Lemon Curd Tart
Silky, vibrant, and bursting with fresh citrus flavor, this Lemon Curd Tart is a stunning dessert that feels both elegant and refreshing. A buttery, crisp crust is filled with luscious homemade lemon curd that balances sweetness with the perfect tangy bite.
This tart is ideal for Easter, spring brunches, bridal showers, or whenever you want a dessert that feels light yet indulgent. Its sunny yellow color also makes a gorgeous centerpiece on any holiday table.
Why You’ll Love This Recipe
🍋 Bright fresh lemon flavor
✨ Elegant yet simple to make
🌸 Perfect spring dessert
🥧 Smooth and creamy texture
📌 Beautiful presentation
Ingredients:
Tart Crust
- 1 ¼ cups all-purpose flour (155 g)
- ½ cup unsalted butter, cold and cubed (113 g)
- ¼ cup powdered sugar (30 g)
- ¼ teaspoon salt (1.5 g)
- 1–2 tablespoons cold water (15–30 ml)
Lemon Curd Filling
- 3 large eggs (about 150 g without shells)
- ¾ cup granulated sugar (150 g)
- ½ cup fresh lemon juice (120 ml)
- 1 tablespoon lemon zest (6 g)
- ½ cup unsalted butter, cubed (113 g)
Optional Garnish
- powdered sugar
- fresh berries
- lemon slices
- whipped cream
- Measuring cups / spoons
- Cutting board
- Knife
- Pastry cutter
- Lemon zester
- Lemon juicer squeezer
- Large bowl
- Rolling pin
- 9-inch tart pan
- Heatproof bowl (double boiler)
- Whisk
- Sauce pan
- Spoon
- Strainer
Instructions
1. Make the Tart Crust
In a bowl combine:
- flour
- powdered sugar
- salt
Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
Add cold water one tablespoon at a time until dough comes together.
Form into a disk, wrap, and refrigerate for 30 minutes.
2. Bake the Crust
Preheat oven to 350°F (175°C).
Roll out dough and press into a 9-inch tart pan (23 cm).
Prick bottom with fork.
Bake for 18–22 minutes until lightly golden.
Allow to cool.
3. Make the Lemon Curd
In a heatproof bowl whisk together:
- eggs
- sugar
- lemon juice
- lemon zest
Place bowl over a saucepan with simmering water (double boiler method).
Cook, stirring constantly, until mixture thickens (about 8–10 minutes).
Remove from heat and stir in butter until smooth.
Strain if desired for extra silky texture.
4. Fill the Tart
Pour warm lemon curd into cooled crust.
Smooth top.
Refrigerate for at least 2–3 hours until set.
5. Decorate and Serve
Dust with powdered sugar or decorate with berries or lemon slices before serving.
Slice and enjoy!
Tips for Perfect Lemon Curd Tart
Use Fresh Lemon Juice
Fresh lemons provide the best flavor and brightness.
Stir Constantly
Prevents curd from scrambling.
Chill Thoroughly
Allows filling to fully set for clean slices.
Variations
Berry Lemon Tart
Top with raspberries, blueberries, or strawberries.
Lemon Lavender Tart
Add a pinch of culinary lavender.
Creamy Lemon Tart
Fold whipped cream into cooled curd for lighter texture.
What to Serve With Lemon Curd Tart
Pairs beautifully with:
- tea or coffee
- fresh berries
- whipped cream
- vanilla ice cream
Lovely addition to your Easter dessert table.
Recipe Summary
Lemon Curd Tart
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 2–3 hours
Total Time: about 3 hours
Servings: 8 slices
Nutrition Information (approximate per slice)
Calories: 320
Fat: 20 g
Carbohydrates: 32 g
Protein: 4 g
Sugar: 20 g
If you love bright citrus desserts, this Lemon Curd Tart is a must-bake! 🍋
Save this recipe to your Easter desserts Pinterest board, share it with friends and family, and let me know how you decorated your tart. I love seeing your beautiful creations!
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