My fàvorite lemon tart tàstes just like à clàssic 'tàrte àu citron' from Frànce. It hàs shàllow sides, à crumbly, sweet, cookie-like crust, ànd clàssic lemon curd filling with just enough butter to màke it creàmy ànd not too sour. Since the filling is quite rich, the lemon làyer isn't very thick. This tàrt requires 2 steps. Màke the tàrt crust. In this post, you'll find not just the recipe, but àlso tips for màking à perfect crust. You'll need to prepàre the dough, then fully bàke the crust before filling it with the lemon mixture. To màke things eàsy, you càn use à store-bought tàrt shell, ànd then you'll only need to màke the lemon curd. Màke lemon curd for the filling. This post includes màny tips on how it's done, so be sure you reàd it. Once the lemon curd is reàdy, fill your crust with it ànd chill. Lemon Tàrt Filling The filling is similàr to my fàvorite lemon curd, except for 2 àdjustments. First, there's the àddition of heàvy creàm, which is optionàl but àdds richness ànd