Tarte Au Citron
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Tarte au Citron, or French lemon tart, represents the perfect balance of sweet and tart flavors in an elegant pastry shell. Dating back to the 17th century, this dessert embodies the French principle of simplicity executed to perfection. The smooth, silky lemon custard offers an intense citrus flavor that delivers both brightness and richness in each bite. Unlike heavily sweetened American lemon meringue pies, the French version focuses on the pure, clean citrus flavor complemented by buttery pastry. Its striking yellow filling and precise appearance have made it a staple of French patisseries and an enduring symbol of refined dessert craftsmanship.
Time & Quantities
Method & Ingredients
Required Equipment: 9-inch tart pan with removable bottom, parchment paper, pie weights or dried beans, rolling pin, fine-mesh sieve, zester or microplane, citrus juicer
Cooking Method: Baking
Ingredients
- For the pastry shell: 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter (cold and cubed)
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 1 large egg yolk
- 2-3 tbsp ice water. For the lemon filling: 4 large eggs
- 2 large egg yolks
- 1 cup granulated sugar
- 1 cup fresh lemon juice (about 4-5 lemons)
- 2 tbsp lemon zest
- 1/2 cup unsalted butter (cut into pieces)
- powdered sugar for dusting
Instructions
- For the pastry, combine flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs.
- Add egg yolk and 2 tbsp ice water. Pulse until dough begins to come together, adding more water if needed.
- Form dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C).
- Roll out chilled dough on a lightly floured surface to about 1/8-inch thickness. Transfer to a 9-inch tart pan, pressing into corners. Trim excess.
- Prick bottom with a fork, line with parchment paper, and fill with pie weights.
- Blind bake for 15 minutes, then remove weights and parchment. Bake for another 5-7 minutes until light golden. Cool completely.
- Reduce oven temperature to 325°F (165°C).
- For the filling, whisk together eggs, egg yolks, and sugar in a heatproof bowl until well combined.
- Add lemon juice and zest, whisking to combine.
- Set bowl over a saucepan of simmering water (double boiler), making sure the bottom doesn't touch the water.
- Cook, whisking constantly, until mixture thickens and reaches 170°F (77°C), about 10-12 minutes. Don't rush this step - slow and steady wins the race to perfect lemon curd!
- Remove from heat and strain through a fine-mesh sieve to remove zest and any cooked egg bits.
- Whisk in butter, a few pieces at a time, until smooth and glossy.
- Pour filling into cooled tart shell and smooth the top.
- Bake for 15-20 minutes, until filling is just set but still has a slight wobble in the center.
- Cool completely, then refrigerate for at least 1 hour before serving.
- Just before serving, dust lightly with powdered sugar if desired.
Storage & Make-Ahead
Storage Advice: Refrigerate for up to 2 days, covered loosely with plastic wrap. Bring to room temperature for about 30 minutes before serving for the best flavor and texture.
Make-Ahead & Freezing Tips: The tart shell can be made 1 day ahead and stored at room temperature. The assembled tart can be made 1 day ahead and refrigerated. Not suitable for freezing.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 380
- Protein: 5g
- Fat: 24g (Saturated: 14g)
- Carbohydrates: 39g (Fiber: 1g, Sugar: 25g)
- Vitamin A: 15% DV
- Vitamin C: 25% DV
- Calcium: 2% DV
- Iron: 8% DV
Allergen Information: Contains dairy (butter), wheat (flour), eggs
Dietary Information: Contains gluten, dairy, and eggs; not suitable for vegans, vegetarians, or those with gluten, dairy, or egg allergies
Serving & Variations
Serving Suggestions: Serve at room temperature with a dollop of lightly sweetened whipped cream or a small scoop of crème fraîche. A few fresh berries or a thin slice of lemon make an elegant garnish.
Wine or Drink Pairing: A glass of Sauternes beautifully balances the citrus acidity, while a Muscat de Beaumes-de-Venise offers complementary sweetness without overwhelming the lemon flavors.
Possible Recipe Variations: Add a thin layer of raspberry jam at the bottom of the tart shell before adding the lemon filling. Tarte au citron meringuée tops the tart with Italian meringue for a more dramatic presentation. Small individual tartlets are perfect for elegant dinner parties.
Additional Notes: Use organic lemons if possible, as the zest is a key flavor component. Meyer lemons can be substituted for a more floral, less acidic flavor.
Bookmarking this for my wife’s birthday! She loves lemon desserts and this looks absolutely stunning.
You can already try it for Valentine! 😀
Good recipe but I found it a bit too sweet for my taste. Next time I’ll reduce the sugar slightly. The texture was great though.
Simple but elegant. The recipe instructions were very clear. My crust came out perfectly flaky.
とても美味しそう！フランスで食べたタルトシトロンを思い出します。週末に挑戦してみます。レシピの説明がとても丁寧で助かります。
このような親切なメッセージを残してくれて本当に嬉しいです、アヤカさん、本当にありがとう！
Perfect balance of tangy and sweet. My wife said it’s better than the ones we had in Paris! The meringue topping is optional but really makes it special.
Oh my! thank you!
Tried this for a dinner party and got so many compliments! The lemon curd was silky smooth. Make sure to blind bake the crust properly – that’s the key.
I agree, thank you very much for your comment.
Une tarte au citron comme chez ma grand-mère! La pâte sablée était parfaite et la crème onctueuse. J’ai ajouté un peu de zeste de citron vert pour une touche personnelle.
Merci beaucoup Sophie!
Qué maravilla de tarta! La preparé ayer y toda mi familia quedó encantada. El equilibrio entre dulce y ácido era perfecto. La masa quedó crujiente y la crema de limón muy suave. Mi técnica para el merengue necesita práctica, pero igual quedó deliciosa. Definitivamente la haré de nuevo.
Since my travel in France last summer, I search everywhere for good lemon tart recipe. This one look very authentic with proper balance sweet and sour. The crust seem difficult but I will try for sunday dessert.
Love lemon desserts.