Name: Lemon Cream Tart
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 1/2 cup (113g) unsalted butter, softened; 1/4 cup (50g) granulated sugar; 1 cup (120g) all-purpose flour; 1/4 tsp kosher salt; 1/2 cup (100g) granulated sugar; 2 large eggs; 1/2 cup (120ml) fresh lemon juice (about 2-3 lemons); Zest of 2 lemons; 1/8 tsp kosher salt; 6 tbsp (85g) unsalted butter, cubed; 1/2 cup (120ml) heavy cream

Why You’ll Love This Recipe

The crust is buttery and crumbly, offering a perfect base that’s both crisp and tender.
The combination of lemon curd and whipped lemon cream delivers a balance of tartness and sweetness.
It requires simple ingredients and minimal fuss — approachable even for beginner bakers.
The result is a beautiful dessert that’s impressive enough for guests but easy enough for an everyday treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Shortbread Crust

Unsalted butter, softened
Caster sugar
Semolina flour
All-purpose flour

Whipped Lemon Cream

Heavy whipping cream
Powdered sugar
Vanilla extract
Lemon curd (store-bought jar)

Directions

Preheat the oven to 325ºF.
Make the shortbread crust: in a bowl, mix softened butter, sugar, semolina flour, and all-purpose flour until a smooth dough forms. Wrap the dough in clingfilm and chill for 15 minutes.
On a lightly floured surface, roll out the chilled dough and fit it into a 9‑inch tart tin. Prick the base generously with a fork.
Bake the crust for 25–30 minutes, until lightly golden. Let it cool briefly, then spread about 6 tablespoons of lemon curd over the bottom.
For the whipped lemon cream: in a chilled bowl (or stand‑mixer bowl), whip the cold heavy cream with powdered sugar and vanilla for 2 minutes. Then add the remaining lemon curd and whip for another ~2 minutes until smooth and fluffy.
Pour the whipped lemon cream over the lemon‑curd layer in the crust and smooth evenly.
Refrigerate for 1–2 hours (or longer) to allow the tart to set.

Servings and timing

Serves: 8 slices
Prep time: ~30 minutes
Cook time: ~30 minutes
Chill time: ~2 hours
Total time: ~3 hours

Variations

Substitute the lemon curd with another flavor (e.g. raspberry) for a different twist.
Use homemade lemon curd instead of store-bought for a fresher citrus taste.
Add a layer of fresh berries or fruit on top before serving for extra color and flavor contrast.

Storage/Reheating

Store the tart in the refrigerator, covered, for up to 2 days. Because of the cream filling and curd, reheating is not recommended; serve chilled for best texture and flavor.

FAQs

How can I substitute caster sugar if I don’t have it?

You can make your own by processing granulated sugar in a food processor or blender for 10–15 seconds — it becomes finer and works well in the crust.

Can I make the crust ahead of time?

Yes. You can prepare and bake the shortbread crust a day or two before, then just fill and top it when ready to serve.

Do I need a stand mixer to whip the cream?

No — if you don’t have one, you can use a balloon whisk and whip the cream by hand. It will just take a little more effort.

What if the whipped cream splits or gets too stiff?

That usually happens if it’s over-whipped. Whip just until the cream is smooth and light, then quickly stop once you add the lemon curd.

Can I make lemon curd from scratch instead of using a jar?

Yes — if you prefer, you can make homemade lemon curd for a fresher citrus flavor. Just make sure it’s cooled before adding to the whipped cream.

Why is chilling time important?

Chilling allows the whipped cream to set properly and helps the layers hold their shape when slicing. Without sufficient chill time, the tart might be too soft or runny.

Can I freeze the tart?

Freezing isn’t ideal because the cream filling can separate and the texture can degrade. It’s best eaten fresh or within a couple of days refrigerated.

Can I make this tart smaller — e.g. mini tarts or a smaller tart pan?

Yes. You can scale down the ingredients and use a smaller tart pan or individual tart molds. Just adjust baking time as needed.

Can I use whipped cream without lemon curd for a milder flavor?

Yes — if you prefer a subtler lemon note, mix whipped cream with less lemon curd or omit the curd entirely for a light, plain cream tart.

What’s the best way to serve this tart?

Serve it chilled, straight from the fridge. For a decorative touch, you can top with fresh lemon slices, zest, or berries just before serving.

Conclusion

If you’re looking for a dessert that’s easy to make yet elegant enough to impress, this lemon cream tart fits the bill. Its buttery crust, tangy‑sweet lemon cream, and light texture strike a perfect balance — and with minimal fuss, you get a crowd‑pleasing treat that feels special. Enjoy serving it chilled, and watch it disappear slice after slice.