Transport yourself to a sunny Mediterranean kitchen with this delightfully unique lemon cream tart. This recipe brilliantly combines the tartness of fresh lemons with a silky custard filling, all nestled in a tender vanilla-scented crust and topped with crispy cornflakes for an unexpected textural twist. This modern take on the classic lemon tart emerged from the tradition of French patisserie but incorporates playful elements that make it both sophisticated and approachable.
Ingredients
For the Crust:
- 1 large egg
- 50g (¼ cup) sugar
- 50g (¼ cup) vegetable oil
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 180g (1½ cups) all-purpose flour
For the Lemon Cream Filling:
- 400ml (1⅔ cups) whole milk
- 3-4 large lemon peels
- 50g (¼ cup) sugar
- 40g (⅓ cup) cornstarch
- 2 large egg yolks
- Juice of ½ large lemon
For Topping:
- 1 cup unsweetened cornflakes
- Powdered sugar for dusting
Instructions
Prepare the Crust:
- In a large bowl, whisk together egg and sugar until well combined
- Add vegetable oil and vanilla extract, whisking until emulsified
- Mix in baking powder
- Gradually incorporate flour, about 3 tablespoons at a time, until a soft dough forms
- Chill dough for 15 minutes to reduce stickiness
Make the Lemon Cream:
- Bring milk and lemon peels to a boil in a saucepan, then remove from heat
- In a separate bowl, whisk together sugar and cornstarch
- Add egg yolks and lemon juice, mixing vigorously
- Remove lemon peels from milk
- Gradually add warm milk to egg mixture, whisking constantly
- Return mixture to saucepan
- Cook over medium heat, stirring continuously until thickened
Assembly and Baking:
- Preheat oven to 180°C/350°F
- Line a 25cm (10-inch) tart pan with parchment paper
- Press chilled dough into pan, prick with fork
- Pour lemon cream filling over crust
- Sprinkle cornflakes over the top
- Bake for 40 minutes until golden
- Cool for 10 minutes, then refrigerate 20-30 minutes
- Dust with powdered sugar before serving
Timing
- Prep Time: 30 minutes
- Chill Time: 15 minutes
- Bake Time: 40 minutes
- Additional Cooling: 30-40 minutes
- Total Time: 2 hours
Nutritional Information (per slice, serves 8)
- Calories: 285
- Protein: 5g
- Carbohydrates: 42g
- Fat: 11g
- Fiber: 1g
- Sugar: 22g
Tips and Tricks
- Ensure milk is just boiled before removing lemon peels for optimal flavor infusion
- Tempering the egg mixture with hot milk gradually prevents curdling
- Press dough with fingertips rather than rolling for easier handling
- Chill dough between layers of parchment paper to prevent sticking
- Use room temperature eggs for better incorporation
Variations and Substitutions
- Replace cornflakes with crushed amaretti cookies or meringue pieces
- Swap lemon for lime or orange for different citrus variations
- Use almond extract instead of vanilla for a nutty twist
- Make it dairy-free using plant-based milk and additional cornstarch
- Add fresh berries on top for a fruity dimension
Common FAQs
Q: Can I make this tart ahead of time?
A: Yes, you can prepare it up to 24 hours in advance and store it in the refrigerator. Add the powdered sugar just before serving.
Q: Why is my lemon cream not thickening?
A: Continue cooking while stirring constantly. The mixture should coat the back of a spoon when ready. If still too thin, mix 1 tablespoon cornstarch with cold water and add to the mixture.
Q: Can I freeze this tart?
A: While possible, freezing isn’t recommended as the cornflake topping may become soggy upon thawing. The crust and filling can be frozen separately before assembly.
Q: How do I prevent my crust from becoming soggy?
A: Ensure to prick the crust well with a fork before adding the filling, and bake until golden brown.
Storage and Make-Ahead Tips
- Store covered in the refrigerator for up to 3 days
- Crust dough can be made and frozen for up to 1 month
- Lemon cream can be prepared 1 day ahead and stored covered in the refrigerator
- Add cornflake topping just before baking for maximum crispness
- Let tart come to room temperature for 15-20 minutes before serving for best flavor
