DessertPies & TartsProvencal RecipesTasteViktorija Todorovska

Lemon Tart for any Season (and Reason)

Lemon tart is Tarte au citron in French. Regardless, of language the blend of tangy and sweet is enough to turn even a non-dessert eater into a fan. This recipe comes from Provence Food and Wine: The Art of Livingblank a cookbook and reflection on the Mediterranean lifestyle with photos by François Millo.

Lemon Tart Tarte au Citron @SipTasteShare

Lemon Tart or Tarte au citron

This delicious and refreshing dessert is the essence of the French Riviera where the intense sun ripens lemons and infuses them with unrivalled sweetness. Each bite will transport you to the Riviera…. Immerse yourself sunshine.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 11 minutes
Course Dessert
Cuisine French, Provencal
Servings 8 servings


For the Crust:

  • 2 cups unbleached all-purpose flour plus more for rolling
  • 1/2 cups Sugar
  • 1/4 teaspoon Salt
  • 7 ounces Unsalted Butter
  • 1 Egg
  • 1 Egg Yolk
  • 3/4 teaspoon pure vanilla extract
  • 1 teaspoon Lemon Zest

For the Filling:

  • 8 ounces Crème fraiche
  • 3 eggs lightly beaten
  • 3/4 cups Sugar
  • juice of 4 Lemons
  • 4 tablespoons Butter softened and cubed


To make the Crust:

  • In a large mixing bowl, combine the flour, sugar, salt, and butter. Mix until the mixture is crumbly.
  • In a medium mixing bowl, combine the egg, egg yolk, vanilla extract, and lemon zest, and lightly beat with a fork.
  • Add the egg mixture to the flour mixture and beat with a mixer on low speed for about 2 minutes, or until a dough forms.
  • Turn the dough out onto a lightly floured work surface.
  • Dust your hands with flour and knead the dough for 1 minute.
  • Wrap the dough in plastic wrap and chill for at least 1 hour (or up to 4 days). If you chill the dough for longer than 1 hour, let it warm slightly before rolling it out.
  • Preheat the oven to 400°F.
  • Roll the dough out on a lightly floured surface to 1/4 inch and transfer to a 9-inch tart dish with removable bottom. Trim off any excess dough.
  • Bake for 25 minutes. Let cool.

To make the Filling:

  • Whip the crème fraîche so it is light and airy. Set aside.
  • In a small saucepan, combine the eggs, sugar, and lemon juice and stir well.
  • Cook on low heat, stirring constantly for about 15 minutes.
  • Pour into a bowl, add the butter, and stir well to incorporate. Let cool.
  • Fold in the whipped crème fraîche.
  • Pour the filling into the crust and refrigerate for at least an hour, or until ready to serve.
  • Decorate with lemon slices or meringue that has been browned under a broiler.
    Lemon Tart Tarte au Citron @SipTasteShare
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Viktorija Todorovska

Viktorija Todorovska

A Mediterranean soul, Viktorija Todorovska loves nothing better than exploring the foods, wines, and trails of this sunny region, savouring life. Currently living in Nice, she immerses herself in the art of living

Cookbook author, teacher, and sommelier, Viktorija is passionate about sharing her knowledge of food and wine with the world. She writes, teaches classes and guides travellers through her favourite towns and villages. Find out more about Viktorija on her website Sip Taste Share.

Meet Viktorija and discover the secrets of Provencal rosé during her weekly Rosé Wine Tasting with Niçoise Street Food class at Les Petits Farcis in Nice's Old Town.

Check out Viktorija’s books on Provence:

Provence Food and Wine: The Art of Living
Nice Cuisine and the Art of Living

Don't forget to follow Viktorija on social media (links below).

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