Tarte au Citron

This traditional tarte au citron features a delicate sweet crust and a smooth, tangy lemon curd — a timeless dessert with effortless sophistication.

Prep Time: 1h 10 mins | Total Time: 1h 30 mins | Serves: 8

Ingredients

For the Lemon Filling

• 3 large eggs
  

• 2/3 cup granulated sugar
  

• 2 teaspoons lemon zest, from about 2 lemons
  

• 1/2 cup fresh lemon juice, from about 3 lemons
  

• 1/2 cup heavy cream
  

• 2 tablespoons unsalted butter, melted
  

• 1 pinch of salt

Options For Garnish

• Powdered sugar, for dusting
  

• Fresh berries or edible flowers

Patè Sucrèe

• 1 1/4 cup all-purpose flour
  

• 1/3 cup powdered sugar
  

• 1/3 cup unsalted butter, cold and cut into small cubes
  

• 1 small egg

  
  

• 3/4 teaspoon vanilla extract

Instructions

Step 1

For the Patè Sucrèe:

In a bowl, whisk flour, powdered sugar, and salt.

Step 2

Add cold butter cubes and work them into the flour until it looks sandy.

Step 3

Stir in the egg and vanilla, mixing just until a dough forms. If dry, add ½ teaspoon cold water.

Step 4

Flatten into a disc, wrap in plastic, and refrigerate for 45 minutes.

Step 5

Roll out your chilled pâte sucrée to fit your long fluted tart pan. Gently press into the pan and trim the edges.

Step 6

Prick the bottom with a fork and freeze for 15 minutes.

Step 7

Preheat oven to 350°F (175°C).

Step 8

Remove weights and bake another 5-7 minutes, until lightly golden. Set aside to cool slightly.

Step 9

Make the Lemon Filling

In a bowl, whisk together eggs, sugar, lemon zest, lemon juice, and salt.

Add heavy cream and melted butter, whisking until smooth.

Step 10

Bake the Tart

Pour the filling into the warm tart shell.

Bake at 325°F (163°C) for 20-25 minutes, until the filling is set but slightly jiggly in the center. Let cool to room temperature, then chill for at least 2 hours.

Step 11

Serve

Dust with powdered sugar and garnish with fresh berries or edible flowers for a beautiful, spring-ready tart.