French Lemon Tart

This French Lemon Tart is sunshine in dessert form. Made from scratch with real lemons, a crisp and buttery shortbread-style crust, and a luxuriously smooth lemon filling with no artificial flavorings, this lemon pie strikes the perfect balance between tart and sweet. Plus, it’s surprisingly simple to make and perfect for both beginner and experienced bakers alike!

Ideal for spring and summer gatherings or anytime you want to impress with minimal fuss, this lemon tart comes together with simple pantry ingredients and fresh lemons. Whether you’re hosting a spring or summer party, celebrating a special occasion, or simply craving something bright, this tart is just what you need! It's delicious, beautiful and the vibrant citrus flavor shines through in every bite. Serve chilled or at room temperature for a refreshing, crowd-pleasing treat.

Why You'll Love this French Lemon Tart Recipe

• Bright, tangy flavor. Fresh lemon juice and zest create a vibrant citrus filling that’s both refreshing and just the right amount of tart. Each bite wakes up your palate and offers a burst of sunshine in dessert form.
• Velvety smooth filling. The custard is creamy, rich, and silky, with a melt-in-your-mouth texture that pairs perfectly with the crisp crust. It’s indulgent without being too heavy.
• Bakery style dessert. With its glossy top and neat edges, this tart looks like it came straight from a French patisserie! It a great recipe to impress guests with minimal effort.
• Perfect make-ahead dessert. This tart holds up well in the fridge, making it a great option for entertaining or prepping in advance. It's just as good the next day.

Ingredient Notes

To make this easy French Lemon Tart, you will need the following ingredients (full measurements in recipe card below):

• all-purpose flour – used for the tart crust. Make sure to spoon and level for accurate measuring. You can use a 1:1 gluten-free flour blend as a substitute.
• confectioners' sugar – sweetens the crust and adds tenderness. Substitute with powdered monk fruit sweetener for a low-sugar version.
• salt – enhances the overall flavor and balances the sweetness. Sea salt or kosher salt both work.
• unsalted butter – adds richness to both the crust and the filling. Make sure it’s cold for the crust and softened for the filling. Salted butter can be used, just reduce added salt.
• egg – helps bind the crust together. Room temperature is best. Use flax egg for an egg-free crust option.
• lemon zest + juice – use fresh lemons for the best flavor. Bottled juice doesn’t compare, but you can use a high-quality bottled lemon juice if needed.
• white sugar – sweetens the filling and balances the tartness of the lemons. Substitute with coconut sugar or maple sugar for a different flavor.
• eggs and egg yolks – create a rich and silky custard filling with structure and depth. There’s no great substitute here for the same texture.
• heavy cream – adds richness and helps the filling set to the perfect consistency. You can substitute with full-fat coconut cream.
• vanilla – rounds out the flavors and enhances the overall profile of the tart. Use vanilla bean paste or pure vanilla extract.

You will also need measuring cups and spoons (or a kitchen scale), mixing bowls, whisk, tart pan, fine grater or zester, saucepan, and mesh strainer.

How to Make the Best French Lemon Tart

First, make the sable crust.

1. Combine dry ingredients. In a food processor, pulse together the flour, confectioners’ sugar, and salt, until combined.
2. Add butter. Add in the cold cubed butter, then pulse until butter is mostly broken down into pebble sized pieces.
3. Add egg. Add in the beaten egg, then pulse again until egg is fully distributed and the mixture looks like crumbly sand.

4. Form dough. Use your hands to gather the dough together and form into a disc. Wrap in plastic cling wrap, then place into the fridge to rest for 30 minutes.
5. Roll. After the 30 minute rest, unwrap and remove the dough from the fridge and place it onto a lightly floured work surface or overtop of a lightly floured parchment paper. Roll out into a 12-inch circle, and about ⅛-1/4-inch thick.

6. Shape. Transfer the dough into a 9-inch tart pan, press into the bottom and along the sides, then use a paring knife to cut off the excess dough.

7. Chill. Place into the freezer to firm up for 20-30 minutes.
8. Prick. Remove from the freezer and use a fork to prick all around. Place parchment and pie weighs over top of the crust.
9. Bake. Bake in a 350F preheated oven for about 20 minutes. Remove from oven and remove the pie weights and parchment paper. Return to the oven and bake for an additional 10 minutes, or until lightly golden. When done, allow to fully cool before filling.

Next, make the lemon filling.

1. Turn the oven down to 325F.
2. Heat ingredients. Whisk together lemon zest, lemon juice, sugar, eggs, and egg yolks in a medium saucepan. Place over medium-low heat and heat while constantly whisking, until the filling has thickened to a hot pudding consistency (165F are read on a kitchen thermometer), about 8-10 minutes.

3. Add cold ingredients. Immediately remove from heat and add in the cold cubed butter, heavy cream, and vanilla. Whisk until smooth and incorporated.

4. Strain. Place a fine mesh sieve over the cooled crust, then pour the hot filling over the sieve. Press with a spatula to get most of the filling through.
5. Bake. Place the tart back into the oven to bake for 10-15 minutes, or until only the centre is a little jiggly.
6. Cool. Remove the tart from the oven and allow it to cool at room temperature for 30 minutes. Then, transfer to the fridge to fully cool for at least 8 hours, or preferably overnight.

7. Serve. Slice and serve as is, or feel free to decorate the top with whipped cream, lemon slices, and fresh berries.

How to Serve

This French Lemon Tart is delicious served on its own, or paired with some of my favorite dessert sides including:

• Whipped cream
• Strawberry Compote
• Vanilla Ice Cream
• Strawberry Lemonade
• Whipped Shortbread Cookies

For more recipes, see our 40 Best Summer Desserts.

Storing and Freezing Instructions

How to Store

Store the leftover tart in an airtight container in the refrigerator for up to 4 days. Place parchment paper in between slices to prevent sticking.

How to Reheat

No reheating necessary. This tart is best served chilled or at room temperature. Let sit out for 20 minutes before serving.

How to Freeze

You can freeze the fully baked tart. Wrap it tightly in plastic cling wrap and foil and freeze for up to 1 month. Thaw in the fridge overnight before serving for best results.

FAQ

More Lemon Dessert Recipes

• Lemon Meringue Pie
• Lemon Bundt Cake
• Lemon Curd
• Lemon Sweet Rolls
• Lemon Drop Cookies (Anginetti)
• Best Lemon Loaf with Lemon Glaze (Starbucks Copycat)

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