Authentic Menton Lemon Tart Recipe: The Taste of Sunshine Made Easy

Name: Authentic Menton Lemon Tart Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 50 min
Yield: 6 people
Ingredients: 250g flour; 125g cold butter; 80g powdered sugar; 1 egg yolk; 2 tbsp cold water; 150ml Menton lemon juice; Zest of 2 Menton lemons; 3 whole eggs; 120g sugar; 80g unsalted butter

Mar 18, 2026Lou Chardin0 comments

Beautifully prepared Menton lemon tart, garnished with lemon zest and a golden crust.

By Lou Neary Culinary Expert • Updated March 18, 2026

🍋 The Menton Lemon Tart: A Ray of Sunshine on Your Plate
Craving a dessert that sings of the South and intense flavors? The Menton Lemon Tart is a timeless classic, celebrating the king of citrus fruits from the French Riviera. Its melting shortcrust pastry and creamy, both sweet and tangy lemon filling promise an explosion of flavors. Follow Lou's advice to create this pastry masterpiece that will amaze your guests.

🤔 Why is the Menton Lemon Tart so special?

The Menton Lemon Tart is not just a simple dessert; it's a true institution on the French Riviera. My grandmother, originally from the region, always said that the secret lay in the quality of the lemons, those famous Menton lemons with their incomparable aromas. She always chose them by hand, ensuring they were juicy and fragrant. Once, she even used lemons from my garden; the taste was incomparable!

🛒 Ingredients for a Menton Lemon Tart (24 cm)

For 6 people

🍚 250 g Flour

🧈 125 g Cold butter

🍬 80 g Powdered sugar

🥚 1 Egg yolk

💧 2 tbsp Cold water

🍋 150 ml Menton lemon juice

🍋 2 Menton lemon zests

🥚 3 Whole eggs

🍬 120 g Sugar

🧈 80 g Unsalted butter

💡 + A pinch of salt for the dough and patience for cooling!

🔥 Step-by-Step Preparation

1 The Shortcrust Pastry: In a large bowl, mix the flour, powdered sugar, and salt. Incorporate the cold butter cut into cubes and rub with your fingertips until crumbly. Add the egg yolk and cold water, mix quickly without overworking the dough. Form a ball, wrap it in cling film, and let it rest in the refrigerator for 30 minutes.

2 Blind Baking: Roll out the dough on a floured surface and line a 24 cm diameter tart pan. Prick the bottom with a fork. Cover with parchment paper and baking weights (or dried beans). Bake for 15-20 minutes at 180°C (Gas Mark 4) until the edges are lightly golden. Remove the weights and paper, then let it cool.

3 The Lemon Cream: In a heavy-bottomed saucepan, mix the lemon juice, zests, whole eggs, and sugar. Cook over low heat, stirring constantly with a whisk, until the cream thickens (it should reach about 82°C and coat the spoon). Be careful not to boil it.

4 Finishing the Cream: Off the heat, incorporate the unsalted butter, cut into small pieces, one by one, stirring vigorously until you get a smooth and shiny cream. If you want an ultra-silky cream, blend it with an immersion blender or pass it through a fine sieve.

5 Assembly and Rest: Pour the still-warm lemon cream onto the pre-baked and cooled tart shell. Smooth the surface with a spatula. Let it cool at room temperature, then place the tart in the refrigerator for at least 2 hours to set properly.

6 Serving: Before serving, you can decorate the tart with some fresh lemon zest or thin lemon slices. Enjoy chilled!

Once the tart has cooled, the waiting is the hardest part, isn't it? My grandfather used to say that a good dessert is earned. He loved to enjoy a slice of this tart with a small, strong coffee, a tradition he picked up from his visits to the Riviera. It's the perfect dessert to conclude a family meal or for a gourmet snack with friends. Feel free to explore other fruity dessert recipes on our blog to vary the pleasures!

✨ Lou's secret for the cream: For an ultra-smooth, lump-free lemon cream, blend it with an immersion blender or pass it through a fine sieve after removing it from the heat and before incorporating the butter. This will give it an unequaled silky texture and a magnificent shine!

Beware of lemons: It is imperative to use untreated lemons, especially if you are taking the zest. Menton lemons are renowned for their thin skin and intense fragrance, ideal for this recipe. Their acidity is milder and their aroma more floral than classic lemons.

🇫🇷 L'Excellence Française

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