/Lemon Curd Tart Recipe
Lemon Curd Tart recipe

Lemon Curd Tart Recipe

This Lemon Curd Tart features a buttery pastry crust filled with tangy and luscious homemade lemon curd.





  • 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!


  1. 150 gAll-purpose Flour

  2. 60 gPowdered Sugar

  3. 0.25 tspSalt

  4. 115 gUnsalted Butter (cold and cubed)

  5. 1 Egg Yolk

  6. 2.5 mlVanilla Extract

  7. 10 gLemon Zest

  8. 120 mlLemon Juice

  9. 150 gGranulated Sugar

  10. 3 Egg Yolks (3)

  11. 22.5 gCornstarch

  12. 60 gUnsalted Butter (4 tbsp)

  13. 120 mlHeavy Cream

  14. 30 gPowdered Sugar

Share this: