French Lemon Tart - Tarte au Citron
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
12 slices
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Calories
183 kcal
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Course
Dessert, Baked Goods
French Lemon Tart - Tarte au Citron
Description
The French Lemon Tart recipe includes preparing a sweet tart crust, blind baking it to ensure crispness. The filling blends lemon juice, zest, sugar, butter, whole eggs, and additional yolks whisked together and cooked gently on the stovetop. Constant whisking while cooking prevents curdling and forms a thick custard that holds its shape lightly when dolloped. The cooked filling is strained before being poured into the cooled crust to remove any curdled bits for a smooth finish. Baking the assembled tart at 350°F sets the custard firmly without overbaking. The result is a classic French tart with a delicate balance of tart lemon flavor, creamy texture, and a crisp buttery shell. This tart is thinner in filling compared to other lemon pies, providing a refined presentation and balanced bite of filling to crust. It is best served chilled or at room temperature and can be stored sealed in the refrigerator for up to four days.
Key details include using large eggs measured by weight to maintain proper filling ratios, and the recipe adjustment to reduce tartness and sweetness from the original to suit personal taste. The tart makes an elegant dessert that highlights the pure, fresh flavor of lemon in a focused and restrained way.
Ingredients
- 1 sweet tart crust (or homemade pie crust, or store bought 23cm / 9" sweet pie or tart crust)
Lemon Tart filling:
- 1 tbsp lemon 1 lemon's worth, zest
- 1/2 cup lemon juice (from 1 - 2 lemons)
- 3/4 cup white sugar
- 12 tbsp / 170g butter cut in 1cm (1/2") cubes, unsalted
- 3 egg large, (Note 1, whole
- 3 egg from large-size eggs, Note 1, yolk
Instructions
Tart crust:
- Make tart crust per linked recipe, including blind baking the empty tart crust. Allow to fully cool before filling (to ensure it won't go soggy).
Lemon Tart filling:
- Preheat oven: Preheat oven to 180℃/350℉ (160℃ fan)
- Whisk ingredients together: Put all ingredients in a medium saucepan and whisk to combine.
- Thicken on stove: Place the saucepan on the stove over low / medium low heat. Whisk constantly, especially as the butter is melting, to ensure it doesn't split. Keeping stirring until the mixture thickens enough to visibly mound (ie. holds its shape briefly) on the surface when dolloped – about 5 minutes, though it might take longer depending on stove strength, saucepan heat retention etc. See video and photos for thickness guide. Don't take it off the stove until it's thick enough otherwise the Filling won't set.
- Strain into a bowl using a fine mesh strainer.
- Fill tart: Pour into tart shell and smooth the filling surface using an offset spatula or similar.
- Bake: Bake for 5 minutes. It will still be a soft custard when you touch it but not liquidity. It will set more when cooled so it's sliceable.
- Cool: Cool tart fully to allow it to set before slicing to serve. Pictured with a dollop of creme fraiche (a thick, rich cream that has a slight tartness, and goes very well with the lemon tart) or whipped cream and even vanilla ice cream.
- Decorate if desired with lemon slices, edible flowers, raspberries. Else pipe on dollops of whipped cream or dust with icing sugar!
Notes
- Use large eggs weighing 50-55 grams each for proper filling consistency.
- The filling depth is about 1.5 cm, traditionally thinner than lemon meringue pies for a delicate balance.
- The tart keeps up to 4 days refrigerated, best served chilled or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183cal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 33mg | 1% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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