Lemon Curd Tart

Name: Lemon Curd Tart
Yield: 4 servings
Cuisine: French
Ingredients: all-purpose flour 180 g; powdered sugar 40 g; unsalted butter 100 g; egg yolks 3 ea; lemon juice 90 ml; lemon zest 1 tbsp; sugar 110 g; heavy cream 80 ml

Quick answer

Total time: At least 1 hr 35 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Lemon juice, egg yolks, and sugar are stirred over low heat into a curd, poured into a baked shortcrust shell, and chilled until set.

The curd comes off the heat before it boils, once a line drawn through the thin coat on the spatula holds, and cream stirred in afterward, then a pass through a sieve, leaves it silky. Only the yellow outer peel is zested; the white pith underneath tastes bitter.

Ingredients

servings

IngredientAmount

egg yolks3 ea

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Instructions

6 steps

1

Combine 180 g all-purpose flour and 40 g powdered sugar, then cut in 100 g cold unsalted butter.

Rub with fingertips until the mixture looks like small pea-sized crumbs, keeping the butter from melting.
2

Add 1 egg yolk and press the crumbs together just until a dough forms.

Do not knead for long, or the shell can turn tough. Flatten, wrap, and chill for 20 minutes.
3

Press the chilled dough evenly into the tart pan and prick the base closely with a fork.

Bake at 180C for about 15 minutes, until the edges turn pale golden and the base looks dry.
4

Put 90 ml lemon juice, 1 tablespoon yellow lemon zest, 110 g sugar, and the remaining 2 yolks in a saucepan.

Whisk well before heating so the sugar disperses and yolk lumps are less likely to form.
5

Cook the curd over low heat, stirring constantly, and let it thicken gradually.

If it begins to bubble, lower the heat immediately. Turn off the heat when it coats the spatula and a drawn line stays visible.
6

Off the heat, stir in 80 ml heavy cream, then strain the curd for a smooth texture.

Fill the baked shell, level the surface, and chill for 1 hour before slicing cleanly and serving cold.