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Traditional French Lemon Tart

A refreshing dessert featuring a buttery crust and a smooth, tangy lemon filling, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups all-purpose flour A good quality flour helps in achieving the perfect crust
  • 0.5 cup unsalted butter, cold and cubed Yields a flakier pastry
  • 0.25 cup powdered sugar Adds sweetness to the crust
  • 0.25 teaspoon salt Enhances the flavors
  • 1 large egg yolk Helps bind the crust
For the filling
  • 0.33 cup granulated sugar For the lemon filling
  • 3 large eggs Essential for richness
  • 0.5 cup fresh lemon juice Don’t use bottled; fresh juice provides the best flavor
  • 2 pieces zest of lemons Adds an aromatic intensity to the filling

Method
 

Preparation
  1. In a large mixing bowl, combine flour, powdered sugar, and salt. Use a pastry cutter to blend in the cold butter until the mixture resembles coarse crumbs.
  2. Incorporate the egg yolk into the mixture, followed by a few tablespoons of cold water just until the dough comes together. Avoid overworking the dough.
  3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Baking the crust
  1. Preheat the oven to 350°F (175°C).
  2. Roll out the chilled dough on a floured surface and fit it into a tart pan. Prick the bottom with a fork to prevent bubbling.
  3. Bake for 15 minutes or until lightly golden.
Preparing the filling
  1. In a medium bowl, whisk together granulated sugar, eggs, lemon juice, and lemon zest until smooth.
Combine and bake again
  1. Pour the filling into the pre-baked crust and return to the oven. Bake for another 20-25 minutes, until the filling is set but still slightly jiggly in the center.
Cooling and serving
  1. Allow the tart to cool completely on a wire rack before serving. This will help the filling firm up.

Notes

Ensure your butter is very cold to create a tender and flaky crust; don’t skip chilling the dough. Use a microplane for zesting lemons to avoid any bitter pith. If the crust edges begin to brown too much while baking, cover them with strips of aluminum foil.