Sunday, November 6, 2011

French Lemon Cream Tart

This is a Dorie Greenspan classic that we have made many times and it is hard to believe it has never made it onto this blog.  Dorie calls this the Most Extraordinary French Lemon Cream Tart and she is right -- and not just because there is an extraordinary amount of butter in this tart.  You really don't want to know how much.

On account of the butter, this is not a tart that you might make on a whim for a regular night, but for a special occasion and for someone who loves lemon, this is definitely something I would turn to.  I made this for a lemon-lover in my office for her birthday and it was a big hit.  The filling is not a curd, it is most definitely a cream, like you would find in a chocolate cream pie, but lemon flavored.  It is delicious, soft and silky and much lighter than you might imagine given the ingredients.  Make this for a special lemon occasion.  You can find the recipe here, on Dorie Greenspan's website.


  1. This looks so delicious that I had to click on the recipe. You were right about the butter; I can't believe there's a cup and five tablespoons of butter in there! Even knowing that I'd make this anyways :D

  2. Shhh...don't tell :). But you should totally make it!


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