This Lemon Cream Tart is a packed with flavor, and it’s the perfect dessert for a warm spring day!
When life gives you lemons, make
lemonade a Lemon Cream Tart. I stumbled across bags of lemons on super sale at our grocery store recently, and I couldn’t help but toss a bag in my cart. I mean, it’s springtime…and springtime just screams lemon desserts to me. Once I got home, I promptly turned one of those lemons into a glass of homemade lemonade, and then I promptly turned the rest of the lemons into this Lemon Cream Tart.
This Lemon Cream Tart is, well, tart…but in a good way. It’s packed with flavor, and a thin slice is all you’ll need to satisfy your Lemon Cream Tart craving. (What? You don’t have regular Lemon Cream Tart cravings? Hah!) One of my favorite things to do as a kid was to hop on my bike and ride down to an old pharmacy next to Colonial Lake in downtown Charleston, SC. This pharmacy had bins of hard candy, and the prices ranged anywhere from 1¢ to 5¢ per piece. I could take $1-2 dollars from my lemonade stand business and come away with a bag full of candy. And, yes, they put that candy in a little brown paper bag. I still remember it like it was yesterday!
How does the candy memory relate to this Lemon Cream Tart? Because I loved lemon candy as a kid! I would go straight to the Lemonheads and lemon gumdrops. I also liked hot cinnamon candy, too. Maybe I was a glutton for punishment? Or maybe I wanted to prove to myself that I could do it? Or maybe I just knew that my little sister wouldn’t try to steal my candy that way. Either way, lemon candy in a brown paper bag is a favorite memory from childhood. That and Watermelon Jolly Ranchers. On a side note, I wish old pharmacies like that one still existed. I haven’t been back to Charleston in years now, but I suspect that store has probably closed up by now.
Fast forward 30 years, and I now love to bake lemon desserts. Oh, who am I kidding? I love to bake all desserts! But lemon desserts do hold a special spot in my baking lineup. This Lemon Cream Tart is actually quite easy to make. I used a standard pie dough this time, but I’ve also made this one with a graham cracker crust, too. Both work quite well. And the lemon filling itself is essentially lemon curd. It’s not hard at all to make! The hardest part is letting this tart chill in the fridge until it’s time to cut and serve it.
I decided to experiment and use a stencil to dust a pattern of powdered sugar on top of this tart. It’s a fun way to add some character to this tart since otherwise it’s entirely yellow. Word to the wise: if you use a stencil, freeze the tart first. Otherwise, the stencil will stick. I lost a little bit of the lemon filling thanks to the stencil. Nothing too crazy, but I learned my lesson about freezing the tart next time…and I suspect next time will be pretty soon. I hope you enjoy this Lemon Cream Tart as much as we did. Cheers, friends!