Lemon Cream Tart, Made Anna Olson

Name: Lemon Cream Tart
Prep time: 20 min
Cook time: 5 min
Total time: 5 min
Yield: 10
Cuisine: Canadian
Ingredients: Creamy Lemon Curd:1 cup (200 g) granulated sugar; ¾ cup (175 mL) fresh lemon juice; 2 Tbsp (12 g) finely grated lemon zest; 2 Tbsp (30 mL) full-fat sour cream; 4 large eggs; 2 large egg yolks; 1¼ cups (285 g) unsalted butter, room temperature, cut into pieces; Assembly and Topping:1 Crumb Crust, cooled (recipe follows); 1 cup (250 mL) whipping cream; 2 Tbsp (16 g) icing sugar; 1 Tbsp (5 g) skim milk powder; 1 tsp vanilla extract; Crumb Crust1½ cups (375 g) graham cracker crumbs,; chocolate cookie crumbs,; gluten-free cookie crumbs, or other finely crushed crisp,; sweet cookie; ¼ cup (60 g) unsalted butter, melted

by Anna Olson March 28, 2021

written by Anna Olson March 28, 2021

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Lemon Cream Tart is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

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Lemon Cream Tart

Rating: 4.5/5
( 2 voted )

Serves: 10 Prep Time: 20 Minutes Cooking Time: 5 Minutes 5 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Creamy Lemon Curd:

1 cup (200 g) granulated sugar
¾ cup (175 mL) fresh lemon juice
2 Tbsp (12 g) finely grated lemon zest
2 Tbsp (30 mL) full-fat sour cream
4 large eggs
2 large egg yolks
1¼ cups (285 g) unsalted butter, room temperature, cut into pieces

Assembly and Topping:

1 Crumb Crust, cooled (recipe follows)
1 cup (250 mL) whipping cream
2 Tbsp (16 g) icing sugar
1 Tbsp (5 g) skim milk powder
1 tsp vanilla extract

Crumb Crust

1½ cups (375 g) graham cracker crumbs,
chocolate cookie crumbs,
gluten-free cookie crumbs, or other finely crushed crisp,
sweet cookie
¼ cup (60 g) unsalted butter, melted

Instructions

For the curd, whisk the sugar, lemon juice, lemon zest, sour cream, eggs, and egg yolks together in a large metal bowl.
Place the bowl over a pot filled with 1 inch (2.5 cm) of water gently simmering over medium heat.
Whisk constantly (but not vigorously) until the mixture thickens (when the froth on top of the liquid dissipates, you know you are getting close), about 5 minutes. Strain the curd into a bowl and let it sit, uncovered, to cool to room temperature (stirring occasionally accelerates this).
Transfer the cooled curd to a blender or food processor. Add the butter all at once and then blend until smooth (it will be fluid).
Pour the filling into the cooled crust and chill, uncovered, for at least 3 hours.
For the topping, whip the cream to a soft peak using electric beaters or a stand mixer fitted with the whip attachment, then whip in the icing sugar, skim milk powder, and vanilla. Spread or pipe this topping over the lemon cream and chill, uncovered, until ready to serve. The pie will keep after slicing, loosely wrapped, in the fridge for up to 2 days.

Crumb Crust

Makes one 9-inch (23 cm) pie or tart crust
Prep Time: Under 10 minutes
Cook Time: 10 minutes

For the crust, preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) pie plate or round tart pan with a removable bottom.
Stir the graham (or other) crumbs and melted butter together until evenly combined, then press into the pie plate. Bake for 10 minutes and cool completely on a rack before filling.

Notes

(Makes one 9-inch/23 cm pie or tart)
Adapted from Baking Day with Anna Olson, Appetite by Random House, 2020

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