A Zesty Delight for Any Occasion

This lemon cream tart is a celebration of pairing citrus with cream. Whether you’re hosting a brunch or simply craving a slice of sunshine, this recipe is what will help you. I baked this tart for a birthday, so any occasion is good.

Ingredients

Base

• 200 gr flour (I used spelt flour)
• 60 gr sugar
• 60 gr oil
• 2 eggs
• 1 teaspoon baking powder
• 1 lemon zest

Lemon cream

• 500 ml milk (I used lactose free milk)
• 100 gr sugar
• 2 eggs
• 4 tablespoon flour (I used spelt flour)
• 2 lemon zest
• 1 lemon juice

Process:

Base:

1. Mix flour, sugar, and baking powder in a bowl.
2. Grate lemon zest and add to the dry mix.
3. Add eggs and oil; stir with a fork until crumbly.
4. Knead by hand into a smooth dough ball.
5. Chill in the fridge for 30 minutes.
6. Roll out dough into a round baking pan, saving a handful for decoration.
7. Bake at 180°C for 20–30 minutes until golden.

Cream

1. In a saucepan, whisk eggs, sugar, flour, lemon zest, and juice.
2. Gradually add milk while stirring.
3. Cook over medium heat, stirring constantly, until thickened.
4. Pour cream into baked base, decorate with reserved dough, and bake briefly to set (5 min at 180°).

Let the tart cool down before serving.

Main tools needed for the preparation:

For the Base:

• Mixing bowl
• Fork (for initial mixing)
• Grater (for lemon zest)
• Measuring scale or cups
• Rolling pin
• Tart pan (round, preferably with removable bottom)

For the Cream

• Medium saucepan
• Whisk
• Measuring spoons
• Citrus juicer (manual or electric)

Gallery

• Image 1 Ingredients for the base

• Image 2 Preparing the base

• Image 3 Preparing the base

• Image 4 Preparing the cream

• Image 5 Final Result