Before you cook
Background Recipe story & origin
Tarte au citron (French lemon tart) is a classic of French pâtisserie, featuring a crisp tart shell filled with silky lemon curd. The dish dates to at least the 18th century, though citrus tarts existed earlier in Mediterranean cooking. The classic version uses pâte sucrée (sweet tart dough), blind-baked until golden, filled with lemon curd (eggs, sugar, lemon juice and zest, butter), then baked again until just set. The curd should be intensely lemony, balanced between tart and sweet, with a silky-smooth texture. Modern versions often add meringue topping (tarte au citron meringuée). The contrast between buttery, crumbly crust and bright, creamy filling defines the dish. Tarte au citron represents French dessert traditions and the pâtisserie's mastery of simple components executed. It's a standard of bakeries throughout France.
Before you start Equipment you'll need
- tart pan — Provides structure for baking tarts with removable bottom for easy serving
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Ensure proteins are cooked to safe internal temperatures.
- Keep perishable ingredients refrigerated until ready to use.
Non-negotiables Rules for success
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Make the curd
Whisk lemon juice, zest, eggs, sugar over double boiler until thick. Off heat, whisk in butter. Stra...
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Serve cold
Top with Italian meringue if desired. Torch until golden. Serve cold.
Prep Get set first
About 10 min of prep
- Prepare tart pan
This recipe takes about 45 minutes total.
Ingredients
Instructions
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Make the curd
Whisk lemon juice, zest, eggs, sugar over double boiler until thick. Off heat, whisk in butter. Strain into baked shell. Chill until set.
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Serve cold
Top with Italian meringue if desired. Torch until golden. Serve cold.