This Lemon Curd Tart is the perfect balance of tangy and sweet, featuring a buttery, flaky crust filled with smooth and zesty lemon curd. It’s a delightful dessert that’s both refreshing and satisfying, making it a wonderful treat for any occasion.
Every time I bake this Lemon Curd Tart, it brings back memories of sunny afternoons with my family gathered around the table. My husband adores the bright, citrusy flavor that reminds him of our summer trips to the coast. This tart has quickly become a favorite in our household, especially with the kids who love its vibrant taste and silky texture. We often top it with fresh berries for an extra touch of sweetness. It’s a dessert that’s not just delicious, but also packed with love and cherished memories.
Why This Lemon Curd Tart?
- Perfectly Balanced Flavor: The tart lemon curd offers a perfect blend of tanginess and sweetness, making every bite refreshing.
- Buttery, Flaky Crust: The homemade tart crust is tender and crisp, providing the perfect base for the smooth lemon curd.
- Simple and Elegant: This dessert is easy to make yet impressive, ideal for special occasions or a simple family treat.
- Versatile Garnish: Top with fresh berries and a dusting of confectioners’ sugar for a beautiful presentation that adds an extra layer of flavor.
Ingredients:
Tart Crust:
- 1 large egg yolk
- 1 tablespoon heavy cream (about 15ml)
- 1 teaspoon pure vanilla extract (about 5ml)
- 1¼ cups all-purpose flour (approximately 160g or 5.6 oz)
- ½ cup confectioners’ sugar (about 60g or 2.1 oz)
- ¼ teaspoon kosher salt (about 1.5g)
- 8 tablespoons unsalted butter (1 stick, cut into ¼-inch pieces and chilled, about 115g or 4 oz)
Lemon Curd:
- ¼ cup lemon zest (approximately 4 lemons, about 25g or 0.9 oz)
- ½ cup lemon juice (approximately 120ml)
- 2 large eggs
- 7 large egg yolks
- ½ cup honey (about 120ml)
- Pinch of salt
- 4 tablespoons unsalted butter (cut into 4 pieces and chilled, about 57g or 2 oz)
- 2 tablespoons heavy cream (about 30ml)
Serving (Optional):
- Fresh berries
- Confectioners’ sugar
Directions:
- Prepare the Crust:
- Preheat your oven to 375°F (190°C) with the rack in the middle position.
- In a small bowl, whisk together 1 egg yolk, 1 tablespoon of heavy cream, and 1 teaspoon of vanilla extract.
- In a food processor, combine 1¼ cups of flour, ½ cup of confectioners’ sugar, and ¼ teaspoon of kosher salt. Pulse for about 5 seconds to mix. Add 8 tablespoons of chilled butter and pulse until the mixture resembles coarse cornmeal, around 15 pulses.
- With the processor running, pour in the yolk mixture and process until the dough begins to come together, about 12 seconds.
- Form the dough into a 6-inch disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. (You can refrigerate the dough for up to 2 days or freeze it for up to 1 month. Thaw frozen dough completely before using.)
- After chilling, let the dough sit at room temperature for 10 minutes. On a lightly floured surface, roll it out into an 11-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom, pressing it gently into the corners and up the sides. Ensure the edges are about ¼-inch thick, then trim any excess dough.
- Wrap the dough-lined pan in plastic wrap, place it on a large plate, and freeze for 30 minutes until firm.
- Remove the plastic wrap and line the crust with a double layer of aluminum foil, covering the edges to prevent burning. Fill with pie weights and bake for 30-40 minutes, rotating halfway through, until golden brown. Remove the weights and foil, and bake for an additional 5-10 minutes until the crust is deeply golden. Cool completely on a wire rack.
- Make the Lemon Curd:
- In a medium saucepan, whisk together ¼ cup of lemon zest, ½ cup of lemon juice, 2 large eggs, 7 egg yolks, ½ cup of honey, and a pinch of salt until smooth.
- Add 4 tablespoons of chilled butter. Cook over medium-low heat, stirring constantly with a rubber spatula, until the mixture thickens and reaches 170°F (76°C), about 6-8 minutes.
- Strain the lemon curd through a fine-mesh sieve into a bowl, then whisk in 2 tablespoons of heavy cream until smooth.
- Assemble and Bake:
- Pour the warm lemon curd into the cooled tart crust. Place the tart on a baking sheet and bake at 375°F (190°C) for 10-15 minutes until the filling is shiny, opaque, and slightly jiggles when shaken. Rotate the tart halfway through baking.
- Let the tart cool completely on a wire rack for about 2 hours. To serve, remove the tart from the pan and slide it onto a serving platter.
- If desired, top with fresh berries and dust with confectioners’ sugar.
Notes:
- Citrus Variations: Feel free to experiment with different citrus fruits like lime or orange for a twist on the classic lemon tart.
- Make-Ahead Tips: The tart crust can be made ahead and stored, or even frozen, for convenience. The lemon curd can also be prepared a day in advance and stored in the refrigerator until ready to bake.
- Serving Suggestions: This tart pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
