French Style Lemon Tart

The French Style Lemon Tart is another delicious dessert whose popularity extends beyond French borders. It is made out of a creamy and buttery cream infused with a sharp lemon flavour. The  filling (similar to a lemon custard) is typically poured into a pre-baked homemade sweet and biscuity shortcrust pastry shell.

However, we shouldn’t forget that the origin of the lemon tart (or lemon curd) actually originated from England and was modified in the French kitchen to become what is widely recognised as today.

In this recipe the filling is made using the same technique as the pastry cream except that instead of milk the recipe uses freshly squeezed lemon juice. In addition, as we do in France there is also plenty of butter and cream. If you’re on a diet this may not be the  recipe for you.

Now when it comes to making the recipe it’s important to have the freshest and best quality ingredients you can get (especially the lemons and butter). If you can, also try and make the sweet shortcrust yourself. The success of this recipe really lies in the quality of the ingredients.

Some recommendations before making the French style Lemon Tart

This may sound pretentious but in my opinion using French butter is a necessity for 2 reasons. The first is because French butter has a unique nutty and smooth flavour that is hard to come by in ordinary butter. The second reason is using a standard or low quality butter will definitely negatively affect the taste of your lemon cream.

Next the Lemon juice. Do not even think of using supermarket pre-bottled lemon juice off the shelf. This will give your tart an unpleasant flavour. It is non-negotiable to use freshly squeeze lemon juice (and filtering the pulp out).

There you go so if you are ready to give it a try…

Here is all what you need in order to make that delicious French style Lemon tart:

  • 1 pre-cooked tart shell made with around 200 grams of homemade sweet shortcrust pastry.

you can make that Sweet shortcrust pastry very easily using a food processor.

Ingredients needed:

  • – 250 grams of plain flour
  • – 100 grams of powdered sugar ( icing sugar)
  • – 150 of plain unsalted butter
  • – 1 pinch of salt
  • – 1 whole egg ( medium size)

The step by step instruction are in this video tutorial:

For the Lemon custard cream filling:

  • – 300 ml of fresh lemon juice ( it has freshly squeezed juice)
  • – 150 grams of caster sugar ( to mix with the lemon juice)
  • – 100 ml of water ( optional)
  • – 3 whole eggs
  • – 3 eggs yolks
  • – 50 grams of caster sugar ( to mix with the eggs)
  • – 25 grams of corn flour.
  • – a few drops of vanilla essence
  • – 200 ml of heavy whipping cream
  • – 70 gram of butter

The step by step instruction are in this video tutorial:


2 Comments Add yours

  1. Look perfect, great work (:


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