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Lemon Cream Tart

Lemon Cream Tart recipe

This recipe, invented by my friend Sharon, is very quick and simple and produces an impressive dessert. Light and summery with the lemon, and just a little bit indulgent with the cream!

I’m using a shop bought sweet tart case, that makes it really quick, but if you can make the pastry then you get an even more impressive result. Grate in some lemon zest if you like it extra lemony.

Serves 6

  • 150ml whipping cream
  • 150g qood quality lemon curd
  • 1 unwaxed lemon for zest & juice
  • 8″ sweet tart case

In a bowl whip up the cream until it forms soft peaks, then mix in your lemon curd.

Grate the lemon zest into the bowl and squeeze in the lemon juice. I added the juice of half a lemon, mixed it in and kept grating zest and testing until I had it lemony enough.

When the mixture is nicely thick and combined, spread it into the tart case and grate a final bit of zest on top.

Allow to set in the fridge for at least 4 hours, then serve alone or with ice cream.

Keeps for 2 – 3 days.

About Patty

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  1. Thanks for this recipe – it looks perfect now we’re finally getting some sun!

  2. I like the sound of this.Must give it a try.It’s looks so easy to do.

  3. I did an alternative of this recipe the other day when I found some orange curd and did half orange & half lemon which was also very nice.
    Roll on summer dining!

    • Sounds great! I had meant to ask, what size flan/pastry case did you use for this? I presume 9″? If you let me know I’ll update the recipe for you ;)

  4. Matt,
    The tart was done using a 20cm/ 8inch flan case.

  5. Lovely recipe – lighter than a cheesecake and very quick – yum! Lemon and the sun – 21 degrees here today – who could ask for more?


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