Description
This classic French Lemon Tart, or Tarte au Citron, features a crisp sweet tart crust filled with a smooth, tangy lemon custard made from fresh lemon juice, zest, eggs, butter, and sugar. The filling is gently thickened on the stovetop before being baked briefly to set, resulting in a luscious, sliceable tart perfect for dessert or special occasions.
Ingredients
Scale
Tart Crust
- 1 sweet tart crust (blind baked and cooled)
Lemon Tart Filling
- 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
Instructions
- Prepare tart crust: Make the sweet tart crust following your favorite recipe, then blind bake the empty crust and allow it to cool completely to ensure it stays crisp and avoids sogginess when filled.
- Preheat oven: Set the oven to 180℃/350℉ (160℃ fan) in preparation for baking the filled tart.
- Combine filling ingredients: In a medium saucepan, whisk together the lemon zest, lemon juice, sugar, butter cubes, whole eggs, and egg yolks until fully combined.
- Cook filling on stovetop: Place the saucepan over low to medium-low heat and whisk constantly to melt the butter and prevent the mixture from splitting. Continue stirring until the filling thickens enough to mound briefly on the surface when dolloped, which should take about 5 minutes but might vary depending on your stove and cookware.
- Strain filling: Pour the thickened lemon filling through a fine mesh strainer into a separate bowl to ensure a smooth texture free of any cooked bits or lumps.
- Fill the tart shell: Pour the strained lemon custard filling evenly into the cooled tart crust and smooth the surface using an offset spatula or a similar tool.
- Bake tart: Place the filled tart in the preheated oven and bake for 5 minutes. The filling will still be soft but no longer liquid; it will firm up further as it cools.
- Cool completely: Allow the tart to cool fully to set the lemon filling properly before slicing and serving. This ensures clean slices and optimal texture.
- Serve and garnish: Optionally top with a dollop of crème fraîche, whipped cream, vanilla ice cream, or garnish with lemon slices, edible flowers, raspberries, or a dusting of icing sugar for an elegant presentation.
Notes
- Use a fine mesh strainer to ensure the filling is smooth and free of lumps.
- Blind baking the tart crust and cooling fully before filling prevents sogginess.
- Constant whisking while cooking the filling helps prevent curdling or splitting.
- Don’t remove the filling from the stove until it thickens to the proper consistency for setting.
- The tart will set better after cooling, so avoid slicing while warm.
- Crème fraîche pairs beautifully with the tart’s bright lemon flavor.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Keywords: French lemon tart, tarte au citron, lemon custard tart, classic lemon tart, French dessert, lemon tart recipe
