Description
This French Lemon Tart, or Tarte au Citron, showcases a crisp sweet tart crust filled with a luscious, tangy lemon custard. The smooth filling blends fresh lemon juice, zest, eggs, butter, and sugar, thickened gently on the stovetop, then baked briefly for a perfectly set tart. It’s a classic, elegant dessert that pairs beautifully with whipped cream, crème fraîche, or vanilla ice cream.
Ingredients
Tart Crust
- 1 sweet tart crust (pre-made or homemade)
Lemon Tart Filling
- 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 1 cm (1/2″) cubes
- 3 whole large eggs
- 3 large egg yolks
Instructions
- Prepare Tart Crust: Make the sweet tart crust as per your favorite recipe or a linked guide. Blind bake the empty tart shell at the recommended temperature to ensure it holds its shape and is crisp. Allow it to cool completely before filling to prevent sogginess.
- Preheat Oven: Preheat your oven to 180℃ (350℉), or 160℃ if using a fan-assisted oven.
- Combine Filling Ingredients: In a medium saucepan, whisk together lemon zest, lemon juice, sugar, butter cubes, whole eggs, and egg yolks until well combined.
- Cook Filling: Place the saucepan over low to medium-low heat on the stove. Whisk constantly, especially as the butter melts, to prevent splitting. Continue stirring until the mixture thickens and holds its shape briefly on the surface when dolloped, around 5 minutes but time may vary. Do not remove from heat prematurely or the filling won’t set properly.
- Strain Filling: Pour the thickened filling through a fine mesh strainer into a bowl to ensure smoothness, removing any cooked egg bits or lumps.
- Fill Tart Shell: Pour the strained lemon filling into the cooled tart shell. Smooth the surface evenly using an offset spatula or a similar tool.
- Bake Tart: Bake the filled tart in the preheated oven for 5 minutes. The filling will remain soft but will no longer be liquid. It will firm up more as it cools.
- Cool Completely: Allow the tart to cool fully at room temperature. This is essential for the filling to set properly and become sliceable.
- Serve and Garnish: Serve the tart as is or with a dollop of crème fraîche, whipped cream, or vanilla ice cream for extra richness. Optionally, decorate with lemon slices, edible flowers, raspberries, or dust the top with icing sugar for an elegant finish.
Notes
- Ensure the tart crust is completely cooled before adding the filling to avoid sogginess.
- Constant whisking while cooking the filling is crucial to prevent curdling and achieve a silky texture.
- If the filling does not thicken quickly, continue stirring patiently; thickness depends on stove strength and pan heat retention.
- Straining the filling ensures a perfectly smooth custard without lumps.
- The tart sets further as it cools, so do not overbake.
- For garnish, fresh fruits and edible flowers add a bright, decorative touch.
- This recipe yields 12 servings, perfect for gatherings or dessert parties.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
