The Ultimate Lemon Curd Tart
A French lemon curd tart, also known as ‘Tarte Au Citron,’ is the ultimate lemon dessert. It consists of a rich and tangy homemade lemon curd made with fresh lemon juice and egg yolks in a buttery homemade shortcrust pastry.
Lemon curd holds a special place in my heart. Its vibrant blend of tart lemon, rich butter, sweet sugar, and smooth eggs is a simple condiment and a transformative ingredient that can elevate any dessert with its bright, zesty flavor. I adore lemon curd, and its versatile nature allows me to experiment and create unforgettable desserts that delight the senses.
In my kitchen, lemon curd goes beyond its traditional uses. I incorporate it into a variety of desserts, from swirling it into a lush cheesecake to layering it between slices of soft sponge cake or topping delicate pastries with its creamy goodness. My lemon curd tart is a particular favorite—it’s a simple yet elegant showcase of how the bold, tangy flavor of lemon curd can perfectly complement a buttery, crumbly crust.
I also love to push the boundaries of how lemon curd can be used. Whether it’s adding a dollop to a parfait, filling macarons, or drizzling it over ice cream, each use is a chance to explore new flavor combinations and delight with unexpected twists. My passion for this zesty curd not only highlights my love for dynamic dessert-making but also encourages everyone to explore the joyful versatility of lemon curd in their own baking adventures.
Why make this tart
- Time Efficiency: Using a pre-cooked tart shell and prepared lemon curd significantly reduces preparation time, making this recipe ideal for when you need a quick dessert without extensive prep work.
- Simplicity: The recipe involves very few steps—simply filling and chilling—which makes it extremely easy to follow, even for those who are new to baking or cooking.
- Consistency: Using prepared lemon curd ensures consistent flavor and texture every time, which can be more challenging with homemade curd, especially if you’re not experienced making it.
- Flexibility: This recipe can be easily dressed up or down. You can garnish with just about anything you like, such as berries, whipped cream, or a sprinkle of zest, allowing for customization based on personal taste or occasion.
Ingredients and substitutes
- Butter – You want to use unsalted butter. The color of your butter will determine the color of your pastry. I’m using pale white butter. And if you can’t find unsalted butter, go ahead and use salted butter, but omit the additional salt in the recipe.
- Chilled water – We need to keep the butter in the pastry cold 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.
- Castor sugar – Castor sugar is usually a fine-grain sugar. Use a fine-grained sugar that dissolves quickly in the eggs.
- Egg yolks – The color of the yolks will determine the end color of your lemon curd. So, if you use light-colored yolks, you will have pale yellow lemon curd. A bright golden yellow or orange is much preferred.
Step-by-step: Lemon curd tart recipe
Shortcrust pastry
- Dough: In a mixing bowl, beat the butter and powdered sugar until light and fluffy. Mix in the egg and vanilla extract until well combined. Gradually add the flour, mixing just until the dough comes together. Avoid overworking the dough. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven at 375°F / 190°C / Gas Mark 5
- Crust: Roll out the dough to fit a 9-inch tart pan. Press it into the pan and trim the edges. Prick the bottom with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake for about 15 minutes. Remove the weights and parchment and bake for another 15 minutes or until lightly golden.
Lemon curd
- Cook: In a saucepan, whisk together whole eggs, egg yolks, cornstarch, and granulated sugar. Add lemon zest and gradually whisk in lemon juice. Cook over medium-low heat, whisking constantly until the mixture thickens and coats the back of a spoon (about 10 minutes). Add the butter and combine well.
- Strain: Remove from heat and strain through a fine sieve to remove any lumps or zest bits. Let the curd cool slightly before pouring it into the pre-baked tart shell.
Assemble
- Fill the Tart Shell: Carefully pour the prepared lemon curd into the pre-cooked tart shell. Spread the curd evenly with a spatula or the back of a spoon to ensure the surface is smooth.
- Chill: Place the filled tart in the refrigerator and chill it until the lemon curd is firm, about 2-3 hours. This will set the filling and make the tart easier to slice.
- Garnish: Before serving, lightly dust the top of the tart with powdered sugar. Arrange fresh lemon slices on top for a decorative and zesty finish.
- Serve: Cut the tart into slices and serve chilled. This tart is perfect for a dessert that’s both refreshing and impressively easy to prepare.
Tips for Success
- Choose Quality Ingredients: Opt for high-quality prepared lemon curd to ensure the best flavor and texture in your tart. The taste of your tart will heavily depend on the quality of the curd you use.
- Even Filling: When filling your tart shell with the lemon curd, use a spatula to smooth it out evenly. This will prevent any uneven bumps and ensure that every slice has a uniform layer of curd.
- Chill Thoroughly: Allow enough chilling time for the lemon curd to set properly. This is crucial for achieving the right texture and makes it easier to cut clean slices without the filling being too runny.
- Avoid Humidity: If you’re in a humid environment, keep the tart in an air-conditioned space while it sets, as excess moisture can make the crust soggy.
- Decorative Touches: Apply garnishes just before serving to maintain their freshness and appearance. Dusting with powdered sugar right before serving will keep it from dissolving into the curd and maintain a crisp, white topping.
- Serving: Serve the tart chilled. This not only helps with the texture but also enhances the lemon flavor, making it more refreshing.
- Storage: If not serving immediately, keep the tart in the refrigerator, covered with plastic wrap or in an airtight container, to prevent it from absorbing other fridge flavors and to keep the crust from becoming too soft.
Troubleshooting
- My lemon curd tart does not cut into slices.
You must cook the lemon curd until it’s thick and coats the back of the spoon. 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 few hours so the filling has time to set well. - Do I have too much extra lemon curd?
The lemon curd in this recipe is just enough for a 9-inch tart pan. However, you may have extra lemon curd if the shortcrust pastry shrinks when baking. Read my tips on how to make the perfect shortcrust pastry every single time.
- Lemon Curd Recipe
- Lemon Curd Cookies
- Lemon Cheesecake Tartlets
- The Perfect Lemon Cake
- Lemon Ice Cream – No Churn
Frequently asked questions
Lemon curd contains egg yolks, which makes it perishable. Therefore, this lemon curd tart will last in the fridge for 3 to 4 days only. However, I doubt it will last that long because it is so delicious.
I highly recommend freezing the lemon curd and pastry tart separately. However, assemble the tart no more than two days before you need to serve it.
You can freeze lemon curd on its own for a few months, and freeze the pastry tart for a few months.
The acid in lemon juice reacts with the metal used to make lemon curd, so I suggested using a stainless steel or glass bowl when making homemade lemon curd. Aluminum foil or copper will also react and give the lemon curd a metallic taste.
Similar to custard, lemon curd is done when you can run a finger across the back of your spoon, leaving a trail in the curd.
Shortcrust pastry – I always make my pastry from scratch. Today, I am using sweet shortcrust, but you can also use rich shortcrust pastry. Having said that, if you don’t want to make it yourself, the supermarket has tons of ‘ready to roll shortcrust pastry’ and prebaked shortcrust or cookie crust tarts that you can use.
Lemon curd – I highly recommend making the curd at home from scratch. This recipe is tangy, rich, and delicious. It is a top-rated recipe on this blog, and for good reason. That said, lemon curd is readily available in most food stores. My word of advice is to buy a good brand that you trust.
French Lemon Curd Tart
A French lemon curd tart is 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.
Video
Ingredients
- 2 cups (250 g) All-purpose flour
- ⅔ cup (150 g) Unsalted butter room temerature
- ¼ tsp Salt
- ¼ cup (30 g) Powdered sugar
- 1 large Egg yolk
- ½ tsp Vanilla Extract
- 4 tbsp (60 ml) Chilled water as needed
Method
- Dough: In a mixing bowl, beat the butter and powdered sugar until light and fluffy. Mix in the egg and vanilla extract until well combined. Gradually add the flour, mixing just until the dough comes together. Avoid overworking the dough. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.2 cups All-purpose flour, ⅔ cup Unsalted butter, ¼ tsp Salt, ¼ cup Powdered sugar, 1 large Egg yolk, ½ tsp Vanilla Extract, 4 tbsp Chilled water
- Preheat the oven at 375°F / 190°C / Gas Mark 5
- Crust: Roll out the dough to fit a 9-inch tart pan. Press it into the pan and trim the edges. Prick the bottom with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake for about 15 minutes. Remove the weights and parchment and bake for another 15 minutes or until lightly golden.
- Cook: In a saucepan, whisk together whole eggs, egg yolks, cornstarch, and granulated sugar. Add lemon zest and gradually whisk in lemon juice. Cook over medium-low heat, whisking constantly until the mixture thickens and coats the back of a spoon (about 10 minutes). Add the butter and combine well.2 large Eggs, 2 large Egg yolks, 2 tbsp Cornstarch, ½ tsp Salt, ¾ cup Sugar, 1 tbsp Lemon zest, ½ cup Lemon Juice, ½ cup Butter
- Strain: Remove from heat and strain through a fine sieve to remove any lumps or zest bits. Let the curd cool slightly before pouring it into the pre-baked tart shell.
- Fill the Tart Shell: Carefully pour the prepared lemon curd into the pre-cooked tart shell. Spread the curd evenly with a spatula or the back of a spoon to ensure the surface is smooth.
- Chill: Place the filled tart in the refrigerator and chill it until the lemon curd is firm, about 2-3 hours. This will set the filling and make the tart easier to slice.
- Garnish: Before serving, lightly dust the top of the tart with powdered sugar. Arrange fresh lemon slices on top for a decorative and zesty finish.
- Serve: Cut the tart into slices and serve chilled. This tart is perfect for a dessert that's both refreshing and impressively easy to prepare.
Notes
- Choose Quality Ingredients: Opt for high-quality prepared lemon curd to ensure the best flavor and texture in your tart. The taste of your tart will heavily depend on the quality of the curd you use.
- Even Filling: When filling your tart shell with the lemon curd, use a spatula to smooth it out evenly. This will prevent any uneven bumps and ensure that every slice has a uniform layer of curd.
- Chill Thoroughly: Allow enough chilling time for the lemon curd to set properly. This is crucial for achieving the right texture and makes it easier to cut clean slices without the filling being too runny.
- Avoid Humidity: If you’re in a humid environment, keep the tart in an air-conditioned space while it sets, as excess moisture can make the crust soggy.
- Decorative Touches: Apply garnishes just before serving to maintain their freshness and appearance. Dusting with powdered sugar right before serving will keep it from dissolving into the curd and maintain a crisp, white topping.
- Serving: Serve the tart chilled. This not only helps with the texture but also enhances the lemon flavor, making it more refreshing.
- Storage: If not serving immediately, keep the tart in the refrigerator covered with plastic wrap or in an airtight container to prevent it from absorbing other flavors from the fridge and to keep the crust from becoming too soft.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!
Hello Ma’am…
Hope your doing well… Had a question about lemon curd.. In the recipe it states that we should cover the lemon curd with cling flim to prevent the skin from forming..
If I add the lemon curd to the shell can you please let me know how to store it in the fridge to set…
Also Ma’am could you please confirm on the sugar it’s says 180 ml… Could you please let me know in gms
yes, the sugar is 150 grams. Thanks Kimberly
You can keep the lemon curd in the tart open until it sets. Then cover it so it does not dry out.
Can this recipe be made into tortlettes using a mini cupcake pan? How would baking the crust differ?
I have not tried this without the crust. I think the custard is delicate. It might dry out easily.
Add the vanilla, salt and egg yolk – and combine well…….how much vanilla???
Just 1/2 tsp vanilla extract. Thanks
This is such a sweet looking tart! It’s hard to beat lemon in terms of refreshing flavors for summer.
Thanks, Claire.
Im a love of all lemon things os this is like heaven for me 🙂 looks so wonderful !
Thanks, Analida.
Lemon is one of my favorite flavors so I am all in for this gorgeous lemon curd tart! What a beautiful dish to serve and enjoy!
Thanks, Jenni.
This tart looks sooo beautiful and it’s perfect for the summer party! Also, I love that your lemon curd looks so smooth and creamy! will save the recipe to try later)
Thanks, Veronika. Yes, love curd is definitely smooth and creamy.
It looks beautiful, plus lemon tart is one of my most favorite tarts to make and eat! Love all your detailed explanations and tips, makes it easier to follow. Thanks for another great recipe!
Thank you, Nicoletta. We do love a good lemon curd
I love lemon pie. Just reading your post made me want to make one as soon as possible!
Me too, Eva. Love lemon desserts
What a gorgeous dessert. This is surely meant for a special occasion. Lemon is the absolute best flavor in the summer. So fresh smelling and tasting. I’ve wanted to make lemon curd but haven’t done so in a long time. Now is the ideal time with this scrumptious dessert.
Thanks, Marisa. homemade lemon curd is the best, you must try this one.