This mouth-watering classic lemon-lime tart has a simple, creamy filling that sits in a sweet pastry crust. It’s a dessert masterpiece.
Hands up who’d prefer a mouth-puckering citrus dessert any day over a chocolate one? If your hand’s up, join the club. Okay, chocolate has its place (who can argue that?!), but honestly, I’d much rather refresh my palate with citrus flavours after a meal (especially a rather hefty roast), wouldn’t you?
And, when it comes to citrus desserts, you can never overlook the classic pillar of French patisserie, the Tarte Au Citron. Weirdly, I’ve never made one before now. I’ve always found myself lured by the overt flamboyance of Lemon Meringue Pie with its billowing cloud of fluffy meringue. Lemon Tart always seemed a bit… well… plain in comparison. But, as it turns out, I’ve been completely wrong. It’s not plain, it’s elegant. It’s Grace Kelly, as opposed to Marilyn Monroe. 
I found this recipe in one of my (far too many) cookbooks at home – Sweetie Pie from Hannah Miles, 2015. And, for the most part, it was a good’un. The filling portion of the recipe was sublime – gloriously tart with its added lime juice, and seductively soft without losing its shape. The crust in the recipe, however, wasn’t to my liking. It was a plain unsweetened shortcrust, sans eggs and sugar and I just felt it wasn’t the right partner to the tart filling. To that end, I’ve paired it (in the recipe below) with a much preferred sweet short-crust recipe from Larousse Cuisine.
This simple citrus tart may be stripped bare of the fripperies that its cousin Lemon Meringue Pie offers, but its simplicity is what ensures its citrus flavours truly shine. With a dusting of icing sugar over top, and a dollop of cream alongside, this Tarte au Citron is about as sophisticated a dessert as you’ll ever serve. Enjoy!
Click here for the sweet shortcrust recipe.
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Tarte Au Citron: French Lemon Tart
- Total Time: 50 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
A classic French dessert, this lemon tart boasts a creamy, tangy filling and a buttery crust. Perfect for any occasion!
Ingredients
- 8 eggs
- 1 1/2 cups (355 ml) caster sugar (superfine sugar)
- Grated zest and freshly squeezed juice of 4 lemons
- Freshly squeezed juice of 2 limes
- 1 1/4 cups (300 ml) heavy cream
- Icing sugar
- Whipped cream
Instructions
- Preheat oven to 350°F (177°C).
- For the filling:
- Whisk eggs, sugar, lemon zest, lemon juice, and lime juice in a medium bowl. Slowly pour in cream and whisk to combine.
- Pour custard into the pie crust. (To avoid spills, place the crust halfway into the oven before pouring.)
- Bake for 25-30 minutes, or until set (a slight wobble in the middle is okay).
- Remove from oven and place on a wire rack.
- Trim excess pastry with a sharp knife.
- Cool completely on a rack. Refrigerate, lightly covered with foil, if not serving immediately.
- To serve:
- Dust with icing sugar.
- Serve with whipped cream.
Notes
- Use a blind-baking method for the crust to prevent a soggy bottom. Partially bake the crust before adding the filling.
- For a more intense lemon flavor, use Meyer lemons for their sweeter and less acidic profile.
- Leftover tart can be stored in the refrigerator for up to 3 days; cover tightly with plastic wrap to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 40
- Fiber: 2
- Protein: 6
- Cholesterol: 150
Frequently Asked Questions
What type of crust is recommended for the Tarte Au Citron?
A sweet shortcrust is recommended, as opposed to the plain unsweetened shortcrust found in some recipes, to better complement the tart filling.
How do I achieve the right balance of tartness in the filling?
To achieve the perfect tartness, the recipe incorporates both lemon and lime juice, enhancing the citrus flavor without overwhelming the palate.
Is it necessary to chill the tart before serving?
Yes, chilling the tart allows the filling to set properly, ensuring it maintains its shape when sliced.
Wow, this turnde out realy realy well!
Hi. Apologies for the scant instructions on this site. I’m not sure why all the instructions were not copied over from the recipe on my blog. However if you click on the link to the pie crust it will take you to the full recipe on my blog.
What temperature do you bake this tart at?