This lemon curd tart has been a family favorite for years and it is one of those desserts that looks like it came from a patisserie but comes together in just over an hour.
If you love bright lemon desserts, you will also want to try my Lemon Ricotta Cake, Lemon Bundt Cake with Lemon Curd Filling, and Blueberry Lemon Cornmeal Shortbread Tart.
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The tart has two parts: a press-in shortcrust pastry shell that takes minutes in the food processor, and a silky homemade lemon curd that you spread in while it is still warm.
Once it chills, the filling sets firm and slices cleanly every time. I am genuinely obsessed with lemon curd and I have put it in everything from bundt cakes to pancake batter, but a simple tart like this is still my favorite way to serve it.
What You Need
This lemon tart recipe with lemon curd has two components: The tart has two parts: a press-in shortcrust pastry shell that takes minutes in the food processor, and a silky homemade lemon curd that you spread in while it is still warm.
Once it chills, the filling sets firm and slices cleanly every time. I am genuinely obsessed with lemon curd and I have put it in everything from bundt cakes to pancake batter, but a simple tart like this is still my favorite way to serve it.a press-in pastry shell made entirely in a food processor, and a silky lemon curd filling cooked on the stovetop in about 10 to 12 minutes.
Both can be made ahead of time. If you want to make extra curd to keep in the fridge for spreading on toast or layering into cakes, my standalone Homemade Lemon Curd recipe makes a full jar worth.
Ingredients
Pastry Shell:
- All-purpose flour
- Granulated sugar
- Cold unsalted butter - must be cold; warm butter makes the pastry tough instead of tender and crumbly
- Salt
Lemon Curd Filling:
- Granulated sugar
- Lemon zest - finely grated with a microplane from the same lemons you are juicing
- Whole eggs and egg yolks - the extra yolks make the curd richer and help it set thicker
- Fresh lemon juice - fresh only; bottled juice gives a flat, slightly bitter flavor
- Coarse salt
- Unsalted butter - vegan butter sticks work here too and I have made it both ways with great results
How to Make Lemon Curd Tart
Here are the basic steps for making this easy lemon dessert:
- Add the pastry shell ingredients to a food processor and process until the dough comes together.
- Press the dough into a 9-inch round tart pan. Chill until firm.
- Bake the chilled tart dough until golden.
- Meanwhile, make the homemade lemon curd.
- Once the lemon curd has cooled off somewhat, spread inside the tart shell.
- Chill the lemon tart before serving.
Recipe Tips
- Storage: Keep covered tightly in the fridge up to 3 days.
- Do not skip the freezer step. Chilling the pressed dough before baking prevents it from shrinking down the sides and puffing up in the center. Ten minutes in the freezer is all it takes.
- Whisk constantly and do not boil. Lemon curd can curdle or scramble if the heat is too high. Medium heat and constant stirring the whole time is the key to a silky result.
- Always strain the curd. Even if everything went perfectly, pushing the warm curd through a fine-mesh sieve takes 30 seconds and guarantees a completely smooth, glossy filling.
- Fill the shell while the curd is still warm. It will spread much more easily than cold, set curd. Just make sure the pastry shell has fully cooled first.
- This tart is better the next day. Making it a day ahead gives the curd extra time to set firm, which means cleaner slices and a more developed lemon flavor.
- Shortcut option: Use a store-bought tart shell and only make the lemon curd. The curd alone takes about 15 minutes and is far better than any jarred version.
- Serving ideas: These lemon curd tarts are delicious as-is dusted with confectioners' sugar, but you can also top with fresh berries, a dollop of whipped cream, or a fluffy meringue.
If you love citrus desserts, this recipe for a citrus tart is a great place to start. You can also swap lemon juice for Meyer lemon, blood orange, or a mix of citrus for a different variation.
My Blueberry Lemon Cornmeal Shortbread Tart is another favorite if you want to go in a different direction, and my Lemon Meringue Pie uses a similar lemon curd base with a meringue topping if you want to take it in that direction.
More Recipes Like This
- Lemon Ricotta Cake
- Lemon Bundt Cake with Lemon Curd Filling
- Blueberry Lemon Cornmeal Shortbread Tart
- Lemon Yogurt Cake
- Lemon Meringue Pie
If you make this tart, leave a rating and let me know how it turned out. I love hearing from you!
More Easy Lemon Desserts:
- Lemon Ricotta Cake
- Lemon Bundt Cake with Lemon Curd Filling
- Blueberry Lemon Cornmeal Shortbread Tart
- Lemon Yogurt Cake
- Lemon Meringue Pie
Lemon Curd Tart
Equipment
Ingredients
PASTRY
- 1 ¼ cups all-purpose flour
- ⅓ cup granulated sugar
- ½ cup cold butter , cut into small pieces
- ¼ teaspoon salt
LEMON CURD
- 1 ⅓ cups granulated sugar
- 1 tablespoon finely grated lemon zest
- 4 large eggs (whole)
- 4 large egg yolks
- ⅔ cup fresh lemon juice (I used organic)
- ¼ teaspoon coarse salt
- 10 tablespoons unsalted butter , cut into pieces (I used vegan sticks)
Instructions
PASTRY
- Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up side of pan.
- Prick the dough with a fork. Place in the freezer for 15 minutes (until firm). Freeze until firm, 10 to 15 minutes; prick all over with a fork. Place the pan on a backing sheet and bake for 25-30 minutes until golden. Bake until golden. If dough puffs while baking, gently press with a spoon back into the pan; cool completely.
- Let cool completely before adding the lemon curd.
LEMON CURD
- Using a vegetable peeler, remove the colored zest from the lemons, leaving the white pith and add the zest to your sauce pan.
- Combine the lemon zest, lemon juice, sugar, and eggs in a small saucepan on medium heat, whisking constantly.
- Bring the mixture to a simmer, whisking the entire time for at least 10 minutes.
- Place the diced butter in a medium bowl.
- Place the pan over medium heat and add in the butter (or vegan butter). Stir until the butter has melted. Keep stirring until the curd is thick enough to coat back of a wooden spoon. Take care not to boil and to whisk very quickly; 5-7 minutes.
- Spoon out the curd over a fine-mesh sieve into a glass bowl. Be sure to spoon it out a small portion at a time into the sieve. Place plastic wrap over the surface of the curd let the lemon curd cool slightly, then spread it in the prepared tart shell.
- Chill the tart for at least 1-2 hours, or until the filling is firm. Unmold before serving. Dust with confectioner's sugar.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Make a day ahead - the curd sets firmer overnight and slices more cleanly.
- Strain the curd even if it looks smooth. A sieve guarantees no cooked egg bits in the filling.
- Vegan butter works in both the pastry and the curd with no change to the method.
- Store: Covered tightly in the fridge up to 3 days.
Nutrition
DID YOU MAKE THIS RECIPE?
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Lemons are my favorite! This tart looks like the perfect blend of citrus and sweet!
This is such a beautiful tart. It would be hard to eat but, SO GOOD!
What a deliciously sweet cake! My family loved this so much that I am going to make it again this week!
This will be perfect for my niece's baby shower this weekend! PERFECT for spring!
I am always ready for a good tart like this! Yummy!
This looks incredibly delicious! Love this so much!
I love lemon desserts this time of year. I'll be making this all summer long!