Classic Lemon Tart

Perfect Tea-time French dessert
Perfect Tea-time French dessert
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For the pastry
1 1/4 cups Wheat flour
7 tbsp Butter refrigerated
2 tbsp Sugar
3 tbsp Water cold
1/2 tsp Salt
For the lemon filling
2/3 cup Lemon juice
1/4 cup Sour cream crème fraiche
2/3 cup Sugar
8 tbsp Butter
2 Eggs
3 Yolk
4 tsp Lemon zest

Nutritional information

  • For the pastry

  • For the lemon filling

Classic Lemon Tart


This Classic Lemon Tart is absolutely guaranteed to steal the show at the next school pot-luck or picnic! My local French patisserie closed down a couple of years ago and I was pining for their beautiful lemon tart so decided to have a go at my own.

I’m the first to admit that I’m no baker but with this recipe, I have to say I got pretty close to the original! Tangy, creamy lemon filling with a rich and buttery pastry, it’s as French as they come and makes a wonderful dessert or tea-time treat.

Ingridiens for Classic Lemon Tart

So, how to cook Classic Lemon Tart?

Steps to make Classic Lemon Tart


Combine the dry ingredients for the pastry


Combine the flour, sugar and salt together in a bowl.


Add the butter to the flour


Cut the cold butter into the flour using a fork or pastry cutter (or if you prefer, a food processor on the pulse setting). The mixture should form fine crumbs.


Form the pastry dough


Add the cold water to the mixture and gently mix until it starts to form a dough. Shape the dough into a ball, wrap in plastic wrap and place in the refrigerator to chill for a few hours.


Preheat the oven


Preheat the oven to 375°F and grease a 10-inch fluted tart pan


Make the pastry case


Take the dough out of the fridge. Dust a work surface and rolling pin with flour. Roll the dough out into a circle to fit the tart pan. Gently drape the circle of dough over the pan and press it into the bottom and sides of the pan. Trim the excess dough from the sides of the case.


Bake the pastry case


Line the pastry case with parchment paper and add dried beans to the center. Bake it for 15 minutes, before removing the beans and parchment and baking for a further 5 minutes. The case should start to turn golden brown. Take it out of the oven and put to one side to cool.


Melt the butter and sour cream (creme fraiche) together


Bring a pan of water to a simmer and put a small heat-proof bowl on top (if you have a double boiler you can use this instead). Add the butter for the filling and sour cream (crème fraiche) and stir until melted together. Put to one side.


Make the egg base for the filling


Place another bowl over the pan, add the eggs, egg yolks and sugar and whisk together. Add the lemon juice and whisk in. Cook for 3 minutes, whisking constantly. Then add the zest and sour cream (crème fraiche) mixture and cook for another 3 minutes, still whisking. The mixture should be thick and creamy.


Refrigerate the tart


Pour the lemon filling into the pastry case. Refrigerate the tart for approximately 4 hours, until the filling becomes firm to the touch.


Serving Classic Lemon Tart

Serve the tart at room temperature (with a spoonful of sour cream).

This Classic Lemon Tart is absolutely divine and makes a very impressive dessert. As you can see, though it takes a while it’s not a complicated recipe so have a go and unleash the baker in you! I’d love to hear how you get on so don’t forget to come back and share your thoughts in the comments section.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

Does not look sexy, but is very delicious. I have modified this recipe a bit.

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