French Lemon Tart

Classic French Lemon Tart Recipe

This is a traditional French lemon tart that’s perfectly tangy with a citrus curd filling and a buttery crisp crust. Simply top with whipped cream and fresh fruit or my favourite sugared blueberries!


Units Scale

For The Tart

  • 1 1/4 cups all-purpose flour
  • 2 Tablespoons sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 egg yolk
  • 2 Tablespoons water

Lemon Filling

  • 5 eggs
  • 3 egg yolks
  • 1 cup sugar
  • 3/4 cup lemon juice
  • 2 Tablespoons unsalted butter


  • Fresh whipping cream to serve
  • Fresh fruit to serve or sugared fruit


  1. Set out a 10 inch tart pan that has a removable bottom.
  2. In a large bowl, whisk flour and sugar. Using a pastry blender cut butter into flour until pea size crumbs form.
  3. In a small bowl whisk yolk in water. Then pour over flour mixture; tossing with a fork until dough clumps.
  4. Turn dough out onto a work surface, gently press and fold dough into a ball. Press ball into a disc, wrap in plastic and let dough rest in the fridge for 30 minutes.
  5. Once dough is ready, roll out to approx. a 12-13 inch circle so it will fit into your 10 inch tart pan. Gently pick up the pastry and place it the in the tart pan. Press pastry down and cut off any overhang. Freeze dough for 20 minutes.
  6. Meanwhile preheat oven to 400˚F.
  7. Place the frozen tart onto a baking sheet. Using a fork, prick the bottom the of the dough all over.
  8. Line the tart with foil or parchment paper and fill with pie weights or dried beans.
  9. Bake in bottom third of the oven for 10 minutes. Carefully, remove weights and foil; bake for another 8 minutes until golden. Let cool on rack.
  10. Lemon Filling:
  11. Using a double boiler (or large heatproof bowl over a saucepan of simmering water), whisk together eggs, egg yolk, sugar and lemon juice.
  12. Cook, whisking often, until translucent and thick enough to mound on spoon. approx. 10-15 minutes.
  13. Remove from heat and stir in butter.
  14. Pour or spoon lemon filling into tart shell, smoothing the top. Or place plastic wrap directly on the surface and refrigerate until ready to use, refrigerate for up to 24 hours).
  15. Bake in bottom third of 325°F oven until filling loses some shine and forms a thin skin, about 8-10 minutes.
  16. Let cool on rack. Refrigerate until cold and filling firms up, approx. 2 hours.
  17. Top with whipped cream and sugared berries.


If using sugared blueberries, top berries just before serving. If sugared blueberries are left on the lemon tart and stored in the fridge they will lose their sugar coating from the moisture.

Keywords: French, Lemon, Tart, Sugared Fruit