Classic French Lemon Tart

Introduction

A proper tarte au citron is the dessert I make when I want to look like I know what I'm doing. The crust is a simple pâte sucrée — buttery, just sweet enough, and very forgiving. The filling is a stovetop curd that's poured warm into the blind-baked shell and set in the fridge. It's mostly waiting, very little doing. The first bite is sharp, bright, and exactly the relief you want after a heavy meal.

Cooking your way through our archive? Don't miss our Molten Chocolate Lava Cake for Two or our Classic New York Cheesecake with Berry Compote, and browse every dessert recipe for more ideas.

Ingredients

• •For the pastry:
• •180 g all-purpose flour
• •60 g powdered sugar
• •1/4 tsp salt
• •100 g cold unsalted butter, cubed
• •1 large egg yolk
• •1–2 tbsp ice water
• •For the lemon filling:
• •4 large eggs
• •150 g granulated sugar
• •150 ml fresh lemon juice (from about 4 lemons)
• •Zest of 2 lemons
• •100 g unsalted butter, cubed
• •Powdered sugar and fresh raspberries to serve

Instructions

1. 1

   In a food processor, pulse the flour, powdered sugar, and salt. Add the butter and pulse until the mixture looks like coarse sand.

2. 2

   Add the egg yolk and 1 tbsp water and pulse until the dough just comes together — add the second tbsp of water only if needed.

3. 3

   Turn the dough out, shape into a disc, wrap, and chill for at least 1 hour.

4. 4

   Roll the dough out on a floured surface to fit a 23 cm tart pan with a removable base. Press into the pan, trim the edges, and prick the bottom with a fork. Chill for 30 minutes.

5. 5

   Preheat the oven to 180°C / 350°F. Line the chilled shell with parchment, fill with baking beans, and blind bake for 15 minutes. Remove the parchment and beans and bake for another 8–10 minutes until pale golden. Cool.

6. 6

   For the filling, whisk the eggs, sugar, lemon juice, and zest in a heatproof bowl set over barely simmering water. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 8–10 minutes.

7. 7

   Off the heat, whisk in the butter a few cubes at a time until smooth and glossy.

8. 8

   Strain the curd through a sieve into the cooled tart shell. Smooth the top and refrigerate for at least 2 hours, until fully set.

9. 9

   Dust with powdered sugar, top with raspberries, and serve in thin slices.

Nutrition (per serving, estimated)

Nutrition is an approximation generated from ingredient databases and may vary based on brands and exact measurements.

Calories

390 kcal

Protein

5 g

Carbs

42 g

Fat

23 g