Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lemon Cream Tart Ingredients
Method
Directions for Lemon Cream Tart
- 1
Prepare the Tart Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour, powdered sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Press the mixture into a tart pan evenly across the bottom and up the sides. Bake for 15-20 minutes until lightly golden. Allow to cool.
- 2
Make the Lemon Cream Filling
In a saucepan, whisk together the eggs, granulated sugar, lemon juice, lemon zest, and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens and bubbles. Remove from heat and let it cool slightly before pouring it into the cooled tart shell. Refrigerate for at least 2 hours until set.
- 3
Prepare the Vanilla Meringue
In a mixing bowl, beat the heavy cream and vanilla extract until soft peaks form. Spread or pipe the meringue over the chilled lemon cream filling.
- 4
Make the Pomegranate Syrup
In a small saucepan, simmer the pomegranate juice over medium heat until it reduces and thickens (about 10-15 minutes). Let it cool to room temperature.
- 5
Serve
Drizzle the pomegranate syrup over the tart before serving. Enjoy your lemon cream tart with vanilla meringue and pomegranate syrup!
