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French Lemon Tart - Tarte au Citron Recipe

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3.8 from 14 reviews

  • Author: Lea
  • Total Time: 25 minutes
  • Yield: 12 servings

Description

This French Lemon Tart, or Tarte au Citron, is a classic dessert featuring a crisp sweet tart crust filled with a smooth, tangy lemon custard. With a blend of fresh lemon zest, juice, sugar, butter, and eggs, the filling is gently thickened on the stovetop for the perfect balance of tartness and creaminess. Baked briefly for a tender set, this elegant tart is ideal for any occasion and pairs wonderfully with creme fraiche, whipped cream, or vanilla ice cream.

Ingredients

Tart Crust

  • 1 sweet tart crust (prepared and blind baked as per recipe)

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 1cm (1/2") cubes
  • 3 whole large eggs
  • 3 large egg yolks

Instructions

  1. Prepare Tart Crust: Make the sweet tart crust according to the linked recipe, including blind baking the empty tart shell. After baking, allow the tart crust to cool completely to avoid sogginess when filled.
  2. Preheat Oven: Set your oven to 180℃ (350℉) or 160℃ if using a fan-assisted oven, preparing it for the final baking step.
  3. Combine Filling Ingredients: In a medium saucepan, whisk together the lemon zest, lemon juice, sugar, butter cubes, whole eggs, and egg yolks until thoroughly mixed.
  4. Cook Filling on Stove: Place the saucepan over low to medium-low heat. Constantly whisk the mixture, especially as the butter melts, to prevent curdling. Continue stirring until the filling thickens enough to mound visibly on the surface when dolloped, approximately 5 minutes or longer depending on your stovetop and pan.
  5. Strain Filling: Once thickened, strain the lemon custard through a fine mesh sieve into a bowl to ensure a smooth texture free of any lumps or cooked egg bits.
  6. Fill Tart Shell: Pour the strained filling into the cooled tart crust. Use an offset spatula or similar tool to smooth the surface evenly.
  7. Bake Tart: Place the filled tart into the preheated oven and bake for 5 minutes. The filling will remain soft but should no longer be liquid. It will continue to set as it cools.
  8. Cool Completely: Allow the tart to cool fully at room temperature, ensuring the filling sets properly for neat slicing and serving.
  9. Serve and Decorate: Optionally, serve with a dollop of creme fraiche, whipped cream, or vanilla ice cream. You can also decorate with lemon slices, edible flowers, fresh raspberries, or a dusting of icing sugar for an elegant finish.

Notes

  • Use large eggs for the correct consistency in the filling.
  • Constant whisking while cooking prevents the butter from splitting and the eggs from curdling.
  • Allow the tart crust to cool fully before adding filling to avoid sogginess.
  • The short baking step firms up the filling slightly but most setting occurs during cooling.
  • Creme fraiche adds a rich and slightly tangy complement to the lemon tart.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French

Find it online: https://recipesbylea.com/french-lemon-tart-tarte-au-citron-recipe/