Classic French Lemon Tart (Tarte au Citron)

A layer of vibrant lemon curd nestled inside a thin shortbread crust creates the beautiful and heralded Tarte au Citron.  Traditionally dusted with simple powdered sugar or topped with meringue. 

This Classic French Lemon Tart can be topped in a variety of ways such as with fresh strawberries and edible flowers, simple whipped cream and fruit, fruit coulis and more! 

Why you will love this Classic French Lemon Tart

Simply said, this tarte au citron is the velvety smooth taste of springtime and there are several ways to garnish it for maximum show-stopping presentation. One of my favorites is with fruit and edible flowers. I have added a bonus quick reference to edible flowers at the bottom of this post. 

All the steps are outlined for an easy road to success, the hardest part is waiting for the tart to cool. 

Ingredients

The Crust: 

• All-purpose flour
• Cold cubed butter – this is key to a light and flaky tender crust
• Powdered sugar – for a touch of sweetness
• Lemon zest – to add a little pizzaz to your crust
• Salt

The Lemon Curd Filling: 

• Egg yolks – creates creaminess
• Whole Eggs – to build structure into the final tart.
• Castor fine bakers sugar – regular granulated sugar will work as well
• Lemon juice from 6 fresh lemons – do not skip this step, this is key to a fresh and vibrant flavor. Bottled lemons juices have a metallic after taste. 
• Zest of 2 lemons – lemon oils from the zest infuse and build the final flavor.
• Cold cubed butter – creates the velvety smooth final texture

The Meringue: 

• Egg whites – be sure there are no remnants of egg yolk when separating your eggs whites. Any fats will prevent the whites from expanding.
• Castor fine bakers sugar – regular granulated sugar will work as well, it may take a bit longer to dissolve into a smooth texture. 
• Vanilla extract – this gets added at the very end to prevent evaporation. 

HOW TO MAKE A CLASSIC FRENCH LEMON TART

Prepare the Shortbread Crust:

The dough accommodates a 14” x 5” or a 9” round tart pan.

1. Preheat oven to  350°F/180°C
2. In a food processor combine the ingredients, blend in 3-5 second pulses for a total of about 45 seconds, just until the dry ingredients combine with the butter and it forms pebbles of dough. 
3. Pour the pebbled crumble mixture into the tart pan. Starting with the outside edges first, begin to mold and sculpt into the tart pan until you have created a uniform shell of even thickness all over. Once the edges are formed, tamper down the center with your fingers, or the back of a small jar.
4. Line the pastry shell with parchment paper and add pie weights (dry beans/rice/legumes also work). Put the prepared tart pan in the refrigerator and let it chill for 20-30 minutes. This will help prevent it from shrinking in the oven or bleeding butter. 
5. Place prepared shell on a bake sheet lined with parchment before baking. 

Note: if you are in a hurry, it is okay to bake the crust straight away. Know that some butter residue will be left on your parchment lined bake sheet. 

6. Bake for 15 minutes until the edges start to get lightly golden brown.
7. Remove from oven and set aside to cool while you make the lemon curd.  

Note: You can also transfer the pebbled dough to a tea towel and twist into a dough ball using the beggar’s purse method, then roll out the dough very thin and transfer to tart mold and cut off excess crust. 

The Lemon Curd: 

1. In a bowl, rub lemon zest together with sugar until fragrant and evenly distributed. You may also pulse standard granulated sugar in a food processor with the zest to maximize capturing the lemon oils. 
2. In a medium saucepan, whisk together the eggs and egg yolks. A fork works well to facilitate blending. 
3. Whisk in the lemon zested sugar, followed by the lemon juice. 
4. Add the butter and cook over medium-low heat, stirring constantly with a whisk until the butter melts. Continue stirring with a rubber spatula until the mixture thickens slightly and coats the back of the spatula, approx. 170°F/76°C on an instant-read thermometer. The final texture will be similar to soft pudding. 
5. Pour the mixture through a fine-mesh sieve to remove zest and any lumps.
6. Pour the sieved lemon mixture into the cooled crust.
7. Bake 15 more minutes, until the edges are set but the center still jiggles when shaken. Remove from oven and allow to cool completely to room temperature, then refrigerate for 2 hours, overnight, or until ready to garnish.  Top with meringue using the reserved egg whites (see other garnish ideas).

Make the Meringue:

This is the Italian Meringue Method

1. In a pot, bring about 1" of water to a simmer. I like to preheat kettle water to speed things up.
2. In a medium mixing bowl, stir together the egg whites and sugar. Place the bowl on top of the pot of simmering water to create a double boiler. Keep the flame on low. Make sure the bottom of the bowl does not touch the water.
3. Heat the egg and sugar mixture while stirring constantly with a whisk until all the sugar has dissolved, about 4 minutes, and the temperature reaches 150°F/65°C. When you rub a small amount of the syrup between your fingers, it should be smooth without any grittiness.
4. Remove the bowl from the pot. Add in the vanilla extract.
5. Use a stand mixer (speed 6-7) or an electric hand mixer to whisk the egg whites on high speed until it becomes stiff peaks, about 5-7 minutes.
6. Transfer the meringue to a piping bag fitted with a piping tip of your choice. Pipe the meringue on top of the lemon filling. Use a kitchen torch to toast the meringue before serving.

Note: The French Meringue Method warms the sugar in the oven, while first beating the egg whites, the two are beaten together until the grains of sugar dissolve and stiff peaks form. 

Notes + Substitutions for Tarte au Citron

• If you do not have fine castor bakers sugar on hand, simply pulse regular granulated sugar in a food processor for 30 seconds to create a fine sugar. 
• When making the curd, consider pulsing sugar and lemon zest in a food processor to release the maximum amount of lemons oils.
• Upscaling and downsizing the crust: for a 6 or 7-inch tart, halve the recipe. Double the recipe for an 11 or 12-inch round tart.
• The crust can be made ahead of time and refrigerated or frozen.
• The completed, fully baked tart can be made a day ahead. 
• When using meringue for garnish, wait until ready to serve to garish and toast to preserve the texture. 
• Always use fresh squeezed lemon juice, never bottled, to maintain a vibrant fresh flavor.  Bottled juices typically leave behind a metallic flavor. 
• Always use cold butter to achieve a flaky, gentle tooth for the crust.

GARNISH IDEAS for Classic French Lemon Tart

• Dust with powdered sugar, use a stencil to create a beautiful pattern.
• Top with an Italian Meringue using the remaining egg whites (see recipe). Toast with a small butane torch, or place under the oven broiler for a quick minute. 
• Top with whipped cream and fresh berries.
• Top with beautiful fresh strawberries both whole and cut in half. Garnish with edible flowers and lemon zest twists. Did you Know? Strawberry greens are edible!
• Drizzle fresh passion fruit over whipped cream and top with lime zest
• Decorate with thinly sliced fresh lemons, cut in half and create a pattern. Perhaps add a homemade shortbread crumble for added decoration. 

Fun Fact! Don’t overlook your strawberry leaves. They have more health benefits than the berries themselves. Strawberry leaves are completely edible and are high in antioxidants, vitamin C, calcium and iron. You can enjoy the green leaves as a decorative accent on your desserts, in your salads and smoothies. Now that you know, consider retaining your strawberry leaves instead of discarding them.

Equipment

Equipment for the Crust:

• Food Processor
• Sheet of Parchment
• Pie Pearls or Subs: Rice, Beans, Legumes, Course Sugar

Equipment for The Lemon Curd:

• Tart Pan – 9” x 14” rectangular or a 9” Round
• Lemon Juicer or Reamer 
• Medium Saucepan
• Hand Whisk
• Fine Mesh Strainer
• Rubber Spatula

Equipment for the Meringue:

• Medium Saucepan
• Metal Mixing Bowl to fit on top of saucepan
• Whisk
• Stand Mixer fitted with a whisk or Hand Mixer
• Piping Bag (flat ribbon piping tip optional)
• Butane Kitchen Torch for toasting the meringue

History + Elements of a Classic French Lemon Tart

A classic French lemon tart typically does not have cream in the curd filling. The traditional recipe for a French lemon tart consists of a buttery pastry crust (pâte sablée). The absence of cream allows the tart to have a vibrant citrus flavor (Tarte au Citron) and a smooth texture without additional richness from dairy.

However, there are variations of lemon tart recipes that include cream in the filling, which can add richness and a different texture to the tart. These variations may include heavy cream or crème fraîche along with the traditional ingredients. But if you're looking for the classic French version, it typically does not contain cream in the curd filling.

Elements that make a Lemon Tart Classic French:

The Classic Tarte au Citron is characterized by several key elements that contribute to its traditional and beloved status:

Cultural Significance: The tarte au citron holds cultural significance in French cuisine as a classic dessert, often featured in patisseries and restaurants across France. Its simplicity, elegance, and vibrant flavor make it a beloved dessert for both everyday occasions and special celebrations.

Butter Pastry Crust (Pâte Sablée): The tart typically features a buttery, crumbly pastry crust called "pâte sablée." This crust is made from flour, butter, sugar, and sometimes egg yolks, creating a rich and slightly sweet base for the tart.

Lemon Curd Filling: The filling is made from a smooth and tangy lemon curd. Lemon curd is typically prepared by cooking together lemon juice, sugar, eggs, and butter until thickened and smooth. This results in a bright, citrusy flavor that is both tart and sweet.

Simple Presentation: Classic French lemon tarts are often presented simply, with the lemon curd filling poured into the pre-baked pastry crust. Sometimes, a dusting of powdered sugar, meringue, or a garnish of whipped cream is added, but the focus remains on the smooth lemon filling and buttery crust.

Balance of Sweet and Tart: A hallmark of a classic French lemon tart is the balance between sweetness and tartness. The lemon curd should be tangy and flavorful without being overly sour, while the pastry crust provides a slightly sweet contrast.

Texture: The texture of the lemon curd should be smooth and creamy, without any lumps or graininess. It should set firmly enough to hold its shape when sliced but still have a luxurious, velvety consistency.

Types of Edible Flowers: 

These are just a few from an extensive list of edible florals. You can quickly google any flower to learn if they are edible, their flavor profile, and how they are best paired in dishes.  Keep in mind, just because a flower is edible, does not mean it will taste great and may be best suited as a safe, beautiful garnish that is not poisonous. 

• Carnations/Dianthus
• Chamomile
• Chives Blooms
• Cornflowers
• Dahlia
• Dandelion
• Echinacea
• Elderflower
• Hibiscus
• Lavender
• Lilac
• Magnolia
• Marigolds
• Nasturtiums
• Pansies
• Rose
• Snapdragons
• Violas

Print Pin

Classic French Lemon Tart (Tarte au Citron)

Simply said, this tarte au citron is the velvety smooth and taste of springtime and there are several ways to garnish it for maximum show stopping presentation. One of my favorites is with fruit and edible flowers. I have added a bonus quick reference to edible flowers at the bottom of this post.

Course Dessert

Cuisine French

Keyword classic french lemon tart, Tarte au Citron

Prep Time 1 hour

Cook Time 30 minutes

Chill Time 2 hours 30 minutes

Total Time 4 hours

Servings 10

Calories 461kcal

Equipment

• Food Processor
• Sheet of Parchment
• Pie Pearls or Subs: Rice, Beans, Legumes, Course Sugar

Ingredients

The Crust

• 1½ cups all-purpose flour (180g)
• ½ cup butter _113g), cold, cut into cubes
• ¼ cup powdered sugar (30g)
• 1 tablespoon lemon zest from 1 large lemon (optional)
• ¼ teaspoon salt

The Lemon Curd Filling - 35 minutes prep + 15 min baking

• 4 egg yolks (72g) - reserve the whites
• 4 eggs whole (272g)
• ¾ cup castor fine bakers sugar (160g)
• 1 cup lemon juice (236ml), from 6 fresh lemons
• 2 Lemon Zest 2 whole lemons
• ¾ cup butter (170g), cold, cut into cubes

The Meringue - 5 minutes prep/cooking + 7 minutes mixing

• 4 large egg whites (132g)
• ¾ cup castor fine bakers sugar (160g)
• 1 teaspoon vanilla extract

Instructions

Prepare the Shortbread Crust: dough accommodates a 9” round or a 14” x 5” tart pan

• Preheat oven to 350°F/180°C
• In a food processor combine the ingredients, blend in 3-5 second pulses for a total of about 45 seconds, just until the dry ingredients combine with the butter and it forms pebbles of dough.
• Pour the pebbled crumble mixture into the tart pan. Starting with the outside edges first, begin to mold and sculpt into the tart pan until you have created a uniform shell of even thickness all over. Once the edges are formed, tamper down the center with your fingers, or the back of a small jar.
• Line the pastry shell with parchment paper and add pie weights (dry beans/rice/legumes also work). Put the prepared tart pan in the refrigerator and let it chill for 20-30 minutes. This will help prevent it from shrinking in the oven or bleeding butter.
• Place prepared shell on a bake sheet lined with parchment before baking.
• Note: if you are in a hurry, it is okay to bake the crust straight away. Know that some butter residue will be left on your parchment lined bake sheet.
• Bake for 15 minutes until the edges start to get lightly golden brown.
• Remove from oven and set aside to cool while you make the lemon curd.
• Note: You can also transfer the pebbled dough to a tea towel and twist into a dough ball using the beggar’s purse method, then roll out the dough very thin and transfer to tart mold and cut off excess crust.

The Lemon Curd

• In a bowl, rub lemon zest together with sugar until fragrant and evenly distributed. You may also pulse standard granulated sugar in a food processor with the zest to maximize capturing the lemon oils. 
• In a medium saucepan, whisk together the eggs and egg yolks. A fork works well to facilitate blending.
• Whisk in the lemon zested sugar, followed by the lemon juice.
• Add the butter and cook over medium-low heat, stirring constantly with a whisk until the butter melts. Continue stirring with a rubber spatula until the mixture thickens slightly and coats the back of the spatula, approx. 170°F/76°C on an instant-read thermometer. The final texture will be similar to soft pudding.
• Pour the mixture through a fine-mesh sieve to remove zest and any lumps.
• Pour the sieved lemon mixture into the cooled crust.
• Bake 15 more minutes, until the edges are set but the center still jiggles when shaken. Remove from oven and allow to cool completely to room temperature, then refrigerate for 2 hours, overnight, or until ready to garnish. Top with meringue using the reserved egg whites (see other garnish ideas).

Make the Meringue: This is the Italian Meringue Method

• In a pot, bring about 1" of water to a simmer. I like to preheat kettle water to speed things up.
• In a medium mixing bowl, stir together the egg whites and sugar. Place the bowl on top of the pot of simmering water to create a double boiler. Keep the flame on low. Make sure the bottom of the bowl does not touch the water.
• Heat the egg and sugar mixture while stirring constantly with a whisk until all the sugar has dissolved, about 4 minutes, and the temperature reaches 150°F/65°C. When you rub a small amount of the syrup between your fingers, it should be smooth without any grittiness.
• Remove the bowl from the pot. Add in the vanilla extract.
• Use a stand mixer (speed 6-7) or an electric hand mixer to whisk the egg whites on high speed until it becomes stiff peaks, about 5-7 minutes.
• Transfer the meringue to a piping bag fitted with a piping tip of your choice. Pipe the meringue on top of the lemon filling. Use a kitchen torch to toast the meringue before serving.
• Note: The French Meringue Method warms the sugar in the oven, while first beating the egg whites, the two are beaten together until the grains of sugar dissolve and stiff peaks form.

Notes

• If you do not have fine castor bakers sugar on hand, simply pulse regular granulated sugar in a food processor for 30 seconds to create a fine sugar.
• The crust can be made ahead of time and refrigerated or frozen.
• The completed, fully baked tart can be made a day ahead.
• When using meringue for garnish, wait until ready to serve to garish and toast to preserve the texture.
• Always use fresh squeezed lemon juice, never bottled, to maintain a vibrant fresh flavor. Bottled juices typically leave behind a metallic flavor.
• Always use cold butter to achieve a flaky, gentle tooth for the crust.
• When making the curd, consider pulsing sugar and lemon zest in a food processor to release the maximum amount of lemons oils.

Nutrition

Serving: 1serving | Calories: 461kcal | Carbohydrates: 50g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 292mg | Potassium: 110mg | Fiber: 1g | Sugar: 34g | Vitamin A: 910IU | Vitamin C: 12mg | Calcium: 34mg | Iron: 1mg