Name: French Lemon Tart – Tarte au Citron Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: French
Ingredients: 1 sweet tart crust (prepared and blind baked, cooled); 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 large egg yolks

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Introduction

French Lemon Tart, or Tarte au Citron, is a classic dessert that perfectly balances tangy lemon flavor with a smooth, buttery filling. Its crisp tart crust and creamy custard make it an elegant treat for any occasion.

A lemon tart with a smooth bright yellow filling sits in a golden crust with slightly crimped edges on a white plate; one slice is cut out and placed on a white plate below with a small dollop of white cream, a lemon slice, a few red raspberries, and a green mint leaf on top. The tart is decorated with thin lemon slices, fresh red raspberries, and small green mint leaves on half of its surface. Around the tart, there are scattered raspberries, a bowl filled with raspberries, and a white plate with lemon slices and more raspberries on a white marbled surface. A woman's hand is holding a fork near the slice on the plate. 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 1–2 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, including blind baking the empty shell. Let it cool completely before filling to prevent sogginess.
Step 2: Preheat your oven to 180℃ (350℉), or 160℃ if using 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. Stir continuously while the butter melts, whisking constantly to keep the mixture smooth and prevent splitting.
Step 5: Continue stirring until the mixture thickens enough to mound on the surface when spooned—this usually takes about 5 minutes but may vary depending on your stove.
Step 6: Remove from heat and strain the filling through a fine mesh sieve into a bowl to ensure smoothness.
Step 7: Pour the filling into the cooled tart shell and smooth the top with an offset spatula or similar tool.
Step 8: Bake the tart for 5 minutes. The custard should still feel soft but not liquid. It will firm up as it cools.
Step 9: Let the tart cool completely to set before slicing and serving. It pairs beautifully with creme fraiche, whipped cream, or vanilla ice cream.
Step 10: Optionally, decorate with lemon slices, edible flowers, raspberries, or a dusting of icing sugar for an elegant finish.

Tips & Variations

Ensure the tart crust is fully cooled before adding the filling to prevent soggy pastry.
Use fresh lemons for the best flavor; bottled lemon juice can result in a less vibrant taste.
If you prefer a less tangy tart, reduce the lemon juice slightly and add a bit more sugar to balance.
For extra richness, top with a dollop of creme fraiche or vanilla whipped cream.

Storage

Store the lemon tart covered in the refrigerator for up to 3 days. To serve, bring it to room temperature or enjoy chilled. If desired, reheat gently in a low oven to soften slightly but avoid overheating to preserve texture.

How to Serve

A close-up of a lemon tart slice on a white plate with a white marbled background, showing three visible layers: a crumbly light brown crust at the bottom, a thick bright yellow lemon filling in the middle, and a dollop of smooth white whipped cream on top. The tart is decorated with a bright red raspberry and two fresh green mint leaves placed on the whipped cream, with a few extra raspberries scattered on the plate nearby. 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. Keep it stored in an airtight container at room temperature until ready to fill.

How do I know when the lemon filling is thick enough?

The filling is ready when it thickens enough to mound slightly when you spoon some onto the surface. It should hold its shape briefly without running, usually after about 5 minutes of gentle stirring on the stove.