Authentic Menton Lemon Tart Recipe: The Taste of Sunshine Made Easy
Mar 18, 2026Lou Chardin0 comments
By LouNeary Culinary Expert • Updated March 18, 2026
🍋 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 citrus of the French Riviera. Its melting shortcrust pastry and creamy lemon filling, both sweet and tangy, promise an explosion of flavors in your mouth. Follow Lou's advice to create this pastry masterpiece that will delight your guests.
🤔 Why is 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, who was 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 picked them by hand, making sure 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 gFlour
🧈125 gCold butter
🍬80 gIcing sugar
🥚1Egg yolk
💧2 tbspCold water
🍋150 mlMenton lemon juice
🍋2Menton lemon zests
🥚3Whole eggs
🍬120 gSugar
🧈80 gUnsalted butter
💡 + A pinch of salt for the dough and patience for cooling!
🔥 Step-by-Step Preparation
1The Shortcrust Pastry: In a large bowl, mix the flour, icing sugar, and salt. Incorporate the cold butter cut into cubes and rub with your fingertips until sandy. Add the egg yolk and cold water, mix quickly without overworking the dough. Form a ball, cover with film and refrigerate for 30 minutes.
2Blind Baking: Roll out the pastry on a floured work 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 (Th.6) until the edges are lightly golden. Remove the weights and paper, then let cool.
3The 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.
4Finishing the Cream: Off the heat, incorporate the unsalted butter cut into small pieces, one by one, mixing vigorously to obtain a smooth and shiny cream. If you want an ultra-silky cream, pass it through an immersion blender or a fine sieve.
5Assembly and Rest: Pour the still-warm lemon cream over the pre-baked and cooled tart crust. Smooth the surface with a spatula. Let cool to room temperature, then place the tart in the refrigerator for at least 2 hours to set properly.
6Tasting: Before serving, you can decorate the tart with some fresh lemon zest or thin lemon slices. Enjoy chilled!
Once the tart is 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 strong coffee, a tradition he picked up from his visits to the Riviera. It's the perfect dessert to end a family meal or for a gourmet snack with friends. Feel free to explore other fruity dessert recipes on our blog for variety!
✨ Lou's secret for the cream: For an ultra-smooth and lump-free lemon cream, pass it through an immersion blender or a fine sieve after removing it from the heat and before incorporating the butter. This will give it an unrivaled silky texture and a magnificent sheen!
Beware of lemons: It is essential to use untreated lemons, especially if you are using 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.
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