Lemon makes a wonderful dessert ingredient. This bright and tangy tart is easy to make but always impresses. It's only made better by the chantilly cream that this recipe calls for.

YIELD: 8 servings
TIME: 30 minutes


  • 1/2 cup lemon juice (110mL)
  • 1/2 cup sugar (112g)
  • 4 large eggs
  • 1 cup heavy cream (225mL)
  • 1 10-inch (25.5cm) pre-baked pie crust
  • 1 cup heavy cream (225mL)
  • 2 tbsp sugar
  • 1/2 tsp vanilla extract


Preheat the oven to 325°F (170°C).

In a mixing bowl, combine the lemon juice and sugar and whisk until blended and most of the sugar is dissolved. Add the egg and whisk well until the eggs are incorporated, then whisk in the cream.

Add the pie crust to a spring-form or pie pan, and spread the crust out if necessary into the edges. Pour the mixture into the pie crust and bake for 25 minutes.

Remove from the oven and let cool before slicing. While cooling make the whipped cream. Put cream, vanilla, and sugar in the bowl of an electric mixer, fitted with the whisk attachment, and beat until soft peaks begin to form.