Why You'll Love This French Lemon Tart with Butter Crust
The French Lemon Tart (tarte au citron) is a timeless patisserie classic. With its silky, intensely lemony curd nestled in a crisp, buttery shortcrust pastry, it's a dessert that never goes out of style.
This version strikes the perfect balance - not too sweet, with just enough tartness to make your taste buds tingle. The buttery crust provides a wonderful contrast to the smooth, glossy curd filling.
While it may look sophisticated, this tart is surprisingly approachable for home bakers. With a few simple techniques and careful attention, you'll create a dessert that looks and tastes professionally made.
Ingredients
Instructions
- 1
Make the Dough
Mix flour, powdered sugar, and cold butter until crumbly. Add egg yolk and bring together into a ball. Chill 30 minutes.
- 2
Blind Bake Crust
Roll out dough, press into tart pan, prick with fork. Bake at 350°F for 15 minutes with pie weights, then 10 more without.
- 3
Make Lemon Curd
Whisk eggs, sugar, lemon juice, and zest in a saucepan. Cook over medium-low heat, stirring constantly until thickened (170°F).
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- 4
Finish Curd
Remove from heat, stir in cubed butter until smooth. Strain for silky texture.
- 5
Assemble and Chill
Pour curd into cooled crust. Chill at least 4 hours before serving. Dust with powdered sugar.
Chef's Tips & Variations
Strain the lemon curd for the smoothest, most professional texture.
Don't skip the blind baking - it prevents the crust from becoming soggy.
Use fresh lemon juice - bottled juice doesn't have the same bright flavor.
Frequently Asked Questions
Store in the refrigerator for up to 3 days. It also freezes well for up to 2 months.
Curd can become lumpy if the heat is too high or you stop whipping. Straining and starting over with lower heat fixes this.
Absolutely! Lime tart is equally delicious. Use the same ratio of juice and zest.
A 9-inch round tart pan with removable bottom works best, but a square cake pan lined with parchment works in a pinch.
