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Lemon Cream Tart

Less than 30 minutes to prep, costing about  77¢ per serving, this dreamy lemon tart is practically perfect. Grab a fork and enjoy.

All You APRIL 2005

  • Yield: 8 Servings
  • Prep time:30 Minutes
  • Cost Per Serving:$.77


  • 9-inch baked vanilla wafer or graham cracker Cookie Crumb Crust
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon finely grated fresh lemon peel
  • 1/2 cup fresh lemon juice
  • 2 tablespoons unsalted butter
  • 1 cup heavy cream
  • 1 tablespoon confectioners' sugar


Prepare crumb crust. Then combine first 6 ingredients in a medium saucepan, whisking well. Bring to a boil over medium heat, whisk constantly for about 8 minutes.

Remove from heat and stir in lemon peel, juice and butter. Pour into pie crust. Cover top of tart with wax paper. Chill at least 3 hours or overnight.

To serve, whip cream and confectioners' sugar until stiff. Spoon or decoratively pipe whipped cream on top of tart.

Nutritional Information

Amount per serving
  • Calories: 562
  • Fat: 36g
  • Saturated fat: 19g
  • Protein: 5g
  • Carbohydrate: 57g
  • Fiber: 1g
  • Cholesterol: 169mg
  • Sodium: 262mg

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Lemon Cream Tart recipe