Lemon Curd Tart
This elegant Lemon Curd Tart features a crisp buttery shortcrust pastry shell filled with a silky smooth and vibrantly tangy lemon curd. It is the perfect balance of sweet and tart and makes a stunning centerpiece dessert for any occasion.
A bright and tangy lemon curd nestled in a crisp buttery pastry shell for an elegant dessert.
Nutrition per serving
Ingredients
Pastry
Lemon Curd
Instructions
Make the Shortcrust Pastry
Combine flour and powdered sugar in a food processor. Add cold cubed butter and pulse until the mixture resembles fine breadcrumbs. Add one egg yolk and 2 tablespoons of ice cold water, pulsing until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
Blind Bake the Tart Shell
Preheat the oven to 375 degrees F. Roll out the chilled pastry on a lightly floured surface and line a 9-inch tart pan with removable base. Trim the edges, prick the base all over with a fork, and line with parchment paper and baking weights. Bake for 15 minutes, remove the weights, and bake for another 10 minutes until golden.
Prepare the Lemon Curd
Whisk together the remaining 3 eggs plus 1 whole egg, granulated sugar, fresh lemon juice, and lemon zest in a medium saucepan over medium-low heat. Stir constantly with a wooden spoon or silicone spatula until the mixture thickens enough to coat the back of a spoon, about 10 minutes. Do not let the mixture boil.
Finish the Curd
Remove the saucepan from the heat and strain the curd through a fine mesh sieve into a clean bowl to remove any cooked egg bits and zest. Add the cubed butter piece by piece, stirring until each piece is fully melted and incorporated. The curd should be glossy and smooth.
Fill and Set the Tart
Pour the warm lemon curd into the cooled tart shell and spread it evenly with an offset spatula. Allow the tart to cool at room temperature for 30 minutes then refrigerate for at least 2 hours until the curd is fully set. Serve chilled garnished with fresh berries or whipped cream if desired.
Substitutions
Common mistakes
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