If there’s one dessert that captures the bright elegance of a Parisian café and the comfort of a Sunday afternoon at home, it’s this Lemon Cloud Tart. The crisp, buttery pastry shell holds a velvety lemon filling that’s perfectly balanced between sweet and tangy. Served slightly chilled with a scoop of vanilla ice cream, it’s the kind of dessert that makes any day feel a little more special — whether you’re hosting friends or simply treating yourself.
Ingredients (for 4 servings)
- 1 sheet puff pastry
- 3 medium lemons
- ⅔ cup sugar
- 3 eggs
- 1 tablespoon cornstarch
- 5 tablespoons butter
- Powdered sugar, for dusting
- Vanilla ice cream, for serving
Instructions
Roll out the puff pastry and fit it into a greased 9-inch tart pan. Prick the bottom with a fork and bake at 400°F for about 15 minutes, until lightly golden.
Squeeze the juice from the lemons. In a small saucepan, melt the butter over low heat. In a bowl, whisk together the eggs, sugar, and cornstarch. Gradually pour in the melted butter and lemon juice while stirring constantly.
Return the mixture to low heat and cook for about 8–10 minutes, stirring until it thickens into a smooth, glossy cream. Pour the filling into the pre-baked crust and bake for another 10 minutes.
Let the tart cool completely. Dust with powdered sugar, slice, and serve with a scoop of vanilla ice cream.
