The Ultimate Lemon Curd Tart

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French Lemon Curd Tart from scratch (Tarte au citron)

A French lemon curd tart also known as 'Tarte Au Citron' is the ultimate lemon dessert. A rich and tangy homemade lemon curd made with fresh lemon juice and egg yolks in a buttery homemade shortcrust pastry. A simple and easy recipe that you can make from scratch or semi-homemade. Great in summer to bring along for a BBQ party or any evening with family and friends.

Do you love lemon? Then this recipe is for you. Unfortunately, in our home, I'm the only lemon fan. So lemon desserts are rare and if I do make them they are all for me. Not so bad right? Who would complain about a good lemon curd tart or lemon mousse? Not me. I can eat lemon curd by the jar if I could afford it.

About this French lemon curd tart/Tarte Au Citron

A surprisingly simple and easy recipe to make and everything can be made ahead of time or semi-homemade.
This tart has basically just two components, the pastry shell, and the lemon curd. The process is as simple as

• Make the shortcrust paste (can be made up to 3 days ahead)
• And make the lemon curd (also can be made up to 3 days ahead)
• Assemble the tart a day before
• Chill the tart for a few hours so it sets well.
• Dust with powdered sugar.

HOW DO I MAKE THIS SEMI-HOMEMADE?

Shortcrust pastry - I always make mine from scratch and yes, I am very passionate about making these from scratch as you can tell from my detailed and passionate post on Pie Crust 101 and Shortcrust Pastry 101. But if you are short on time. Guess what?
The supermarket has tons of 'ready to roll shortcrust pastry' as well as prebaked shortcrust or cookie crust tarts which can be used. 

Lemon curd - I highly recommend making the curd at home from scratch. It is the star of the show here. My homemade lemon curd is tangy, rich and delicious made from scratch. It is a very popular recipe on this blog and for good reason.
Lemon curd is very easy to make and I have a detailed post, step by step progress pictures as well as a video to help you succeed. Having said that, lemon curd is easily available in most food stores these days. My word of advice is to buy a good brand that you trust.

Ingredients and Substitutes (Save/Pin)

• Butter  - you want to use unsalted butter - the color of your butter will determine the color of your pastry - I'm using a pale white butter. If you can't find unsalted butter go ahead and use salted butter but omit the additional salt in the recipe.
• Egg Yolk  - This is important as it gives the pastry that crumbly biscuit-like texture.
• Chilled water - We need to keep the butter in the pastry cold at all times until baking which is one reason we use chilled or ice water.
• Lemons - Use the measure of lemon juice not the number of fruits when making this recipe.
• Caster sugar - Caster sugar is usually a fine grain sugar. Use a fine grain sugar that will dissolve quickly in the eggs.
• Egg yolks - The color of yolks will determine the end color of your lemon curd. So if you use light color yolks, you will have pale yellow lemon curd. A bright golden yellow or orange is much preferred.

Useful Tips and Tools:

• The pastry blender is a great tool to have if you plan to make pies often by hand.
• I love using my food processor to make any kind of pastry. It takes minutes and the butter is evenly distributed giving you a nice uniform bread crumb consistency. Never use an electric mixer as it will cream not pulse the dough.
• Also, a wooden barrel rolling pin makes for easy rolling. Especially, when working with pastry. I love using my French rolling pin for almost everything.
• And, a pie chart rolling mat is a great guide to have for beginners who are new to baking. This takes the guesswork out if the dough has rolled big enough.
• A set of tart pans are a great investment. A 9-inch tart pan makes a good size dessert for a small family of four and a 10-inch for a larger family of 6. The 7-inch tart pans and 5-inch tart pans work great to gift family and friends. For mini tarts, I like to use either a tray like this with a pastry tamper or small mini egg tart molds or mini tartlets.
• Pie weights work great when you need to blind bake a pastry. Although you can use any baking beans like dried beans.
• And, my pie crust shield was a great investment. So, I don't have to struggle with covering the edges with foil.
• My kitchen timer is one tool I cannot do without. I use it the moment something goes into the oven.

How to make a French Lemon Curd Tart- Tarte au citron (Save/Pin)

Prepare crust

• Cream butter and sugar for just a minute until well combined.
• Add the vanilla, salt and egg yolk - and combine well.
• Lastly, fold the flour - fold until combined.
• Make a disc and wrap in plastic/cling wrap.
• Chill the dough in the refrigerator for at least two hours until firm to roll.
• Dust the work surface with flour.
• Open the dough and roll carefully from the center out turning as you go.
• Use your tart pan as a guide to know how big you need it.
• Transfer the dough to the tart pan.
• Gently press the dough into the tart pan making sure to press down into the shape of the pan.
• Trim the excess dough at the edges with a rolling pin, or your thumb.
• Chill the tart shell for a minimum of 30 minutes.
• Preheat the oven at 190 C/ 375F.
• Line the chilled dough with parchment paper or foil.
• Fill the inside of the shell with pie weights.
• Bake for 15 to 20 minutes until the edges are lightly starting to brown.
• Remove the baking/parchment paper and pie weight.
• Continue baking for 10 to 15 minutes more until lightly golden.
• Cool on a wire rack.

10 Tips when handling Pastry

Sweet Shortcrust Pastry 101 aka Pate Sucree'

A Pate Sucree' aka homemade sweet shortcrust pastry is the perfect base for many desserts such as tarts and pies. It's sweet, rich, melts in the mouth pastry with a biscuit-like crumb. This simple, easy and effortless recipe with easy to follow step by step instructions will have you master this pastry like a pro in no time at all.

Prepare Lemon curd

• Cut the butter into cubes - keep chilled.
• In the bowl over a double boiler - add yolks, egg, salt, cornstarch, and sugar.
• Whisk until light, and fluffy - sugar should almost melt.
• Pour the lemon juice and zest slowly in.
• Continue to stir on low.
  The mixture should cook gently with the steam from the water in the saucepan below - double boiler
• Continue to stir until it coats the back of your wooden spoon.
• Remove from heat.
• Gradually add cubes of butter one at a time. Make sure each piece is well incorporated.
• The mixture will continue to thicken as it cools.
• Once all the butter is incorporated, strain it through a mesh or a strainer to remove the zest. This will also give you a smooth, creamy curd.
• Let cool slightly.

Tips and Troubleshooting for the Perfect lemon curd

No-Fail Lemon Curd Recipe aka Homemade Lemon Curd (video recipe)

This no fail lemon curd recipe will give you the confidence you need to make fruit curd like never before. My step by step pictures, tips and trouble shooting will help you master the perfect lemon curd in just one attempt. This sweet, thick, tangy, creamy and velvet like lemon curd is luscious and luxurious with any desserts or everyday treat from cake fillings to breakfast toast.

Assemble

• Pour the lemon curd into the baked tart shell
• Let chill in the fridge for a few hours.
• Dust with powdered sugar
• Garnish with lemon slices.

Lemon Curd Tart Progress Pictures1

Lemon Curd Tart Progress Pictures3

Lemon Curd Tart Progress Pictures2

Lemon Curd Tart Progress Pictures4

French Lemon Curd Tart

Author: Veena Azmanov

5 from 19 votes

Print Pin Rate

Prep Time: 50 mins

Cook Time: 50 mins

Chilling Time: 2 hrs

Total Time: 3 hrs 40 mins

Calories: 383kcal

Adjust Servings Here: 9 Servings

Description

A French lemon curd tart is the perfect lemon dessert. A delicious tart homemade lemon curd filling made with fresh lemon juice and egg yolks filled in a buttery flaky homemade shortcrust pastry. A simple and easy recipe that you can make from scratch or semi-homemade. Great in summer to bring along for a BBQ party or any evening with family and friends.

ADJUST SERVINGS HERE - 9 Servings

Ingredients

SHORTCRUST PASTRY (PATE SUCREE)

• 190 grams (1.50 cups) All-purpose flour
• 113 grams (0.5 cups) Unsalted butter (1 stick) room temerature
• 1/4 tsp Salt
• 50 grams (0.25 cups) Sugar
• 1 Egg yolk large
• 4 tbsp Chilled water as needed
• 1/2 tsp Vanilla Extract

FOR THE LEMON CURD

• 3 Egg yolks large
• 1 Whole egg large
• 2 tbsp Cornstarch
• 1/2 tsp Salt
• 1 tbsp Lemon zest
• 180 ml (0.75 cups) Lemon Juice
• 150 grams (0.75 cups) Sugar
• 113 grams (0.5 cups) Butter cold unsalted cubed

Instructions

PREPARE CRUST

• Cream butter and sugar for just a minute until well combined.
• Add the vanilla, salt and egg yolk – and combine well.
• Lastly, fold the flour – fold until combined.
• Make a disc and wrap in plastic/cling wrap.
• Chill the dough in the refrigerator for at least two hours until firm to roll.
• Dust the work surface with flour.
• Open the dough and roll carefully from the center out turning as you go.
• Use your tart pan as a guide to know how big you need it.
• Transfer the dough to the tart pan.
• Gently press the dough into the tart pan making sure to press down into the shape of the pan.
• Trim the excess dough at the edges with a rolling pin, or your thumb.
• Chill the tart shell for a minimum of 30 minutes.
• Preheat the oven at 190 C/ 375F.
• Line the chilled dough with parchment paper or foil.
• Fill the inside of the shell with pie weights.
• Bake for 15 to 20 minutes until the edges are lightly starting to brown.
• Remove the baking/parchment paper and pie weight.
• Continue baking for 10 to 15 minutes more until lightly golden.
• Cool on a wire rack.

PREPARE LEMON CURD

• Cut the butter into cubes – keep chilled.
• In the bowl over a double boiler – add yolks, egg, salt, cornstarch, and sugar.
• Whisk until light, and fluffy – sugar should almost melt.
• Pour the lemon juice and zest slowly in.
• Continue to stir on low.
• The mixture should cook gently with the steam from the water in the saucepan below – double boiler
• Continue to stir until it coats the back of your wooden spoon.
• Remove from heat.
• Gradually add cubes of butter one at a time. Make sure each piece is well incorporated.
• The mixture will continue to thicken as it cools.
• Once all the butter is incorporated, strain it through a mesh or a strainer to remove the zest. This will also give you a smooth, creamy curd.
• Let cool slightly.

ASSEMBLE

• Pour the lemon curd into the baked tart shell
• Let chill in the fridge for a few hours.
• Dust with powdered sugar
• Garnish with lemon slices.

Equipment

9" Tart pan

Mixing Bowl

Double Boiler

Meas Cups and Spoons

Nutrition Information

Calories: 383kcalCarbohydrates: 41gProtein: 4gFat: 23gSaturated Fat: 14gCholesterol: 159mgSodium: 297mgPotassium: 56mgFiber: 1gSugar: 23gVitamin A: 770IUVitamin C: 9.1mgCalcium: 23mgIron: 1.2mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? I'd love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

Troubleshooting

My lemon curd tart does not cut into slices?

The lemon curd needs to be cooked until it's thick and coats the back of the spoon. If you see in this recipe I have an extra tablespoon of cornstarch to help thicken the lemon curd so it sets firm not soft.
Additionally, you need to chill the tart for a good few hours so the filling has time to set well.

I have too much extra lemon curd?

This lemon curd in this recipe is just enough for a 9-inch tart pan. However, if the shortcrust pastry shrinks when baking you may have extra lemon curd. Read my tips on how to make the perfect shortcrust pastry ever single time.

Frequently Asked Questions 

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Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.

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