Lemon Curd Tart

Quick answer

Total time: 55 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Lemon Curd Tart is a classic dessert composed of a crumbly shortcrust pastry shell filled with a smooth, tangy lemon curd.

The shell is prepared by rubbing cold unsalted butter into flour and powdered sugar, binding it with egg yolk, and baking it until lightly golden. The filling is made by whisking fresh lemon juice, grated lemon zest, sugar, and egg yolks over low heat. The mixture is cooked slowly to thicken without boiling, then combined with heavy cream and strained to achieve a silky consistency. The lemon zest oils provide a lasting citrus aroma, while the butter offers a rich mouthfeel that balances the sharp acidity. Once filled, the tart is chilled for an hour to set, allowing it to be sliced cleanly. It can be served plain or decorated with whipped cream or torched meringue.

Ingredients (4 servings)

Ingredient	Amount	Unit
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

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

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

Step

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

Heat

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

Season

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

Control

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

Heat

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Egg yolks and lemon juice stirred into curd fill the shortcrust shell of Lemon Curd Tart with bright acidity.
Finish cue: Turn off the heat when it coats the spatula and a drawn line stays visible.
Avoid this: Do not boil the curd; thicken it gently over low heat.