I present a bright and buttery dessert—a lemon curd tart featuring a flaky homemade crust filled with rich, creamy, citrusy lemon curd.

Lemon Curd Tart

Why I’ll Love This Recipe

I adore this tart for the vibrant burst of fresh lemon juice and zest, delivering bold citrus flavor. The egg yolks add luxurious richness, and pairing that with a buttery, flaky crust makes it feel special enough for occasions like Easter or Mother’s Day. I also appreciate how the method strikes a lovely balance between ease and elegance.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 prebaked tart shell, fully baked and still warm
7 large egg yolks
2 large eggs
1 cup plus 2 tablespoons sugar
⅔ cup fresh lemon juice
¼ cup finely grated lemon zest
Pinch of salt
4 tablespoons unsalted butter, cut into 4 pieces
3 tablespoons heavy cream, room temperature
Lemon slices for garnish

Directions

After baking the tart shell, I keep the oven at 375°F.
In a medium bowl, I whisk together the egg yolks and eggs until combined, then whisk in sugar, lemon juice, lemon zest, and salt—about 10 seconds per addition—without over‑whisking.
I transfer the mixture to a nonreactive saucepan (like stainless steel), add butter pieces, and cook over medium‑low heat, stirring constantly, until it becomes thin and sauce‑like—about 5 minutes.
I immediately strain the curd through a fine‑mesh sieve into a bowl, stir in the heavy cream, and pour it into the warm prebaked tart shell.
I place the filled tart on a baking sheet and bake for 10–15 minutes. It’s done when the edges are set and the center jiggles slightly, with a shiny, opaque finish.
After baking, I let it cool to room temperature, then chill it in the refrigerator for 1 hour. I remove the rim, garnish with lemon slices, slice, and serve.

Servings and timing

Servings: 12
Prep time: 15 minutes
Cook time: 15 minutes
Chill time: 1 hour
Total time: 1 hour 30 minutes

Variations

I like to experiment with different flavors. Sometimes I add a thin layer of toasted meringue on top for a soft, sweet contrast. I’ve also tried using lime or orange juice instead of lemon, which gives a fun twist. For a floral note, I occasionally infuse the cream with lavender or mix in a bit of ginger.

Storage / reheating

I store the tart covered in the refrigerator—it stays fresh for up to 2 days. If I want to freeze it, I chill it first, then freeze uncovered for a couple of hours. Once firm, I wrap it tightly in plastic and foil. It keeps well in the freezer for up to 3 months. I let it thaw in the fridge overnight before serving.

FAQs

1. Can I use store-bought lemon juice?

I don’t recommend it. Fresh lemon juice makes a noticeable difference in flavor, and I need fresh lemons for the zest anyway.

2. Why did my lemon tart crack?

Cracking often happens if the tart is baked at too high a temperature or for too long. I like to use an oven thermometer to keep things precise.

3. Why did my lemon curd curdle?

Curdling can happen if the lemon juice is added directly to the eggs without sugar. I always whisk the sugar into the eggs first and cook the curd slowly over medium‑low heat.

4. How long will the tart keep?

It’s best enjoyed the day it’s made, but I find it still tastes great for up to 2 days if stored in the fridge.

5. Can I freeze the tart?

Yes, I freeze it after chilling. Once firm, I wrap it well and store it for up to 3 months. When I’m ready to serve, I thaw it overnight in the refrigerator.

Conclusion

This lemon curd tart is one of my favorite ways to celebrate citrus season. It’s smooth, tangy, and rich all at once, nestled in a perfectly crisp crust. Whether I make it for a special occasion or just to treat myself, it never disappoints.