parchment lined baking sheet and bake 15 minutes, then reduce to 325 degrees and continue baking another 20 minutes or until custard is set. Cool for 1 hour before serving.

6 thoughts on “Lemon Cream Tart

  1. I must say, this looks like pure perfection straight from a French boulangerie! I’ve looked through many of your desserts and I am so impressed! I will have to try many of your recipes now. By the way, thanks for visiting Rachel’s Cottage House!
    xoxo Rachel

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