Lemon Tart with Homemade Lemon Curd Recipe
A classic Lemon Tart featuring a buttery, crisp tart crust filled with a silky smooth, tangy lemon curd. Perfectly balanced sweetness and citrus zest make this dessert a refreshing treat for any occasion.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Tart Crust
- 1 ¼ cups All Purpose Flour (150g)
- ¼ tsp salt
- ½ cup cold butter, cut into small pieces (113g)
- ¼ cup granulated sugar (50g)
- 1 egg yolk
- 2 tbsp cream (10ml)
Lemon Curd
- ½ cup fresh lemon juice (120ml)
- 2 tbsp lemon zest (zest of 2 lemons)
- 1 cup granulated sugar (200g)
- ½ cup butter (113g)
- 4 eggs
- 2 egg yolks
Instructions
- Prepare egg yolk cream mixture: Whisk the egg yolk and cream together in a small bowl and set aside for later use in the crust preparation.
- Make the crust dough: In a large bowl, combine the flour, salt, and sugar. Whisk together, then add the cubed cold butter. Work the butter into the flour mixture using a pastry cutter or your hands until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Combine dough: Drizzle the egg yolk and cream mixture over the flour and butter crumbs, then mix with a fork or knife until the dough begins to come together. Transfer the dough onto plastic wrap, press and fold it together, shape into a disk, wrap tightly, and chill in the refrigerator for about 1 hour.
- Roll out dough and chill: Roll the chilled dough into a circle to fit a 9 or 10 inch tart pan with a removable base. Press the dough into the pan, dock the bottom with a fork to prevent bubbling, and trim the edges. Freeze the prepared crust for about 30 minutes before baking.
- Bake tart shell: Preheat the oven to 375°F (190°C). Bake the crust for about 20 minutes or until it turns a light golden color. Then reduce the oven temperature to 350°F (175°C) and set aside while preparing the filling.
- Prepare lemon curd eggs: In a medium bowl, whisk together the 4 eggs and 2 yolks until well combined and set aside.
- Make lemon curd base: In a medium-sized pot over medium heat, combine lemon zest, lemon juice, butter, and sugar. Stir frequently until the butter melts and mixture just begins to bubble, then remove from heat.
- Temper eggs: Slowly drizzle the hot lemon mixture into the whisked eggs while whisking vigorously to prevent curdling.
- Cook lemon curd: Pour the mixture back into the pot and return to low heat. Whisk constantly until the curd thickens and reaches about 170°F (77°C), coating the back of a wooden spoon. A line drawn on the spoon should leave a clear track.
- Strain curd: Strain the curd through a sieve into a bowl to remove any lumps, then cover the surface with plastic wrap to prevent a skin from forming.
- Fill and bake tart: Pour the lemon curd into the pre-baked tart shell and smooth the surface. Bake at 350°F (175°C) for 10 minutes or until the edges are just set.
- Chill and serve: Refrigerate the tart for at least 2 hours to fully set before slicing and serving.
Notes
- Use a tart pan with a removable base for easier removal of the tart.
- Ensure the butter for the crust is cold to achieve a flaky texture.
- Temper the eggs by slowly mixing in the hot lemon mixture to avoid curdling.
- Straining the curd produces a smooth texture by removing any cooked egg bits.
- Chilling the tart thoroughly is important for clean slices and proper set.
- Zesting lemons before juicing ensures maximum zest yield without wasting any rind.