Lemon Curd Tart
A buttery shortcrust shell holds a hand-cooked lemon curd made from fresh juice, zest, egg yolks, sugar, and butter. The curd is simultaneously tart and rich, with the lemon's acidity cutting through the butter's weight to leave a clean, bright finish. Powdered sugar in the pastry dough gives the shell a delicate, crumbly snap that contrasts with the smooth filling. When refrigerated, the curd sets firmly enough to slice neatly, while at room temperature it softens to a spoonable consistency. The tart works beautifully on its own or with additions such as a crown of whipped cream or a torched meringue cap that adds sweetness and visual drama. Lemon zest oils in the curd ensure that the citrus fragrance lingers well after each bite.
Adjust Servings
Instructions
- 1
Rub flour, powdered sugar, and cold butter to a crumbly texture.
- 2
Add 1 yolk, bring dough together, and chill for 20 minutes.
- 3
Line tart pan, prick with a fork, and bake at 180C for 15 minutes.
- 4
Cook lemon juice, zest, sugar, and remaining yolks over low heat until thick.
- 5
Off heat, stir in cream, strain once, and fill the baked tart shell.
- 6
Chill for 1 hour, then slice and serve.
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