why make this recipe
French Lemon Tart, or Tarte au Citron, is a classic dessert that offers a delightful balance between sweet and tart flavors. This dessert is perfect for anyone who loves citrus and wants a refreshing treat. With its creamy filling and crisp crust, it makes a stunning addition to any meal or celebration. Plus, it’s a great way to impress family and friends with your baking skills!
how to make French Lemon Tart
Ingredients:
- 1 sweet tart crust
- 1 tbsp lemon zest (from 1 lemon)
- 1/2 cup lemon juice (from 1 – 2 lemons)
- 3/4 cup white sugar
- 12 tbsp unsalted butter (cut into 1cm cubes)
- 3 whole large eggs
- 3 egg yolks (from large-size eggs)
Directions:
- Preheat the oven to 350°F (175°C).
- Prepare the sweet tart crust and place it in a tart pan.
- In a saucepan, combine lemon juice, lemon zest, and sugar; stir over low heat.
- Once the mixture is warm, gradually add butter, stirring until melted.
- In a bowl, whisk together eggs and yolks.
- Temper the egg mixture by slowly adding a small amount of the warm lemon mixture to the eggs while whisking.
- Pour the tempered egg mixture back into the saucepan and cook over low heat until slightly thickened, stirring continuously.
- Pour the filling into the prepared tart crust.
- Bake in the preheated oven for about 20-25 minutes until set.
- Let cool before slicing and serving.
how to serve French Lemon Tart
Serve your French Lemon Tart chilled or at room temperature. It can be enjoyed plain, or you can add a dollop of whipped cream or a dusting of powdered sugar on top. Fresh berries also make a lovely addition as a garnish.
how to store French Lemon Tart
To store your leftover French Lemon Tart, place it in an airtight container in the refrigerator. It will keep well for 3-4 days. Make sure to cover it properly so it doesn’t absorb any odors from the fridge.
tips to make French Lemon Tart
- Make sure your tart crust is fully baked before adding the lemon filling to avoid a soggy bottom.
- Use fresh lemons for the best flavor; bottled lemon juice may not give the same tartness.
- Be patient when stirring the filling on low heat; this helps avoid curdling the eggs.
variation
You can add a layer of meringue on top of the tart for a delicious twist. Just whip up some egg whites and sugar until stiff peaks form, then spread it over the cooled lemon filling. Toast the meringue lightly with a kitchen torch or under the broiler for a few seconds for a golden finish.
FAQs
Can I make the tart crust ahead of time?
Yes, you can make the tart crust a day in advance. Keep it covered in the refrigerator.
What can I do if the filling curdles?
If the filling curdles, you can strain it through a fine sieve to remove the lumps before pouring it into the crust.
Can I freeze the French Lemon Tart?
It’s best to freeze the tart without the filling to maintain the texture. You can freeze the crust, then make the filling fresh before serving.
French Lemon Tart
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Prepare the sweet tart crust and place it in a tart pan.
- In a saucepan, combine lemon juice, lemon zest, and sugar; stir over low heat.
- Once the mixture is warm, gradually add butter, stirring until melted.
- In a bowl, whisk together eggs and yolks.
- Temper the egg mixture by slowly adding a small amount of the warm lemon mixture to the eggs while whisking.
- Pour the tempered egg mixture back into the saucepan and cook over low heat until slightly thickened, stirring continuously.
- Pour the filling into the prepared tart crust.
- Bake in the preheated oven for about 20-25 minutes until set.
- Let cool before slicing and serving.
