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5 from 7 votes

Lemon Curd Tart

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!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: Italian
Keyword: lemon curd, tart
Servings: 10
Author: Lora

Ingredients

PASTRY

LEMON CURD

  • 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)

Instructions

PASTRY

  • 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.

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.

Notes

Recipe adapted from Martha Stewart and Ina Garten.
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