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Creamy Pink Lemon Cream Tart

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A luscious tart featuring a flaky golden crust and silky pink lemon cream filling, perfect for any occasion and easy to make with simple ingredients.

Ingredients

  • All-purpose flour – 1 1/4 cups (150g / 5.3 oz)
  • Unsalted butter, cold and cubed – 1/2 cup (115g / 4 oz)
  • Granulated sugar – 2 tablespoons (for crust)
  • Salt – 1/4 teaspoon
  • Ice-cold water – 3 to 4 tablespoons
  • Fresh pink lemons (or regular lemons with a splash of cranberry juice for color) – 3 large
  • Granulated sugar – 3/4 cup (150g / 5.3 oz) (for filling)
  • Large eggs – 3, room temperature
  • Heavy cream – 1/2 cup (120ml / 4 fl oz)
  • Unsalted butter – 4 tablespoons (60g / 2 oz), cut into small pieces
  • Vanilla extract – 1 teaspoon (optional)
  • Optional garnishes: Fresh mint leaves, thin lemon slices, or a dusting of powdered sugar

Instructions

  1. Make the crust: In a mixing bowl or food processor, combine 1 1/4 cups flour, 2 tablespoons sugar, and 1/4 teaspoon salt. Add cold, cubed butter and pulse or cut in until mixture resembles coarse crumbs with pea-sized butter pieces. Slowly add 3 to 4 tablespoons ice-cold water, one tablespoon at a time, mixing gently until dough just comes together. Do not overwork.
  2. Chill the dough: Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Prepare the tart pan: Lightly butter a 9-inch tart pan. On a floured surface, roll out chilled dough into a 12-inch circle. Transfer to pan, press into corners and sides, trim excess, and prick bottom with fork.
  4. Blind bake the crust: Preheat oven to 375°F (190°C). Place parchment paper over crust and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 10 minutes until golden. Let cool slightly.
  5. Make the lemon cream filling: Zest and juice pink lemons (about 1/2 cup juice). In medium saucepan, whisk lemon juice, zest, 3/4 cup sugar, and 3 eggs until smooth. Add 1/2 cup heavy cream and cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon (8-10 minutes). Remove from heat, stir in 4 tablespoons butter and 1 teaspoon vanilla until smooth.
  6. Strain and chill filling: Pour lemon cream through fine-mesh sieve into bowl to remove cooked egg bits. Cover with plastic wrap pressed onto surface. Chill at least 2 hours until firm.
  7. Assemble tart: Pour chilled lemon cream into cooled crust, smooth top. Refrigerate at least 1 hour to set.
  8. Serve: Garnish with fresh mint leaves or thin lemon slices if desired. Slice with sharp knife and enjoy.

Notes

Keep butter cold for flaky crust. Blind bake crust to prevent sogginess. Stir lemon cream constantly over medium-low heat to avoid curdling. Chill filling thoroughly for best texture. Dip knife in hot water and wipe between slices for neat cuts. Dough and filling can be prepared a day ahead.

Nutrition

Keywords: pink lemon tart, lemon cream tart, flaky crust tart, easy lemon dessert, creamy lemon tart, spring dessert, lemon tart recipe

Find it online: https://tempotaste.com/creamy-pink-lemon-cream-tart-recipe-easy-flaky-golden-crust-guide/