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Lemon Curd Tart

Lemon Curd Tart

This Lemon Curd Tart is a light and refreshing dessert that balances sweet and tangy flavors, featuring a buttery, crumbly crust and a silky lemon filling. It's perfect for any occasion, from brunch to dinner parties.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours 50 minutes
Servings: 8 servings servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter (cold)
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 3/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/2 cup unsalted butter (cubed)

Method
 

  1. Prepare the crust by combining flour, powdered sugar, and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs. Press into a 9-inch tart pan and freeze for 15 minutes.
  2. Preheat the oven to 350°F. Bake the crust for 15-20 minutes until golden brown. Let it cool completely.
  3. In a saucepan, whisk eggs and granulated sugar until pale. Stir in lemon juice and zest. Cook over medium-low heat, stirring constantly, until thickened. Remove from heat and stir in cubed butter until melted.
  4. Strain the lemon curd through a fine-mesh sieve into a bowl. Pour the curd into the cooled tart shell and smooth the top.
  5. Let the tart sit at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight to set.

Notes

Store in the refrigerator for up to 3-4 days. Serve with whipped cream or fresh berries.