A traditional French-style lemon tart with creamy, dreamy lemony filling.

My favorite lemon tart tastes just like a classic ‘tarte au citron’ from Paris. It has shallow sides, a crumbly, sweet, cookie-like crust, and classic lemon curd filling with just enough butter to make it creamy and not too sour. Since the filling is quite rich, the lemon layer isn’t very thick.

This tart requires 2 steps:

  1. Make the tart crust. In this post, you’ll find not just the recipe, but also tips for making a perfect crust. You’ll need to prepare the dough, then fully bake the crust before filling it with the lemon mixture. If you’re using a store-bough tart shell, you’ll only need to make the lemon curd.
  2. Make lemon curd for the filling. This post includes many tips on how it’s done, so be sure you read it. Once the lemon curd is ready, fill your crust with it and chill.

Lemon TartIngredients

  • 1 fully baked tart crust

For the lemon curd:

  • 2 large eggs, plus 2 egg yolks (or 3 whole eggs)
  • ¾ cup (150 g/5.3 oz) granulated sugar
  • 1 tablespoon lemon zest
  • ½ cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
  • 2 tablespoons heavy cream, optional
  • ½ cup (1 stick/115 g) unsalted butter, cut into small pieces

Instructions

  1. To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170F/75C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
  2. Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it—the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart.

You can find complete recipes of this Lemon Tart in prettysimplesweet.com

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