Name: French Lemon Tart Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: French
Ingredients: 1 sweet tart crust (blind baked and cooled); 1 tbsp lemon zest (zest of 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 large egg yolks

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Introduction

The French Lemon Tart, or Tarte au Citron, is a classic dessert featuring a crisp sweet tart crust filled with a smooth, tangy lemon custard. Its bright, refreshing flavor and creamy texture make it a perfect treat for any occasion.

A lemon tart with three layers: a golden-brown crust at the base, a smooth, bright yellow lemon filling in the middle, and thin, translucent lemon slices arranged in a semi-circle on top, accented with fresh red raspberries and small green mint leaves. One slice is cut out and placed on a white plate with fine ridges, with a silver fork beside it. The whole tart sits on a white plate, all on a white marbled surface with a few loose raspberries nearby. photo taken with an iphone --ar 4:5 --v 7

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 (170g) unsalted butter, cut into 1cm (1/2″) cubes
3 whole large eggs
3 large egg yolks

Instructions

Step 1: Prepare the tart crust according to your preferred recipe, making sure to blind bake it completely. Let it cool fully to prevent sogginess when filled.
Step 2: Preheat your oven to 180℃ (350℉) or 160℃ if using a fan-assisted 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 splitting. Continue stirring until the filling thickens enough to mound briefly when dolloped on the surface—this usually takes about 5 minutes.
Step 5: Remove from heat and strain the lemon filling through a fine mesh strainer into a bowl to ensure a smooth texture.
Step 6: Pour the strained filling into the cooled tart shell, smoothing the top with an offset spatula or similar tool.
Step 7: Bake the tart for 5 minutes. The filling will still be soft but should no longer be liquid. It will set further as it cools.
Step 8: Allow the tart to cool completely before slicing and serving.
Step 9: Optionally, garnish with lemon slices, edible flowers, raspberries, whipped cream, or a dusting of icing sugar for an elegant finish.

Tips & Variations

Use fresh lemons for the best citrus flavor and adjust the lemon juice to suit your taste.
For an extra creamy finish, serve with a dollop of crème fraîche, whipped cream, or vanilla ice cream.
Ensure continuous whisking over low heat to prevent the curd from splitting or scrambling.
Blind bake your crust thoroughly and cool completely to avoid a soggy bottom.

Storage

Store the lemon tart covered in the refrigerator for up to 3 days. Bringing it to room temperature before serving helps improve texture and flavor. Reheat gently if desired, but the tart is best enjoyed chilled or at room temperature.

How to Serve

A lemon tart is shown with a golden-brown crust forming the base and sides. On top of the crust is a smooth, bright yellow lemon filling layer. One large slice is cut and placed on a white plate next to the tart, showing the clean edges of the filling and crust. The tart is decorated with thin, round lemon slices, fresh red raspberries, and small green mint leaves clustered on one side of the tart’s surface. The whole setup is on a white marbled surface, and a silver fork rests on the plate holding the slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought tart crust?

Yes, a good quality pre-made sweet tart crust can save time. Just be sure to blind bake it fully and let it cool before adding the filling.

Why did my lemon curd split?

Curd can split if cooked on too high heat or not whisked continuously. Keep the heat low and stir constantly to prevent the eggs from curdling.