Tarte au Citron (Lemon Tart)

A classic French lemon tart, with a crisp pastry shell and a rich, tangy lemon filling. This recipe is simple to follow and produces a stunning tart that is perfect for any occasion.


  • 1 sheet ready-rolled puff pastry
  • 1 egg, beaten
  • 2 lemons, zested and juiced
  • 100g caster sugar
  • 3 egg yolks
  • 30g cornflour
  • 100ml double cream


  1. Preheat the oven to 200°C/fan 180°C/gas 6.
  2. Roll the pastry out on a lightly floured surface and use it to line a 23cm tart tin. Trim the excess pastry from the edges and prick the base all over with a fork.
  3. Line the pastry case with baking paper and baking beans, then bake for 10 minutes. Remove the paper and beans and brush the inside of the case with beaten egg. Return to the oven and bake for a further 5 minutes.
  4. In a bowl, mix together the lemon zest, lemon juice, sugar, egg yolks and cornflour. Pour into the pastry case and bake for 20 minutes, or until the filling is just set.
  5. Remove from the oven and leave to cool. Serve with a dollop of double cream.

Potential changes & improvements

For a richer tart, you could use all double cream instead of milk in the filling. Alternatively, you could add a layer of raspberry jam or curd before adding the lemon filling.

What other food it works well with

This tart goes well with a simple green salad, or as part of a summery picnic spread.

Common Mistakes

Be careful not to overcook the filling, or it will be too set and dry. Similarly, the pastry should be cooked until it is golden brown and crisp.

Nutritional Information

This tart is high in sugar and fat, so should be enjoyed in moderation.


This recipe contains egg, milk and wheat (gluten).

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