Classic French Lemon Cream Tart with Citrus Shortcrust
Buttery pastry holds silky lemon cream layered with fresh zest and berries. Bright, luscious, and ideal for summer dessert lovers.
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Cooking tools:
- Food processor
- Tart pan
- Fine-mesh sieve
- Offset spatula
- Pastry brush
- Microplane
- Citrus press
- Oven
- Refrigerator
- Mixing bowl
- Whisk
- Pot
- Saucepan
- Plastic wrap
Ingredients
- 200 grams granulated sugar or caster sugar
- 3 tablespoons lemon zest, approximately 3 medium lemons
- 4 large eggs
- 6 ounces fresh-squeezed lemon juice, approximately 5 medium lemons
- 10 1/2 ounces unsalted butter, room temperature, cut into 20 pieces
- Sweet shortcrust pastry, baked
- Apricot jam for berry glaze
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