French Lemon Tart (Tarte au Citron) Recipe
Introduction
The French Lemon Tart, or Tarte au Citron, is a bright and tangy dessert that balances a crisp sweet crust with a luscious, creamy lemon filling. This classic treat is perfect for spring and summer gatherings or whenever you crave a refreshing citrus delight.
Ingredients
- 1 sweet tart crust
- 1 tbsp lemon zest (from 1 lemon)
- 1/2 cup lemon juice (from 1–2 lemons)
- 3/4 cup white sugar
- 12 tbsp / 170g unsalted butter, cut into 1 cm (1/2″) cubes
- 3 whole large eggs
- 3 large egg yolks
Instructions
- Step 1: Prepare the tart crust according to your preferred recipe, including blind baking the empty crust. Allow it to cool completely to prevent sogginess when filled.
- Step 2: Preheat your oven to 180℃ (350℉), or 160℃ with a fan oven.
- Step 3: In a medium saucepan, whisk together the lemon zest, lemon juice, white sugar, butter cubes, eggs, and egg yolks until combined.
- Step 4: Place the saucepan over low to medium-low heat. Whisk constantly, especially as the butter melts, to prevent the mixture from splitting. Continue stirring until the filling thickens enough to mound on the surface when dolloped—this usually takes about 5 minutes but can vary.
- Step 5: Remove from heat and strain the filling through a fine mesh strainer into a clean bowl to ensure smoothness.
- Step 6: Pour the thickened lemon filling into the cooled tart shell and smooth the surface with an offset spatula.
- Step 7: Bake the filled tart for 5 minutes. The filling will still be soft but not liquid; it will set further as it cools.
- Step 8: Let the tart cool completely before slicing and serving. For an extra touch, serve with creme fraiche, whipped cream, or vanilla ice cream.
- Step 9: Optionally decorate with lemon slices, edible flowers, raspberries, or dust with icing sugar for a beautiful presentation.
Tips & Variations
- Use room temperature eggs to help the filling combine smoothly and cook evenly.
- For extra brightness, add a teaspoon of finely grated lemon zest on top before serving.
- Try substituting half the lemon juice with lime juice for a more complex citrus flavor.
- If you prefer a less sweet tart, reduce the sugar by 1-2 tablespoons.
- Blind bake the crust thoroughly to avoid a soggy base when the filling is added.
Storage
Store the lemon tart covered in the refrigerator for up to 3 days. It’s best enjoyed chilled or at room temperature. Reheat slightly if desired, but the tart is typically served cold. For longer storage, freeze the filling separately and thaw before filling a fresh crust.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a store-bought tart crust?
Yes, a pre-made sweet tart crust works well and saves time. Make sure to blind bake it fully before adding the filling to prevent sogginess.
Why does the filling need constant whisking?
Constant whisking prevents the eggs from scrambling and ensures the butter melts evenly, giving you a smooth, creamy lemon custard without lumps.
PrintFrench Lemon Tart (Tarte au Citron) Recipe
This classic French Lemon Tart, or Tarte au Citron, features a crisp sweet tart crust filled with a luscious, tangy lemon custard. The bright lemon zest and juice combine with butter and eggs to create a smooth and silky filling that is gently cooked on the stovetop then baked briefly to set. Perfectly balanced in sweetness and tartness, this dessert is elegant and refreshing, great served with a dollop of creme fraiche, whipped cream, or a dusting of icing sugar.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Ingredients
Tart Crust
- 1 sweet tart crust (prepared and blind baked, cooled)
Lemon Tart Filling
- 1 tbsp lemon zest (from 1 lemon)
- 1/2 cup lemon juice (from 1 – 2 lemons)
- 3/4 cup white sugar
- 12 tbsp / 170g unsalted butter, cut into 1cm (1/2″) cubes
- 3 whole large eggs
- 3 large egg yolks
Instructions
- Prepare Tart Crust: Make the sweet tart crust as per your favorite recipe and blind bake it. Once baked, allow the tart shell to cool completely to prevent sogginess when filled.
- Preheat Oven: Set your oven to 180℃/350℉ (160℃ fan) to prepare for the final baking stage.
- Combine Filling Ingredients: In a medium saucepan, whisk together the lemon zest, lemon juice, white sugar, butter cubes, whole eggs, and egg yolks until fully combined.
- Cook Filling on Stove: Place the saucepan over low to medium-low heat. Constantly whisk the mixture, especially as the butter melts, to prevent curdling or splitting. Continue stirring until the mixture thickens enough to mound briefly on the surface (approximately 5 minutes, but time may vary).
- Strain Filling: Pour the hot lemon filling through a fine mesh strainer into a clean bowl to remove any lumps for a silky smooth texture.
- Fill Tart Shell: Pour the strained filling into the cooled tart shell and smooth the surface using an offset spatula.
- Bake Tart: Place the tart in the preheated oven and bake for 5 minutes. The filling will still be soft but not liquid. It will firm up as it cools.
- Cool and Set: Allow the tart to cool completely before slicing to enable the filling to fully set.
- Serve and Decorate: Serve with optional accompaniments such as a dollop of creme fraiche, whipped cream, vanilla ice cream, or garnish with lemon slices, edible flowers, raspberries, or a dusting of icing sugar.
Notes
- Use fresh lemons for the best flavor in both zest and juice.
- Constant whisking during cooking is essential to prevent the filling from splitting.
- The tart filling thickens as it cooks but generally takes about 5 minutes; adjust heat and time according to your stove.
- Fully cool the tart before slicing to allow proper setting of the custard-like filling.
- Creme fraiche or whipped cream pairs beautifully with the tart to balance its tanginess.
- Store leftover tart refrigerated and consume within 2-3 days.
Keywords: French lemon tart, Tarte au Citron, lemon custard tart, classic French dessert, lemon tart recipe
