French Lemon Tart - Tarte au Citron
An elegant French Lemon Tart - Tarte au Citron that is creamy, perfectly balanced in sweetness and tartness.
Equipment
- medium saucepan
- Offset spatula
- fine mesh strainer
Ingredients
Tart Crust
- 1 sweet tart crust or homemade pie crust, or store bought 23cm / 9" sweet pie or tart crust
Lemon Tart filling
- 1 tablespoon lemon zest (1 lemon's worth)
- 0.5 cup lemon juice (from 1 - 2 lemons)
- ¾ cup white sugar
- 12 tablespoon unsalted butter cut in 1cm (½") cubes
- 3 whole large eggs Note 1
- 3 egg yolks (from large-size eggs, Note 1)
Instructions
Tart crust
- Make tart crust per linked recipe, including blind baking the empty tart crust. Allow to fully cool before filling.
Lemon Tart filling
- Preheat oven to 180℃/350℉ (160℃ fan).
- Put all ingredients in a medium saucepan and whisk to combine.
- Place the saucepan on the stove over low / medium low heat. Whisk constantly to ensure it doesn't split.
- Keep stirring until the mixture thickens enough to visibly mound on the surface when dolloped – about 5 minutes.
- Strain into a bowl using a fine mesh strainer.
- Pour into tart shell and smooth the filling surface using an offset spatula.
- Bake for 5 minutes. It will still be soft but not liquid.
- Cool tart fully to allow it to set before slicing to serve.
- Decorate if desired with lemon slices, edible flowers, raspberries, or whipped cream.
Notes
If your eggs are significantly larger or smaller in size, just weigh different eggs and use 150 - 165g / 6 oz in total. This recipe requires 3 whole eggs plus 3 egg yolks.
Nutrition
Serving: 1sliceCalories: 183kcalCarbohydrates: 13gProtein: 3gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 112mgSodium: 33mgPotassium: 45mgFiber: 1gSugar: 13gVitamin A: 470IUVitamin C: 5mgCalcium: 17mgIron: 1mg
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