The most extraordinary French lemon cream tart from Baking: From My Home to Yours by Dorie Greenspan

  • lemons
  • confectioner's sugar
  • eggs
  • all-purpose flour
  • butter

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

  • 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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