French Lemon Tart (tarte Au Citron)


We ate a lemon tart (tarte au citron) in Paris, and we've been in love with it ever since. Recipe for 8 people.

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French lemon tart (tarte au citron)
Veronique van Ohmydish

Made by Véronique

Published at 2014-12-20, this recipe is for 8 people and takes 1 hours 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 26-08-2023

1 hours 45 minutes 8 people Pie and cake
French lemon tart (tarte au citron)


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  • 4 eggs
  • 2 egg yolks
  • 300 grams sugar
  • 200 ml cream
  • 3 lemons (zest and juice - you'll need 200 ml fresh lemon juice)

Ingredients for the sweet shortcrust pastry

  • 350 grams flour
  • Pinch of salt
  • 150 grams butter at room temperature
  • 100 grams icing sugar
  • 2 eggs
French lemon tart (tarte au citron) ingredients
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Kitchen equipment

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  • Oven
  • Tart tin (28 cm)
  • Rolling pin
  • Fork
  • Baking parchment
  • Baking beans
  • Fine sieve
  • Cling film
  • Large bowl
  • Whisk
  • Citrus grates
  • Citrus press

French Lemon Tart (tarte Au Citron)

1 hours 45 minutes 8 people Pie and cake

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Making the sweet shortcrust pastry 50 minutes

Sift together the flour and salt. Pile the flour onto the work surface and make a well in the centre. Add 150 grams of butter (at room temperature). Soften by rubbing with your fingers.

Add 100 grams of icing sugar and mix well. Once the butter and flour are well combined, add the eggs and knead into a ball of pastry. Wrap the pastry in cling film and place in the fridge for at least half an hour.

Roll out the chilled pastry on a floured work surface to form a large circle. Grease a tart tin with butter and line with the pastry, cutting off any excess. Prick holes in the pastry with a fork. Place the pastry-lined tart tin in the fridge for 10 minutes. 

Preparing the lemon filling 10 minutes

Whisk together the eggs egg yolks and the sugar. Add the cream while mixing, then add the lemon juice and lemon zest. It is not necessary to whip the cream first; the mixture does not need to become airy.

French lemon tart (tarte au citron)
French lemon tart (tarte au citron)

Baking the pastry case 15 minutes

Preheat the oven to a temperature of 190 degrees Celsius. Cover the chilled pastry case with a sheet of baking parchment, then place the baking beans on top.

Bake the pastry case for 10 minutes, then remove the baking beans and baking parchment and bake for a further 3 - 5 minutes, or until the pastry is cooked through.

Finishing the French lemon tart (tarte au citron)  40 minutes

Remove the pastry case from the oven and lower the oven temperature to 150 degrees Celsius.

Carefully pour the lemon filling into the pastry case. Bake at 150 degrees Celsius for 35 to 40 minutes, until the filling has set. Let the lemon tart cool completely after baking. Dust with some icing sugar and enjoy!

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