Tarte au Citron Vert

Tarte au Citron Vert

This Tarte au Citron Vert is tangy enough to stand up to the creamy custard base. The lime zest in the sweet Pâté Sucrée dough adds just enough extra zing. If you can find Key limes those are the best choice for this tart. Otherwise buy your standard grocery store limes a few days ahead of time and let them sit on the window sill until they begin to turn yellow. Most limes are sold too “green” in the stores.

Tarte au Citron Vert 

Print This Recipe Total time Yield 8Source Adapted from Diane MorganPublished
Tarte au Citron Vert


  • 340 gram all-purpose flour (about 3 cups, plus more for dusting)
  • 300 gram granulated sugar (about 1 ½ cup, divided)
  • 2 pinch kosher salt
  • zest of 2 limes (divided)
  • 220 gram unsalted butter (chilled and cut into ½‑inch dice)
  • 4 large egg yolks (chilled and divided)
  • 2 tablespoon ice water
  • 4 large eggs (chilled)
  • 3/4 cup heavy cream
  • 2/3 cup freshly squeezed lime juice
  • lime zest (as garnish, optional)


Make the Pâté Sucrée: In the bowl of a food processor, combine flour, 100 grams of sugar, salt, and half the lime zest. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds.

In a small bowl, lightly beat 2 egg yolks with ice water. With the machine running, add the egg/water mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together. It should hold together when pinched. If it is too crumbly, add more ice water, 1 teaspoon at a time.

Form dough into a 2 discs disk about 5‑inches in diameter. Wrap separately in plastic. Transfer to the refrigerator, and chill for at least 1 hour. You’ll only need 1 disc for this recipe save the other for another tart.

Prepare the crust: On a lightly floured surface using a lightly floured rolling pin, roll pastry dough to about a generous 12-inch round, a generous 1/8‑inch thick. Carefully fold the dough in half, and slide it onto a rolling pin. Transfer to a 9 or 10-inch fluted tart pan with removable bottom. Unfold the dough, easing it gently into the pan; do not stretch the dough. Press the dough into place, then run your roller over the edges of the pan, trimming it flush with the top all the way around. Transfer pastry-lined tart pan to a parchment-lined baking sheet and refrigerate until chilled.

Meanwhile, set the oven rack to the center position and preheat to 375 degrees F.

Once chilled, prick the bottom of the tart shell all over with a fork, line with parchment paper that extends beyond the rim at least 1 ½‑inches all around. Fill with pie weights or dried beans; bake on center rack of heated oven for 15 minutes. Remove parchment and weights, and continue to bake until set and lightly golden, about 5–8 minutes more. Let the shell cool in the pan on a wire rack.

Lower the oven temperature to 300 degrees F.

Make the filling: Whisk the eggs and the remaining 2 egg yolks together in a large bowl. Add cream, remaining 200 grams (1‑cup) sugar, remaining lime zest, and lime juice. Whisk until well incorporated.

Place the blind-baked tart shell on a rimmed baking sheet. Carefully pour about half of the filling into the tart shell and move it (on its baking sheet) to the preheated oven. Use a small ladle or pitcher to add the remaining filling to the tart shell. Don’t overfill the shell, there may be some leftover depending on the size and depth of the tart pan. Bake it separately in small ramekins.

Bake for 30 minutes. Turn the oven off, and without opening the door, leave the tart in the oven for another 30 minutes. Transfer to a wire rack to cool in the pan. Refrigerate for at least 2 hours and up to 24 hours.

Slice and serve with additional lime zest as garnish (if using)