Go Back
Print
Ripe figs are summer's sugar and they pair wonderfully with tart lemon in my recipe for Fresh Fig and Lemon Cream Tart. Using a refrigerated pie crust lets you save your energy for homemade, luscious lemon curd. #summerdesserts #figrecipes | theeverykitchen.com

Fresh Fig and Lemon Cream Tart

Ripe figs are summer's sugar and they pair wonderfully with tart lemon in my recipe for Fresh Fig and Lemon Cream Tart. Using a refrigerated pie crust lets you save your energy for homemade, luscious lemon curd.

Course Dessert
Cuisine European
Prep Time 2 hours 10 minutes
Cook Time 25 minutes
Total Time 2 hours 35 minutes
Servings 10
Calories 388 kcal

Ingredients

  • 1 Pillsbury Refrigerated Pie Crust
  • Juice from 5 lemons
  • 3 large eggs at room temperature
  • 1 large egg yolk at room temperature
  • 3/4 cup granulated sugar
  • Pinch salt
  • 1 cup cold unsalted butter cut into 1-inch cubes
  • 1 pint ripe figs sliced

Instructions

  1. Unroll the pie crust and press into a 9-inch tart pan. Cook crust according to package instructions.

  2. For the lemon cream filling, prepare a double boiler. Pour 2 inches of water into deep, heavy-bottomed saucepan. Place over medium heat, and bring the water to a simmer. In a heat-safe bowl, combine lemon juice, whole eggs, egg, yolk, sugar, and salt. Place bowl over the saucepan of simmering water, ensuring that the bottom of the bowl does not touch the water. Whisk until the mixture becomes very thick, about 10-12 minutes. You must whisk constantly or the sugar will cook the yolks!
  3. Remove the bowl from the heat and let cool on a wire rack, stirring gently from time to time to release the heat. While the mixture is still warm, use an immersion blender to blend the butter a few cubes at a time into the lemon curd. As you add more butter, the cream will start to turn into a pale yellow with take on a thick, opaque texture.

  4. Once the butter has been fully incorporated, cover the surface of the lemon cream with a layer of plastic wrap and transfer to the refrigerator to chill for 1 to 2 hours before serving. It will continue to thicken as it chills.
  5. Once the lemon cream has chilled, spread it evenly into the prepared crust. Decorate with sliced figs and serve immediately.