Tarte au Citron (French Lemon Tart)

Tarte au Citron French Lemon Tart

The Tarte au Citron is a classic French lemon dessert known for its delicate balance of sweet and tangy flavors. It features a buttery, crisp pâte sucrée (sweet pastry crust) filled with a silky, rich lemon curd made from fresh lemon juice, eggs, sugar, and butter.

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This tart is a staple in French patisseries and is often served as a refreshing dessert after a meal. Its origins can be traced back to traditional European lemon desserts, but the refined and elegant version we know today is distinctly French.

A variation of this tart is the Tarte au Citron Meringuée, which includes a light, fluffy meringue topping that is either baked or torched for a caramelized effect, similar to the American lemon meringue pie.

The Tarte au Citron is loved for its bright citrus flavor, making it perfect for any occasion, from afternoon tea to formal dinner parties. It pairs wonderfully with a glass of Sauternes (a sweet French wine) or a cup of Earl Grey tea.

Ingredients

For the Sweet Pastry Crust (Pâte Sucrée)

  • 200g (1 ⅔ cups) all-purpose flour
  • 100g (7 tbsp) unsalted butter, cold and cubed
  • 50g (½ cup) powdered sugar
  • 1 egg
  • 1 pinch of salt
  • 1 tsp vanilla extract (optional)

For the Lemon Filling

  • 3 large eggs
  • 150g (¾ cup) granulated sugar
  • 120ml (½ cup) freshly squeezed lemon juice (about 3-4 lemons)
  • Zest of 2 lemons
  • 150g (⅔ cup) unsalted butter, cubed

Instructions

Prepare the Pastry Crust

  1. In a bowl, mix the flour, powdered sugar, and salt.
  2. Add the cold butter and rub it into the flour until it resembles breadcrumbs.
  3. Add the egg and vanilla extract, then mix until the dough comes together.
  4. Form a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
  5. Preheat the oven to 180°C (350°F).
  6. Roll out the dough on a floured surface and place it in a tart pan. Prick the base with a fork.
  7. Line with parchment paper and fill with baking weights (or dried beans).
  8. Blind bake for 15 minutes, then remove the weights and bake for another 5-10 minutes until golden. Let cool.

Make the Lemon Filling

  1. In a heatproof bowl, whisk the eggs, sugar, lemon juice, and zest.
  2. Place the bowl over a saucepan of simmering water (double boiler method). Stir constantly.
  3. When the mixture thickens (around 10 minutes), remove it from heat.
  4. Add the butter, one cube at a time, stirring until smooth.
  5. Pour the filling into the baked tart shell. Smooth the top.

Chill and Serve

  • Refrigerate for at least 2 hours until set.
  • Optionally, dust with powdered sugar or brûlée the top with a torch.
  • Serve and enjoy!
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