Description

Bright and buttery lemon curd tart with a flaky homemade crust filled with rich, creamy, citrusy lemon curd—perfect for special occasions or any time you want a fresh, elegant dessert.

Ingredients

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

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Instructions

Preheat oven to 375°F.
In a medium bowl, whisk together egg yolks and eggs until combined. Whisk in sugar, lemon juice, lemon zest, and salt, about 10 seconds per addition, without over-whisking.
Transfer mixture to a nonreactive saucepan, add butter pieces, and cook over medium-low heat, stirring constantly, until thin and sauce-like, about 5 minutes.
Strain curd through a fine-mesh sieve into a bowl, stir in heavy cream, and pour into the warm prebaked tart shell.
Place tart on a baking sheet and bake for 10–15 minutes until edges are set and center jiggles slightly with a shiny, opaque finish.
Cool to room temperature, then chill in refrigerator for 1 hour.
Remove tart rim, garnish with lemon slices, slice, and serve.

Notes

For a soft, sweet contrast, add a thin layer of toasted meringue on top.
Swap lemon juice with lime or orange juice for a fun twist.
Infuse cream with lavender or add a bit of ginger for floral or spicy notes.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 120mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 180mg