Pies & Tarts
French Lemon Tart
An elegant French lemon tart (tarte au citron) with silky lemon curd in a crisp, buttery pate sucree shell. Bright, tangy, and utterly refined.
A Little Piece of Paris on Your Table
This French lemon tart is the kind of dessert that stops conversation. The pate sucree crust shatters like fine china, giving way to a filling so smooth and intensely lemony that it is almost electric. For all its sophistication, this tart is surprisingly approachable — the crust is pressed rather than rolled, and the filling is a simple stovetop lemon curd poured into the shell and chilled.
Baker’s Tips
- Cook the lemon curd over medium-low heat and stir constantly. The eggs will scramble if they get too hot in any one spot. The curd is ready when it coats the back of a spoon and holds a line drawn through it with your finger.
- Always strain the curd through a fine-mesh sieve before pouring it into the shell. This catches any bits of cooked egg and gives you a perfectly silky texture.
- Press the dough evenly into the tart pan at about 1/8 inch thickness. Too thick and the crust overwhelms the filling; too thin and it cracks when you unmold.
- Chill the tart for at least 2 hours before serving, but bring it to cool room temperature for about 15 minutes before slicing — the curd tastes best when it has lost the refrigerator chill.
Variations
- Lemon Meringue Tart: Top the set curd with Swiss meringue and toast with a kitchen torch for a dramatic, sweet contrast.
- Blood Orange Tart: Replace the lemon with blood orange juice and zest for a gorgeous ruby-colored tart with a sweeter, more floral citrus flavor.
- Lavender Lemon Tart: Steep dried culinary lavender in the butter as the curd heats, then strain for a beautiful Provencal twist.
For a more casual citrus dessert, try my key lime pie — tangy, creamy, and refreshing in a completely different way.
Ingredients
Pate Sucree (Sweet Tart Crust)
Lemon Curd Filling
For Finishing
Instructions
- 1
Make the Pate Sucree
Beat the softened butter and powdered sugar together until smooth and creamy, about 2 minutes. Mix in the egg yolk, vanilla, and salt. Add the flour all at once and stir until the dough just comes together — do not overmix. Press the dough into a flat disc, wrap in plastic, and refrigerate for at least 30 minutes.
- 2
Line the Tart Pan
Press the chilled dough evenly into a 9-inch fluted tart pan with a removable bottom. Start by pressing dough up the sides, then fill in the base. The dough should be about 1/8 inch thick throughout, with no thin spots or cracks. Prick the base all over with a fork and refrigerate for 20 minutes.
- 3
Blind Bake the Shell
Preheat the oven to 375°F (190°C). Line the chilled tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Continue baking for 8–10 minutes more until the crust is golden all over. If any cracks form, press them gently with the back of a spoon while the crust is still warm.
- 4
Prepare the Lemon Curd
While the crust bakes, whisk the eggs and sugar together in a medium saucepan. Add the lemon juice, lemon zest, and salt. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens enough to coat the back of a spoon, about 8–10 minutes. Do not let it boil.
- 5
Finish the Curd
Remove the saucepan from the heat and add the butter cubes one at a time, stirring until each piece is fully melted and incorporated. Strain the curd through a fine-mesh sieve into a bowl to remove the zest pieces and any bits of cooked egg. This step ensures a perfectly silky texture.
- 6
Fill and Set
Pour the warm lemon curd into the baked tart shell. Smooth the top gently with an offset spatula. Let the tart cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until the filling is completely set. Dust with powdered sugar just before serving.
Nutrition Information
Per serving (serves 8). Values are approximate.
| Calories | 310 calories |
| Total Fat | 18g |
| Saturated Fat | 11g |
| Carbohydrates | 34g |
| Sugar | 22g |
| Protein | 5g |
| Sodium | 120mg |
| Fiber | 0.5g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Can I use bottled lemon juice?
Fresh lemon juice makes a noticeable difference in this recipe. Bottled juice has a flatter, slightly metallic taste that comes through clearly in a tart where lemon is the star. Fresh juice provides brighter, more complex citrus flavor.
Why did my lemon curd turn lumpy?
The heat was likely too high, which caused the eggs to scramble. Cook over medium-low heat and stir constantly. If it does get lumpy, straining through a fine-mesh sieve will catch any cooked egg bits and give you a smooth result.
Can I make this tart ahead of time?
Yes. The baked tart shell can be stored at room temperature for up to 2 days. The assembled tart keeps in the refrigerator for up to 3 days. Dust with powdered sugar just before serving.
Reader Reviews
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