Tante Claire's Classic Lemon Tart
Buttery pastry filled with silky lemon curd. A French-Australian family treasure that turns afternoon tea into an occasion.
The Story Behind This Recipe
My great-aunt's recipe from Lyon, France - Sophie Beaumont
My great-aunt Claire - we called her Tante Claire - arrived in Melbourne from Lyon, France, in 1958 when she married my great-uncle Jim, an Australian veteran she'd met during the war. She brought with her a small leather suitcase, basic English, and an unwavering belief that every proper afternoon should include tea and something sweet. Her lemon tart - tarte au citron - became the centerpiece of her Sunday afternoon teas for the next fifty years.
What makes Tante Claire's lemon tart special is its perfect balance: the pastry is buttery and crisp, sweet enough to complement the filling but not so sweet it competes. The lemon filling is intensely lemony but not sour, silky smooth but with enough body to slice cleanly. "A proper tart should taste like sunshine," she'd say in her French-accented English. "Not sour. Not sweet. Just perfect sunshine."
Every Sunday at 3pm, without fail, the extended family would gather at Tante Claire's house in Kew. The dining table would be set with her good china, a pot of Earl Grey tea, and this magnificent tart on a crystal cake stand. She'd slice it with surgical precision - eight perfect wedges - and serve each piece with a dollop of barely sweetened cream. The ritual was sacred: tea first, conversation second, tart consumption with appropriate appreciation third.
The recipe itself is deceptively simple - pâte sucrée (sweet shortcrust pastry) blind-baked until golden, filled with a cooked lemon curd enriched with butter and eggs, then baked just until set. Tante Claire was particular about her lemons - they must be unwaxed, the zest must be finely grated, the juice must be freshly squeezed. "Bottled lemon juice?" she'd scoff. "Mais non! That is for cleaning, not for cooking."
As she aged, Tante Claire's hands became arthritic, making pastry-making difficult. But she refused to stop making her tart. My mother and I would go over on Saturday afternoons to help - I'd grate the zest, Mum would roll the pastry, but Tante Claire insisted on making the filling herself. "This is the soul of the tart," she'd say. "I must do this part."
When Tante Claire passed in 2018 at age 94, the church was packed for her funeral. At the wake, my mother made forty of Tante Claire's lemon tarts. There wasn't a dry eye or a crumb left. This recipe represents more than just a dessert - it's about maintaining elegance in daily life, the ritual of gathering, and the way food connects us across generations and continents. When I make it now for my own family's Sunday teas, I feel Tante Claire's approval from wherever she is, hoping I've achieved that perfect taste of sunshine.
"Every recipe tells a story, and every story brings us closer to the heart of home."
Adjust Servings
Scaled Ingredients:
💡 Tip: Cooking times may need adjustment when scaling. Larger batches may take longer, smaller batches may cook faster.
Ingredients
For the Pâte Sucrée
For the Lemon Filling
For Serving
Pro Tips
- • Use unwaxed lemons and wash them before zesting - waxed lemons have a chemical taste.
- • The pastry must be properly baked before adding filling - pale pastry will be soggy.
- • Strain the filling before baking to ensure silky smooth texture.
- • The filling should have a slight wobble when done - it sets firm as it cools.
- • Always serve cold - this tart tastes best when thoroughly chilled.
- • Make the tart a day ahead - the flavors develop and deepen overnight.
- • Clean your knife between each slice for neat, professional-looking portions.
Storage
Store covered in the refrigerator for up to 3 days. The pastry will gradually soften over time, so it's best on day 1-2. Don't freeze - the filling's texture changes.
Instructions
- 1
Make the pastry: In a food processor, pulse flour, icing sugar, and salt to combine. Add cold butter cubes and pulse until the mixture resembles fine breadcrumbs. Add egg yolks and pulse. Add cold water 1 tablespoon at a time, pulsing, until the dough just starts to come together. Don't overwork.
3 minutes - 2
Turn the dough out onto a lightly floured surface. Gently bring it together into a disc. Don't knead - just press it together. Wrap in plastic wrap and refrigerate for at least 30 minutes. This resting period is crucial - it relaxes the gluten and prevents shrinkage.
30 minutes - 3
Roll out the chilled pastry on a lightly floured surface to about 3-4mm thick and large enough to line a 23cm tart tin with removable base. Roll the pastry over your rolling pin and drape it over the tin. Gently press into the corners without stretching.
- 4
Trim the excess pastry, leaving about 5mm above the rim (it will shrink slightly). Prick the base all over with a fork. Refrigerate for 20 minutes - this prevents shrinkage during baking. Meanwhile, preheat your oven to 190°C (170°C fan-forced).
20 minutes - 5
Blind bake the pastry: Line the pastry with baking paper and fill with baking weights, rice, or dried beans. Bake for 15 minutes. Remove the paper and weights, then bake for another 8-10 minutes until the pastry is light golden and dry. If any cracks appear, brush with beaten egg white and return to oven for 1 minute to seal.
25 minutes - 6
While the pastry bakes, make the filling. In a medium saucepan, whisk together eggs, sugar, lemon zest, and lemon juice until well combined. Don't do this over heat yet - whisk it cold first.
3 minutes - 7
Place the saucepan over medium-low heat. Add the butter cubes. Stir constantly with a wooden spoon or whisk, making sure to scrape the bottom and sides. Cook for 8-10 minutes until the mixture thickens to a custard consistency that coats the back of the spoon. It should reach about 75-80°C.
10 minutes - 8
Remove from heat immediately. Strain the mixture through a fine-mesh sieve into a clean bowl - this removes any eggy bits and the zest, leaving a silky smooth filling. Let it cool for 5 minutes, stirring occasionally.
5 minutes - 9
Stir the cream into the lemon mixture until completely smooth. The filling should be warm but not hot. Tante Claire always said, 'If it's too hot, it will crack. If it's too cold, it won't set properly.' Room temperature is perfect.
- 10
Reduce oven temperature to 140°C (120°C fan-forced). Pour the lemon filling into the baked pastry case, filling it right to the top. Use a spoon to spread it evenly and pop any air bubbles.
- 11
Carefully transfer to the oven. Bake for 25-30 minutes until the filling is just set with a very slight wobble in the center. It will continue to set as it cools. Don't overbake or it will crack and the texture will be grainy rather than silky.
30 minutes - 12
Remove from the oven and let cool completely in the tin on a wire rack - this takes about 2 hours. Don't rush this process. Once cool, refrigerate for at least 2 hours or overnight. The tart should be served cold.
2 hours - 13
To serve Tante Claire's way: Remove the tart from the tin and place on a serving plate. Dust very lightly with icing sugar just before serving. Slice with a sharp knife dipped in hot water and wiped clean between each cut. Serve with a dollop of barely sweetened whipped cream.
Ingredient Substitutions
Nutrition Information
Per serving (approximate)
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