Lemon Curd Tart
Lemon curd tart is a dessert made with a crisp, buttery pastry shell filled with smooth lemon curd—a rich, tangy custard typically made from lemon juice and zest, sugar, eggs, and butter.It’s usually chilled or lightly baked until set and may be served plain or topped with:Whipped creamMeringueFresh berriesPowdered sugarCandied lemon slicesThe flavor is bright and citrusy, balancing sweetness with a noticeable tartness.
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Ingredients
Pastry Crust
- 1 cup all-purpose flour
- ¼ cup powdered sugar
- ¼ teaspoon salt
- ⅓ cup cold unsalted butter cubed
- 1 egg yolk
- 1–2 tablespoons cold water
Lemon Curd Filling
- ⅓ cup fresh lemon juice
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon finely grated lemon zest
- ¼ cup unsalted butter cubed
- Pinch salt
Instructions
- Make the pastry: Mix the flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon cold water. Mix, adding a little more water if needed, until a dough forms.
- Chill: Shape the dough into a disk, wrap, and refrigerate for 30 minutes.
- Prepare the pan: Heat the oven to 375°F (190°C). Roll out the dough and press it into a 6–7-inch tart pan. Trim the edges and prick the base with a fork.
- Bake the crust: Line the crust with parchment paper and fill with pie weights or dry beans. Bake for 12 minutes. Remove the weights and parchment, then bake for another 8–10 minutes, until golden. Let cool.
- Make the lemon curd: In a small saucepan, whisk the lemon juice, sugar, eggs, lemon zest, and salt. Cook over low heat, whisking continuously, for 5–8 minutes, until thick enough to coat the back of a spoon. Do not let it boil.
- Add butter: Remove from the heat and whisk in the butter until smooth.
- Fill and chill: Pour the warm lemon curd into the cooled crust. Refrigerate for at least 2 hours, or until set.
- Serve: Cut into four slices. Top with powdered sugar, berries, or whipped cream if desired.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 498kcal (25%)Carbohydrates: 59g (20%)Protein: 7g (14%)Fat: 31g (48%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 202mg (67%)Sodium: 184mg (8%)Potassium: 101mg (3%)Fiber: 1g (4%)Sugar: 26g (29%)Vitamin A: 1013IU (20%)Vitamin C: 10mg (12%)Calcium: 34mg (3%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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