recipes-to-try
French Lemon Tart
A classic French tarte au citron with a crisp, buttery pastry shell and an intensely lemony, silky filling. Fresh lemon juice provides the tartness while generous lemon zest supplies the fragrant citrus oils that make the flavor especially bright. This RizzieFarms version is deliberately less sweet and more lemon-forward.
Ingredients
Pastry
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 cup (60 g) powdered sugar
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 1 to 2 tablespoons ice water, as needed
Lemon Filling
- 4 large eggs
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 ml) freshly squeezed lemon juice
- Finely grated zest of 3 large lemons
- 3/4 cup (170 g) unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 1 pinch salt
Optional Garnish
- Powdered sugar, for a very light dusting
- Fresh raspberries or blueberries
- Thin lemon slices or twists
Instructions
- Make the pastry dough Combine the flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Mix in the egg yolk. Add ice water, 1 tablespoon at a time, only until the dough comes together.
- Chill the dough Shape the dough into a disk, wrap, and refrigerate for 30 to 45 minutes.
- Form the tart shell Roll the chilled dough on a lightly floured surface and fit it into a 9-inch tart pan. Trim the edges and lightly prick the bottom with a fork. Refrigerate for another 20 minutes.
- Blind bake the crust Heat the oven to 375°F. Line the chilled tart shell with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights, then bake for another 8 to 10 minutes, until lightly golden.
- Lower the oven temperature Reduce the oven temperature to 325°F while preparing the lemon filling.
- Combine the lemon filling Whisk the eggs and granulated sugar together until smooth. Whisk in the lemon juice, lemon zest, and salt.
- Cook the lemon mixture Transfer the mixture to a saucepan and cook over low to medium-low heat, stirring constantly. Cook until the mixture thickens enough to coat the back of a spoon, about 170 to 175°F. Do not allow it to boil.
- Add the butter Remove the saucepan from the heat. Whisk in the butter a few pieces at a time until completely incorporated and glossy. Stir in the vanilla extract.
- Strain the filling For an especially smooth tart, pour the lemon filling through a fine-mesh sieve into a bowl.
- Fill and bake Pour the lemon filling into the baked tart shell. Bake at 325°F for 12 to 18 minutes, just until the edges are set and the center still has a slight wobble.
- Cool and chill Cool the tart completely at room temperature, then refrigerate for at least 2 hours before slicing.
- Serve Serve chilled or slightly cool. Leave plain for the strongest lemon flavor, or garnish very lightly with powdered sugar, berries, or a thin lemon twist.
Notes
- Use regular lemons rather than Meyer lemons for the sharpest, most assertive lemon flavor.
- The zest is essential. Lemon juice supplies acidity, but the zest contains aromatic citrus oils that create the strongest lemon aroma and flavor.
- Avoid increasing the lemon juice much beyond 1/2 cup because excess liquid can affect how firmly the filling sets.
- The filling should never boil while cooking on the stovetop or the eggs may curdle.
- Straining the filling is optional but gives the tart a particularly smooth French pâtisserie-style texture.
- For a sweeter tart, increase the sugar to 1 cup. The 3/4-cup amount keeps this version deliberately tart.