This Classic French Strawberry Tart recipe is as simple as it gets. It includes three classic components from the French baking repertoire: pâte sablée (sandy crust), crème pâtissière (pastry cream) and strawberries.

The Pâte Sablée

The crust for this tart is known as a pâte sablée (French sandy crust). This type of crust is traditionally used in France for the making of tart shells meant to include pastry creams. It is buttery, not too sweet, with a lovely sandy texture. Yet it is sturdy enough to hold the cream and strawberries.

The pâte sablée is baked “à blanc”. This means it is baked without any filling, and the cream and strawberries are then added once it is cooled.

The crème pâtissière

The pastry cream is known as “crème pâtissière”. French crème pâtissière is a custard flavored with vanilla that is thickened using eggs and egg yolks. It is thicker than English/American custard and tastes richer too. It is used as the base for countless French desserts, especially fresh fruit tarts. 

The strawberries

The strawberries are used fresh, as is. I am sure if you love seasonal strawberries as much as I do, you’ll agree strawberries often don’t need any assistance to taste delicious. Strawberries are much loved in France all throughout Spring and Summer, especially in my home region of Brittany known for exquisite local strawberries. 

The crisp pâte sablée, the rich crème pâtissière and the sweet strawberries are a bliss of perfectly combined textures and flavours. There is no doubt why this dessert is a timeless French classic and a favorite to make and enjoy amongst households.

Common Questions

My pâte sablée was very tough, what happened?

The dough was likely overmixed. It is important to mix only until everything comes together cohesively into a ball.

My pâte sablée isn’t coming together into a ball, what should I do?

Every flour is different in regards to humidity as well as its ability to absorb moisture. If your pate sable isn’t coming together you can add another splash of water, or 1-2 tablespoons of butter.

How far ahead can I make the crème patissiere?

The crème can be made 3-4 days ahead of time, if needed, as it typically lasts 5-6 days total before “turning”. This will allow you 2 days to consume the tart.

My crème patissiere curdled, what happened?

The temperature of your milk and tempering of the eggs is vital! Your milk should only be simmering when added to the eggs, not boiling. Add a very small amount (1 tablespoon) of the simmering milk to the eggs while continuously whisking. Repeat 3-4 more times to bring the eggs up to temperature before adding the remaining milk.

Can I assemble this tart the day before serving?

Short answer is yes, you can. But ideally, you prepare the tart shell, the crème and fruits separately, and assemble that tart the day of. This prevents the pate sable from softening and having a perfect tart to serve your guests.

How long can you keep this tart? 

Once assembled this tart can be kept in an airtight container in the fridge for 3-4 days. Crème pâtissière doesn’t freeze well, so I don’t recommend freezing this tart. 

Audrey’s tips:

• The pâte sablée (baked “à blanc”) and the crème pâtissière can be made ahead and stored in the fridge until ready to assemble. I think this makes it a great dessert to be served for hosting, if you need to manage your time wisely in the kitchen.
• Although you can use a store-bought pie crust for convenience, I think making your own pâte sablée (sandy crust) from scratch will go a long way. Don’t skip the chilling time in the fridge and remember to work quickly – avoid the crust from getting to warm or it will become sticky. This crust recipe will give you enough for a 9-inch pie crust. I recommend you use a tart pan with a removable bottom, which will support the crust when lifting your tart.
• Choose seasonal, ripe strawberries that are in-season (and ideally from a local farmer’s market). After hulling the strawberries, I like to arrange them in small groups by size: large, medium, small. This make it easier for assembling the tart later. You can start by placing the small strawberry halves in the middle of the tart and use bigger strawberry halves for the outer circle.
• Apricot jam is commonly used for glazing fruit tarts in France. But other jams work perfectly too, like Strawberry Jam or Apple Jelly. Make sure you pass it through a fine mesh strainer first to discard of any chunks or seeds.

I hope you enjoy this Classic French Strawberry Tart (Tarte aux Fraises) as much as I do! Any questions, don’t hesitate to leave a comment.

More Strawberry Recipes you may like: 

• Strawberry Rhubarb Crisp
• Strawberry Flaugnarde
• Strawberry Charlotte Cake 
• Strawberry Rhubarb Galette
• Breton Pound Cake with Summer Berries
• Strawberry Jam

Classic French Strawberry Tart (Tarte aux Fraises)

Print Recipe

Serves: 8 people Prep Time: 30 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 39 voted )

Ingredients

For the pâte sablée:
1 ¾ cup + 1 tbsp (233g) all-purpose flour
1/3 cup (67.5g) sugar
½ tsp salt
½ cup (125g) unsalted butter, chilled and cubed
1 large egg
For the crème pâtissière:
1 cup (250ml) milk (2% or whole)
½ tsp vanilla extract (or seeds from ½ vanilla bean)
1 large egg + 1 large egg yolk
3 tbsp (38g) sugar
2 tbsp (17g) all-purpose flour
1 ½ tbsp (11g) cornstartch
For topping:
5 ½ cups (790g) fresh strawberries, washed, hulled and halved
2 tbsp apricot jam

Instructions

Make sure you read the cooking notes before you start.

Step 1 -To make the crust, whisk together in a mixing bowl the flour, sugar and salt. Add the cubed butter and mix with your fingers (or pulse in a food processor), until you get a crumbly consistency and pea-size bits of butter are still visible. Add the egg and mix until the dough roughly comes together into a ball; do not overmix. Wrap the dough in plastic wrap and chill for at least 30 minutes.

Pre-heat your oven to 350F (180C) with a rack in the middle.  

Grease and flour a 9-inch (23 cm) tart pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the pan. Cut any excess crust that hangs over the edge, and poke the bottom of the crust all over with a fork. Line the top of the crust with foil or parchment paper and place pie weights or dried beans to keep the pie crust from puffing when baking.

Bake the crust for 20 minutes. Carefully remove the parchment paper filled with weights and bake for 10 more minutes, until the edges of the crust are slightly golden. Set aside to cool completely.

Step 2 - To make the crème pâtissière, in a medium saucepan over medium heat, warm up the milk and vanilla. Meanwhile, in a mixing bowl, whisk together the egg, egg yolk and sugar until lighter in color and fluffy. Whisk in the flour and cornstarch. When the milk is just simmering, pour it into the egg mixture, and whisk until just incorporated.

Transfer back into the saucepan, whisk occasionally and remove from the heat as soon as it begins to thicken and bubble. Pour into a clean bowl, and cover the crème with plastic wrap; the wrap should touch the whole surface of the crème to prevent a skin from forming. Set aside to cool completely. 

Step 3 - To assemble the tart, place the crust onto a serving plate. Spread the crème pâtissière over the bottom of the crust. Wash, drain, de-stem and halve the strawberries. Gently place them on top of the crème in a circular pattern (bottom side down).

Warm up the apricot jam in a microwave for 15 seconds and pass it through a fine mesh strainer if needed (to discard of fruit chunks). Gently brush the jam over the strawberries. Chill the tart for at least one hour before serving.

The post French Strawberry Tart (Tarte aux Fraises) appeared first on Pardon Your French.

I often say it, but this dessert is far more simple to make than it looks. It consists of a Pâte sablée (shortcrust) which you make at home (or purchase), and of a frangipane filling which is done is two minutes by mixing simple ingredients in one bowl. The raspberries are left fresh and bare. See, simple!

This Raspberry Pistachio Frangipane Tart is a beautiful, decadent yet not too sweet dessert that’s best when raspberries are ripe and in season.  

How to make this Raspberry Pistachio Frangipane Tart

This recipe begins with the making of a Pâte Sablée (“sandy” shortcrust pastry). I am providing below (in the recipe section) the directions to make your own pastry from scratch – which I always find makes a huge difference in taste/quality. But if you are in a time crunch or simply don’t feel like doing it, using a store-bought shortcrust works too. The crust doesn’t need any blind baking before being filled with Frangipane.  

Next, you prepare the Pistachio Frangipane. “Frangipane” is a sweet filling traditionally made from ground almonds and used extensively in French baking to fill pies, such as the Classic Bourdaloue Tart (a recipe you can find in my cookbook) and the Galette des Rois. In this version, pistachios are added to the mix. They add another layer of nutty flavor, pairing beautifully with the raspberries and providing a pretty green color as well.

Make sure you obtain unsalted pistachios and grind them in a blender (ie. Vitamix) or a big mortar. Keep some whole pistachios aside, and chop them later on for decoration. Once ground, mix the pistachios with egg yolks, sugar, ground almonds, heavy cream and pistachio extract (or almond extract – they both work well). This frangipane filling is then poured into the crust and baked for 45 minutes, until a slight golden crust forms at the top. The inside remains a nice green color with a creamy texture.

Once the tart has cooled down to room temperature, fresh raspberries are placed at the top and then sprinkled with some coarsely chopped pistachios.

My Cooking notes:

• Making your own Pâte sablée (“sandy” shortcrust pastry) will make a big difference. But using a store-bought piecrust works too.
• Fresh raspberries are a natural match to this creamy pistachio frangipane filling. As Summer progresses and raspberries go out of season, try this tart with fresh ripe apricots, peaches or plums (cut in thin slices).

I hope you’ll love this Raspberry Pistachio Frangipane Tart. It is a beautiful Summer dessert to serve on a weekend, for a family gathering or for any big occasion.

You can prepare it ahead of time and chill it in the fridge for up to 5 hours before serving.

You may also like:

• Apricot Frangipane Tart 
• Classic French Lemon Tart 
• Classic French Tarte Tatin 
• Strawberry Basil Galette 
• Mixed Berry Jalousie

Did you make this recipe?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

Raspberry Pistachio Frangipane Tart

Print Recipe

Serves: 8 people Prep Time: 45 minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 22 voted )

Ingredients

For the Pâte sablée :
1 ¼ cup (155g) all purpose flour
½ tsp salt
¼ cup (50g) sugar
½ cup (125g) unsalted butter, cold and cut in small cubes.
2 egg yolks

For the Pistachio Frangipane:
50g unsalted pistachios, shelled and ground
+ 20 g unsalted pistachios, shelled and coarsely chopped
4 large egg yolks
½ cup (100g) sugar
120g ground almonds
200ml Heavy Cream (+35%MF)
1 tsp Pistachio extract (or Almond extract)

350g fresh raspberries

Instructions

Step 1 – Prepare the Pâte sablée – In a large bowl, combine the all-purpose flour, salt and sugar. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible. Add the egg yolks and combine until the dough comes together into a ball. Wrap in plastic film and chill for 30 minutes.

Step 2 – Make the Pistachio Frangipane – In a large mixing bowl, whisk together 50g of ground pistachios with the egg yolks, sugar, ground almonds, heavy cream and pistachio extract (or almond extract), until homogeneous and creamy. Set aside.

Pre-heat your oven to 350F(180C) with a rack in the middle. 

Take the Pâte sablée of the fridge. Place it between two large sheets of parchment paper and roll it out to a 5mm (0.2inch) thickness. Line the pie dish bottom and sides with crust – don’t worry if the crust tears, you can easily patch it together and press to seal. Trim the edges all around and poke the bottom evenly with a fork.

Pour the frangipane into the pie crust and use the back of a spoon to smooth the top. Bake for 45 minutes, until the filling is set and golden on top. Transfer to a cooling rack and cool for 1 hour.

Step 3 - Assemble the tart – Rinse and gently pat dry the fresh raspberries. Place them on top of the filling to cover the entirety of the tart. Start by placing a raspberry (hole-side down) in the center and work your way around, making sure the raspberries are aligned nice and tight. For serving, sprinkle with the 20g of coarsely chopped pistachios that you set aside earlier. Enjoy!

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Raspberry Pistachio Frangipane Tart appeared first on Pardon Your French.

This is the classic French lemon tart, known as Tarte au citron, in its most authentic, unadorned form. It’s one of France’s most iconic desserts, found in every pâtisserie from Paris to Provence, and it’s been a staple of my own kitchen since I grew up in France. This is my tried-and-true recipe, the one I’ve made countless times and the one I turn to every time I want to impress without stress.

What makes this French lemon tart different from other versions you might have tried? Three things:

1. The crust is a true French pâte sucrée : buttery, slightly crisp, with a tender, shortbread-like crumb
2. The filling uses egg yolks (not starch) as the thickener, the way it’s done in France. The result is a richer, more luscious custard than the typical American lemon pie, with a depth of flavor that’s hard to describe until you try it.
3. No meringue top! Most French lemon tarts are enjoyed bare, letting the luscious lemon custard shine.

What is a French Lemon Tart (Tarte Au Citron)? 

A tarte au citron is a classic French pastry made of two elements: a sweet pastry shell (pâte sucrée) and a smooth lemon custard filling. It is not the same as American lemon pie, which is thicker, firmer and starchier in texture. And contrary to what many Americans expect, the classic French version has no meringue: the original tarte au citron lets the lemon filling shine on its own.

That said, you’ll find both versions (Tarte au citron and Tarte au citron meringuée) at French bakeries. Meringue-topped versions have become increasingly popular because they’re visually striking, but the meringue-free original remains the purest expression of the dessert – and in my opinion, the most elegant.

The filling in a French lemon tart is closer to a lemon curd or lemon custard than to a baked filling. It’s silky, slightly wobbly when fresh, and firms up beautifully after chilling. The lemon flavor is front and center: bright, tangy, and rounded with butter.

The two components of a Classic French Lemon Tart 

1. The crust: pâte sucrée

The right crust for a French lemon tart is a pâte sucrée : a sweet, lightly crumbly French pastry dough. It differs from a pâte brisée (more neutral, flakier) and a pâte sablée (sandier, more crumbly). The pâte sucrée is the go-to for custard-filled tarts because it’s sturdy enough to hold the filling while still being tender and delicious.

Ingredients for the pâte sucrée

My version includes a small amount of almond flour, which adds subtle nuttiness and helps balance the tartness of the lemon. It’s a small touch that makes a real difference. But if you can’t use almond flour, simply substitute the same amount of all-purpose flour (see FAQ below).

How to make the pâte sucrée

• Combine cubbed butter with icing sugar. 

• Add almond flour, all-purpose flour and mix until just combined. 

• Chill, lay in a pie dish and blind-bake with pie weights. 

Key things to know about the pâte sucrée:

• The dough contains a lot of butter, so it needs two rounds of chilling: at least 2 hours before rolling, then at least 30 minutes once it’s in the tart pan. Don’t skip this or the crust will shrink when baked.
• You can make the dough up to 24 hours ahead and keep it refrigerated.
• The shell is blind-baked (pre-baked with pie weights) before the filling goes in. This recipe works for a 9 x1 1/8-inch (22.9 x 3.8 cm) tart pan. Ideally get one with a removable bottom.  

2. The filling: lemon custard

This is the heart of the tart, and what makes the French version special. The filling is made from fresh lemon juice, lemon zest, eggs, egg yolks, sugar, and butter – no cornstarch, no flour. The eggs act as the thickener, which gives the custard its characteristic silkiness and richness.

Ingredients for the lemon filling

How to make the lemon filling

• Combine lemon juice, lemon zest, sugar, eggs, egg yolks and butter in a large saucepan. 

• Stir contiously on medium-low heat until the feeling thickens. 

• Strain filling to discard of zests and curds, and pour into baked tart shell. Bake tart for 5 extra minutes for filling to set. 

A few notes on the lemon filling:

• Use organic lemons since you’re using the zest. Conventional lemon peel can carry pesticide residue.
• The filling is cooked on the stovetop until thickened, then strained into the pre-baked shell and baked for just 5 minutes to set.
• Fresh out of the oven, the filling will be soft and slightly wobbly. For clean slices and a firmer texture, chill the tart for at least 2 hours (ideally overnight) before serving. This is actually how it’s best enjoyed.

Why this recipe works

I’ve tested a lot of lemon tart recipes over the years, and this one has become my definitive version for a few specific reasons:

• More eggs than most recipes. Many lemon tart recipes rely on cornstarch or flour to thicken the filling. The French method uses eggs: specifically, a combination of 4 whole eggs and 4 extra yolks. This gives the custard a richer, more velvety texture and a deeper flavor. The yolks also contribute to that gorgeous deep golden color.
• Butter in the filling. Butter adds richness and rounds out the sharpness of the lemon. It also gives the filling a beautiful glossy surface as it cools.
• The filling is strained. Passing the hot custard through a fine-mesh strainer before pouring it into the shell removes the lemon zest and any cooked egg bits, giving you a perfectly smooth, silky filling.
• The crust is baked twice. Blind-baking the shell, then adding the filling and baking again for 5 minutes ensures the crust stays crisp and doesn’t get soggy.

Tips for success

On the crust:

• Don’t skip the chilling steps. Butter-rich doughs need cold temperatures to stay in place during baking. A warm dough will shrink.
• If your dough cracks when rolling, let it sit at room temperature for 5 minutes to soften slightly.
• Dock the bottom generously with a fork before blind-baking to prevent air bubbles.
• You can press the dough into the pan instead of rolling if you find it easier; it works just as well.
• Ideally, use a tart pan with a removable bottom to make it easier to release the baked tart. If your pan doesn’t have a removable bottom, line it with a parchment paper circle to help prevent sticking and ensure an easier release.
• If using a food processor to make the dough, stop as soon as the dough comes together to avoid overworking it.

On the lemon filling:

• Use fresh lemon juice only. In my opinion, bottled juice lacks the brightness this tart needs.
• Whisk constantly over medium heat and don’t rush. The custard typically takes 8–12 minutes to reach the right consistency.
• The correct consistency is like a thin, creamy yogurt: it coats the whisk and doesn’t drip off easily. It will thicken more as it cools.
• Strain the filling immediately into a bowl and then in the tart shell, or even directly into the tart shell. Don’t let it sit and cool in the pan or it will continue cooking and may become lumpy.

On serving:

• For the best texture and cleanest slices, refrigerate for at least 2 hours before serving. Overnight is even better.
• Serve as-is, or dust lightly with powdered sugar for a classic look. Thin slices of candied lemon or a few fresh raspberries on the side are beautiful complements.
• The tart keeps well covered in the fridge for up to 3 days, and freezes well for up to 2 months (thaw overnight in the fridge).

Can I make this Lemon Tart ahead? 

Yes – and honestly, you should. This French lemon tart is one of those dessert recipes that actually improves with time. The filling firms up overnight to the perfect sliceable texture, the flavors meld together, and the whole thing becomes easier to serve neatly.

Here’s a suggested make-ahead timeline:

• 2 days ahead: Make and refrigerate the pâte sucrée dough.
• 1 day ahead: Blind-bake the shell; make and refrigerate the lemon filling (keep them separate). Or assemble the full tart, bake the final 5 minutes, and refrigerate overnight.
• Day of serving: If assembled, the tart just needs to come out of the fridge 15–20 minutes before serving for the best texture. If you kept the components separate, pour the (rewarmed) filling into the shell and do the final 5-minute bake.

Variations and Substitutions

No almond flour? Use the same weight of all-purpose flour instead. The shell will be slightly firmer and less nutty, but will work perfectly fine.

Gluten-free version? Reader KC tested this recipe using 100% almond flour for the crust and reported great success: the dough rolled out beautifully, held its shape, and produced a slightly nuttier, less sweet crust that paired wonderfully with the lemon filling. Several readers have also had success using King Arthur Measure-for-Measure gluten-free flour as a 1:1 substitute.

Meyer lemons? Absolutely. Meyer lemons are sweeter and slightly less acidic than regular lemons – the tart will be a touch milder. Reader Iris has made this with Meyer lemons many times with wonderful results.

Mini tartlets? This recipe scales perfectly to individual tart pans (about 4 inches). Blind bake for 7 minutes with weights, then 4–5 minutes without, until lightly golden. Fill and bake for the same 5 minutes as the large tart.

Can I use a store-bought crust? You can, but homemade pâte sucrée makes a meaningful difference here – both in flavor and structure. If you’re short on time, this is a recipe where the extra 20 minutes for the dough is genuinely worth it.

Frequently Asked Questions

What is the difference between a French lemon tart and an American lemon pie?

The main differences are the crust and the filling. A French lemon tart uses a pâte sucrée – a sweet, buttery, cookie-like pastry – while American lemon pie often uses a graham cracker or standard pie crust. More importantly, the French filling is a rich, butter-based lemon custard thickened with eggs (no starch), which gives it a silkier, more luscious texture. American lemon fillings tend to be thicker, stiffer, and often topped with meringue.

Does a French lemon tart have meringue?

The classic tarte au citron does not – the original version has no meringue, and the filling stands on its own. A version with meringue is called tarte au citron meringuée and is also popular in France, but it is a variation, not the original.

Why does this recipe use so many eggs?

French lemon tart filling is thickened entirely by eggs – no cornstarch or flour. The extra egg yolks add richness, depth of flavor, and give the filling its characteristic deep golden color.

Why is my filling not setting?

If the filling seems too loose after the 5-minute bake, refrigerate the tart for at least 2 hours. The filling will firm up significantly as it chills. For a firmer texture, cook the custard on the stovetop for an extra minute or two before pouring into the shell.

Can I use bottled lemon juice?

I strongly recommend fresh lemon juice for this recipe. Bottled juice lacks the brightness and clean flavor this tart relies on, and you’ll miss the fresh lemon aroma entirely.

Do I cook the filling in a double boiler or directly on the stove?

Directly on the stove over medium heat works perfectly and is faster. A double boiler also works but will take longer for the custard to thicken.

Can this tart be frozen?

Yes. Wrap well and freeze for up to 2 months. Thaw overnight in the fridge before serving.

How long does this tart keep?

Up to 3 days in the refrigerator, well covered.

I hope you’ll love this Classic French Lemon Tart as much as I do! If you have any questions, please leave a comment. 

More Classic French desserts to try: 

• Classic French Cherry Clafoutis
• Classic French Crème Brûlées
• Classic French Apple Cake
• Classic French Chocolate Moelleux Cake
• Classic French Pear Cake
• Classic French Chocolate Mousse
• Gâteau Basque (Basque Cake with pastry cream)
• Classic French Fruit Cake
• French Tarte Tatin
• Classic French Financiers — a reader favorite for using leftover egg whites from this recipe!

Classic French Lemon Tart

Print Recipe

Serves: 8 Prep Time: 45 minutes Cooking Time: 36 minutes 36 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 129 voted )

Ingredients

For the « pate sucrée » crust :
½ cup (125g) unsalted butter, cubed and at room temperature.
¾ cup (95g) powdered sugar
½ tsp vanilla extract
1/3 cup + 1 ½ tbsp (40g) almond flour (ground almond)
1 large egg
1 ¾ cup + 1 tbsp (233g) all-purpose flour
½ tsp salt

For the lemon filling :
1 cup (250ml) lemon juice (about 6-7 lemons)
Zest of 2 lemons (organic lemons)
3/4 cup (150g) sugar
1/4 tsp salt
¾ cup (170g) unsalted butter, cubed.
4 large eggs + 4 large egg yolks

Instructions

Make the « pâte sucrée » crust.

1. In large mixing bowl, combine the butter and powdered sugar until creamy and smooth. Add the vanilla extract, almond flour and egg, and mix until homogeneous. Add the all-purpose flour and salt, and mix until just incorporated and the dough comes together into a ball. Wrap in a plastic film and place in the fridge for 2 hours (minimum) to chill. 
2. Pre-heat your oven to 350°F (180°C).
3. Take the pâte sucrée out of the fridge, place it between two large sheets of parchment paper and roll it out to a 12-inch circle. Unpeel the top sheet of parchment paper, transfer the crust to a 9-inch tart pan (trim the sides if needed) and poke the bottom of the crust all over with a fork. Place the crust in the fridge again (in tart pan) to chill for 30 minutes.
4. Take tart pan out of the fridge, line the top of the crust with foil or parchment paper and place pie weights or dried beans to keep the pie crust from puffing when baking.
5. Bake the pâte sucrée for 20 minutes. Carefully remove the parchment paper filled with weights and bake for 10 more minutes, until the edges of the crust are golden.
6. Set the tart shell aside to cool (still in the dish). Leave your oven on at 350°F (180°C).

In the meantime, make the lemon filling.

1. Grab a fine-mesh strainer before you start and have it ready within arm’s reach.
2. In a medium saucepan (no heat yet), whisk together the lemon juice, lemon zest, sugar, salt, egg yolks and eggs. Add the cubed butter and turn the heat to medium. Whisk slowly until the butter is all melted. Continue whisking steadily for several minutes until the mixture thickens to a thin custard consistency.
3. Immediately pass the lemon filling through the fine mesh strainer, directly into the tart shell. Using an offset spatula (or back of a large spoon), smooth out the top of the filling. Bake the tart for 5 minutes, until the filling has slightly set and turned slightly deeper in color.
4. Set aside to cool for at least 30 minutes. Enjoy slightly warm or chilled.

The post Classic French Lemon Tart (Tarte au Citron) appeared first on Pardon Your French.