Lykkers, have we all been moved by the golden, sweet and sour lemon tart? This Classic French Lemon Tart not only brings a pleasant surprise to the taste, but also a gentle expression of French dessert craftsmanship.

It is crispy on the outside and smooth on the inside, with a rich fruity aroma. Every bite makes people feel like walking into a dessert shop on the streets of Paris.

Today, let's reproduce this classic together and let the kitchen be filled with the smell of sunshine.

What Exactly Is a French Lemon Tart?

French lemon tart, called Tarte au Citron in French, is a classic French dessert composed of crispy tart crust and lemon curd. It is not as heavy as heavy cream cake, nor as "fruity" as fruit pie, but it brings a balanced and refreshing taste through the natural acidity of lemon and the smooth creamy taste.

One of the reasons we like it is that it requires very basic materials and the production method is not complicated, but it has a stunning presentation effect.

All the Ingredients We Need

For the Lemon Filling

- Eggs – 3

- Granulated sugar – 150g (about 3/4 cup)

- Lemon zest – 1 teaspoon (from 3–4 fresh lemons)

- Lemon juice – 120ml (about 1/2 cup)

- Unsalted butter (cold) – 115g (cut into cubes)

- Heavy cream – 10ml (optional, to soften sourness)

For the Tart Crust

- 1 fully baked 9-inch tart shell

(Use sweet shortcrust dough, or pâte sucrée if you want it truly authentic)

Step-by-Step: Making the Tart from Scratch

Let’s walk through this together—every step is easy if we follow it carefully.

Step 1: Prepare the Lemon Mixture

In a heatproof bowl, combine:

- 3 eggs

- 150g sugar

- 120ml lemon juice

- 1 tsp lemon zest

- 10ml cream (optional)

Whisk gently until everything is evenly mixed. Avoid beating too hard—no need to add air bubbles here.

Step 2: Cook It Gently

Set the bowl over a pot of simmering water (double boiler style). Make sure the bottom doesn’t touch the water. Use low heat and stir continuously for 15–20 minutes. We’ll notice the mixture gradually thickens into a smooth, velvety curd.

- Test tip: If it coats the back of your spoon and leaves a line when swiped with your finger—it’s done.

Step 3: Strain and Add the Butter

Once thickened, remove from heat and strain the curd through a fine mesh sieve to get rid of zest or tiny lumps. Then:

- Add cold butter cubes a few at a time

- Stir slowly until fully melted and blended

- This gives us the rich and glossy texture we’re looking for.

Step 4: Fill and Chill

Let the lemon curd cool slightly (to room temperature, about 20 minutes), then pour it into the baked tart shell. Use a spatula to smooth out the surface.

Refrigerate for at least 4 hours to let the filling set properly.

Optional: Add a Final Touch

Right before serving, we can add:

- A sprinkle of powdered sugar

- Thin slices of candied lemon

- A few fresh raspberries or mint leaves for contrast

This not only enhances the look but adds a little extra flavor note!

Troubleshooting Tips

- If your curd is too sour: use only 2 lemons and fill the rest with cream.

- Crust too soft? Make sure it's pre-baked and fully cooled before adding curd.

- Want to prep ahead? The curd can be made a day early and chilled separately.

Let’s Bake, Share, and Enjoy

A slice of this tart is more than dessert—it’s sunshine on a plate. It’s the bright citrus kick we need on a cloudy day, the elegant touch at a weekend gathering, and a little French flair made right in our own kitchen.

Lykkers, are you tempted to try this tart now? Tell us if you’re team “extra tangy” or “creamy and mild.” And if you do bake it, don’t forget to share your slice of sunshine with someone you love.

Let’s keep creating and tasting beautiful things—one tart at a time!