How to Make Tarte au Citron – A Zesty French Lemon Tart Recipe

 

If you're a fan of fresh, citrusy desserts, the tarte au citron – or lemon tart – is the ultimate French classic you need to try. With its crisp, buttery shortcrust pastry and smooth, tangy lemon filling, this elegant dessert strikes the perfect balance between sweet and sharp. Whether you’re preparing for a dinner party or simply craving something refined and refreshing, this step-by-step guide will show you how to make tarte au citron at home.

--- published by foodie Parmod.

What is Tarte au Citron?

Tarte au citron is a traditional French lemon tart made with pâte sucrée (sweet shortcrust pastry) and filled with a rich lemon custard. It is a staple in many French patisseries and a firm favourite among dessert lovers around the world. Its silky lemon filling and crisp base make it a perfect finish to any meal.

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Ingredients

For the sweet pastry (pâte sucrée):

200g plain flour

100g unsalted butter (cold, cubed)

50g icing sugar

1 egg yolk

2 tbsp cold water

Pinch of salt

For the lemon filling:

4 large eggs

150g caster sugar

3 unwaxed lemons (juice and zest)

150ml double cream

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Instructions

1. Make the pastry base

1. In a mixing bowl, rub the cold butter into the flour until it resembles fine breadcrumbs.

2. Stir in the icing sugar and a pinch of salt.

3. Add the egg yolk and 1–2 tablespoons of cold water. Mix gently until the dough just comes together.

4. Flatten the dough into a disc, wrap in cling film, and chill for 30 minutes.

5. Preheat the oven to 190°C (170°C fan) / Gas Mark 5.

6. Roll out the chilled pastry on a lightly floured surface to fit a 23cm tart tin. Line the tin, trim the edges, and prick the base with a fork.

7. Line with baking paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the paper and bake for another 5 minutes until golden. Let it cool.

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2. Prepare the lemon filling

1. In a large bowl, whisk the eggs with the caster sugar until smooth.

2. Add the finely grated lemon zest and juice. Stir in the double cream until well combined.

3. Pour the mixture through a fine sieve into a jug to remove any lumps or zest.

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3. Bake the tart

1. Reduce the oven temperature to 150°C (130°C fan) / Gas Mark 2.

2. Pour the lemon filling into the cooled pastry case.

3. Bake gently for 30–35 minutes, or until the filling is just set with a slight wobble in the centre.

4. Allow the tart to cool in the tin, then transfer to a serving plate.

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4. Serve and enjoy

Dust with a little icing sugar, serve with whipped cream or fresh berries, or enjoy it plain for a bright, zesty finish.

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Tips for the Perfect Lemon Tart

Use unwaxed lemons to avoid bitterness from the peel.

Don’t overbake the filling – it should have a light wobble in the centre when you remove it from the oven.

For extra finesse, you can brûlée the top with a kitchen torch or add a thin glaze for shine.

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Serving Suggestions

Serve your tarte au citron chilled or at room temperature. It pairs beautifully with a cup of Earl Grey tea or a glass of chilled white wine. This lemon tart also makes a lovely centrepiece for afternoon tea or summer gatherings.

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Storage

Store any leftovers in the fridge, covered, for up to 3 days. The base may soften slightly over time, but the flavour remains delicious.

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Final Thoughts

Now that you know how to make tarte au citron, you can bring the flavours of a French patisserie into your own kitchen. This tart is elegant, vibrant, and surprisingly easy to make. Whether you’re a beginner or an experienced baker, it’s a beautiful dessert that delivers every time.

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--- write ✍️ by foodie Parmod.