French Lemon Tart – Lemon Tart

The French Lemon Tart is a masterpiece of dessert that brings sunshine to your table. Its bright, zesty flavor paired with a crisp crust makes it a perfect treat for any occasion. Whether you’re sharing it at a family gathering or enjoying a slice alone, this tart is sure to please your palate.

Why Make This Recipe

There are many reasons to love this recipe. First, it’s simple to make, featuring ingredients that you likely already have at home. Second, the combination of tartness from lemons and the richness of butter creates a delightful contrast that is refreshing and satisfying. Finally, making this tart allows you to impress your friends and family with your baking skills.

How to Make French Lemon Tart

Making the French Lemon Tart is a straightforward process. Just follow the steps below to create a lemony experience that everyone will adore.

Ingredients:

1 sweet tart crust
1 tbsp lemon zest (1 lemon’s worth)
½ cup lemon juice (from 1-2 lemons)
¾ cup white sugar
12 tbsp / 170g unsalted butter, cut into 1cm (1/2") cubes
3 whole large eggs (Note 1)
3 egg yolks (from large-size eggs, Note 1)

Directions:

Tart crust:

Make the tart crust using the linked recipe. Make sure to blind bake the empty tart crust.
Allow the crust to cool fully before filling it to prevent sogginess.

Lemon Tart filling:

Preheat the oven: Set your oven to 180°C (350°F) or 160°C (fan).
Whisk ingredients together: In a medium saucepan, combine all the ingredients and whisk until smooth.
Thicken on stove: Place the saucepan on low to medium-low heat. Whisk continuously, especially as the butter melts, to avoid separating. Keep whisking until the mixture thickens enough to hold its shape when dolloped, which will take about 5 minutes.
Strain into another bowl: Use a fine mesh strainer to strain the mixture into a bowl.
Fill tart: Pour the filling into the cooled tart shell and smooth the top using an offset spatula.
Bake: Bake for 5 minutes. The filling will still be soft but should not be liquid.
Cool: Let the tart cool completely to allow it to set before slicing. Serve with a dollop of crème fraîche, whipped cream, or vanilla ice cream for extra delight.
Decorate if desired: You can add some lemon slices, edible flowers, or a dusting of icing sugar on top for a beautiful finish.

How to Serve French Lemon Tart

Serve your Lemon Tart chilled. Slice it into wedges and pair with crème fraîche or whipped cream. Consider adding fresh berries or mint leaves on the side for a pop of color.

How to Store French Lemon Tart

You can store any leftover Lemon Tart in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It will stay fresh for about 3 to 5 days.

Tips to Make French Lemon Tart

Measure your ingredients carefully for the best results.
Use fresh lemons for the best flavor.
Make sure the tart crust is completely cooled before adding the filling to avoid a soggy bottom.

Variation

You can add a twist to the classic Lemon Tart by incorporating other flavors. Adding a touch of lavender or using lime juice instead of lemon juice can create a unique variation that is just as delightful.

FAQs

Can I use bottled lemon juice?
- While fresh lemon juice is preferred for its bright flavor, you can use bottled juice in a pinch.
Can I freeze Lemon Tart?
- Yes, you can freeze the tart for up to a month. Wrap it well in plastic before freezing.
Why did my filling not set?
- If the mixture is not thick enough when you remove it from heat, it will not set properly. Be sure to whisk continuously until thickened.

Enjoy making and tasting this delightful French Lemon Tart that is sure to brighten your day!

French Lemon Tart

A delightful dessert that combines zesty lemon flavor with a crisp tart shell, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Dessert

Cuisine French

Servings 8 servings

Calories 320 kcal

Ingredients

For the crust

1 each sweet tart crust Make sure to blind bake

For the filling

1 tbsp lemon zest 1 lemon's worth
½ cup lemon juice from 1-2 lemons
¾ cup white sugar
12 tbsp unsalted butter cut into 1cm (1/2 inch) cubes
3 whole large eggs (Note 1)
3 each egg yolks (from large-size eggs, Note 1)

Instructions

Prepare Crust

Make the tart crust using the linked recipe. Make sure to blind bake the empty tart crust.
Allow the crust to cool fully before filling it to prevent sogginess.

Prepare Filling

Preheat the oven to 180°C (350°F) or 160°C (fan).
In a medium saucepan, combine all filling ingredients and whisk until smooth.
Place the saucepan on low to medium-low heat and whisk continuously, especially as the butter melts, until the mixture thickens, about 5 minutes.
Use a fine mesh strainer to strain the mixture into a bowl.
Pour the filling into the cooled tart shell and smooth the top using an offset spatula.
Bake for 5 minutes, the filling will still be soft but should not be liquid.
Let the tart cool completely to allow it to set before slicing.
Serve with a dollop of crème fraîche, whipped cream, or vanilla ice cream.
Optionally, decorate with lemon slices, edible flowers, or a dusting of icing sugar.