Classic French Lemon Tart

While there are multiple steps to this recipe, this French lemon tart is broken down into workable categories to help you better plan for preparation and baking.

Make the Pastry

1. Gather the pastry ingredients.

   

2. Mix together the flour, sugar, and salt in a small bowl.

   

3. Cut the chilled butter into the flour using a pastry cutter, large-tined fork, or a food processor on pulse setting, until it resembles coarse sand with a few pea-sized pieces of butter still visible.

   

4. Sprinkle the cold water onto the mixture and toss gently a few times, just until it forms a ball that holds together.

   

5. Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.

   

6. Preheat an oven to 375 F and grab a 10-inch fluted tart pan.

7. Roll and trim the dough to make a circle large enough to fit the tart pan. Fit the circle into the bottom and up the sides of the pan.

   

8. Line the dough with parchment paper and add pie weights or dried beans.

   

9. Bake it for 15 minutes.

10. Remove the pie weights and bake the shell for an additional 5 minutes. Set aside the pastry shell, still in the tart pan, to cool.

    

Make the Lemon Filling

1. Gather the filling ingredients.

   

2. Set a large pan of simmering water in a double boiler or a medium-size saucepan. In the top part of the double boiler, stir together 8 tablespoons butter and the crème fraiche. Once this mixture is thoroughly combined, set it aside.

   

3. Whisk together the eggs, egg yolks, and sugar in a separate pan set over the double boiler.

   

4. Stir the lemon juice into the mixture and cook, stirring constantly for 3 minutes.

   

5. Add the lemon zest and butter-crème fraiche mixture to the eggs and cook, stirring constantly for 3 minutes.

   

6. Pour the lemon filling into the prepared pastry. 

   

7. Bake it for 25 to 30 minutes until it turns golden brown and the filling is set.

   

8. Allow the tart to cool in the pan on a wire rack for 15 minutes.

   

9. Serve at room temperature or chill in the refrigerator before serving.