The most extraordinary French lemon cream tart from Baking - From My Home to Yours (page 331) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fultre on May 18, 2025

    Just made for second time, as requested for son’s birthday. As others have already stated, the lemon cream has a lovely texture and flavor, and it is quite simple to make. I second the idea to assemble and let it set for a bit in the fridge so the cream doesn’t run when slicing.

  • Jane on February 26, 2024

    As many notes have said, this really is extraordinary. The lemon cream is so silky, smooth, rich yet tangy. And the crust was a great partner. I couldn't get the curd up to 180°F even after 30 mins, but at 160° the consistency seemed right so went with it and the final cream was perfect. There were no leftovers at the dinner I made it for - everyone wanted seconds.

  • senzler on November 27, 2022

    Yes Tis Extraordinary. Always a hit. Fabulous

  • Wiseraylee on May 14, 2020

    This was a hit at mothers day. So lemony delicious.

  • julesamomof2 on October 10, 2019

    This was indeed extraordinary. When I make it again, which I will, I would assemble and chill the tart for a few hours before serving. I followed her instructions to add the chilled curd to the room temperature tart and things began melting rather quickly. Leftovers, however, were perfect. Topped with raspberries.

  • twoyolks on January 13, 2014

    The lemon cream is very good (even from someone who doesn't particularly enjoy lemon desserts). I made this with Meyer lemons which added a nice floral note. The standard crust didn't work that well with the tart. I'd consider either a nut based crust or maybe even a graham cracker crust in the future.

  • sarahcooks on April 25, 2011

    Don't substitute salted butter - it ends up way too salty. This tart had way too much butter in it for my taste. The filling tasted like and had the mouth feel of lemon flavored butter. I love butter, but I don't eat it by the stick, so I won't be making this again.

  • cpauldin on February 25, 2011

    Extraordinary is right! Follow the directions exactly and you will have a fabulous dessert.

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