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Homemade French Lemon Tart Desserts

Classic French Lemon Tart

There are three (3) steps to prepare this lemon tart: make the dough, prepare the filling, and bake. The recipe (below) is the beginner's version of a quick and easy filling that will satisfy everyone in your family.
Prep Time 1 hr
Cook Time 45 mins
Total Time 3 hrs 45 mins
Course Dessert
Cuisine French
Servings 1 Tart


For the Sweet Pastry Dough:

  • 1/2 cup (115 g) confectioners’ sugar (10X fine sugar)
  • 1/2 stick Unsalted Butter (2 ounces - 56 grams)
  • 1 tsp Vanilla extract or 1 vanilla bean scraped
  • 3 large Egg Yolks
  • 1 cup (225 g) All Purpose Flour you may need up to 1/4 more

For the Filling:

  • 3 large Eggs
  • 3 large Egg Yolks
  • 2/3 cup (170 g) Granulated Sugar
  • 1/2 cup (120 ml) Fresh Lemon Juice from about 3 lemons
  • 2 Lemons for the zest and juice
  • 3 tbsp Butter Melted
  • 1 pinch of Sea Salt


To Make the Dough:

  • To make the dough, in a food processor, combine the confectioners’ sugar, butter, and vanilla extract and process until well mixed.
  • Add the egg yolks and process until blended. Add the flour and pulse several times. Do not worry if the dough does not form a ball.
  • Press the dough together and cover it with plastic wrap. Refrigerate for at least 2 hours or, even better, overnight.
  • On a lightly floured work surface, roll out the dough to an 11-inch circle about 1/8 inch thick. Wrap the dough around the rolling pin and unwind it over a 9-inch tart pan.
  • Press the dough deep down into the corners, letting 1/4 inch hang over the edges. Crimp the edges tightly, and then let the dough relax for 30 minutes in the refrigerator.
  • Preheat the oven to 375°F (190°C). Bake the tart shell until very lightly browned, about 10 minutes.

To Make the Filling:

  • To make the filling, in a medium bowl, whisk together the eggs, yolks, granulated sugar, lemon juice and zest, butter, and salt until smooth.
  • Pour the filling into a pre-baked tart shell and bake at 375°F (190°C) until just set, 30 to 35 minutes.
  • Let the tart cool to room temperature before slicing.


I do not use baking beans or other weights to hold the crust in place when I bake a tart shell blind (empty). Crimping the edges tightly holds the dough in place and then later, I roll a rolling pin over to cut the edges clean.
As mentioned above, the filling in this recipe is the simpler version. If you are up for a challenge, please refer to my original post for the more complicated version involves two (2) steps, first making lemon curd and then finally a lemon mousse.
Keyword Dessert, Lemon, Tartes, Tarts
Tried this recipe?Let us know how it was!