Lemon Curd Tart Recipe
This Lemon Curd Tart features a buttery pastry crust filled with tangy and luscious homemade lemon curd.
medium
01:30
6
METHOD
Step 1.
Preheat the oven to 175°C (350°F).Step 2.
In a mixing bowl, combine 150g of all-purpose flour, 60g of powdered sugar, and 0.25 tsp of salt. Cut in 115g of cold and cubed unsalted butter until the mixture resembles coarse crumbs.Step 3.
Add 1 egg yolk and 2.5 ml of vanilla extract. Mix until the dough comes together.Step 4.
Press the dough into a 23 cm (9-inch) tart pan with a removable bottom, covering the bottom and sides.Step 5.
Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.Step 6.
Bake the crust for about 15 minutes, then carefully remove the parchment paper and weights. Continue baking for an additional 10-15 minutes, or until the crust is golden brown.Step 7.
While the crust is baking, prepare the lemon curd. In a saucepan, whisk together 10g of lemon zest, 120ml of lemon juice, 150g of granulated sugar, 3 egg yolks, and 22.5g of cornstarch.Step 8.
Cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon. Remove from heat and stir in 60g of unsalted butter until smooth.Step 9.
Once the crust has cooled slightly, pour the lemon curd into the crust and spread it evenly.Step 10.
Cover the tart with plastic wrap, ensuring the plastic wrap touches the surface of the lemon curd to prevent a skin from forming. Refrigerate the tart for at least 2 hours, or until the curd is set.Step 11.
Before serving, whip 120ml of heavy cream with 30g of powdered sugar until soft peaks form. Pipe or spread the whipped cream over the top of the tart.Step 12.
Slice the Lemon Curd Tart and serve it chilled. Enjoy!
INGREDIENTS
150 gAll-purpose Flour
60 gPowdered Sugar
0.25 tspSalt
115 gUnsalted Butter (cold and cubed)
1 Egg Yolk
2.5 mlVanilla Extract
10 gLemon Zest
120 mlLemon Juice
150 gGranulated Sugar
3 Egg Yolks (3)
22.5 gCornstarch
60 gUnsalted Butter (4 tbsp)
120 mlHeavy Cream
30 gPowdered Sugar
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