flowcooking

Traditional French Lemon Tart

A silky, buttery crust with a bright lemon filling that shines.
Sweet-tart, creamy, and fragrant, every slice feels like a treat.
Golden, smooth, and perfectly tangy—made for sharing.

dessert ⏱ 75 min 430 kcal / portion 90.0 g carbs / portion (estimated) vegetarian eggglutenmilk

No ratings yet
🖨 Print
Traditional French Lemon Tart
v6 · rb0e705f985 20260727Z1751 114 g butter 1 piece egg yolk 🌀 combine flour, powdered sugar, and salt pulse diced chilled butter into coarse crumbs pulse in egg yolk until dough comes together ⏳ ⏱ 30 min press dough into disk, refrigerate 🔥 preheat oven to 190°C 🔪 roll dough and line tart pan; trim edges 🍽 line with parchment and fill with pie weights 🔥 ⏱ 20-25 min blind bake crust until lightly golden ⏳ remove weights/parchment and cool crust 🔪 whisk granulated sugar, eggs, lemon juice, and lemon zest 🌀 mix in melted butter to form lemon filling 🍽 pour lemon filling into cooled tart shell 🔥 ⏱ 20-25 min bake at 165°C until set but slightly wobbly ⏳ ⏱ 1 h cool completely then chill before serving French Lemon Tart 🥧 157 g all-purpose flour 60.3 g powdered sugar ¼ tsp salt 201 g granulated sugar 2 pieces egg 159 ml lemon juice 2 tbsp lemon zest all-purpose flour, powdered sugar, salt egg yolk granulated sugar, egg, lemon juice, lemon zest
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. combine flour, powdered sugar, and salt
  2. pulse diced chilled butter into coarse crumbs
  3. pulse in egg yolk until dough comes together
  4. press dough into disk, refrigerate 30 min
  5. preheat oven to 190°C
  6. roll dough and line tart pan; trim edges
  7. line with parchment and fill with pie weights
  8. blind bake crust 20-25 min until lightly golden
  9. remove weights/parchment and cool crust
  10. whisk granulated sugar, eggs, lemon juice, and lemon zest
  11. mix in melted butter to form lemon filling
  12. pour lemon filling into cooled tart shell
  13. bake at 165°C 20-25 min until set but slightly wobbly
  14. cool completely then chill at least 1 hour before serving

Similar recipes