Lemon Curd Tart
Lemon curd tart is a sweet and citrusy dessert that can be easily made from scratch. Serve this dish at Easter or for Mother’s Day!
Citrus desserts provide a sweet and tart flavor combo. This lemon curd delivers just that in a beautiful presentation. The creamy zesty lemon filling sits on top of a flaky homemade tart shell. This dessert is the perfect dish to serve at Easter or Mother’s Day.
Why this recipe works: The filling calls for both fresh lemon juice and a generous amount of lemon zest to guarantee plenty of citrus flavor. The egg yolks provide richness of flavor while the homemade tart crust has a buttery flaky texture.
How to make lemon curd tart
- Make the pre-baked tart shell. You can either buy one or follow my recipe.
- Combine filling ingredients: Whisk together eggs, egg yolks, sugar. lemon juice, lemon zest and salt.
- Heat mixture: In a saucepan, cook the lemon egg mixture with the butter. Stir constantly for about 5 minutes.
- Strain lemon curd and stir in heavy cream. Transfer mixture to pre-baked tart crust.
- Bake lemon tart at 375 F for 12 to 15 minutes or until the edges are set and the center jiggles just slightly. Cool completely.
- Chill lemon tart for at least an hour. Garnish with lemon slices and serve.
Lemon curd requires a few helpful tips in order for it to be successful. To start, be sure to use fresh lemon juice and lemon zest. This is necessary in order to achieve the best lemon flavor. When cooking the lemon curd, use a nonreactive saucepan such as stainless steel, enamelware or ceramic. This type of pan conducts heat evenly and prevents giving acidic foods a metallic taste.
While cooking the lemon curd, whisk the mixture constantly so the eggs do not curdle. Then once the mixture has a sauce-like consistency, immediately pour it into a fine mesh sieve over a bowl to separate any clumps from the mixture. This will guarantee a smooth, creamy lemon curd filling.
Frequently Asked Questions
I do not recommend store bought lemon juice. It does not provide nearly as much flavor as fresh lemons. Plus, you need lemons for the lemon zest!
The oven was either too hot or the tart was baked for too long. I recommend using an oven thermometer for baking to determine if your oven temperature is accurate.
If the lemon juice comes into direct contact with the eggs then the eggs will curdle. Be sure to whisk the eggs with the sugar first to minimize this effect. Another reason could be that the lemon curd was cooked on too high a heat, which can scramble the eggs. Cook on medium-low heat and whisk constantly to prevent this from happening.
Lemon tarts are best when enjoyed the day they are baked, however they will keep covered in the refrigerator for up to 2 days.
Yes, lemon curd tart may be frozen after it is chilled and set. Place it in the freezer uncovered for 2 hours until firm, then securely wrap it in plastic wrap and aluminum foil to prevent freezer burn. The lemon tart will last for up to 3 months. Defrost in the refrigerator overnight before slicing and serving.
More lemon recipes
Lemon desserts are some of the best! My mom’s homemade lemon bars are a fan favorite for their gooey filling and shortbread crust. I personally love these fluffy lemon cupcakes. They are so tender and sweet with the most delicious lemon buttercream frosting.
Lemon curd tart is the perfect dessert to serve on Easter Sunday or Mother’s Day. You can make it a day ahead of time and garnish it right before serving. What occasion are you baking lemon tart for? Let me know in the comments and tag @ifyougiveablondeakitchen when you bake!
Get the Recipe: Lemon Curd Tart
- 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
- After baking the tart shell, keep the oven at 375° F.
- In a medium bowl, whisk together the egg yolks and eggs until combined. Add sugar and whisk again. Add the lemon juice, lemon zest and salt, then whisk once more (no over-whisking in these steps–just about 10 seconds per addition).
- Transfer mixture to a nonreactive saucepan (stainless steel or enamel, not aluminum or copper). Add the butter pieces and cook over medium-low heat, stirring constantly. Lemon curd is finished when it reaches a thin, sauce-like consistency, about 5 minutes.
- Immediately pour the lemon curd through a fine mesh sieve into a nonreactive bowl. Stir in the heavy cream, then transfer the mixture to the warm prebaked tart shell (see notes).
- Place the filled tart shell on a baking sheet and bake it 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 be shiny and opaque.
- Allow the tart to cool to room temperature, then chill the tart in the refrigerator for 1 hour. Remove the rim from the tart pan, garnish the tart, slice and serve.