French Lemon Cream Tart with Fresh Berries | Silky Citrus Dessert

Name: French Lemon Cream Tart with Fresh Berries | Silky Citrus Dessert
Total time: 30 min
Ingredients: Tart Shell, Baked (Sweet Shortcrust Pastry); 200 grams Granulated Sugar (Caster Sugar); 3 Tablespoons Lemon Zest (roughly 3 medium lemons); 4 Large Eggs; 6oz (3/4 Cup) Freshly Squeezed Lemon Juice (roughly 5 medium lemons); 10.5oz (1 Cup + 5 Tablespoons) Unsalted Butter, at room temperature, cut into 20 pieces; Apricot Jam, optional (for glazing the berries)

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Indulge in this silky French lemon cream tart with buttery sweet shortcrust and tangy citrus filling, topped with fresh berries for the perfect summer dessert.

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Cooking tools:

Food processor
Instant-read thermometer
Fine-mesh sieve
Offset spatula
Pastry brush
Pot
Mixing bowl
Whisk
Stove
Saucepan
Plastic wrap
Airtight container
Refrigerator

Ingredients

Tart Shell, Baked (Sweet Shortcrust Pastry)
200 grams Granulated Sugar (Caster Sugar)
3 Tablespoons Lemon Zest (roughly 3 medium lemons)
4 Large Eggs
6oz (3/4 Cup) Freshly Squeezed Lemon Juice (roughly 5 medium lemons)
10.5oz (1 Cup + 5 Tablespoons) Unsalted Butter, at room temperature, cut into 20 pieces
Apricot Jam, optional (for glazing the berries)