Description
This classic French Lemon Tart, or Tarte au Citron, features a tender sweet tart crust filled with a rich, tangy lemon custard. The filling is cooked gently on the stovetop to a luscious thickness before being baked briefly to set. Served chilled and optionally garnished with whipped cream, lemon slices, or fresh berries, it’s the perfect balance of bright citrus flavor and buttery richness for an elegant dessert.
Ingredients
Scale
Sweet Tart Crust
- 1 sweet tart crust (pre-made or homemade, blind baked and cooled)
Lemon Tart Filling
- 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
Instructions
- Prepare Tart Crust: Make the tart crust according to your preferred recipe and blind bake it as instructed. Once baked, allow it to cool completely to prevent sogginess when the filling is added.
- Preheat Oven: Set the oven to 180℃ (350℉) or 160℃ fan-forced.
- Combine Filling Ingredients: In a medium saucepan, whisk together lemon zest, lemon juice, sugar, butter cubes, whole eggs, and egg yolks until fully combined.
- Cook Filling on Stove: Place the saucepan over low to medium-low heat. Continuously whisk the mixture, especially as the butter melts, to prevent curdling or splitting. Continue stirring until the mixture thickens enough to mound briefly when dolloped on the surface—about 5 minutes, though timing may vary depending on your stove and pan.
- Strain Filling: Pour the thickened lemon filling through a fine mesh strainer into a clean bowl to ensure a smooth custard without lumps.
- Fill Tart Shell: Carefully pour the strained lemon filling into the cooled tart shell. Use an offset spatula to smooth the surface evenly.
- Bake Tart: Place the filled tart into the preheated oven and bake for 5 minutes. The custard will still be soft but should lose most of its liquidity. It will fully set as it cools.
- Cool Completely: Allow the tart to cool fully at room temperature or in the refrigerator so the filling firms for clean slicing.
- Serve and Garnish: Serve chilled or at room temperature. Garnish with a dollop of crème fraîche, whipped cream, lemon slices, edible flowers, raspberries, or a dusting of icing sugar to enhance presentation.
Notes
- Blind baking the tart crust ensures it stays crisp and prevents sogginess from the wet filling.
- Constant whisking while cooking the filling is essential to prevent the eggs from scrambling and to achieve a smooth custard.
- The filling may take longer than 5 minutes to thicken depending on stove heat; patience is key for proper setting.
- If desired, decorate the tart with fresh fruit or edible flowers to create an elegant presentation.
- This tart is best served chilled but can be kept at room temperature if serving within a few hours.
- Leftovers should be refrigerated and consumed within 2–3 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Keywords: French lemon tart, tarte au citron, lemon custard tart, classic French dessert, lemon tart recipe
