This French lemon tart is made with a crisp buttery pastry crust and filled with a zesty and bright lemon curd filling and baked to perfection.
The tart crust is baked until golden brown, creating a perfect base for the bright yellow lemon curd.
This filling is made by cooking lemon juice, zest, sugar, and eggs, and butter until thick and creamy. Once cooled, the tart offers a perfect balance of sweet and sour flavors.
The contrast between the buttery crust and the zesty filling makes lemon tart a refreshing treat, especially during warm weather.
It is served chilled and can be topped with a dusting of powdered sugar or a dollop of whipped cream, and fresh fruit for extra indulgence.
For more lemon desserts, check out my lemon curd cookies, lemon poppy seed muffins, lemonade bundt cake, lemon cooler cookies, lemon tart, and lemon curd cake.
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Why this recipe works
- Pâte sucrée crust- this delicious tart is made with a base of an easy and incredibly tasty tart shell that has a slightly sweet and buttery flavor and is super easy to make.
- Lemon curd filling- the filling for this tart is an easy lemon curd that is baked into the tart shell until it is set. The filling is full of zesty lemon flavor and has a creamy texture that melts in your mouth.
- Make ahead friendly- this tart can be made ahead easily. Make the tart shell ahead of time and store it at room temperature, make the lemon curd and store it in the fridge and a day before serving, pour the lemon curd into the tart and allow it to chill in the fridge.
- Texture and flavor- this incredible tart has a tangy, zesty, and sweet flavor with a creamy texture of the filling and crispy and melt in your mouth texture of the tart crust which creates the most amazing bite.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
For the crust
Flour– I used all-purpose flour for this recipe. Cake flour will work great as well.
Eggs- you will need 1 egg for the crust. Make sure that your eggs are at room temperature.
Kosher salt- you will need about ¼ teaspoon of kosher salt for this recipe.
Butter- use unsalted butter for this recipe. Only butter will work. No margarine or coconut oil. Margarine has an odd taste and can ruin the flavor of this delicious crust. Ensure your butter is cold.
Powder sugar- you will need powder sugar for this recipe. you don’t have to buy powder sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Vanilla extract- for extra flavor. You can also use vanilla bean extract or pure vanilla extract.
For the lemon curd filling
Lemon juice- use fresh lemon juice for this recipe. Fresh lemon will give you the best result. I don't recommend using store-bought lemon juice. This will make the flavor pop!
Lemon zest- I recommend zesting the lemon first and then juicing it.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Butter- make sure that your butter is unsalted.
Eggs and egg yolks- you will need eggs and egg yolks for this recipe. Make sure that your eggs are at room temperature.
Instructions
Start by making the tart dough. In a food processor, add the flour, powder sugar, and salt, and mix until combined.
Add the cold cubed butter, and blend until there are pea-sized pieces of butter. If you dont have a food processor, you can do it by hand, mixing the cold butter into the flour mixture. Make sure that your hands are cold.
Then, add the egg, and the vanilla extract and mix until a dough forms. Try not to overmix the dough.
Cover the dough with plastic wrap and let it chill in the fridge for at least an hour.
Transfer the dough onto a clean floured surface and roll with a rolling pin into a circle and transfer it into a 9-inch tart pan. Cut off the extra edges. Make little holes with a fork and freeze for 20 minutes.
Bake in a 180c (350f) preheated oven for about 15-20 minutes or until the crust is a light golden brown color. Remove from the oven and let it cool while making the filling.
Make the lemon curd
Put all of the ingredients in a saucepan and cook it over medium-low heat whisking constantly.
Once the butter melt, the consistency of the mixture will be thin, dont increase the heat. Keep whisking until the mixture thickens for about 5 minutes.
When the mixture thickens, transfer it to a fine-mesh strainer set over and bowl and strain the mixture from any unnecessary lumps. This will give you a perfect and smooth curd.
Cover the bowl tightly with plastic wrap and let the mixture cool for about 20-30 minutes.
Pour the curd into the tart crust and smooth it out with a spatula. Bake the tart in a 180c (350f) preheated oven for about 10 minutes or until the edges are set.
Refrigerate the tart for at least 2 hours, cut, and serve!
Expert Tips
- Don't let the lemon curd come to a boil! This will cook the eggs and leave you with scrambled eggs. Make sure that the lemon curd mixture cooks over medium-low heat.
- Use COLD butter for the crust, I suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- The star of your tart is the lemon, so select fresh, juicy lemons with bright yellow skin. Organic lemons are ideal, as you'll be using both the juice and zest for maximum flavor.
- Freeze the crust for at least 20 minutes before baking it. This will keep your crust from collapsing while baking.
- Zest before juicing. Always zest your lemons before juicing them. This makes the process much easier and ensures you get the most out of each lemon.
- Strain your lemon juice. After juicing your lemons, strain the juice to remove any pulp or seeds. This will result in a smoother, more refined lemon curd filling.
- Let the pastry dough rest in the fridge for at least 1 hour before handling it. This will make it easier to roll out the crust and handle it.
- If the crust puffs a bit while baking, press it down using a cup.
- Constantly whisk while making the curd! It is really important if you want to get a smooth and silky curd.
- Use an easy-release tart pan. I use an easy-release tart pan for all of our tart recipes. This makes sure that your tart will be easy to release from the pan.
- Chill thoroughly before serving. Allow your tart to cool completely at room temperature, then refrigerate for at least 5 hours. This helps the filling set properly and enhances the flavors.
Faq's
Cutting tart, the right way is very important. To get even and clean tart slices, make sure that you are using a serrated knife.
Our favorite way to cut tarts and cakes is by dipping a long knife into hot water, once the knife warms up, wipe off the excess water, and slice the tart. Dip and wipe the knife between every slice.
A French lemon tart, also known as tarte au citron, is a classic dessert consisting of a buttery pastry crust filled with a tangy lemon custard. It is then topped with whipped cream, meringue, or fresh fruit.
You either did not have baked it long enough. When a tart isn't cooked fully, the filling stays too soft.
Or, you might not have let it cool down enough. Chilling helps the tart set properly. Both of these issues can lead to a runny tart. To fix this, try baking a bit longer next time or letting it cool more before serving.
Yes. You can make these with store-bought pastry shell. Simply skip the process of making the crust.
Storing
Store this tart in the fridge in an airtight container to prevent it from soaking the aromas of the fridge. This will last fresh for up to 4 days.
Freezing
Begin by allowing the tart to cool completely at room temperature. Once cooled, wrap the tart tightly in plastic wrap, ensuring there are no air pockets.
For added protection, wrap it again in aluminum foil or place it in an airtight container. Label the package with the date and contents, then place it in the freezer and freeze for up to 3 months.
When you're ready to enjoy your frozen treat, simply remove it from the freezer and let it thaw in the refrigerator overnight before serving.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour or make your favorite gluten-free crust.
Dairy-free- you can make this dairy-free by replacing the butter with vegan butter.
Variations
Meringue- make this into a lemon meringue tart by topping it with a generous layer of meringue!
Tartlets- make this into mini lemon tartlets! You can use this exact recipe to make adorable lemon tartlets.
Crust- if you don’t want to make a crust from scratch, you can make a graham cracker crust. Mix 1 ½ cup of graham cracker crumbs with 1 teaspoon of sugar, and ⅓ cup of melted unsalted butter.
Bake it for 8 minutes in a 180c (350f) preheated oven.
Serving tips
Whipped cream- I love topping this tart with a big dollop of whipped cream. This creates the most creamy and delicious bite and balances the tartness of the lemon.
Vanilla ice cream- serve this tart with a scoop of vanilla ice cream!
Fresh fruit topping- add a colorful array of berries or sliced fruits on top of your tart for a refreshing twist.
Powdered sugar dusting- sprinkle a light layer of powdered sugar over the tart for a classic, elegant look and added sweetness.
Mint garnish- add a few fresh mint leaves to each serving for a pop of color and a hint of coolness.
Equipment
- 9 inch tart pan. 10 inch will work great too for this recipe.
- Mixing bowl (set of 3).
- You will also need a food processor to make the crust (if you are not using a store-bought crust).
- Saucepan to cook the lemon curd.
- Whisk set.
- Measuring cup set.
- Offset spatula to smooth out the lemon curd on the crust.
- Rubber spatula.
More lemon recipes
Lemon cooler cookies- These lemon cooler cookies are made with fresh lemon zest and lemon juice, making the lemon flavor pop! These are the perfect summer cookies buttery and tossed in powder sugar.
Lemonade bundt cake- This lemonade bundt cake is made with fresh lemon juice and lemon zest and topped with a lemon glaze. This cake and bright and will light up your day!
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If you liked this recipe
📖 Recipe
French Lemon Tart W/ Lemon Curd
Ingredients
Crust
- 1 ⅓ cup Flour
- ¼ teaspoon Kosher salt
- ⅓ cup Powder sugar
- ½ cup Butter cold, unsalted
- 1 Egg large
- ½ teaspoon Vanilla extract
Lemon curd filling
- ½ cup Lemon juice
- 2 tablespoon Lemon zest
- 1 cup Granulated sugar
- ½ cup Butter unsalted
- ¼ teaspoon Kosher salt
- 2 Eggs large
- 4 Egg yolks large
Instructions
- Start by making the tart dough. In a food processor, add the flour, powder sugar, and salt, and mix until combined.
- Add cold cubed butter, and blend until there are pea-sized pieces of butter. If you dont have a food processor, you can do it by hand, mixing the cold butter into the flour mixture. Make sure that your hands are cold.
- Then, add the egg, and the vanilla extract and mix until a dough forms. Try not to overmix the dough.
- Cover the dough with plastic wrap and let it chill in the fridge for at least an hour.
- Transfer the dough onto a clean floured surface and roll with a rolling pin into a circle and transfer it into a 9-inch tart pan. Cut off the extra edges. Make little holes with a fork and freeze for 20 minutes.
- Bake in a 180c (350f) preheated oven for about 15-20 minutes or until the crust is a light golden brown color. Remove from the oven and let it cool while making the filling.
Make the lemon curd:
- Put all of the ingredients in a saucepan and cook it over medium-low heat whisking constantly.
- Once the butter melt, the consistency of the mixture will be thin, dont increase the heat. Keep whisking until the mixture thickens for about 5 minutes.
- When the mixture thickens, transfer it to a fine-mesh strainer set over and bowl and strain the mixture from any unnecessary lumps. This will give you a perfect and smooth curd.
- Cover the bowl tightly with plastic wrap and let the mixture cool for about 20-30 minutes.
- Pour the curd into the tart crust and smooth it out with a spatula. Bake the tart in a 180c (350f) preheated oven for about 10 minutes or until the edges are set.
- Refrigerate the tart for at least 2 hours, cut, and serve!
Notes
- Don't let the lemon curd come to a boil! This will cook the eggs and leave you with scrambled eggs. Make sure that the lemon curd mixture cooks over medium-low heat.
- Use COLD butter for the crust, I suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- The star of your tart is the lemon, so select fresh, juicy lemons with bright yellow skin. Organic lemons are ideal, as you'll be using both the juice and zest for maximum flavor.
- Freeze the crust for at least 20 minutes before baking it. This will keep your crust from collapsing while baking.
- Zest before juicing. Always zest your lemons before juicing them. This makes the process much easier and ensures you get the most out of each lemon.
- Strain your lemon juice. After juicing your lemons, strain the juice to remove any pulp or seeds. This will result in a smoother, more refined lemon curd filling.
- Let the pastry dough rest in the fridge for at least 1 hour before handling it. This will make it easier to roll out the crust and handle it.
- If the crust puffs a bit while baking, press it down using a cup.
- Constantly whisk while making the curd! It is really important if you want to get a smooth and silky curd.
- Use an easy-release tart pan. I use an easy-release tart pan for all of our tart recipes. This makes sure that your tart will be easy to release from the pan.
- Chill thoroughly before serving. Allow your tart to cool completely at room temperature, then refrigerate for at least 5 hours. This helps the filling set properly and enhances the flavors.
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