Tarte au Citron Recipe

This heavenly Tarte au Citron recipe combines a crisp, buttery shortcrust pastry with a smooth, tangy lemon custard filling for an elegant and refreshing French dessert. Featured on Gusto TV’s Dinner in Paris, host Romain Avril celebrates this classic French lemon tart with bright citrus flavors, rich butter, and delicate sweetness, making it a beautiful dessert for dinner parties, family celebrations, and special occasions.

The Inspiration

Tarte au Citron is one of the most recognizable desserts in French pastry-making, celebrated for its vibrant lemon flavor, delicate pastry shell, and luxurious custard filling. Found in traditional French pâtisseries and cafés, this beloved dessert showcases the elegance of French baking through its simplicity and careful balance of ingredients.

In Dinner in Paris, host Romain Avril brings this timeless French dessert to life using a traditional approach that emphasizes flavor, texture, and presentation. His recipe begins with homemade shortcrust pastry prepared from flour, cold butter, sugar, and egg. The dough is chilled before being rolled out and baked, creating a delicate, golden shell that holds the lemon filling.

What makes this homemade Tarte au Citron recipe especially appealing is its ability to transform familiar ingredients into a sophisticated dessert. Each component serves a purpose, from the richness of the butter to the refreshing sharpness of the lemon juice.

Ingredients

For Pastry

200 g (1½ cups) flour
100 g (7 tbsp) butter (cold)
50 g (¼ cup) sugar
1 egg
Cold water, to adjust texture

For Filling

3 eggs, plus 3 egg yolks
150 g (¾ cup) sugar
120 ml (1/2 cup) lemon juice
Zest of 1 lemon
3/4 cup unsalted butter, cubed

Method

Make pastry. Combine flour, sugar and butter in a mixing bowl. Rub until crumbly.
Add egg and form dough. If the dough is too dry, adjust the texture with a little bit of cold water.
Shape dough into a disk and wrap in plastic wrap. Chill 30 minutes. Preheat oven to 180°C / 350°F.
Roll out dough and place in greased and lined tart pan. Cut away excess dough. Bake for 15-20 minutes.
Make filling. Whisk eggs, egg yolks, lemon juice, lemon zest and sugar in a sauce pan. Place over medium-low heat.
Whisking constantly, heat for 8 to 10 minutes, or until mixture has thickened and is heated through.
Remove from heat and stir in butter a couple cubes at a time. Once all the butter is added, pour the filling into the tart shell.
Pour filling into shell. Bake at the same temperature for 10 to 12 minutes.
It is done when it is set in the centre. Remove from the oven.
Cool, slice and serve. Enjoy!

Serving Suggestions

For a traditional French pâtisserie-style presentation, serve individual slices of Tarte au Citron on small dessert plates with a light dusting of powdered sugar. The delicate sweetness complements the tart lemon filling without overwhelming its natural citrus flavor. Fresh raspberries, blueberries, or strawberries also pair beautifully with the dessert, adding natural sweetness and vibrant color.

Tarte au Citron also pairs wonderfully with hot beverages. A freshly brewed espresso or cappuccino enhances the richness of the buttery crust, while Earl Grey or black tea complements the tart’s refreshing citrus notes. For an afternoon gathering inspired by Parisian café culture, serve slices of lemon tart with coffee, tea, and a selection of seasonal fruit.

For special occasions, present the whole tart on a simple cake stand or decorative serving platter. Its golden pastry shell and vibrant yellow filling create a naturally beautiful centerpiece that reflects the elegance of French pastry-making.

Final Thoughts

This Tarte au Citron recipe celebrates the timeless elegance of French pastry-making, bringing together crisp buttery shortcrust pastry and smooth, tangy lemon custard in one delightful dessert.

Find more recipes from Dinner in Paris here!