Description
This classic French Lemon Tart is a show-stopping dessert that’s surprisingly easy to make! With a crisp, buttery Pâte Sucrée crust and a perfectly balanced, silky lemon curd filling, it’s the ultimate treat for any occasion. Whether you’re baking for a special gathering or simply indulging at home, this recipe guarantees a tart that’s not too sweet, not too sour, and totally irresistible.
Ingredients
Scale
Tart Crust:
- 1 sweet tart crust (homemade or store-bought, 23cm/9″)
Lemon Tart Filling:
- 1 tbsp lemon zest (from 1 lemon)
- ½ cup lemon juice (from 1–2 lemons)
- ¾ cup white sugar
- 12 tbsp (170g) unsalted butter, cut into 1cm (½”) cubes
- 3 large whole eggs
- 3 large egg yolks
Instructions
- Prepare Tart Crust:
- Blind bake the tart crust per the recipe directions. Let it cool completely before filling to prevent sogginess.
- Preheat Oven:
- Preheat oven to 180°C (350°F) or 160°C (fan).
- Make Lemon Filling:
- In a medium saucepan, whisk together lemon zest, lemon juice, sugar, butter, whole eggs, and egg yolks.
- Place over low to medium-low heat, whisking constantly until the butter melts and the mixture thickens. This should take about 5–7 minutes. The mixture is ready when it mounds briefly on the surface when dolloped.
- Strain and Fill:
- Strain the mixture through a fine mesh strainer into a bowl to remove any lumps.
- Pour the smooth filling into the cooled tart crust and level the surface with an offset spatula.
- Bake:
- Bake the tart for 5 minutes. The filling will still be soft but not liquid. It will set fully as it cools.
- Cool and Serve:
- Allow the tart to cool completely before slicing. Serve with crème fraîche, whipped cream, or vanilla ice cream.
Notes
- Egg Size: Use large eggs (50–55g each, including shell). If your eggs differ in size, weigh them and adjust to 150–165g total (including shell).
- Filling Depth: This recipe yields a filling that’s about 1.5cm (0.6″) deep, perfect for a 24x3cm (9.5×1.2″) tart crust.
- Storage: Store in an airtight container in the fridge for up to 4 days. Serve chilled or at room temperature.
- Butter Splitting: To avoid butter splitting during cooking, keep the heat low and whisk constantly.
Nutrition
- Calories: 183 kcal
- Sugar: 13g
- Sodium: 33mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 112mg