Classic Lemon Curd Tart
Lemon Curd Tart
A crisp press-in butter crust filled with silky whole-egg lemon curd, baked just until set and chilled for clean slices.
This classic lemon curd tart keeps the polished look of a bakery case dessert while staying practical for a home kitchen. The crust is pressed directly into the pan instead of rolled, then chilled and parbaked until sturdy enough to hold a generous layer of lemon filling.
The curd uses whole eggs, lemon zest, fresh lemon juice, sugar, salt, and butter. Rubbing the zest into the sugar first gives the filling a stronger citrus aroma, while gentle stovetop cooking thickens the mixture before it goes into the shell.
After a short bake, the tart needs a full chill so the filling can settle into smooth, sliceable curd. Serve it plain for a bright lemon dessert, or add softly whipped cream and fresh berries when you want contrast against the tart filling.
A removable-bottom tart pan makes the cleanest presentation, but the recipe is still approachable in a pie plate. The key cues are a frozen crust before baking, steady stirring for the curd, and stopping the final bake when the center is mostly set but still tender.
Nutrition (per serving)
Directions
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1
Heat the oven to 350°F and set a 9-inch removable-bottom tart pan on a rimmed baking sheet.
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2
Pulse the flour, crust salt, and powdered sugar in a food processor. Add the diced butter and process until the mixture gathers into large clumps.
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3
Reserve a small pinch of dough for patching, then press the remaining dough evenly across the bottom and up the sides of the tart pan. Freeze for 15 minutes, until firm.
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4
Prick the frozen crust with a fork. Press a greased sheet of foil tightly against the dough and bake for 20 minutes.
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5
Carefully remove the foil. Patch any cracks with the reserved dough, then bake the crust for 5 more minutes, until the edges are golden and the surface looks dry.
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6
While the crust bakes, combine the granulated sugar and filling salt in a saucepan. Finely grate the lemon zest over the sugar and rub it in with your fingertips until fragrant.
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7
Whisk the eggs into the lemon sugar. Squeeze and strain enough lemon juice to measure 2/3 cup, then whisk it into the egg mixture.
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8
Cook the filling over low-medium heat, whisking constantly once warm, for 5 to 10 minutes, until visibly thickened and the whisk leaves a light trail. Stir in the butter a few pieces at a time until melted.
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9
Pour the warm curd into the parbaked crust and bake for about 15 minutes, until the filling is mostly set with a slight softness in the center.
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10
Chill the tart completely before unmolding. Slice into wedges and serve with whipped cream and berries if desired.
Ingredients
- All-Purpose Flour:1 1/8 cups
- Kosher Salt For Crust:1/2 tsp
- Powdered Sugar:1/3 cup
- Unsalted Butter For Crust, cold and diced:1/2 cup
- Granulated Sugar:1 1/8 cups
- Kosher Salt For Filling:1/4 tsp
- Large Lemons, zested and juiced:4
- Large Eggs:5
- Unsalted Butter For Filling, cold and cut into pieces:1/2 cup
- Whipped Cream For Serving:as needed
- Fresh Berries For Serving:as needed
Tips & Notes
- If you use Meyer lemons, the filling will be sweeter and less sharp; reduce the sugar slightly if you prefer a brighter tart.
- A pie plate can stand in for a tart pan, but a parchment round on the bottom helps with serving.
- Do not rush the chill; the curd firms as it cools and slices more cleanly after several hours in the refrigerator.
- If the curd begins to steam strongly or bubble while cooking, lower the heat and keep whisking so the eggs stay smooth.
