Tarte au Citron

Lemon Tart


Preparation info

  • Serves


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

The hot Mediterranean climate of Provence is more favorable to savory dishes than to desserts based on cream and eggs. Notable exceptions include the amazing array of candied fruits in pâtisseries, sweet fritters such as Bugnes that stand up well to the heat, and this quintessential lemon tart.


Pâte Sucrée

  • cups/185 g flour
  • ½ teaspoon salt
  • cup/75 g sugar
  • 3 egg yolks
  • ½ teaspoon vanilla extract
  • 6 tablespoons/90 g butter, more for the pan


    Make the pâte sucrée and chill until firm, 15 to 30 minutes. Roll out the dough and line the tart pan, and then chill for 30 minutes. Heat the oven to 375°F/190°C and set a baking sheet on a low shelf to heat. Bake the tart shell blind on the hot baking sheet and then let it cool, leaving the baking sheet in the oven and the oven on.

    For the filling, pulse the almonds with 2 tablespoons of the granulated sugar in a food processor until finely ground. In a stand mixer fitted with the whisk attachment, beat the eggs and the remaining sugar until light and thick enough to leave a ribbon trail when the whisk is lifted, 3 to 5 minutes. Stir in the lemon zest, juice, and butter. Stir in the almond mixture with a spoon.

    Set the tart shell on the hot baking sheet in the oven, and pour in the filling. Bake until set and golden brown, 25 to 30 minutes. Let cool, then unmold the tart onto a platter. Serve at room temperature, sprinkling with confectioners’ sugar.