Classic French lemon tart is the quintessential French tart, found at patisseries and cafes year-round. Cool, sharp lemon filling contrasts nicely with the flaky, slightly sweet pastry.
For the Pastry:
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 7 tablespoons butter (cold)
- 3 tablespoons water (cold)
For the Lemon Filling:
- 8 tablespoons butter
- 1/4 cup crème fraiche (or sour cream)
- 2 eggs
- 3 egg yolks
- 2/3 cup fresh lemon juice
- 2/3 cup granulated sugar
- 4 teaspoons lemon zest
Make the Pastry
- Gather the ingredients.
- In a small bowl, mix together the flour, sugar, and salt.
- Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
- Sprinkle the cold water onto the mixture and toss gently a few times, just until it forms a ball that holds together.
- Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
- Preheat an oven to 375 F.
- Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan.
- Fit the circle into the bottom and up the sides of the pan.
- Line the dough with parchment paper and add pie weights or dried beans.
- Bake it for 15 minutes.
- Remove the pie weights and bake the shell for an additional 5 minutes.
- Set aside the pastry shell and for the classic french lemon tart to cool.
Make the Lemon Filling
- Gather the ingredients.
- In a double boiler or a medium-size saucepan, set a large pan of simmering water. In the top part of the double boiler, stir together 8 tablespoons butter and the crème fraiche. Once this mixture is thoroughly combined, set it aside.
- In a separate pan set over the double boiler, whisk together the eggs, egg yolks, and sugar.
- Stir the lemon juice into the mixture and cook, stirring constantly for 3 minutes.
- Add the lemon zest and butter-crème fraiche mixture to the eggs and cook, stirring constantly for 3 minutes.
- Pour the lemon filling into the prepared pastry.
- Bake it for 25 to 30 minutes until it turns golden brown and the filling is set.
- Allow the tart to cool in the pan on a wire rack for 15 minutes.
- Serve at room temperature or chill in the refrigerator before serving.
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