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A traditional French-style lemon tart with creamy, dreamy lemon curd filling, that tastes just like the ones in Paris. It’s my mom’s recipe and has been a favorite in my family for years.
My favorite lemon tart tastes just like a classic ‘tarte au citron’ from France. 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.
Lemon Tart Recipe
Ingredients
one fully baked tart crust
For the lemon curd filling:
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
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My favorite lemon tart tastes just like a classic ‘tarte au citron’ from France. 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.
Lemon Tart Recipe
Ingredients
one fully baked tart crust
For the lemon curd filling:
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
- 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 170°F/75°C; 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.