The Best Lemon Curd Tart
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WHEN LIFE GIVES YOU LEMONS, DITCH THE LEMONADE!
Instead, make the best damn Lemon Curd Tart and show them who’s boss! Haha!
Here’s my all-time favourite Lemon Curd Tart recipe. I kid you not when I say it’s so insanely delicious! Not only is the crust buttery, sweet and flaky, the filling is so rich, lemony and decadent that it’ll be hard to not eat half the curd before you get around to filling the tart shell!
Everyone who’s tasted this tart has asked for the recipe. Serve this for dessert at Easter and I guarantee that your guests will be doing exactly the same!
This pie may be made with Meyer Lemons when in season, or with regular lemons. When made with Meyer Lemons, the flavour will be a little less tart, with an herbaceous flavour. When made with regular lemons, the flavour is brighter and with a little bit more pucker. Both ways are sooooooo delicious!
When life gives you lemons and you make this tart and gain 2 lbs, blame it on life! But I assure you, it’ll be so worth it! Haha!
Happy Sunday my lovelies!
xoxo,
THE BEST LEMON CURD TART
Makes one 9″ Tart. Serves 8
- 150 g(1-1/4 cup) All Purpose Flour
- 50 g(1/4 cup) Confectioners Sugar
- 1/8 tspSalt
- 76 g(1/3 cup) Unsalted Butter, Very Cold and Cubed
- 1egg yolk
- 1-5 tspIce-Cold Water
- 2 tbsLemon Zest
- 6 or 4Meyer Lemons large lemons, Juiced, Seeds Discarded
- 300 g(1-1/2 cups) Granulated Sugar
- 4 and 2large eggs yolks
- 227 g(1 cup) Cold Butter, Cubed
- sweetened whipped cream
INSTRUCTIONS
Sweet Shortbread Crust
1. Add Flour, sugar and salt to a food processor. Pulse a few times to blend. Add cold cubed butter. Pulse until mixture resembles course breadcrumbs. Add yolk and continue pulsing until mixture resembles fine breadcrumbs. With machine running, add 1 teaspoon of water at a time, until dough comes together in a crumbly ball. Transfer dough onto a floured surface. Pat into a disk about 1/2” thick. Wrap in plastic and place in refrigerator to chill for minimum 2 hours before rolling out.
2. Remove dough from refrigerator. Let rest at room temperature for 15 minutes. Using a rolling pin, roll dough out to fit a 9” tart pan. Lift dough and drape over tart pan. Without stretching the dough, using your fingers, press dough against the sides and bottom of the pan. Trim off excess dough. Cover with plastic and chill in refrigerator for 30 minutes.
3. Preheat oven to 350F. Remove tart pan from refrigerator. Prick bottom and sides with a fork. Cover dough with foil and fill with pie weights (or beans or uncooked rice). Place in oven and bake for 15 minutes. Remove pie weights and foil and continue baking for another 10-15 minutes until edges are lightly golden. Remove from oven, let cool and set aside.
Meyer Lemon Curd
1. Add lemon zest, lemon juice, sugar, eggs and egg yolks to a saucepan on medium heat.
2. Whisk until mixture comes to a boil. Continue whisking, allowing mixture to thicken. Once it’s thick enough to coat the back of a wooden spoon, remove pan from heat.
3. Add cold cubed butter and continue whisking until the butter is fully incorporated.
4. Pour into prepared tart shell. Cool at room temperature for 1 hour before placing it in the refrigerator to set overnight. Serve cold with sweetened whipped cream. Enjoy!
