Classic French Lemon Tart

Prep: 2 hrs

Cook: 45 mins

Total: 2 hrs 45 mins

Servings: 8 to 10 servings

Yield: 1 tart

This classic French lemon tart is the quintessential French tart, found at patisseries and cafés year-round. Cool, sharp lemon filling contrasts nicely with the flaky, slightly sweet pastry. A little dollop of Chantilly cream served with the dessert makes the ideal treat. The tart is delicious at any time and also makes a great dessert as well as with a cup of coffee. 

Ingredients

For the Pastry:

• 1 1/4 cups all-purpose flour

• 2 tablespoons granulated sugar

• 1/2 teaspoon salt

• 7 tablespoons (3 1/2 ounces) unsalted butter, chilled

• 3 tablespoons cold water

For the Lemon Filling:

• 8 tablespoons (1/2 cup) unsalted butter

• 1/4 cup crème fraîche, or sour cream

• 2 large eggs

• 3 large egg yolks

• 2/3 cup fresh lemon juice

• 2/3 cup granulated sugar

• 4 teaspoons lemon zest

Steps to Make It

While there are multiple steps to this recipe, this French lemon tart is broken down into workable categories to help you better plan for preparation and baking.

Make the Pastry

1. Gather the pastry ingredients.

   

2. Mix together the flour, sugar, and salt in a small bowl.

   

3. Cut the chilled butter into the flour using a pastry cutter, large-tined fork, or a food processor on pulse setting, until it resembles coarse sand with a few pea-sized pieces of butter still visible.

   

4. Sprinkle the cold water onto the mixture and toss gently a few times, just until it forms a ball that holds together.

   

5. Separate the dough into 2 balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.

   

6. Preheat an oven to 375 F and grab a 10-inch fluted tart pan.

   

7. Roll and trim the dough to make a circle large enough to fit the tart pan. Fit the circle into the bottom and up the sides of the pan.

   

8. Line the dough with parchment paper and add pie weights or dried beans.

   

9. Bake it for 15 minutes.

   

10. Remove the pie weights and bake the shell for an additional 5 minutes. Set aside the pastry shell, still in the tart pan, to cool.

    

Make the Lemon Filling

1. Gather the filling ingredients.

   

2. Set a large pan of simmering water in a double boiler or a medium-sized saucepan. In the top part of the double boiler, stir together 8 tablespoons butter and the crème fraîche. Once this mixture is thoroughly combined, set it aside.

   

3. Whisk together the eggs, egg yolks, and sugar in a separate pan set over the double boiler.

   

4. Stir the lemon juice into the mixture and cook, stirring constantly for 3 minutes.

   

5. Add the lemon zest and butter-crème fraîche mixture to the eggs and cook, stirring constantly for 3 minutes.

   

6. Pour the lemon filling into the prepared pastry. 

   

7. Bake it for 25 to 30 minutes until it turns golden brown and the filling is set.

   

8. Allow the tart to cool in the pan on a wire rack for 15 minutes.

   

9. Serve at room temperature or chill in the refrigerator before serving.

   

Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories	339
% Daily Value*
Total Fat 23g	29%
Saturated Fat 13g	67%
Cholesterol 165mg	55%
Sodium 289mg	13%
Total Carbohydrate 29g	11%
Dietary Fiber 1g	2%
Total Sugars 17g
Protein 5g
Vitamin C 7mg	37%
Calcium 30mg	2%
Iron 1mg	7%
Potassium 81mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.