Go Back
Slice of lemon tart with almond crust, raspberries, and mint on a plate

Tarte au Citron with Buttery Almond Crust

A Tarte au Citron is the quintessence of refined French patisserie.
This version stands out with its smooth, tangy lemon curd nestled in a tender almond-infused crust that slices cleanly yet melts on the tongue.
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Course Dessert
Cuisine French
Servings 8
Calories 320 kcal

Equipment

  • 23 cm (9-inch) fluted tart tin with removable base
  • Mixing bowls (metal and heatproof)
  • Whisk and silicone spatula
  • Fine-mesh sieve
  • Rolling Pin
  • Microplane or fine grater
  • Baking parchment and pie weights (or dried beans)
  • Offset spatula
  • Digital thermometer (optional)
  • Cooling rack

Ingredients
  

Crust

  • 160 g all-purpose flour
  • 60 g ground almonds
  • 120 g cold unsalted butter
  • 50 g white sugar
  • 1 egg yolk
  • 1 tbsp ice water

Filling

  • 150 ml fresh lemon juice
  • 2 lemons lemon zest
  • 180 g white sugar
  • 3 whole eggs
  • 2 egg yolks
  • 120 g unsalted butter

Instructions
 

  • Make the Almond Crust
    In a large bowl, mix flour, ground almonds, and sugar.
    Rub in cubed cold butter using your fingertips until the mixture resembles coarse crumbs.
    Stir in the egg yolk and a bit of ice water until the dough just comes together.
    Form into a disk, wrap in cling film, and refrigerate for 1 hour.
    Roll out the chilled dough to fit a 23 cm tart tin. Line the tin, trim edges, and prick the base.
    Freeze for 15 minutes.
    Blind-bake at 180°C (350°F) for 15 minutes with parchment and weights, then remove weights and bake 10 more minutes until pale golden. Let cool.
    Melted butter is being poured into a bowl of flour mixture to make almond crust
  • Prepare the Lemon Curd Filling
    In a heatproof bowl, whisk eggs, yolks, sugar, lemon juice, and zest.
    Place over a pot of simmering water and stir constantly until thick enough to coat a spoon (or reaches ~75°C).
    Remove from heat. Stir in butter, piece by piece, until smooth.
    Strain through a fine sieve into a clean bowl.
    A saucepan is heating on the stove next to a bowl of whisked eggs and lemon mixture
  • Assemble and Final Bake
    Pour the filling into the cooled crust and smooth the top.
    Bake at 150°C (300°F) for 10 minutes to gently set the curd.
    Cool on a rack, then chill for at least 2 hours before serving.

Video

Notes

Cooking Tips

  • Always chill the dough thoroughly for a crisp crust.
  • Use fresh lemons for juice and zest for the best flavor.
  • Stir the curd gently and consistently to avoid curdling.
  • Strain the curd for the smoothest texture.
  • Use a hot knife wiped clean between slices for neat presentation.
Keyword Almond Crust, French Dessert, Lemon Tart, Refined Baking, Tarte Au Citron