Description
This lemon curd tart is bright, tangy, and silky smooth with a crisp, buttery crust. A zesty classic that’s perfect for any occasion, whether you’re hosting or just indulging in something special.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1 to 2 tablespoons ice water
- 1/2 cup fresh lemon juice
- Zest from 2 lemons
- 1 cup granulated sugar
- 3 large eggs
- 6 tablespoons unsalted butter, cut into pieces
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch tart pan.
- Mix flour and powdered sugar in a bowl. Cut in cold butter until mixture is crumbly. Add egg yolk and ice water, mixing until dough forms.
- Press dough into tart pan. Prick base with fork and chill for 15 minutes.
- Bake crust for 15–18 minutes until lightly golden. Cool completely.
- In a saucepan, whisk lemon juice, zest, sugar, and eggs. Cook over low heat, stirring constantly until thickened.
- Remove from heat, add butter pieces, and whisk until smooth.
- Strain curd into the cooled crust. Smooth the top.
- Chill in the refrigerator for at least 2 hours until set.
- Slice, serve chilled, and enjoy.
Notes
- Use fresh lemon juice for the brightest flavor.
- Chill the crust before baking to prevent shrinkage.
- Always strain the curd for a silky finish.
- Can be made a day in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 27g
- Sodium: 40mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 115mg