A pâte sucrée is a sweet, crumbly French pastry (a little more crisp, and less sandy than a “ pâte sablée”), which is usually used for tarts featuring cream or custards.

The ideal crust for this lemon tart is what we call a “ pâte sucrée”. You can use a store-bought pie crust if you wish but as I always like to say that making your own crust from scratch will go a long way. Make sure you read the following cooking notes, and you’ll be set for success! I have had my fair share of too-sweet or too-tart lemon tarts in my life… enough to motivate me to create this lemon filling that to me, is the perfect balance of flavors. A proper filling: luscious and tangy, but not too sweet nor tart. And as with many French desserts, I like to say that making it isn’t very complex – but it has to be done right! A proper crust: buttery, crisp and not too crumbly. With that being said, the original French “Tarte au Citron” is meringue-less, and simply allows the bright yellow filling to shine on its own. Of course, you can find both versions in French bakeries (with or without meringues), and I would even say that you will find more meringue-topped lemon tarts nowadays, as they’re probably more eye-catching.

Unlike common perceptions, a classic French Lemon Tart (Tarte au Citron) does not traditionally feature a meringue top. It’s bright and sunny, while still making the best of these citrusy winter fruits. This is a perfect dessert to transition from Winter to Spring. A must to have in your baking repertoire as a French host(ess). That is all you need to recreate this utterly iconic French dessert: a Classic French Lemon Tart. A crisp buttery crust with a smooth tangy lemon custard.

Individual lemon tart recipe