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French Lemon Cream Tart

French lemon cream tart with a golden pâte sucrée shell and silky lemon curd filling, finished with a bruleed amber sugar crust. The smooth pale-yellow filling sets in the fridge, then the top is torched until it crackles at the first tap.
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Prep Time 30 minutes
Cook Time 30 minutes
chilling 3 hours
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the pate sucree tart shell
  • 1.5 cup all-purpose flour
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 0.5 cup cold butter 1 stick, cubed
  • 1 egg yolk
  • 2 tbsp cold water
For the lemon cream filling
  • 4 eggs large
  • 0.75 cup granulated sugar
  • 0.5 cup fresh lemon juice about 4-5 lemons
  • 2 tbsp lemon zest
  • 0.5 cup cold butter 1 stick, cubed
  • 2 tbsp granulated sugar for brulee topping
  • 1 lemon zest for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make the tart shell
  1. Pulse all-purpose flour, powdered sugar, and salt, then add cold butter and pulse until the mixture looks like coarse crumbs. Keep the texture sandy so the crust bakes tender.
  2. Add egg yolk and cold water, pulsing just until the dough comes together. Stop as soon as it forms so the shell stays crisp, not tough.
  3. Press the dough into a 9-inch tart pan and smooth the surface. Trim the edges for a neat, even rim.
  4. Chill the shaped shell for 30 minutes to firm the butter. This helps prevent shrinkage during baking.
  5. Blind bake at 375°F for 18-20 minutes until golden. Bake until the crust is set and lightly browned.
  6. Cool the baked shell completely. A fully cooled crust prevents the lemon cream from loosening.
Make the lemon cream
  1. Whisk eggs, granulated sugar, fresh lemon juice, and lemon zest in a saucepan over medium heat. Stir constantly so the mixture thickens smoothly.
  2. Cook and stir for 8-10 minutes until thick enough to coat the back of a spoon. The filling should look glossy and hold a line when you swipe a finger through it.
  3. Remove from heat and strain the mixture through a fine sieve. This removes any bits so the cream stays perfectly smooth.
  4. Whisk in cold butter cubes one at a time until smooth and glossy. Keep stirring until the butter fully melts and the texture turns pale and satiny.
  5. Pour the lemon cream into the cooled tart shell and smooth the top. Create an even layer so it sets uniformly.
  6. Refrigerate for 3 hours until set. The center should jiggle slightly but not be liquid.
Brulee and garnish
  1. Before serving, sprinkle 2 tablespoons sugar over the surface. Cover evenly so the top caramelizes in one crackling sheet.
  2. Brûlée with a kitchen torch until amber and crackled. Heat until the sugar forms a thin glassy crust that shatters with a tap.
  3. Garnish with lemon zest curls. Add them right after brûlée so they look fresh on the finished tart.

Notes

Pro tip: strain the lemon cream right after cooking for the smooth, lump-free texture. Refrigerate the finished tart (covered) for up to 3 days; freeze is not recommended because the brulee topping won’t hold its crisp texture after thawing. For a lighter option, use half the butter in the lemon cream for a slightly less rich curd while keeping the same cook-and-thicken timing.