Lemon Tart Recipe (Tarte au Citron)


– 1 cup + 1 tbsp all-purpose flour (175 g) – 7 tbsp cold unsalted butter, cubed (100 g) (plus more for greasing pan if not using baking spray) – 4 tbsp + 1 tsp powdered sugar (25 grams) – 1 tbsp cold water – 1 egg yolk


To a food processor, add the flour, unsalted butter, and icing sugar. Pulse until you get a crumbled mixture similar to bread crumbs.

Brush a 9" tart pan (with a removable bottom) with about a tablespoon of softened butter.

Grab the pastry dough out of the food processor bowl and use your hands to quickly shape the dough into a compact ball.

Grab a rolling pin and slide it across the top of the tart pan to trim off excess dough from the top edges of the pan.

Preheat the oven to 400°F. Once the oven is ready, place a sheet of parchment paper on the inside of the tart pan and pour dried beans or pie weights into the parchment paper.

Remove the tart shell from the oven and allow it to rest on the counter while you prepare the lemon filling. Lower the oven heat to 350°F.