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Lemon Tart tarte au citron Tastes of Provence

Tarte au Citron

A sweet, tart and tangy lemon treat with a buttery crust that is not only delicious to the taste buds but equally appealing to the eyes too. A de"light"ful twist with the addition of Crème fraiche to make and savour anytime of year.
Prep Time 30 mins
Cook Time 45 mins
Total Time 3 hrs 15 mins
Course Dessert
Cuisine French, Provencal
Servings 6 people


For the Crust

  • 2 cups unbleached all-purpose flour Start with 1 1/2 cups
  • 7 oz Unsalted Butter at room temperature
  • 1/2 cup Granulated Sugar
  • 1/4 tsp Salt
  • 1 Egg
  • 1 Egg Yolk
  • 1 tsp finely grated lemon zest
  • 3/4 tsp pure vanilla extract

For the filling

  • 8 oz Crème fraiche
  • 3/4 cup Granulated Sugar
  • 3 Eggs lightly beaten
  • 7/8 cup Fresh Lemon Juice about 4 lemons
  • 4 tbsp Butter softened and cubed
  • Lemon slices or meringue, for garnish


Preparing the crust

  • In a large mixing bowl, combine the flour, butter, sugar, and salt. Mix until crumbly.
  • In a medium mixing bowl, combine the egg, egg yolk, lemon zest, and vanilla extract and beat lightly with a fork.
  • Add the egg mixture to the flour mixture and beat with an electric mixer on low speed for 2 minutes, or until a dough forms. * This took less than 30 seconds with my KitchenAid mixer, using the paddle attachment.
  • Turn out the dough on 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 in the refrigerator for at least 1 hour (or up to four days). * If you chill the dough for longer than 1 hour, let it warm slightly before rolling out.
  • Preheat the oven to 400°F (200°C).
  • On a lightly floured work surface, roll out the dough to a 1/4-inch (6mm) thickness.
  • Transfer the dough to a 9-inch (22.5-cm) tart dish with a removable bottom. Trim off any excess dough.
    Lemon Tart #Recipe @CocoaandLavender
  • Cover and freeze for 30 minutes.
  • Uncover before baking.
  • Line crust with parchment or aluminum foil, and fill with pie weights or beans.}
  • Bake for 25 minutes (removing beans at about 10 minutes). My crust was done at about 20 minutes.
  • Remove from the oven and set aside to cool to room temperature.

Preparing the filling and assembly

  • In a mixing bowl, whip the crème fraîche until it is light and airy. Set aside.
  • In a small saucepan, combine the sugar, eggs, and lemon juice over low heat (I suggest medium-low)
  • Stir well. Cook, stirring constantly, for 15 minutes. (It took 15-20 minutes before it was thick enough to coat the back of a spoon. Straining might be necessary.)
  • Remove from the heat.
  • Transfer to a bowl.
  • Add the butter and stir well to incorporate.
  • Set aside to cool to room temperature.
  • Fold in the whipped crème fraîche.
  • Pour the filling into the crust and refrigerate for at least 1 hour, or until ready to serve.
    Lemon Tart #Recipe @CocoaandLavender
  • Just before serving, garnish with lemon slices or with meringue that has been browned under the broiler. (I garnished with fresh flowers from the garden.)
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