I love how this tart looks fancy but is actually simple to make. The filling comes together quickly on the stove, and the oven time is short, just long enough to help it set. I always get compliments when I serve this because the flavor is bright and bold without being too sweet. The texture is smooth and custardy, and it pairs beautifully with whipped cream, fresh berries, or just a dusting of powdered sugar. It’s a dessert that feels light yet luxurious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Prepare the crust: I start by making and blind baking a sweet tart crust, then let it cool completely to avoid a soggy base.
Preheat the oven: I preheat the oven to 180℃ (350℉), or 160℃ with a fan.
Make the filling: I whisk all the filling ingredients—lemon zest, juice, sugar, butter, eggs, and yolks—in a medium saucepan.
Cook the filling: I place the saucepan over low to medium-low heat, whisking constantly. As the butter melts, I keep stirring until the mixture thickens and briefly holds its shape when dolloped. This takes around 5 minutes, but I keep it on the heat until it reaches the right thickness.
Strain: I strain the mixture through a fine mesh sieve into a bowl to remove any cooked egg bits or zest.
Fill the crust: I pour the smooth lemon filling into the cooled tart shell and level the top with an offset spatula.
Bake: I bake the tart for 5 minutes—it will look soft but not runny, and it will set fully as it cools.
Cool and serve: Once out of the oven, I cool the tart completely before slicing. I like to serve it with crème fraîche, whipped cream, or vanilla ice cream.
Servings and timing
This tart makes 12 servings and takes just 25 minutes of active time. I allow extra time for cooling, so I usually plan to make it a few hours ahead if I’m serving it to guests.
Variations
When I want something a little different, I sometimes swap out some of the lemon juice for lime or orange juice for a citrus twist. A shortbread or almond-based tart crust also brings an interesting flavor. For extra elegance, I’ve topped the cooled tart with a thin layer of raspberry glaze or added a brûléed sugar crust using a kitchen torch for a crisp finish.
Storage/Reheating
I store leftover tart in the fridge, covered, for up to 3 days. I don’t recommend reheating it—the filling is custard-based and best served chilled or at room temperature. If I’m making it ahead of time, I wait to add any whipped cream or fresh fruit garnish until just before serving.
FAQs
Can I use bottled lemon juice?
I always recommend fresh lemon juice for the best flavor. Bottled juice can taste flat and lacks the brightness that makes this tart so special.
Why do I need to strain the filling?
Straining helps remove any cooked egg bits and zest, giving the tart a smooth, silky texture. I never skip this step.
How do I know when the filling is thick enough?
I look for it to mound slightly on itself when I dollop it from a spoon. If it’s still runny, I keep cooking—it won’t set properly if it’s too thin.
Can I freeze the lemon tart?
I can freeze the fully baked and cooled tart, wrapped tightly. When I want to serve it, I let it thaw in the fridge overnight. The texture may be slightly less silky, but it still tastes great.
What can I use instead of a tart pan?
If I don’t have a tart pan, a shallow pie dish works in a pinch. I just make sure to adjust the crust size to fit and watch the baking time.
Conclusion
This French Lemon Tart is one of my favorite desserts when I want to impress without overcomplicating things. It’s vibrant, creamy, and always delivers a burst of sunshine on the plate. Whether I’m serving it for a holiday, a dinner party, or a quiet afternoon treat, it never fails to make the moment feel a little more special.
This classic French lemon tart features a buttery sweet crust and silky, tangy lemon filling—perfectly balanced and ideal for elegant desserts or tea-time treats.
Author:Emma
Prep Time:25 minutes
Cook Time:10 minutes (5 for filling, 5 for baking)
Prepare Tart Crust: Use your preferred sweet tart crust recipe. Fully blind bake the crust and allow it to cool completely before filling.
Preheat Oven: Preheat to 180°C / 350°F (160°C fan).
Mix Filling: In a medium saucepan, whisk together lemon zest, juice, sugar, butter, whole eggs, and yolks.
Thicken on Stove: Cook over low to medium-low heat, whisking constantly, until the mixture thickens enough to mound when dolloped (approx. 5 minutes or more).
Strain: Pour the mixture through a fine mesh strainer into a bowl to remove any lumps.
Fill Tart: Pour the lemon filling into the cooled tart shell and smooth the top.
Bake Briefly: Bake for 5 minutes until set (should be soft but not liquid).
Cool & Set: Let the tart cool completely at room temperature so it fully sets before slicing.
Serve & Decorate: Serve as is or with crème fraîche, whipped cream, or vanilla ice cream. Decorate with lemon slices, raspberries, edible flowers, or a dusting of powdered sugar.
Notes
Eggs should be large for correct texture and consistency.
Do not remove the filling from heat until it visibly mounds when dolloped; this ensures it sets properly.
