Last updated on January 19th, 2024
This is the same dessert I photographed and documented back in 2014, under the title “The Best Lemon Tart In The World.” Since the name was too long for a YouTube marquee, I’ve re-christened it “French Lemon Tart.” By any name, the tart tastes like a sunny holiday in Provence!
Make-Ahead Note: The tart can be made a couple of days ahead of time. Just wrap it in plastic wrap, and pop it in the refrigerator. Dust with confectioners’ sugar before serving.
Another note: Click here for the tart shell recipe!
Here’s the printable:
A simple dessert that tastes like a sunny holiday in Provence.
Ingredients
- 1 medium lemon (approx. 4 1/2 oz), washed
- 1 1/2 cups granulated cane sugar
- 1 stick (113 grams) unsalted butter, diced
- 4 large eggs plus 1 egg yolk
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 1 pre-baked, 9-inch diameter Pate Brisee Sucree tart shell
Instructions
- Center the oven rack, and preheat the oven to 350°F. Cut the lemon into 1/4-inch slices, and remove the seeds with your fingers. Put the lemon slices, sugar, and butter in the work bowl of a food processor. Process until pureed – about 10 seconds. Add the whole eggs, the egg yolk, the cornstarch, and the salt, and process until a smooth puree is achieved – about 15 seconds.
- Put the tart shell on a baking sheet, fill it with the lemon puree, and bake until set – 35-45 minutes. The tart is done when the filling barely shivers when shaken. Let cool on a wire rack.
- When completely cool, the tart can be covered and refrigerated for up to 2 days. When ready to serve, unmold the tart and dust the top with the confectioners’ sugar.
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Louise Brouillette says
LOL, I love you Kevin…I hope when the camera stopped rolling, you ate the whole thing!
Kevin Lee Jacobs says
Hi Louise – We did finish the tart. And that would be the royal “we.” Thanks for watching the video!
Catharine R. says
“In truth I could eat this entire tart. And maybe I will.” You crack me up, Kevin! I did make the tart when you first posted it in 2014. It is AMAZING!
Kathleen Killmeyer says
Oh yeah, that is a beauty! Great timing too. Our chicken girls are laying up a storm. Thank you Kevin
Maraya says
Kevin, that looks so good! It’s now in my saved recipes.
BTW, what’s wrong with your eye? I do hope you’re ok.
Kevin Lee Jacobs says
Hi Maraya – Nothing wrong with my eye. It’s the terrible lighting!
Erika Johnson says
Where can we find a pre-baked tarte shell like that? Do you have a good recipe for one in case I’m not able to find it?
Kevin Lee Jacobs says
Hi Erika – Click here for the tart shell recipe.
Maraya says
Thanks for the response.
Maybe next week, I’ll take a gustatory trip to Provence! 🙂
Beverly, zone 6, eastern PA says
I remember the PRE-food-processor days, when I could not make all the lovely things I wanted to make. Thanks for another reason to use my machine and thrill guests. Looks heavenly.
Samantha Gray says
The tart looks scrumptious, but I just LOVE seeing (and hearing) Lily the Beagle! My rough collies always perk up when I’m listening to your videos and they hear her barking. Also VERY food oriented!
Connie says
Provence is on my bucket list. Until then, I’ll be looking for an excuse to bake this!
Johanna says
Looks great, how many butter is that in grams.
Carolyn says
Kevin,
This looks wonderful. An uncle, who is the only remaining relative of mine from the “greatest generation” will be 95 in June. So there is a party planned. I am likely making all the desserts for 70 or so. He lies in Buffalo, I live in Chicago. I am going there in April for a week to start doing some prep work.
Some questions: can I freeze this tart and for how long? He loves lemon.
should I plan for 3 or 4 desserts per person?
I have several pretty Bundt pans. How long can those cakes be frozen?
Any genius ideas?
Thanks so much.
ArtistryFarm says
This is the same as my mother’s recipe. My mouth waters just thinking about it and as we know we can’t get ANY better than a mother’s recipe; go Kevin!
Jennifer Macaire says
I just drooled all over my keyboard….
Laura Munoz says
To die for. Yum-yum-yum!!!! Will make this when I see my kids.
Peggy says
Excellent Kevin. I am going to make this! My mouth is watering just thinking about it!
patrice says
Wonderful recipe. I love the bright yellow color too. Thank you for another delicious recipe Kevin.
Gwen Mahood says
Looks marvelous! We have a daughter (Katie), who LOVES anything lemon. I can’tell wait to make this for her, and all the rest of us, of course! Thank you for creating super recipes.
Ann Mahon says
Please Kevin how much in grams or ounces is “a stick “of butter ???Looking forward to delighting family and friends with this . So much enjoy all your features Kevin . You are like a friend to us all .
Love ,
Ann in London .U.K.
Kevin Lee Jacobs says
Hi Johanna and Ann – One stick of butter is 113 grams.
Anne Callaway says
This is the best lemon tart I have ever tasted. Your lemon filling is scrumptious; my family ate the entire tart (there are only 3 of us here) in two days! Thanks again for another wonderful recipe. I will be making this for Easter as well, and two weeks later, and two weeks after that and so on. I made up extra tart shells and froze them, per your instructions, so now we can have the luscious little thing as often as we wish! FABULOUS….
Kevin Lee Jacobs says
Hi Anne – I’m so glad you enjoyed the tart!
Vera says
I can’t wait to make this tart! i love tart with orange or lemon! Please Kevin how much butter and what is cornstarch, sorry if is a stupid question! I love your recipes, thank you for sharing!
Jeanne Meeks says
I love your videos. They always make me smile. I MUST make that tart!
Kevin Lee Jacobs says
Hi Vera – One stick butter is 113 grams. Cornstarch is a thickener. Enjoy the tart!
Jillian Head says
How much sugar being English we don’t use cups. Sounds delicious Kevin and I want to try it.
Paula says
Kevin
Thank you for this recipe. Just made it today as a ” trial dessert ” for Easter. It definitely passes the test….
Lemony, smooth and delicious. Could it be frozen after it is cooked?
Patti Law-Poggi says
Kevin, I would like to try this BUT my lemons are from a friend’s tree and small so should I use two?
Patti Law-Poggi says
Kevin, how come you never answered me about the post above (about using two lemons)? Am I looking in the wrong place for your reply?
Kevin Lee Jacobs says
Hi Patti – Sorry for the delayed response. A regular-size lemon weighs approx 4 1/2 ounces. If your lemons are only 2 ounces or so, then yes, go ahead and use two of them, or enough to equal approx 4 1/2 ounces. Enjoy the tart!