IMG_1201 The lemon filling in heavenly LEMON CLOUD TART naturally separates into two distinct layer when baked – a fluffy top layer lightened by the whipped cream, and a bottom layer of creamy lemon curd. Use my  Blue Ribbon pastry recipe  or your favorite pastry recipe, a store-bought shell  or a graham cracker-crumb base.  Just be sure your your shell will handle the volume of the filling.  If you do have any filling left over pour it into an oven proof custard cup and bake it along with your pie.

: pie
Cuisine: baking
: 8
The lemon filling separates into two distinct layers when baked - a fluffy top layer lightened by the whipped cream and a bottom layer of creamy lemon curd.
  • One single generous pie crust either purchased or your favorite recipe. fitted into a 9'inch tart pan and chilled.
  • ½ cup (4.2 fluid oz.) heavy whipping cream
  • 4 large eggs
  • 1 cup (7 oz.) sugar
  • Fresh lemon zest from one large lemon (divided in half)
  • ½ cup (from 4.5 fluid oz.) lemon juice from 4 to 5 lemons
  • Topping
  • l cup heavy whipping cream
  • 1 tablespoon icing sugar
  • ½ tsp. vanilla extract:
  1. Preheat the oven to 350F and set the rack in the lowest position.
  2. Place the chilled crust on a baking sheet, line the crust with lightly oiled or sprayed parchment, and fill with weights.
  3. Partially blind bake the crust until it is a matte, pale golden colour, 15 to 20 minutes. Remove the weights and parchment.
  4. While the crust is partially baking, in a chilled medium bowl, whip the cream using a whisk until soft peaks form
  5. In a separate medium bowl, combine the eggs and sugar and whisk until thick and smooth. Add half of the lemon zest and the lemon juice and stir to combine.
  6. In three batches, GENTLY fold the whipped cream into the egg mixture. It will be rather lumpy looking.
  7. Pour the filling into the warm crust. Bake until the edges of the filling slightly puff up and the center is just slightly wobbly, 30 to 40 minutes.
  8. Remove the tart from the oven and place it on a cooling rack. Refrigerate the tart for 2 hours, or until firm enough to slice.
  9. When read to serve top with sweetened whipped cream and garnish with remaining lemon zest.
  10. To make your whipped cream topping chill your bowl and whip. Whip cream until soft peaks form, then add vanilla and icing sugar.
  11. Whip util stiff peaks form.


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