lemon tart filling

Recipe video above. This is an elegant, classic French Lemon Tart recipe that&#039;s totally straightforward to make. The lemon tart filling is my ideal version: smooth and melt-in-your-mouth creamy, and not too sweet or too sour (like so many recipes seem to be??!). It&#039;s set just enough so you can cut neat slices.The tart crust is a French Sweet Tart Crust called Pâte Sucrée. It&#039;s tastier and easier than the usual shortcrust. This is the only tart crust recipe you will ever need!IMPORTANT: Readers have had problems with butter splitting in the lemon curd. This occurs if heat is too strong. Please use low heat, as per recipe directions! :)

French Lemon Tart - Tarte au Citron

tart crust

tbsp lemon zest ((1 lemon's worth))

lemon juice

white sugar

unsalted butter

eggs (large, (Note 1))

egg yolks ((from large-size eggs, Note 1))

Make tart crust per linked recipe, including blind baking the empty tart crust. Allow to fully cool before filling (to ensure it won&#039;t go soggy).

Tart crust:

Preheat oven: Preheat oven to 180℃/350℉ (160℃ fan)

Whisk ingredients together: Put all ingredients in a medium saucepan and whisk to combine.

Thicken on stove: Place the saucepan on the stove over low / medium low heat. Whisk constantly, especially as the butter is melting, to ensure it doesn&#039;t split. Keeping stirring until the mixture thickens enough to visibly mound (ie. holds its shape briefly) on the surface when dolloped – about 5 minutes, though it might take longer depending on stove strength, saucepan heat retention etc. See video and photos for thickness guide. Don&#039;t take it off the stove until it&#039;s thick enough otherwise the Filling won&#039;t set.

Strain into a bowl using a fine mesh strainer.

Fill tart: Pour into tart shell and smooth the filling surface using an offset spatula or similar.

Bake: Bake for 5 minutes. It will still be a soft custard when you touch it but not liquidity. It will set more when cooled so it&#039;s sliceable.

Cool: Cool tart fully to allow it to set before slicing to serve. Pictured with a dollop of creme fraiche (a thick, rich cream that has a slight tartness, and goes very well with the lemon tart) or whipped cream and even vanilla ice cream.

Decorate if desired with lemon slices, edible flowers, raspberries. Else pipe on dollops of whipped cream or dust with icing sugar!

Lemon Tart filling:

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French Lemon Tart - Tarte au Citron

Top 1 lemon tart filling recipes from across the web

The most viewed lemon tart filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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French Lemon Tart - Tarte au Citron

The most viewed lemon tart filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine