Classic French Lemon Tart

A buttery, crisp tart shell filled with smooth, tangy lemon curd—bright, creamy, and beautifully simple.

There’s something about a lemon tart that just feels like a breath of fresh air. It’s elegant without being fussy, zesty without being too sour, and somehow both decadent and refreshing at the same time. If you’ve never made a lemon tart from scratch, you might be surprised by how straightforward (and satisfying) it is.

This particular recipe leans into the French-style Tarte au Citron—a silky-smooth lemon curd nestled inside a crisp, buttery tart shell. No meringue, no fuss—just pure lemon flavor, made with real juice, zest, and a touch of cream for that melt-in-your-mouth texture.

What makes this recipe special:

• The lemon filling is ultra-smooth and bright, with just enough sweetness to balance the tartness.

• The tart shell is a classic pâte sucrée—sweet, short, and crisp.

• It’s a great make-ahead dessert (actually better after a chill in the fridge).

• And it’s incredibly versatile—you can top it with berries, whipped cream, or leave it simply beautiful and bare.

Tips for Tart Success

• Strain the lemon filling for the smoothest result—this removes any zest clumps or eggy bits.

• Don’t overbake. The tart should have a slight wobble in the center—it sets as it cools.

• Chill before slicing for clean, neat slices.

• This tart is actually even better the next day, once all the flavors have settled and the filling is fully set.Variations

Optional Garnishes

• Powdered sugar dusting

• Fresh berries (raspberries and blueberries pair beautifully)

• Whipped cream or crème fraîche

• Candied lemon slices for a fancy touch

Variations & Customizations

Want to change it up? Try these twists:

• Lemon-Lavender Tart: Infuse the cream with dried lavender before mixing.

• Lemon-Lime: Replace part of the lemon juice with lime juice for a citrus twist.

• Lemon Curd Tart: For a denser, ultra-rich texture, use a butter-based stovetop curd instead of the baked filling.

• Gluten-Free Crust: Use a nut-based crust or gluten-free flour blend.

Storing & Freezing

• Store in the fridge, covered, for up to 4–5 days.

• Freeze the whole tart (or slices) for up to 2 months. Thaw overnight in the fridge and enjoy chilled.

This Lemon Tart is the kind of dessert that feels fancy enough for a dinner party, yet comforting enough to make on a slow Sunday afternoon. It’s the perfect balance of tart, sweet, creamy, and crisp—all wrapped up in a golden shell.

Whether you dress it up with berries and whipped cream or serve it simply with a dusting of powdered sugar, it’s guaranteed to be a hit.

Yield: 9-inch Tart

Print

With ImageWithout Image

Classic Lemon Tart

Prep time: 25 MinCook time: 35 MinInactive time: 30 MinTotal time: 1 H & 30 M

A buttery, crisp tart shell filled with smooth, tangy lemon curd—bright, creamy, and beautifully simple.

Cook modePrevent screen from turning off

Ingredients

For the Crust

• 1 ¼ cups all-purpose flour
• ½ cup powdered sugar
• ¼ tsp salt
• ½ cup (1 stick) unsalted butter, cold and cut into cubes
• 1 egg yolk
• 1–2 tbsp ice water, as needed

For the Lemon Filling

• 4 large eggs
• ¾ cup granulated sugar
• 2 tbsp finely grated lemon zest (from about 2 lemons)
• ½ cup fresh lemon juice (about 3–4 lemons)
• ½ cup heavy cream
• Pinch of salt

Instructions

1. In a food processor (or by hand), pulse the flour, powdered sugar, and salt to combine. Add butter and pulse until the mixture resembles coarse crumbs.
2. Add the egg yolk and 1 tbsp of ice water. Pulse just until the dough comes together (add another spoon of water if needed).
3. Turn dough out, press into a disk, wrap in plastic, and chill for 30 minutes.
4. Preheat oven to 375°F (190°C).
5. On a lightly floured surface, roll out the chilled dough to about ¼ inch thick. Gently press into a 9-inch tart pan with removable bottom. Trim excess dough. Prick bottom with a fork.
6. Line with parchment and fill with pie weights or dried beans.
7. Bake for 15 minutes, remove weights, and bake another 8–10 minutes, until lightly golden. Let cool slightly.
8. In a medium bowl, whisk together the eggs, sugar, lemon zest, lemon juice, cream, and a pinch of salt until smooth.
9. Strain the filling through a fine mesh sieve into a pourable container—this step ensures a silky texture.
10. Reduce oven temperature to 325°F (163°C).
11. Pour lemon filling into the pre-baked tart shell. Bake for 20–25 minutes, or until the filling is just set but still slightly jiggly in the center.
12. Let cool at room temperature, then chill in the fridge for at least 2 hours before serving.

Notes

• Strain the lemon filling for the smoothest result—this removes any zest clumps or eggy bits.
• Don’t overbake. The tart should have a slight wobble in the center—it sets as it cools.
• Chill before slicing for clean, neat slices.
• This tart is actually even better the next day, once all the flavors have settled and the filling is fully set.

Nutrition Facts

Calories

331

Carbs

38 g

Cholesterol

146 mg

Fat

18 g

Fiber

1 g

Net carbs

38 g

Protein

5 g

Sat. Fat

10 g

Sodium

107 mg

Sugar

24 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.