Lemon Tart (Tarte au Citron)

Yield: one 9-inch tart
Recipe: 92/200
“Back to Baking”, pp. 110


    All that know me understand that anything chocolate is my favorite dessert, but I have been known to appreciate lemon desserts more and more over the years. As such, I decided to attempt doing the delicious tarte au citron recipe found in Anna’s cookbook. It was easy enough to make, especially once the tart shell (Part I) was done. Part II essentially consists in mixing all the other ingredients together and pouring into the tart shell, which I love! Simplicity at its best. However, one main problem that I had when following the tart shell recipe is a notorious problem that I always face when making tarts: the dough shrank while baking! Gasp! It is quite frustrating indeed to roll out and lay out the dough perfectly, trim the edges while making sure that the dough is not stretched to the top of the pan to then have it shrink in your oven. I even followed other bakers’ advice about making holes with a fork at the bottom of the dough to let it breathe and prevent bubble formation, as well as pressing down the dough with pie weights, but sadly my dough still shrank. I believe that this is a mystical phenomenon that I shall never understand. Am I not letting the dough rest enough before rolling? Too much? Letting the rolled-our dough chill too long in the pan? Maybe one day I will figure this whole “tart thing” out.


  • 1 recipe Sable Tart Shell
  • 3 eggs
  • 1 egg yolk
  • 1/2 cup sugar
  • 2/3 cup whipping cream
  • 1/3 cup sour cream
  • 1 tablespoon finely grated lemon zest
  • 1/3 cup (80 mL) fresh lemon juice

    In any case, the point that I was getting at is that since the dough shrank considerably, the baked tart shell was less high than expected, so I was not able to put all the delicious lemon filling in the tart shell for fear of overflowing. Nonetheless, once the tart was out of the oven and cooled completely my boyfriend and I had a taste and it was delightful. Citrus-y, light and yet packed with flavor. Quite good indeed. Due to the aforementioned problem the filling-to-crust ratio was much lower than I would have prefered, but the lemon tart as a whole still tasted very good, especially considering the few steps that are required to make it. Now if only I could figure out how to make the dough stay where it is… the world of lemon tarts would be much more delectable.


  1. Preheat oven to 325°F. Place the pan containing the baked and cooled tart shell on a baking tray.
  2. In a large bowl, whisk together the eggs, egg yolk and sugar until smooth.
  3. Whisk in the cream, sour cream, and lemon zest and juice until evenly combined.
  4. Pour this mixture carefully into the tart shell. Bake the tart on the tray for about 25 minutes, until the tart is set except for the middle three inches, which should still have a little jiggle to it. Cool the tart to room temperature, then chill in the pan for at least 2 hours before removing the outer ring of the pan to serve.