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Classic Lemon Tart Recipe

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4 from 72 reviews

Classic French Tarte au Citron, a delicate and tangy lemon tart featuring a buttery, crisp pastry shell filled with a smooth, creamy lemon custard. Perfectly balanced sweetness and citrus brightness make it an elegant dessert to enjoy chilled.

  • Total Time: 7 hours 20 minutes (including chilling and overnight refrigeration)
  • Yield: 12 servings

Ingredients

Pastry

  • 250 g (1½ cups + 1 tbsp) plain (all-purpose) flour
  • 60 g (¼ cup + 3 tbsp) icing (powdered) sugar
  • 125 g (½ cup + 1 tbsp) unsalted butter, cold and cubed
  • 2 large eggs, yolks only
  • 2-4 tbsp ice (very cold) water

Lemon Filling

  • 4 large eggs
  • 100 g (¾ cup) icing (powdered) sugar
  • 2-3 large lemons (zested and juiced)
  • 120 ml (½ cup) double (heavy) cream

Decoration

  • 4 slices lemon (for decoration, cut into discs)
  • Raspberries (a few, for garnish)
  • Mint leaves (a few, for garnish)

Instructions

  1. Make the Pastry: Combine flour and icing sugar in a food processor or large bowl. Add cold cubed butter and blend or cut in until mixture resembles fine breadcrumbs without large chunks. Add egg yolks and blend until just combined. Add ice-cold water a tablespoon at a time until dough clumps together.
  2. Chill the Dough: Turn dough onto clean surface, gently squeeze to bring it together without kneading. Divide dough into two discs, wrap in cling film, and refrigerate for at least 30 minutes (optionally freeze for later use).
  3. Roll Out and Line Tart Tin: Roll chilled pastry into a circle about 2 inches larger than an 8-inch tart tin. Carefully lift and ease into tin edges without stretching. Fold overhang over tin edge, then trim excess with rolling pin. Prick base with fork and chill in fridge for 30 minutes.
  4. Prepare Lemon Filling: Zest lemons into a large jug with a sieve on top. In a bowl, whisk eggs and icing sugar, then add lemon juice. Lightly whisk together, add cream, and whisk again. Pour mixture through sieve into the jug, stirring in the zest.
  5. Bake Pastry Shell Blind: Preheat oven to 160°C (320°F). Line pastry with parchment paper and fill with baking beans. Bake for 10 minutes, then remove parchment and beans and bake an additional 20 minutes until golden and crisp.
  6. Brush with Egg White: Lightly brush the baked pastry shell with egg white and bake for another minute to seal the base.
  7. Bake Filling: Carefully pour lemon filling into pastry shell close to the edge. Bake for 25–28 minutes until the center is just slightly wobbly.
  8. Cool and Chill: Allow tart to cool in the tin, then refrigerate overnight to set fully.
  9. Decorate the Tart: Arrange lemon slices on top starting with a whole slice in the center, halve two slices and quarter one, positioning around the center slice. Fill gaps with raspberries and mint leaves for garnish.
  10. Serve: Enjoy the chilled tart as a refined dessert or afternoon treat.

Notes

  • Ensure butter is cold and add very cold water to keep the pastry flaky and tender.
  • Avoid overworking the dough to prevent tough pastry.
  • Blind baking (baking with beans) helps achieve a crisp, non-soggy base.
  • Chilling the tart overnight allows the filling to set perfectly.
  • Use fresh lemons for the brightest flavor and zest the lemons before juicing.
  • The slight wobble in the filling when baking indicates it is perfectly cooked and will set as it cools.
  • Optional freezing of dough discs allows for easy preparation ahead of time.
  • Author: Madelynn
  • Prep Time: 40 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://allyumcooks.com/classic-lemon-tart-recipe/