Easy Lemon Curd Tart From Scratch

Lemon curd holds a special place in my heart. Its vibrant blend of tart lemon, rich butter, sweet sugar, and smooth eggs is a simple condiment and a transformative ingredient that can elevate any dessert with its bright, zesty flavor. I adore lemon curd, and its versatile nature allows me to experiment and create unforgettable desserts that delight the senses. In my kitchen, lemon curd goes beyond its traditional uses. I incorporate it into a variety of desserts, from swirling it into a lush cheesecake to layering it between slices of soft sponge cake, or topping delicate pastries with its creamy goodness. My lemon curd tart is a particular favorite—it’s a simple yet elegant showcase of how the bold, tangy flavor of lemon curd can perfectly complement a buttery, crumbly crust. I also love to push the boundaries of how lemon curd can be used. Whether it’s adding a dollop to a parfait, filling macarons, or drizzling it over ice cream, each use is a chance to explore new flavor combinations and delight with unexpected twists. My passion for this zesty curd not only highlights my love for dynamic dessert-making but also encourages everyone to explore the joyful versatility of lemon curd in their own baking adventures.

Step-by-step: Lemon curd tart recipe

Shortcrust pastry

Dough: In a mixing bowl, beat the butter and powdered sugar until light and fluffy. Mix in the egg and vanilla extract until well combined. Gradually add the flour, mixing just until the dough comes together. Avoid overworking the dough. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the oven at 375°F / 190°C / Gas Mark 5 Crust: Roll out the dough to fit a 9-inch tart pan. Press it into the pan and trim the edges. Prick the bottom with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake for about 15 minutes. Remove the weights and parchment and bake for another 15 minutes or until lightly golden.

Lemon curd

Cook: In a saucepan, whisk together whole eggs, egg yolks, cornstarch, and granulated sugar. Add lemon zest and gradually whisk in lemon juice. Cook over medium-low heat, whisking constantly until the mixture thickens and coats the back of a spoon (about 10 minutes). Add the butter and combine well. Strain: Remove from heat and strain through a fine sieve to remove any lumps or zest bits. Let the curd cool slightly before pouring it into the pre-baked tart shell.

Assemble

Fill the Tart Shell: Carefully pour the prepared lemon curd into the pre-cooked tart shell. Spread the curd evenly with a spatula or the back of a spoon to ensure the surface is smooth. Chill: Place the filled tart in the refrigerator and chill it until the lemon curd is firm, about 2-3 hours. This will set the filling and make the tart easier to slice. Garnish: Before serving, lightly dust the top of the tart with powdered sugar. Arrange fresh lemon slices on top for a decorative and zesty finish. Serve: Cut the tart into slices and serve chilled. This tart is perfect for a dessert that’s both refreshing and impressively easy to prepare.

Tips for Success

Choose Quality Ingredients: Opt for high-quality prepared lemon curd to ensure the best flavor and texture in your tart. The taste of your tart will heavily depend on the quality of the curd you use. Even Filling: When filling your tart shell with the lemon curd, use a spatula to smooth it out evenly. This will prevent any uneven bumps and ensure that every slice has a uniform layer of curd. Chill Thoroughly: Allow enough chilling time for the lemon curd to set properly. This is crucial for achieving the right texture and makes it easier to cut clean slices without the filling being too runny. Avoid Humidity: If you’re in a humid environment, keep the tart in an air-conditioned space while it sets, as excess moisture can make the crust soggy. Decorative Touches: Apply garnishes just before serving to maintain their freshness and appearance. Dusting with powdered sugar right before serving will keep it from dissolving into the curd and maintain a crisp, white topping. Serving: Serve the tart chilled. This not only helps with the texture but also enhances the lemon flavor, making it more refreshing. Storage: If not serving immediately, keep the tart in the refrigerator covered with plastic wrap or in an airtight container to prevent it from absorbing other flavors from the fridge and to keep the crust from becoming too soft.

Creative variations

Mixed Citrus Curd: Instead of using only lemon curd, blend it with other citrus curds like lime, orange, or grapefruit for a multi-citrus flavor that’s vibrant and refreshing. Berry Compote Layer: Before adding the lemon curd, spread a thin layer of berry compote (like raspberry, blueberry, or blackberry) on the bottom of the tart shell. This adds a sweet and slightly tart contrast to the lemon flavor. Meringue Topping: Top the tart with a fluffy meringue and lightly torch it to get a beautiful golden finish. This adds a lovely texture contrast and makes your tart similar to a lemon meringue pie. Herb Infusions: During preparation, infuse the lemon curd with fresh herbs like basil, thyme, or mint. Strain the herbs before assembling the tart for a subtle, aromatic flavor. Cheesecake Hybrid: Mix some cream cheese into the lemon curd to create a lemon cheesecake tart. This will make the filling creamier and richer. Nutty Crust: Use a nut-based crust, like almond or hazelnut, for additional flavor and a bit of crunch. This works well with the citrusy filling and adds a layer of complexity.