Name: Lemon Tart (Tarte Citron) Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 3 h 55 min
Cuisine: French
Ingredients: 113 g unsalted butter, room temperature; 60 g powdered sugar; 30 g egg (about 1 small egg); 165 g all-purpose flour; 1 tsp vanilla extract; 120 ml fresh lemon juice, strained; 150 g granulated sugar; 3 large egg yolks; 2 large whole eggs; 42 g unsalted butter; Powdered sugar for dusting; Italian Meringue (optional); 1 9-inch tart pan with removable bottom; Foil; Rice, dried beans, or pie weights for baking

If you have a passion for desserts that strike the perfect balance between tart and sweet, then this Lemon Tart (Tarte Citron) Recipe is going to steal your heart. Picture a buttery, crisp crust hugging a silky, zesty lemon curd that wakes up your taste buds with bright citrus notes and velvety texture. Every bite brings a delightful contrast of flavors and mouthfeel that is simply irresistible. Trust me, once you make this classic French treat, it will become a cherished favorite to share with family and friends or to enjoy as a special indulgence just for yourself.

Ingredients You’ll Need

The image shows a pale beige pie crust inside a white fluted tart pan. The crust has a pattern of small holes arranged in diamond shapes across its flat surface. The edge of the crust is scalloped and raised, fitting snugly into the pan. The pan sits on crinkled white parchment paper over a white marbled surface with a grey cloth and small white flowers nearby. Photo taken with an iphone --ar 4:5 --v 7

This recipe relies on simple but essential ingredients that come together to create a stunning Lemon Tart (Tarte Citron) Recipe. Each component plays a crucial role in delivering perfect taste, texture, and gorgeous color — from the tender crust to the luscious lemon filling.

Unsalted butter, 113 g: Provides a rich, flaky, and tender base for the tart crust.
Powdered sugar, 60 g: Adds gentle sweetness and ensures a smooth crust texture.
Eggs, 3 large (1 whole and 2 yolks, plus 1 whole separate): Bind the dough and create a smooth, creamy filling.
All-purpose flour, 165 g: The structure for your crust, offering just the right amount of strength and tenderness.
Vanilla extract, 1 tsp: Introduces a whisper of warmth that complements the tart lemon flavor.
Fresh lemon juice, 120 ml: The star ingredient that gives the filling its refreshing citrus zing.
Granulated sugar, 150 g: Sweetens the lemon curd to balance acidity perfectly.
Powdered sugar for dusting: A pretty finishing touch that adds a light sweetness and elegant look.
Italian Meringue (optional): For those who want a gorgeous, fluffy topping adding texture and drama.
Foil and pie weights (rice, dried beans): Essential to prevent the crust from shrinking or bubbling during baking.
9-inch tart pan with removable bottom: Makes it easy to release the tart beautifully after baking.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Lemon Tart (Tarte Citron) Recipe

Step 1: Prepare the Tart Crust

Begin by creaming the unsalted butter with powdered sugar in a stand mixer fitted with a paddle attachment. This step ensures a light and tender crust texture. Then, add the egg and vanilla extract and mix until everything is nicely combined. Next, fold in the flour just until the dough comes together. Avoid overmixing to keep your crust flaky rather than tough. Shape the dough into a disk, wrap it tightly with plastic wrap, and chill in the refrigerator for at least 2 hours. This rest period helps the dough relax, making it easier to roll out and preventing shrinking during baking.

Step 2: Roll and Blind Bake the Crust

Once chilled, preheat your oven to 350 degrees Fahrenheit. Lightly flour a pastry cloth or work surface and roll out your dough into a 12-13 inch circle about 1/8 inch thick. Carefully transfer it to your tart pan, pressing it gently into the corners and the fluted edges. To help prevent bubbling, prick the bottom and sides with a fork. Then, line the crust with foil and fill with rice, dried beans, or pie weights to keep its shape during baking. Bake for 25-35 minutes until the crust turns a beautiful light golden brown. Finally, remove the weights and foil, and let the crust cool completely while you prepare the lemon filling.

Step 3: Make the Lemon Curd Filling

For the luscious lemon curd, fill a medium pot with 1-2 inches of water and bring it to a gentle simmer. Place a heat-safe bowl over the pot without touching the water to form a double boiler. Whisk together the granulated sugar and eggs in the bowl, then stir continuously over the simmering water until the mixture thickens—this can take 15 to 20 minutes. Patience here is key to avoid burning. Next, whisk in the lemon juice in two additions, allowing the mixture to thicken each time, despite temporarily looking thin right after adding the juice. Once thick and glossy, remove from heat and whisk in the butter until smooth and rich. Pour this vibrant lemon curd into your cooled tart shell and gently tap the pan to smooth out any ripples or air bubbles.

Step 4: Final Touches and Serving

Once your tart has cooled to room temperature, bring out the wow factor by caramelizing the top. Use a kitchen torch or pop the tart under your broiler briefly to create a delicate caramelized finish. Dust with powdered sugar for a simple, elegant look, or add a cloud of Italian meringue on top if feeling adventurous. This final touch brings a delightful texture contrast and makes your Lemon Tart (Tarte Citron) Recipe truly spectacular to serve.

How to Serve Lemon Tart (Tarte Citron) Recipe

The image shows a single-layer pie with a smooth, creamy yellow filling that has light brown specks sprinkled evenly on top. The pie has a light-colored, crimped crust around the edges. It sits on white parchment paper on a white marbled surface. To the upper left side, there is a small white bowl filled with several brown eggshell halves. A folded gray cloth napkin is placed near the top right of the pie, and a small sprig of white flowers is at the bottom left corner. The photo was taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes go a long way with this dessert. A light dusting of powdered sugar adds a snowy contrast to the golden caramelized top, while a few thin lemon zest strips or edible flowers can brighten the presentation beautifully. If using Italian meringue, piping it elegantly around the edges creates a stunning centerpiece that complements the tart’s flavors perfectly.

Side Dishes

Lemon Tart shines on its own but pairing it with a side can elevate the experience. Fresh berry compote or a scoop of vanilla bean ice cream balances the tartness wonderfully. For a lighter option, serve alongside a small bowl of fresh mixed berries or a crisp green salad dressed with a subtle vinaigrette to cleanse the palate between bites.

Creative Ways to Present

Looking to impress guests? Serve your Lemon Tart (Tarte Citron) Recipe in individual mini tart pans for charming personal portions. Alternatively, create a beautiful dessert platter by slicing the tart into wedges and decorating the plate with swirls of lemon curd, meringue kisses, or edible gold leaf for a touch of elegance. The possibilities are limitless and perfect for bringing a festive vibe to any occasion.

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Tart covered in the refrigerator for up to 3 days. The crust will stay crisp while the filling remains smooth and flavorful. To keep dusted powdered sugar looking fresh, cover tightly or apply it just before serving leftovers.

Freezing

For longer storage, freeze the baked and cooled tart shell separately wrapped tightly in plastic wrap and foil for up to 1 month. The lemon filling, however, is best made fresh or stored refrigerated, as freezing can affect its texture.

Reheating

When ready to enjoy leftovers, thaw refrigerated tart at room temperature for about 30 minutes. If you prefer your tart slightly warmed, place it in a low oven (around 275 degrees Fahrenheit) for 5-7 minutes, watching carefully to avoid melting the lemon curd or drying the crust.

FAQs

Can I make the crust ahead of time?

Absolutely! The crust dough can be prepared and refrigerated for up to 2 days, or frozen for longer storage. Just thaw completely and roll out before baking.

What if I don’t have a tart pan with a removable bottom?

No worries. Use a regular pie dish, but to remove the tart easily, line the pan with parchment paper or be extra gentle when slicing and serving.

Is Italian meringue necessary?

Italian meringue is optional but adds a lovely fluffy texture and an elegant look. The tart is delicious with just a dusting of powdered sugar too.

Why is the lemon curd bubbling during cooking?

Bubbling happens because the mixture heats gradually over the double boiler. This slow cooking thickens it without scrambling the eggs. Just keep whisking gently until thickened.

Can I use bottled lemon juice?

Fresh lemon juice is best for its bright flavor and natural freshness, but bottled juice will work in a pinch. Just make sure it’s 100% juice without additives.

Final Thoughts

Making this Lemon Tart (Tarte Citron) Recipe is truly a rewarding experience that brings a touch of French pastry magic into your kitchen. Its crisp crust paired with tangy, velvety lemon filling is a timeless combination that never fails to impress. Whether you’re serving it for a special occasion or simply treating yourself, this recipe will become a staple you want to make again and again. Dive in, enjoy the process, and savor every luscious bite!

Lemon Tart (Tarte Citron) Recipe

Ingredients You’ll Need