French Lemon Tart
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 slices
An easy, creamy, citrusy, buttery and flakey french lemon tart perfect for Easter or any occasion. Prep time does not include chilling.
  • Pastry:
  • 2 TBSP heavy cream
  • 1 large egg yolk
  • 1¼ C + 2 TBSP all purpose flour + more for dusting
  • 2 TBSP sugar
  • pinch of salt
  • ½ C cold unsalted butter, diced small
  • Filling:
  • 4 large eggs
  • 4 large egg yolks
  • 1 C sugar
  • 1 C fresh lemon juice (from about 6 lemons)
  • Pinch of salt
  • 10 TBSP cold unsalted butter, diced
  • Lightly sweetened whipped cream, for serving
  2. Preheat oven to 375F
  3. Grease a 9 inch fluted tart pan with removable bottom with butter or vegetable oil and set aside.
  4. In a small bowl, whisk the cream with the egg yolk.
  5. In a large bowl, combine the flour with sugar and salt. Using a pastry cutter, knives or food processor, cut the butter in to the flour mixture until it resembles coarse crumbs. Using a rubber spatula, stir in the cream and egg yolk.
  6. Using your hands, gently knead the mixture just until it comes together. Wrap in plastic, flatten in to a disk and refrigerate for 1 hour.
  7. On a floured surface, roll out the pastry in to a 12 inch circle and carefully lift it in to the pan. Cut off any excess pastry hanging over the edges.
  8. Refrigerate for 10 minutes more.
  9. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake in the center oven for 15 minutes then remove the weights and paper. Let the shell bake for 10-20 minutes longer or until lightly golden brown. Let cool completely.
  11. In a large heavy saucepan, combine eggs, egg yolks, sugar, lemon juice and salt and whisk until smooth. Set a strainer over a bowl near the stove.
  12. Cook the custard over moderate heat, whisking constantly, until thickened enough to coat the back of a spoon- about 3 minutes.
  13. Remove from heat and add the butter a few pieces at a time, stirring until completely melted then strain the filling in to the bowl. Scrape the filling in to the cooled tart pan and refrigerate until chilled, at least 2 hours.
  14. Serve with lightly sweetened whipped cream.
Recipe by The Pretend Baker | Good Food | Life | Anti Diet at