Recipe details
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Lemon Curd Tart
1h 30min
8 servings
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This Lemon Curd Tart features a buttery, flaky crust filled with a smooth, tangy lemon curd. The perfect balance of tart and sweet, this dessert is a refreshing treat for any occasion.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
19 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Wheat
Ingredients
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Steps
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Prepare the crust
In a large bowl, mix together 1 1/2 cups all-purpose flour and 1/4 teaspoon salt. Cube the cold unsalted butter and cut it into the flour mixture until crumbly. Gradually add ice water, stirring just until the dough comes together. Wrap and chill for 1 hour.
Roll and pre-bake crust
Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a 9-inch tart pan. Prick the base with a fork, line with parchment paper, fill with baking beans, and bake for 20 minutes until lightly golden.
Make lemon curd
Whisk 4 large eggs, 1 cup sugar, 2 tablespoons of lemon zest, and 1/2 cup of fresh lemon juice in a saucepan until smooth. Cook over medium heat, stirring constantly until the mixture thickens, about 10 minutes. Remove from heat and stir in 2 tablespoons of heavy cream.
Fill and bake
Strain the lemon curd through a fine mesh into the pre-baked crust, smoothing the top. Bake for an additional 10 minutes or until curd is set. Allow to cool completely before chilling in the fridge for 1 hour.
Serve
Once chilled, remove the tart from the fridge. Cut into slices and serve.
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