Lemon Curd Tart is a tangy, refreshing, and light dessert! This tart makes the perfect recipe for decadent and rich French desserts!
What makes this Lemon tart so Perfect? This is a classic French tart that is elegant and pretty. It is the lemon curd filling, not too sweet but not puckeringly mouth sour either, so custardy it just melts in the mouth. The filling is a brilliant yellow, beautiful fresh lemon curd that is completely smooth.
How to make Lemon Curd Tart?
There are two main parts to this Lemon tart:
Shortbread Crust: The shortbread crust is made by combining all the ingredients in a bowl or a food processor, then pressing the dough evenly in the bottom and all the way up the sides of a tart pan. It’s pre-baked before adding the filling
Lemon Curd: It is super easy to make and comes together quickly
How to decorate this tart?
There are a few ways to decorate this tart: top it with powdered sugar and lemon slice or top it with fresh berries or top it with a big dollop of whipped cream
Why does this recipe work?
- Made with a delicious buttery crust and filled with creamy lemon curd
- Is made with fresh lemon juice and lemon zest
- Made with simple ingredients
- Perfect for spring and will light up your day
Storage:
For the best quality, enjoy this lemon tart on the same day as it is made. However, these lemon tarts last well for up to three days wrapped in plastic and stored in the refrigerator. Stored any longer the crust will start to soften and the lemon curd will start to weep.
Because the tart filling is made with eggs, we do not recommend storing this at room temperature over
More Lemon Recipes:
This Lemon Tart is perfectly sweet and tart like your favorite lemon bars recipe in tart form. So beautiful and easy to make, great for any occasion! Enjoy!
- 7 tablespoons unsalted butter, softened
- 1 cup all-purpose flour
- ¼ cup powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup lemon juice
- 2 tablespoons lemon zest
- 1 cup granulated sugar
- ½ cup butter
- 4 eggs
- 2 yolks
- Powdered sugar, optional
- Lemon slice, optional
- Preheat oven to 350 degrees F. Grease a 9 inch tart pan or line with parchment paper
- In a medium bowl, whisk together the flour, powdered sugar and salt
- Add softened butter, vanilla extract and mix together until a ball forms
- Press dough evenly in bottom a tart pan and all the way up the sides
- Prick with fork a few times around the bottom of crust
- Bake for 15 minutes or until just starting to brown
- Remove from oven and set aside to cool for a few minutes
- In a medium bowl combine the eggs and yolks then whisk together and set aside.
- Zest two lemons then squeeze ½ cup of juice then add the zest, juice, butter and sugar to a medium sized pot and place over medium heat.
- Stir often until the butter is melted and the mixture just starts bubbling then remove from heat and slowly drizzle into the egg mixture while whisking vigorously.
- Pour back into the pot and place over low heat, whisking constantly until the mixture thickens and just starts to bubble, about 170F.
- Your curd is done once it coats the back of a wooden spoon, you can swipe a finger across and a track will be left in the curd.
- Strain into a bowl and cover the surface with plastic wrap.
- Pour the curd into the tart crust and smooth it out with spatula
- Bake for 10 minutes or until the edge is just set.
- Refrigerate for 2 hours, add some lemon slice if desired
- Cut and serve.
