Irresistible Lemon Tart with Preserved Lemon Cream Delight

Last Updated on March 13, 2026 by Sophie

As I whisked egg yolks and sugar together, the bright, zesty aroma of freshly squeezed lemons inspired a rush of nostalgia. A summer afternoon spent at my grandmother s kitchen filled with laughter and sweet treats. That s the feeling I chase every time I bake this stunning Lemon Tart with Preserved Lemon Cream. It s not just a dessert; it s a vibrant celebration of flavors and memories.

Imagine cutting into a perfectly baked shell, the buttery pastry crumbling delicately to reveal a silky, tart filling balanced with just the right amount of sweetness. Topping it all off is a luxurious dollop of preserved lemon cream that brings both brightness and richness, turning this simple dessert into a remarkable standout.

Whether you re hosting a gathering, surprising a loved one, or simply indulging your taste buds, this Lemon Tart is sure to impress. Say goodbye to fast food and hello to homemade bliss with each delightful slice let s get baking!

Why is Lemon Tart with Preserved Lemon Cream a Must-Try?

Irresistible flavor: This tart perfectly balances sweet and tangy notes, creating an explosion of flavor with every bite.

Simple preparation: With straightforward steps and common ingredients, it s accessible for both novice and seasoned bakers alike.

Stunning presentation: Its beautiful layers and creamy topping make it an eye-catching centerpiece for any table.

Versatile dessert: Perfect for celebrations, dinner parties, or a delightful treat just for you this tart suits every occasion.

Crowd-pleaser: Your family and friends will be begging for the recipe, ensuring it becomes a beloved classic in your home.

Elevate your dessert game with this Lemon Tart and enjoy the bliss of homemade flavors that will keep you coming back for more!

Lemon Tart Ingredients

Here s everything you need for the perfect Lemon Tart with Preserved Lemon Cream!

For the Pastry

• 125g unsalted butter softened butter creates a rich, flaky crust that melts in your mouth.
• 100g caster sugar finer grain allows for a smoother texture in your pastry.
• 225g plain flour use all-purpose flour for a tender base that holds the filling beautifully.
• 1 egg this helps bind the dough, resulting in a lovely, cohesive pastry.

For the Lemon Filling

• 1 egg provides structure and richness to your luscious filling.
• 4 egg yolks these add a deep, golden color and a velvety texture.
• 200g caster sugar balances the tartness of the lemons for a well-rounded flavor.
• 3 lemons, juiced (150ml) fresh lemon juice brings bright acidity that wakes up the taste buds.
• 150ml double cream contributes a creamy richness that complements the lemon s zest.

For the Preserved Lemon Cream

• 200ml thickened cream for a luxuriously smooth cream that adds depth to your tart.
• 1 tbs caster sugar sweetens the cream slightly while allowing the lemon flavor to shine through.
• 1 tbs finely chopped preserved lemon rind brings a unique tartness and enhances the lemony theme of your dessert.

How to Make Lemon Tart with Preserved Lemon Cream

1. Beat the Butter and Sugar: Start by placing the softened butter and sugar in the bowl of a stand mixer with the paddle attachment. Beat for 5-6 minutes, scraping down the sides, until the mixture is light and fluffy.

2. Prepare the Dough: Add flour and a pinch of salt flakes to the bowl along with an egg. Beat until the dough is smooth. Turn it out onto a flat surface, shape it into a disc, cover, and chill for at least 45 minutes.

3. Preheat the Oven: Set your oven to 175 °C. Grease the base of a 23cm round loose-based fluted tart pan that s 3cm deep, preparing for the buttery pastry.

4. Roll Out the Pastry: On a well-floured surface, roll out the chilled pastry until it s about 3mm thick and large enough to line your prepared pan. Press the pastry into the edges and then line it with baking paper filled with baking weights. Bake for 15-16 minutes.

5. Bake the Base: Carefully remove the weights and the paper, then bake the pastry for an additional 10-12 minutes until it s golden brown and feels dry to the touch.

6. Make the Lemon Filling: While the pastry bakes, whisk together the whole egg, egg yolks, and sugar in a heatproof bowl. Stir in the fresh lemon juice and cream, then place the bowl over simmering water, stirring gently for 5-6 minutes or until the mixture reaches 60 °C. Strain into a jug to remove any lumps.

7. Bake the Filling: Lower the oven temperature to 150 °C. Pour the lemon filling into the baked pastry shell, ensuring to remove any foam from the surface. Bake for 30-32 minutes until there s a slight wobble in the center. Let it cool at room temperature for 10 minutes, then transfer to the fridge to cool completely.

8. Prepare the Lemon Cream: In a stand mixer with the whisk attachment, beat the thickened cream and sugar until soft peaks form. Gently fold in the finely chopped preserved lemon until just combined. Spoon the cream generously over the cooled lemon tart and scatter with more preserved lemon for garnish.

Optional: Garnish with fresh mint for a pop of color and extra freshness!

Exact quantities are listed in the recipe card below.

How to Store and Freeze Lemon Tart

Fridge: Store your leftover Lemon Tart with preserved lemon cream in an airtight container for up to 3 days. This keeps the tart fresh and maintains its delicious texture.

Freezer: If you want to enjoy the tart later, freeze it before adding the lemon cream. Wrap it tightly in plastic wrap and foil, and it can last up to 3 months in the freezer.

Reheating: To thaw, place the tart in the fridge overnight. Reheat individual slices in a microwave for about 15-20 seconds, just until warm.

Serving Tip: After thawing, top with fresh preserved lemon cream and garnish with zest or mint for an extra lovely presentation!

Expert Tips for Lemon Tart with Preserved Lemon Cream

• Chill the Dough: Allowing the pastry to chill for at least 45 minutes is crucial. It helps the butter solidify, ensuring a flaky texture once baked.

• Avoid Overbaking: Keep an eye on the filling while it bakes. A slight wobble in the center indicates it s perfectly set; overbaking can lead to a dry tart.

• Use Fresh Lemons: Freshly squeezed lemon juice makes a world of difference! It enhances the flavor of your lemon tart with preserved lemon cream and brings brightness.

• Watch the Heat: When creating the filling, ensure the bowl doesn t touch boiling water. This gentle heat prevents scrambling the eggs and achieves a silky consistency.

• Cool Completely: Allow the tart to cool completely in the fridge before serving. This helps the flavors meld beautifully and makes slicing easier.

What to Serve with Lemon Tart with Preserved Lemon Cream?

Elevate your dessert experience by pairing this delightful tart with dishes and treats that enhance its refreshing flavors and textures.

• Fresh Berries: The natural sweetness and tartness of raspberries, blueberries, or strawberries add a fruity contrast to the zingy lemon tart.

• Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts beautifully against the tart, balancing the zest with a smooth richness that s utterly blissful.

• Mint Tea: This aromatic beverage brings a refreshing note that complements the lemon flavors and adds a soothing element to your dessert experience.

• Crushed Pistachios: The nutty crunch of pistachios sprinkled on top adds not just visual appeal but also a delightful texture that contrasts with the tart s creaminess.

• Chocolate Ganache: A drizzle of rich chocolate ganache creates an indulgent layer, merging chocolatey decadence with the lemon s brightness perfect for chocolate lovers.

• Coconut Whipped Cream: The lightness and tropical essence of coconut whipped cream offer a dreamy alternative to the preserved lemon cream, enhancing the summery vibes of the tart.

• Sparkling Water with Lemon: For a refreshing drink, sparkling water infused with lemon perfectly complements the tart s flavors while providing a bubbly contrast.

• Shortbread Cookies: Serve alongside buttery shortbread that echoes the tart s crust, offering a delightful crispy element that s perfect for nibbling.

These pairings will take your Lemon Tart with Preserved Lemon Cream and the entire meal to new heights, inviting joy and satisfaction with every bite!

Lemon Tart with Preserved Lemon Cream Variations

Get creative with this delightful dessert and make it your own with these fun twists!

• Gluten-Free: Substitute plain flour with a gluten-free blend for a delicious alternative everyone can enjoy.

• Sweetener Swap: Use honey or maple syrup in place of caster sugar for a unique flavor profile and natural sweetness.

• Citrus Twist: Incorporate zest from oranges or limes into the filling for a lively, multi-citrus flavor burst that dances on the palate.

• Berry Bliss: Serve with fresh berries like raspberries or blueberries for a juicy contrast and pop of color that brightens each slice.

• Creamy Coconut: Replace the double cream in the filling with coconut cream for a tropical touch that adds richness and a hint of sweetness.

• Spicy Kick: Add a pinch of cayenne pepper or a dash of ginger to the lemon filling to warm things up and create a surprising depth of flavor.

• Herbal Infusion: Enhance the lemon cream by folding in fresh herbs like basil or mint for an unexpected, fragrant twist.

• Chilled Delight: Serve the tart with a scoop of lemon sorbet or whipped cream for an extra refreshing summer treat that complements the tanginess perfectly.

Make Ahead Options

These delightful Lemon Tart with Preserved Lemon Cream can truly ease your busy days! You can prepare the pastry shell up to 24 hours in advance; simply roll it out and line the tart pan, then wrap it tightly in plastic wrap to prevent drying out. The lemon filling can also be made ahead and stored in the refrigerator for up to 3 days. Just remember to strain it before pouring into the baked shell for a smooth finish. To serve, bake the filled tart fresh right before your gathering for the best texture simply follow the final baking instructions, and you ll be left with an irresistibly fresh dessert that tastes just as delicious as when prepared on the same day!

Lemon Tart with Preserved Lemon Cream Recipe FAQs

How do I select ripe lemons for my lemon tart?
Choosing the best lemons is essential! Look for lemons that are bright yellow, firm to the touch, and feel heavy for their size. They should be free of dark spots or blemishes. Ripe lemons are juicier and will provide a vibrant flavor for your tart!

What s the best way to store the lemon tart, and how long will it last?
Absolutely! Store your leftover Lemon Tart with preserved lemon cream in an airtight container in the fridge for up to 3 days. This will help maintain its fresh taste and texture. If you plan to enjoy it later, consider freezing it unadorned for up to 3 months.

Can I freeze the lemon tart, and how should I do it?
Yes, you can! To freeze the tart, it s best to do so before adding the preserved lemon cream. Wrap the cooled tart tightly in plastic wrap, then in aluminum foil to protect it from freezer burn. When you re ready to enjoy it, thaw it in the fridge overnight and then add the cream just before serving.

What if my tart filling is too runny after baking?
Very! A runny filling can happen if it hasn t set properly during baking. This can be due to not reaching the right inner temperature of around 60 °C. Next time, make sure to keep an eye on it while baking. If it still seems runny after cooling, pop it back in the oven for a few extra minutes; however, be cautious to avoid overbaking, as it can dry out.

Are there any allergies I should be aware of with this recipe?
Yes! This Lemon Tart with preserved lemon cream contains eggs and dairy, which can be allergenic. If you re serving it to someone with a specific allergy, consider alternatives like egg replacers (such as flaxseed meal mixed with water) and dairy-free cream to create a suitable version. Always check with your guests to ensure it s safe!