Name: French Lemon Tart – Tarte au Citron Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: French
Ingredients: 1 sweet tart crust (pre-baked and cooled); 1 tbsp lemon zest (from 1 lemon); 1/2 cup lemon juice (from 1-2 lemons); 3/4 cup white sugar; 12 tbsp (170 g) unsalted butter, cut into 1 cm (1/2″) cubes; 3 large whole eggs; 3 large egg yolks

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Introduction

This classic French Lemon Tart, or Tarte au Citron, offers a perfect balance of tangy citrus and buttery sweetness. With a crisp tart crust and silky lemon filling, it’s an elegant dessert that’s surprisingly simple to make at home.

A white plate holds a lemon tart with a golden-brown crust and smooth, bright yellow filling. The tart is cut into slices, with one slice on a white plate beside it. The tart is decorated with thin lemon slices arranged in a curve and topped with fresh red raspberries and small green mint leaves. The slice on the smaller plate is garnished with a dollop of white cream, a lemon slice, a few raspberries, and a mint leaf. Around the plates are loose raspberries and lemon slices, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sweet tart crust
1 tbsp lemon zest (from 1 lemon)
1/2 cup lemon juice (from 1 to 2 lemons)
3/4 cup white sugar
12 tbsp (170g) unsalted butter, cut into 1cm (1/2″) cubes
3 whole large eggs
3 egg yolks (from large eggs)

Instructions

Step 1: Prepare the tart crust using your preferred sweet tart crust recipe, including blind baking it until fully cooked. Allow the crust to cool completely before filling to prevent sogginess.
Step 2: Preheat your oven to 180℃ (350℉) or 160℃ for a fan oven.
Step 3: In a medium saucepan, whisk together the lemon zest, lemon juice, sugar, butter cubes, whole eggs, and egg yolks until well combined.
Step 4: Place the saucepan over low to medium-low heat. Continuously whisk the mixture, especially as the butter melts, to prevent it from splitting. Keep stirring until the filling thickens enough to hold its shape briefly when dolloped—this usually takes about 5 minutes but may vary depending on your stove.
Step 5: Strain the thickened lemon filling through a fine mesh strainer into a bowl to ensure a smooth texture.
Step 6: Pour the filling into the cooled tart shell and smooth the surface with an offset spatula or similar tool.
Step 7: Bake the tart for 5 minutes. The filling will still be slightly soft but not liquid. It will continue to set as it cools.
Step 8: Allow the tart to cool completely before slicing to serve. For serving, you can add a dollop of crème fraîche, whipped cream, or vanilla ice cream for extra richness.
Step 9: Optionally, decorate the tart with lemon slices, edible flowers, raspberries, piped whipped cream, or a dusting of icing sugar.

Tips & Variations

Use fresh, unwaxed lemons for the best flavor and clean zest.
Blind bake the crust thoroughly to keep it crisp under the moist filling.
If the filling begins to split, reduce the heat and whisk vigorously until smooth again.
For a dairy-free version, substitute butter with a plant-based alternative and note that texture may vary slightly.
You can add a touch of vanilla extract for a subtle warmth in flavor.

Storage

Store the lemon tart covered in the refrigerator for up to 3 days. To serve, bring it to room temperature or warm slightly in a low oven for a few minutes. The tart is best enjoyed within a day or two for optimal texture, but it remains delicious chilled.

How to Serve

A slice of lemon tart is placed on a white plate with a white marbled texture below. The tart has three clear layers: a crumbly light beige crust at the bottom, a thick smooth yellow lemon filling in the middle, and a dollop of white whipped cream on top. A fresh red raspberry and two bright green mint leaves sit on the whipped cream, adding a pop of color. More raspberries are scattered around the plate, with a blurred piece of another yellow tart slice visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare and blind bake the tart crust a day in advance. Store it in an airtight container at room temperature to keep it crisp.

Why is my lemon filling grainy?

Graininess usually happens if the eggs start to cook too quickly or if the mixture is overheated. Cook the filling over low heat and whisk constantly to ensure a smooth texture.