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French Lemon Tart (Tarte au Citron) Recipe

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★★★★★

4.7 from 142 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. Preheat Oven: Set your oven to 180℃/350℉ (160℃ fan) to prepare for the final baking stage.
  3. 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.
  4. 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).
  5. 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.
  6. Fill Tart Shell: Pour the strained filling into the cooled tart shell and smooth the surface using an offset spatula.
  7. 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.
  8. Cool and Set: Allow the tart to cool completely before slicing to enable the filling to fully set.
  9. 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

Find it online: https://zarameals.com/french-lemon-tart-tarte-au-citron-recipe/