Description
This classic lemon curd tart features a crisp buttery pastry crust filled with a smooth, tangy lemon curd that balances sweetness with bright citrus flavor. Perfect as a refreshing dessert or elegant treat, this tart is a delightful combination of rich texture and zesty taste, ideal for any occasion.
Ingredients
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2–3 tablespoons ice water
For the Lemon Curd Filling
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 1/2 cup unsalted butter, cut into pieces
Instructions
- Make the Tart Crust: In a food processor, pulse together the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse to combine, then gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Form into a disc, wrap with plastic wrap, and refrigerate for at least 30 minutes.
- Preheat Oven and Roll Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan with a removable bottom. Press the dough evenly into the pan and trim excess.
- Blind Bake the Crust: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes, or until lightly golden. Let cool slightly.
- Prepare Lemon Curd Filling: In a medium saucepan, whisk together sugar and eggs until smooth. Stir in lemon juice and zest. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes). Remove from heat and strain the curd through a fine sieve to remove any cooked egg bits. Stir in butter pieces until fully melted and smooth.
- Fill and Chill the Tart: Pour the lemon curd into the baked crust and smooth the top. Refrigerate for at least 2 hours or until set.
- Serve: Once set, remove from the tart pan, slice, and serve. Optionally, garnish with fresh berries, whipped cream, or a dusting of powdered sugar.
Notes
- Ensure the butter for the crust is very cold to achieve a flaky texture.
- Use fresh lemon juice for the best flavor in the curd.
- Stir the lemon curd constantly when cooking to prevent curdling.
- The tart is best served chilled and can be stored in the refrigerator for up to 3 days.
- You can blind bake the crust a day in advance to save time.
- For a gluten-free option, substitute the flour with a gluten-free blend suitable for baking.
