Creamy, tart, full of citrus flavor this french lemon cream tart is for citrus lovers. Sweet shortcrust pastry is filled with sharp citrus cream. The perfect summer dessert.
There are a million ways you can make a lemon tart. You could make a lemon curd filling, you could make a lemon-infused mascarpone, cream cheese, or whipped cream filling, or you could make a delicious French lemon cream filling.
This lemon cream filling is not made with any cream, ironically. Well, it's made with plenty of butter, which is from cream, so there you go.
The filling is just sweet enough, beautiful tart, fully of a strong citrus flavor, and it melts in your mouth. Have I sold you yet?
Lemon is one of my favorites, try my lemon zucchini cake next!
Let's get to the recipe.
Jump to:
What ingredients are needed
- Pate Sucree or Sweet Shortcrust Pastry (Step-by-step photo recipe)
- Fresh Lemon Juice and Zest
- Large Eggs
- Granulated Sugar/ Caster Sugar
- Unsalted Butter, at room temp.
- Berries for decoration
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!
Instructions
In a large bowl add the granulated sugar and use your hands to rub in the lemon zest. Rubbing the lemon zest into the sugar helps really enhance the flavor.
Add the large eggs and fresh lemon juice. Whisk to combine then add to a large heavy bottomed pot.
Over low to medium heat start to cook the lemon filling. Do not turn the heat up, even medium heat you risk burning the filling.
Continue to whisk constantly until the mixture reaches 180F/82C. I like to use an instant-read thermometer to ensure I do not burn the filling. The mixture will be much thicker.
To ensure success I highly recommend using an instant-read thermometer. I get SOOO much use out of my Thermapen Mk4 (affiliate link). From cooking filet mignon, tempering chocolate, roast turkey, making caramel, and more!
Once the mixture has reached the correct temperature take it off the heat and pour over a sieve into a clean bowl.
Let the mixture cool for 10-15 minutes.
Add mixture to the bowl of a food processor. Turn the food processor on and slowly add the butter, 5 pieces at a time. Letting the mixture process for a minute in between adding more butter. Once all the butter is added let the mixture mix for an additional 3-5 minutes, to create that luscious creamy texture.
Place the filling in a clean container and press a piece of plastic on top to prevent a skin from forming. Let the lemon cream filling chill for at least 4 hours or up to two days.
When ready to fill the tart with the cream, take the cream out of the fridge and whisk the cream before adding to the tart shell. Use an offset spatula to create an even layer of lemon cream.
Place a piece of plastic wrap on top, again, to prevent a skin, and chill for 30 minutes.
Place fresh berries in any decorative design you like. You can slightly warm some apricot or orange jam and brush it on top of the berries to create a gorgeous glisten. I also do this on my classic fresh fruit tart recipe.
Can you make a French Lemon Cream Tart ahead of time?
I advise you to assemble the day you are going to serve it. Due to the cream filling sitting on the crust will soften the crust. You really want the crunchy, crispy, pate sucree against the smooth cream filling.
Next, try my apple frangipane tart!
Can you make mini French Lemon Cream Tarts?
Sure, I use these individual tart tins to make 5. Adjust the baking time on the sweet shortcrust pastry recipe tarts to about 15 minutes before removing the foil and bake for another 5 minutes.
Equally, distribute the cream between tarts when ready to serve. Let them chill in the fridge for 30 minutes before serving to let the cream set in the shells.
More Lemon Recipes
Lemon is one of my favorite flavors, besides chocolate of course.
My lemon curd recipe is one of my favorite things to make, whether I dip berries directly into the curd, use it as a tart or cake filling, make a cheesecake with it, mix it into whipped cream, or swirl it in a pound cake.
One of my most popular recipes is my raspberry swirled lemon cheesecake, its cheesecake heaven.
Another lemon treat is my lemon blueberry loaf cake, topped with a lemon glaze you can't get much better.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
French Lemon Cream Tart
Creamy, tart, full of citrus flavor this french lemon cream tart is for citrus lovers. Sweet shortcrust pastry is filled with sharp citrus cream. The perfect summer dessert.
- Total Time: 30 minutes
- Yield: 8 Slices 1x
Ingredients
- Tart Shell, Baked (Sweet Shortcrust Pastry)
- 200 grams (1 Cup) Granulated Sugar/ Caster Sugar
- 3 Tablespoons Lemon Zest, roughly 3 medium lemons
- 4 Large Eggs
- 6oz (¾ Cup) Lemon Juice, fresh squeezed, roughly 5 medium lemons
- 10.5oz (1 Cup + 5 Tablespoons) Unsalted Butter, at room temperature, cut into 20 pieces
- Apricot Jam, optional to glaze the berries for a shine
Instructions
- Place granulated sugar in a large bowl and use your hands to rub in the lemon zest. Next, add the large eggs and fresh lemon juice. Whisk everything to combine then add to a large heavy-bottomed pot.
- Over low to medium heat start to cook the filling. Do not turn the heat up, you risk burning the filling. Continue whisking constantly until the mixture reaches 180F/82C, at this point the mixture will be much thicker. I suggest using an instant-read thermometer to ensure the filling does not burn. When the mixture has reached the correct temperature take it off the heat and pour over a sieve into a clean bowl. Let the mixture cool for 10-15 minutes.
- Pour cooled filling into the bowl of a food processor. Turn the food processor on and slowly add the butter, 5 pieces at a time. Making sure to let the mixture process for a minute in between adding more butter. When all the butter is added let the mixture run for an additional 3-5 minutes, to create that luscious creamy texture.
- Pour the filling in a clean container and press a piece of plastic on top to prevent a skin from forming. Let the lemon cream filling chill for at least 4 hours or up to two days.
- When ready to fill the tart with the cream, take the cream out of the fridge and whisk the cream before adding to the tart shell. Use an offset spatula to create an even layer of lemon cream. Place a piece of plastic wrap on top, again, to prevent a skin, and chill for 30 minutes or up to 5 hours, no longer for best results.
- Top with berries and if you want you can slightly warm some apricot or orange jam and brush it on top of the berries to create a gorgeous glisten. Use a pastry brush to paint on all berries. Store in the fridge.
- Prep Time: 20
- Cook Time: 10
- Category: Dessert
- Method: Cook
- Cuisine: French
Keywords: lemon tart, french lemon cream tart, lemon cream
Cream Filling Recipe: Dorie Geenspan
Sally says
I made this for my aunts birthday, it was a hit at the family celebration! This will definitely be on our dessert rotation!
★★★★★
Wendy says
I haven't made this yet, but will be attempting soon. What size tart pan did you use? Sorry if I missed it and the info is right in front of my face.
Wendy
eileen says
Made this with your pate sucree recipe and has been a big hit each time. I used a mix of regular and Meyer lemons and the lemon taste was perfection. People were fighting over the last piece. Fantastic recipe.
★★★★★
Elizabeth Waterson says
Thank you for coming to star rate and review the recipe, Eileen, it really helps me out so much, I appreciate it!! My family adores this lemon recipe too, so happy to hear it was a hit for your friends and family! XX Liz
anala fuley says
i did not enjoy it this recipe one bit! i have made lemon tarts before and loved them and i went to try this one and i hated it! do not do the foil over the tart it complet ruins it not to mention the recipe itself was unclear and not easy to follow! hopefully others had good luck but i did not and won’t be recommending to any one!
Elizabeth Waterson says
Hi Anala, so sorry you did not enjoy the recipe and found it hard. I have made it myself numerous times and love it. XX Liz
Hannah says
What's the jam in step 7???
Elizabeth Waterson says
Hi Hannah, sorry for the confusion, if you are topping the tart with fresh berries they can dry out easily, so melting a little bit of apricot or orange jam then using a pastry brush to gently brush on the berries gives them a gorgeous glow. Let me know if you have any further questions or if you make it, I would love to know! XX Liz
Samantha Gulino says
All of the directions were spot on and easy to follow. It was absolutely delicious and I was so impressed with myself for making something like this- and so was my husband!! Will be a staple for me, especially if bringing somewhere because it has an impressive appearance. THANK YOU!
★★★★★
Elizabeth Waterson says
So happy you enjoyed the recipe, Samantha! It really is such an impressive dessert!! I appreciate you coming back to rate and review the recipe so much, thank you! XX Liz
Alara says
Instead of a food processor, can I incorporate the butter using the whisk attachment on my stand mixer?
Elizabeth Waterson says
Hi Alara, thanks for reaching out. I have personally never used a whisk attachment for it, the butter needs to emulsify into the lemon mixture so I wouldn't recommend using a stand mixer. Maybe an immersion blender would work. Sorry, it's not better news if you do try it and it works or doesn't work please let me know I would love to know! Let me know if I can help with anything else. Take care. XX Liz
Mark Stefaniw says
I'm looking for a lemon creme pie recipe because I have a pint of beautiful heavy whipping creme. How do I modify your recipe to replace say half the butter with heavy creme?
Elizabeth Waterson says
Hi Mark, sorry for the delayed response since you are using the butter to thicken the curd mixture I would not recommend substituting heavy creme. You could try whipping the heavy cream and folding it into lemon curd and chilling it for a few hours inside the tart before slicing, this would of course be a completely different recipe but something I have done before. Please let me know if you have any other questions XX Liz
Hannah says
Easy Recipe and it tastes delicious. This is my first of trying it but it definitely will not be my last.
Thanks for sharing this recipe.
★★★★★
Rebecca says
This recipe was amazing! Just perfection everyone loved it.
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to review the recipe, Rebecca! I am so pleased to hear everyone loved it!!Take care. XX Liz
Karen Sif says
Great recipe and great instructions, thank you! The cake was such a hit, next time I think I'll have to make two of them! 🙂
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to review the recipe, Karen! It makes me so happy to hear the in-depth instructions were useful to you!! And of course so pleased you enjoyed the recipe! Take care. XX Liz
Sam says
Should the butter be at room temp or cold?
Elizabeth Waterson says
Hi Sam, thanks for reaching out sorry that was not listed in the recipe card only in the post so I have updated the recipe card to reflect that the butter should be at room temperature for it to properly incorporate into the lemon filling. Please let me know if you have any further questions or if you make the recipe, I would love to know what you think. XX Liz
Heather N Cooper says
Absolutely delicious!
★★★★★
Elizabeth Waterson says
Thank you for coming back to review the recipe, Heather! Glad you thought it was delicious too!! Take care. XX Liz
Lauren Gray says
Great recipe! Super easy to make and delicious taste! I topped with fresh berries as well as fresh mint from my garden. Thank you!
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Lauren, I am so pleased to hear you enjoyed the recipe, fresh mint sounds fabulous!!! Take care. XX Liz
Terri Demos says
Beautiful flavors! I found this to be the best lemon tart recipe I’ve come across.
★★★★★
Elizabeth Waterson says
Hi Terri, thank you so much for coming back to star rate and review the recipe, I Appreciate it more than you know!! So happy to hear you enjoyed the tart so much! Take care. XX Liz
Maria says
The crust was originally a bit dry so I added a little extra cream to the shortbread crust, and then it was perfect. This tart was AMAZING. Smooth, creamy, lemony goodness. This is being permanently added to my recipe box for the future!
★★★★★
Brian says
Is the lemon cream thick enough to use as a filling for a choux bun, or should I thicken it, and what would you recommend thickening it with if I decide to do that?
Elizabeth Waterson says
Yes, I think you can use it as a filling just make sure you chill it the full time. Let me know if you have any other questions or if I can help or if you make the cream! Take care. XX Liz
neetra says
when you want something good , this is so worth it!!! the best for a special occasion, by far my favorite birthday cake ever!!!! in love
★★★★★
Elizabeth Waterson says
Hi Neetra, thank you so much for coming back to review the recipe I appreciate it so much!!! This is defo a perfect birthday dessert!!! Take care. XX Liz
Christy says
I added a bit too much lemon juice for an extra tart flavor and now I’m worried it won’t solidify. Any recommendations??!!? Also I made your pate sucree shell which is incredible. Thanks for the awesome recipes with easy to read guides.
Elizabeth Waterson says
Hi Christy, not sure exactly how much you added but if it was just a bit more I would think it will still solidify just fine. It does thicken up quite a bit once it's done chilling. If it doesn't thicken up too much then I would maybe try folding the mixture into some freshly whipped cream? Obviously changing the recipe but potentially salvaging it if for some reason the cream doesn't thicken up! Please let me know if I can help with anything else and if the recipe turns out for you, I would love to know what you think 🙂 May I ask a favor, please? I am so happy you enjoyed the pastry recipe, would you be so kind to leave a star rating and review on that recipe? The ratings help me out a lot and my other readers too! I would be incredibly grateful! Crossing my fingers the tart works out for you. XX Liz
Olivia says
Can I use a blender for adding in the butter?
Elizabeth Waterson says
Hi Olivia, thanks for reaching out. I have personally never done that so I am not sure. If I were going to try it I would make sure to do a few pieces of butter at a time and I wouldn't have the blender on the highest speed setting. It might work, it might not, I think its worth a shot! Please do report back if you try the recipe, I would love to know what you think. Please also let me know if you have any further questions. XX Liz
Elisha says
When I took the filling out of the fridge after 4 hours, it was set like firm butter. There was no way it was of a consistency that was able to be whisked. What went wrong? (It has been a stinking hot day here in Fremantle (Western Australia) and I was a bit concerned when whipping in the butter that it melted too much (or the lemon mix didn’t cool down enough in the 10-15 minutes...still tastes and looks ok...will just have to let it soften a bit before attempting to fill the tart shell (which is a little too golden ... didn’t need the extra 5 mins without the baking beads in hindsight). Will need to have another crack at this one!
★★★
Elizabeth Waterson says
Hi Elisha, thanks for reaching out. Sorry, you haven't had the best experience. Everyone's fridge and ovens run at slightly different temperatures so this can affect the chill and bake time. The butter shouldn't really "melt" into the lemon mixture so that might be a problem. The butter should emulsify into the lemon mixture. I hope the tart turns out for you today. Please let me know if I can help with anything else. I hope you have a lovely Christmas in OZ! XX Liz
Adela says
My first time making a tart and I used my stand mixer using the whisk attachment since I didn’t have a food processor!
It came out great! I followed all directions as the recipe said and it was creamy and delicious. The only thing was it calls for a lot of butter so to me it felt like I was eating lemon butter at room temp, but I think if I ate it cool it would be better 🙂
Thanks for the recipe!! Made this for New Years Eve
★★★★
Maria says
Made this for New Years eves for my boyfriend and I. The tartness of the filling and the sweetness of the crust was delicious. The only problem I had was that my filling did not seem to set properly and was a little runny when I filled the tart. I made it the night before so it should have had adequate time to chill. Would the temperature of the mixture when adding the butter cause this? I let it cool for a little over 10 minutes before adding the butter but it was still quite warm. Should the lemon filling be cooled to room temperature before adding the butter? Thanks for the delicious recipe!
Elizabeth Waterson says
Hi Maria, thanks for reaching out! I am glad you enjoyed the flavor but I am so sorry your filling wasn't as thick. I would guess that the lemon mixture may have not been cooked long enough, I like to use an instant-read thermometer to ensure it reaches the proper temperature. And if your filling was super warm then yes that could affect the addition of the butter, maybe next time wait 15-20 minutes and make sure you transfer it out of the hot pan right away so it can start cooling immediately. Please let me know if you have any further questions or if you make the tart again. Happy New Year. XX Liz
Kevin says
I had the same problem as Elisha. I followed all the directions but when I was ready to whip the chilled filling, the filling was like solid butter. So today I decided to microwave the tart (with a scoop if that solid filling) for 12 seconds. It turned out just fine.... And tasty. Would you know what I did wrong in not being able to originally whip the filling?
Wendy says
I haven't made this yet, but will be attempting soon. What size tart pan did you use? Sorry if I missed it and the info is right in front of my face.
Wendy
Elizabeth Waterson says
Hi Wendy, thanks for reaching out! I just updated the recipe card to include the equipment I use. I used a 9.5-inch by 1-inch tart pan. Please let me know if I can help with anything else and how you like it when you make it. I have made this twice in the last three weeks, it's a family favorite!! I hope you love it!! XX Liz
Katey says
I made this recipe and just as some other people noted, when it cooled it solidified like butter. I followed the recipe exactly, even using the thermometer when cooking the egg mixture. What would make this happen? I haven't been able to find anything online to explain this. My only thought is too much butter? The mixture did taste quite buttery. I did use 1 cup + 5 tbsp as directed.
Elizabeth Waterson says
Hi Katey, I am so sorry you had trouble. I think the issue might be with the chilling time. I recently made this and when I chilled it in my fridge (it was next to empty) so the fridge was extra cold and when I took it out the lemon cream filling was very cold I had to let it sit outside in the sun for an hour or so to soften again before rewhisking it. So I think depending on how cold your fridge is that the filling may only need two hours to set up.Please let me know if you have any further questions or if you try it again! Thank you!! XX Liz
Brenna Davis says
So fun to make!
★★★★★
Elizabeth Waterson says
Hi Breanna, thanks so much for coming back to star rate and review the recipe. This is a family favorite!! Take care. XX Liz
Patti says
This is the 2nd time I'm making this lemon tart, I made it for Valentine's day and it was a hit. I'm making it today for my niece's 17th birthday, she loved it and requested I make it for her birthday. I like it a bit more tart so I add extra lemon juice and cut the amount of sugar slightly.
★★★★★
Elizabeth Waterson says
Hi Patti, thanks so much for coming back to star rate and review the recipe. So glad you were able to adjust the recipe to your liking!! Take care. XX Liz
sogol says
I made this lemon tart many times and everyone loved it, the recipe is complete and very easy to make. Thank you
★★★★★
Jacob says
Absolutely loved the recipe. Just used a preface pie shell, but will try again with the recommended one in the recipe.
★★★★★
Elizabeth Waterson says
Hi Jacob, thanks so much for coming back to star rate and review the recipe!! A premade pie shell is for sure easy and sometimes I do that too, but surprisingly the shortcrust pastry is easy too and you can make it a day or two ahead of time if you want to spread things out! I am excited for you to try it! Thanks again. XX Liz
Dorothy Wakeman says
I made this for Easter, not only was it beautiful the flavor was heavenly! Thanks for sharing this wonderful recipe!
★★★★★
Elizabeth Waterson says
Aww thank you so much for the kind words, Dorothy. So glad you and your family enjoyed it, thanks for trusting CBQ to be a part of your Easter celebrations!! And thank you so much for leaving a review it really helps me out, so thank you!! Take care. XX Liz
Alyse says
Cant wait to make this. Wondering if I could double or triple this? Or might that ruin the consistency?
Elizabeth Waterson says
Hi Alyse, I would thinking doubling it would be fine just make sure your food processor is big enough and you'll need additional time to chill/set the lemon cream. And double will not fit into the tart shell so you'll need two. Please let me know if you have any other questions or if you try it, would love to know what you think! XX Liz
Emily says
I made your recipe exactly including measuring the ingredients with a digital scale and using your shortcrust pastry recipe, and it was to die for!! I'm assuming the person who said this tasted like "lemon butter" didn't measure their ingredients as this was the creamiest, most gorgeous tasting lemon tart I've ever had in my LIFE. It is 100% going to be my go-to recipe, and I will most definitely use the filling for other things...like doughnuts or cream puffs, yum!
I know you had said the tart is served best same day made; however, I actually thought the pastry shell was a bit too crunchy the first day as it was tough pushing a fork down into it (it wasn't at all burned, and it still tasted amazing-really, I'm not complaining). But the second day? Perfection. It had softened slightly and was like biting into the best cookie with the creamiest, "lemoniest" topping you can imagine.
One thing I'd recommend is adding the jam topping to the ingredient list, even just listed as optional. I didn't notice that was recommended until the second day when I got to that step. Other than that, you've got a new follower! I can't wait to try your other recipes 🙂
★★★★★
Elizabeth Waterson says
Hi Emily, the filling is SOOO good- I've been wanting to use it in cream puffs, too! I will definitely add the jam, thanks for pointing that out! So glad you enjoyed the recipe, it's one of our faves too!! Please feel free to reach out in the future if you have any questions with any other recipes!! Take care. XX Liz
Penny says
I used a different recipe for the Crust because I didn’t have heavy cream. But the filling of this recipe is OUTSTANDING. It will be going into my permanent recipe book.
★★★★★
Elizabeth Waterson says
Hi Penny, thanks for coming back to rate the recipe. So happy you enjoyed the recipe, I do agree the filling is SO so good!!! Take care. XX Liz
Monica Gonzalez says
I made this recipe and it turned out great! The lemon flavor is perfect without being too tart, and the creaminess makes it almost cheesecake like. I used it for 4 small tarts and topped it with raspberries and blueberries. I also brushed the inside of my tart with white chocolate before I put the filling in so that it would last all day without getting soggy. This is definitely a recipe to keep!
★★★★★
Elizabeth Waterson says
Oh, I love the white chocolate addition, Monica! Sounds fab! Thank you so much for the lovely review. XX Liz
Christine says
This had a great lemon flavor and the recipe was easy to follow. My filling did not set as well as I think it was supposed to, but it was still loved by everyone!
★★★★
Elizabeth Waterson says
Hi Christine, thank you so much for the review. Take care. XX Liz
Debi says
The creamy filling was amazing and set up beautifully. The crust was tough but flavorful, so I will use my pate brisee recipe next time, adding some sugar. Thanks so much:)
★★★★★
Elizabeth Waterson says
Hi Debi, thank you for the review, so glad you enjoyed the tart! Take care. XX Liz
Sam Whitney says
Loved these!
So moist! Easy to make and filling.
Felt
Like it was missing something so I added a bit of cinnamon and nutmeg and was happy with the outcome.
They freeze great too.
★★★★
Elizabeth Waterson says
Thanks for the lovely review, Sam! So glad you enjoyed the recipe! XX Liz
Lisa says
The lemony goodness filling, along with the glazed fresh fruit topping in this recipe was a hit with my family. I highly recommend this lemon tart if you want to impress!
★★★★★
Elizabeth Waterson says
Hi Lisa, thank you so much for the lovely review!! So happy your family loves it as much as mine does!! XX Liz
Alexandra says
I would love to try this recipe, but my tart pan is 11 inches. How would I adjust the recipe, especially the crust? Thank you!
Elizabeth Waterson says
Hi Alexandra, the pastry recipe should work for an 11-inch tart shell as well so no need to alter that recipe but for the lemon filling I would 1 1/2 times the recipe- you could double but you'll have some leftover filling I would presume. Goodluck baking and let me know if I can help with anything! Please do report back how you get on and if you like the recipe XX Liz
Pam says
I made this to absolute rave reviews! Now i am being adventurous and wondering if i can make this with key limes? Can i sub limes for lemons and get the same amazing texture? Thanks for such a terrific recipe!
★★★★★
Elizabeth Waterson says
Aww, thank you so much, Pam!! I really appreciate the 5-star review. I would think you should be just fine using Key lime if you use the same quantities. Please do report back how you get on!! Take care. Have a lovely weekend!XX Liz
Theresa says
This is the most delicious dessert I have ever made, and I've made many. The lemon curd is the perfect combination of sweet and sour. Everyone loved it! They want me to make it again for Easter. I need more tart pans!
Thank you for this wonderful recipe. I will be making it again.
I wish there was a way to send you a photo, I don't see anywhere to attach it.
★★★★★
Elizabeth Waterson says
Thank you so much, Theresa, so so happy you love the tart!! You could always share it on Instagram or Facebook with me 🙂 I have made this tart for a few Easters really such a perfect treat!! If you love the strong lemon try my lemon curd loaf cake next! Take care, XX Liz
JayM says
This Lemon Cream recipe is awesome! The process was easy and results delicious! I made a macaroon crust (for Passover) and filled with the lemon cream - it was a huge hit! I highly recommend. Fantastic!
★★★★★
Elizabeth Waterson says
Hi Jay!! Thank you so much for the 5-star review- I am so happy to hear you liked it! Take care. XX Liz
Tori says
Could I use this to fill pastry horns, or would it be too thick?
Elizabeth Waterson says
Hi Tori, I have never done that, I think what I would do is let this filling set then fold in some whipped cream to lighten it a bit then used it to fill the horns. Sounds so delicious! Please let me know if you try the recipe!XX Liz
Kelsey Phillips says
Holy crap I’m saving this for life! I needed up making my own cookie crust and made mini tarts with fresh raspberries and it was simply the best!! I did use parchment paper and pie weights for 10 minutes at 375 and then took them off and baked about 5/6 minutes. Love this recipe
★★★★★