Lemon Curd Tart is a traditional lemon tart with creamy, dreamy lemon curd filling, that tastes just like the ones you’ll find in the best bakeries! It has been a family favorite for years!
Easy Lemon Tart Recipe
Mother’s Day came and went in a blur! I had every intention of sharing this traditional Lemon Curd Tart with creamy, dreamy lemon curd filling, that tastes just like the ones you’ll find in the best bakeries, but life got in the way so I’m sharing it a little late. It has been a family favorite for years and is making for any special occasion!
This delightful lemon tart is a wonderful idea for you to bake for your mom or any special lady you really love any time during the year. I am truly obsessed with sweet and slightly tart lemon curd! I believe lemon curd could go on any cake and fill any cake. It’s magical in pancake batter or in a moist Bundt cake!
When I posted my Lemon Curd Bundt Cake recipe, someone said they had never heard of lemon curd before. It’s basically a lemon flavored cream. It’s pretty simple to put together as it’s made with lemon juice, eggs, sugar, and a lot of butter.
I think you should make some! Today I’m sharing my lemon curd recipe along with a sweet pastry dough to make it into a lemon curd tart.
What’s Needed for a Lemon Curd Tart?
This lemon curd tart has two components: the homemade lemon curd filling and the pastry shell. Here’s what you’ll need to make this simple lemon curd dessert:
- All-purpose flour
- Granulated sugar
- Unsalted butter
- Lemon zest and juice
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.
Can I Prep This Lemon Tart in Advance?
Yes! You can prep this lemon tart ahead of time and keep it covered tightly in the fridge. It’s the perfect tart to make a day ahead of time.
Tips for Making Lemon Curd Tart
To keep things easy, you can use a store-bought tart shell, and then you’ll only need to make the lemon curd. But give the homemade pastry shell recipe a go, as it’s so simple to make and tastes incredible.
Make sure you chill the lemon curd tart in the fridge for several hours before serving to avoid a runny filling. When you chill the lemon curd it will firm up which ensures cleaner and prettier slices.
Before serving, you can also add a fluffy meringue to top the tart and even fresh berries. Or enjoy it in its simple and delightful state.
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
- 1 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 cup cold butter , cut into small pieces
- 1/4 teaspoon salt
- 1 1/3 cups granulated sugar
- 1 tablespoon finely grated lemon zest
- 4 large eggs (whole)
- 4 large egg yolks
- 2/3 cup fresh lemon juice (I used organic)
- 1/4 teaspoon coarse salt
- 10 tablespoons unsalted butter , cut into pieces (I used vegan sticks)
- In food processor, pulse the flour, sugar, butter and salt just until moist crumb come together.
- 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.
- 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.
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