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Citrus fruits were used in cooking as early as the 13th century, especially in the courts and wealthy households of southern Europe. Lemon custards and tarts were recorded in Italian and English cookbooks by the 15th century, often combining eggs, sugar, and citrus juice. However, these early versions were less sweet and more like savoury custards or sauces.
The French version, tarte au citron, developed in the 18th to 19th centuries, likely as a refinement of earlier custard pies. French patisserie evolved rapidly in this period, with professional bakers standardising and perfecting pastry doughs and custards.
This classic dessert perfectly balances sweetness and sharp citrus tang, with a smooth, creamy filling inside a crisp pastry shell. They're elegant, refreshing, and surprisingly versatile—good for everything from casual teas to lavish dinners.
The French tarte au citron is often more refined, with a thinner filling and pâte sucrée base. The British lemon tart a little deeper, richer, and heartier. Sometimes topped with a light dusting of icing sugar.
🔪 Serving Tips - Best served chilled or at room temperature and cut with a hot knife for clean slices. Pairs beautifully with tea, Champagne, or a glass of dessert wine.
Ingredients:
For the sweet crust pastry cases:
250g plain flour
125g unsalted cold butter (cubed)
90g icing sugar
1 egg (beaten)
1 tsp vanilla extract
Pinch of salt
For the lemon filling:
90ml lemon juice
75g sugar
60ml single cream
2 eggs + 1 egg yolk
1 lemon zest
Pinch of salt
Optional:
Icing sugar to dust
Fresh fruit
Lemon rind
Mint sprig
Method:
For the pastry cases:
Place the flour, icing sugar and salt in a food processor and pulse a couple of times to combine. Add in the butter and pulse in short bursts until you have a breadcrumb like consistency. Next add the egg and vanilla and pulse again until the dough just comes together, (don’t over mix). Tip the dough out onto a lightly floured work surface and form into 2 discs. Wrap in clingfilm and place in the fridge for at least 30 mins.
Once the dough has chilled, take one disc out of the fridge and roll out to about 3mm thick. Cut out rounds slightly bigger than the mini tart tin rim, gently press this into the tart tin, trim the edges and prick the base with a fork. Repeat this for all tart cases, rerolling the excess dough. Place the cases back in the fridge for another 30 mins, preheat oven to 180c.
Take the cases out the fridge, line with parchment paper and fill with baking beans. Bake for 10-12 mins, then remove the beans and bake for another 8 mins until golden. Once ready take out the oven and allow to cool before filling. Repeat with the second disc of dough. You can also freeze the cases and use at a later stage.
For the lemon filling:
Preheat oven to 150c
Whisk together the lemon juice, zest, sugar, eggs & yolks until smooth. Stir in the cream & salt.
Place the cases on a baking tray and pour the filling in to each case just below the rim. Place in the oven, turn the temperature down to 140c and bake for appx 12 mins, when the filling is just set with a slight wobble.
Allow to cool on a wire rack and then place in the fridge for an hour or two before serving.
Take out the fridge, finish with a dusting of icing sugar, fruit, lemon rind or mint.
Enjoy!
Gaby Van Clarke
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