Description
This classic French Lemon Tart, or Tarte au Citron, features a crisp sweet tart crust filled with a smooth, tangy lemon custard. The luscious lemon filling is cooked gently on the stove to achieve the perfect creamy texture that sets beautifully after a brief bake. Served chilled or at room temperature, it pairs wonderfully with crème fraîche, whipped cream, or fresh fruit for an elegant dessert.
Ingredients
Scale
Tart Crust
- 1 sweet tart crust (pre-baked and cooled)
Lemon Filling
- 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
Instructions
- Prepare Tart Crust: Make the sweet tart crust following the linked recipe and blind bake the empty tart shell. Allow it to cool completely before filling to prevent sogginess.
- Preheat Oven: Set the oven to 180℃ (350℉) or 160℃ with fan.
- Combine Filling Ingredients: In a medium saucepan, whisk together lemon zest, lemon juice, sugar, butter cubes, whole eggs, and egg yolks until thoroughly combined.
- Cook the Filling on Stove: Over low to medium-low heat, continuously whisk the mixture, focusing especially as the butter melts, to prevent splitting. Continue stirring until the custard thickens enough to mound on the surface when dolloped—this usually takes about 5 minutes but may vary depending on your stove and pan.
- Strain the Filling: Pour the hot lemon custard through a fine mesh strainer into a clean bowl to ensure a smooth texture free of lumps.
- Fill the Tart Shell: Pour the strained lemon filling into the cooled tart crust, smoothing the surface with an offset spatula or similar tool.
- Bake Briefly: Bake the filled tart in the preheated oven for 5 minutes. The filling should still be a soft custard but no longer liquid. It will firm up more as it cools.
- Cool Completely: Let the tart cool fully at room temperature to allow the filling to set properly. This ensures it will slice cleanly.
- Serve and Garnish: Optionally top the tart with a dollop of crème fraîche, whipped cream, or vanilla ice cream. Decorate with lemon slices, edible flowers, raspberries, or dust with powdered sugar as desired.
Notes
- Ensure the tart crust is fully cooled before adding the filling to avoid sogginess.
- Keep whisking constantly while cooking the filling to prevent butter from splitting.
- Straining the filling is key to a silky smooth texture.
- Do not overbake the tart; a short 5-minute bake is sufficient for setting the filling.
- The tart can be served chilled or at room temperature depending on preference.
- Use fresh lemons for the best flavor in zest and juice.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Keywords: French lemon tart, tarte au citron, lemon custard tart, classic lemon dessert, citrus tart, homemade lemon tart
