Lemon Curd Tart Recipe
Introduction
This Lemon Curd Tart is a bright and tangy dessert that perfectly balances sweet and citrus flavors. With a buttery prebaked crust and a smooth, creamy lemon filling, it’s an elegant treat for any occasion.
Ingredients
- 1 recipe prebaked tart (fully baked and still warm)
- 7 large egg yolks
- 2 large eggs
- 1 cup plus 2 tablespoons sugar
- ⅔ cup fresh lemon juice
- ¼ cup finely grated lemon zest
- Pinch of salt
- 4 tablespoons unsalted butter (cut into 4 pieces)
- 3 tablespoons heavy cream (room temperature)
- Lemon slices for garnish
Instructions
- Step 1: Preheat the oven and bake the tart shell according to your recipe. Keep the oven set at 375°F (190°C) once the shell is done.
- Step 2: In a medium bowl, whisk together the egg yolks and whole eggs until combined. Add the sugar and whisk again. Then add the lemon juice, lemon zest, and a pinch of salt, whisking gently after each addition for about 10 seconds.
- Step 3: Transfer the mixture to a nonreactive saucepan. Add the butter pieces and cook over medium-low heat, stirring constantly until the curd thickens to a thin, sauce-like consistency, about 5 minutes.
- Step 4: Pour the lemon curd through a fine mesh sieve into a clean nonreactive bowl. Stir in the heavy cream until smooth.
- Step 5: Pour the lemon curd into the warm prebaked tart shell and place it on a baking sheet. Bake for 10 to 15 minutes, until the edges are set and the center still jiggles slightly when shaken gently.
- Step 6: Allow the tart to cool to room temperature, then chill in the refrigerator for 1 hour. Remove the tart pan rim, garnish with lemon slices, slice, and serve.
Tips & Variations
- Use fresh lemon juice and zest for the brightest flavor. Avoid bottled lemon juice as it can taste flat.
- If you prefer a sweeter tart, increase the sugar by 1-2 tablespoons.
- For a richer texture, substitute half the heavy cream with crème fraîche or mascarpone stirred in at the end.
- A prebaked tart shell made from a sweet shortcrust pastry works best for a flaky base.
Storage
Store the chilled tart covered in the refrigerator for up to 3 days. To serve, slice and enjoy cold, or let it sit at room temperature for 10 minutes for a softer texture. Avoid freezing as the curd’s texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the lemon curd ahead of time?
Yes, you can prepare the lemon curd up to 2 days in advance and store it in the refrigerator. When ready to assemble, warm it gently to pour into the tart shell.
What if my lemon curd is too runny?
Continue cooking the curd gently over low heat, stirring constantly until it thickens. If it’s still thin after cooling, it may need a few more minutes on the stove or to chill longer before baking.
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Lemon Curd Tart Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Diet: Halal
Description
This Lemon Curd Tart is a delightful dessert featuring a buttery prebaked tart shell filled with a smooth, tangy homemade lemon curd. The tart is baked just enough to set the filling, then chilled to achieve a perfect balance of creamy texture and vibrant citrus flavor, garnished with fresh lemon slices.
Ingredients
Tart Shell
- 1 recipe prebaked tart (fully baked and still warm)
Lemon Curd Filling
- 7 large egg yolks
- 2 large eggs
- 1 cup plus 2 tablespoons sugar
- ⅔ cup fresh lemon juice
- ¼ cup finely grated lemon zest
- Pinch of salt
- 4 tablespoons unsalted butter (cut into 4 pieces)
- 3 tablespoons heavy cream (room temperature)
Garnish
- Lemon slices for garnish
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the filled tart.
- Prepare tart shell: Bake your tart shell fully before starting the filling. Keep the oven temperature at 375°F for later use when baking the filled tart.
- Make lemon curd mixture: In a medium bowl, whisk together the egg yolks and whole eggs until combined. Add the sugar and whisk again until mixed. Then add fresh lemon juice, finely grated lemon zest, and a pinch of salt. Whisk each addition gently for about 10 seconds without over-whisking.
- Cook lemon curd: Transfer this mixture to a nonreactive saucepan (preferably stainless steel or enamel) and add the butter pieces. Cook the mixture over medium-low heat, stirring constantly to prevent curdling and ensure smoothness. The lemon curd will thicken and become a thin sauce-like consistency after about 5 minutes.
- Strain lemon curd: Immediately pour the hot lemon curd through a fine mesh sieve into a nonreactive bowl to remove any cooked egg bits and ensure a silky texture. Stir in the room temperature heavy cream to enrich the curd.
- Fill tart shell: Transfer the lemon curd filling into the warm prebaked tart shell, spreading it evenly.
- Bake lemon tart: Place the filled tart shell on a baking sheet and bake in the preheated oven for 10 to 15 minutes. The tart is done when the edges are set and the center jiggles slightly when gently shaken. The filling will appear shiny and opaque.
- Chill tart: Allow the tart to cool to room temperature. Then refrigerate it for at least 1 hour to fully set the lemon curd filling before serving.
- Serve: Remove the rim from the tart pan, garnish with fresh lemon slices, slice, and serve chilled for a refreshing citrus dessert.
Notes
- Use a nonreactive saucepan to prevent any metallic taste in the lemon curd.
- Do not over-whisk the eggs to avoid incorporating too much air, which can affect texture.
- Ensure the butter is cut into small pieces for even melting and incorporation.
- Passing the curd through a sieve is crucial for a smooth texture.
- Chilling the tart helps the lemon curd set properly and enhances the flavor.
- You can store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon Curd Tart, Lemon Dessert, Citrus Tart, Homemade Tart, Tart Recipe, Baking, Lemon Curd
