Lemon Tart Curd Recipe
If you love lemons, you’ll go completely weak in the knees for this lemon curd tart recipe. It is as good as it looks with the appropriate balance between sweet and tart!
I adapted the recipe from the gluten free baking cookbook from America’s Test Kitchen, a cookbook I can’t put down. I added the lemon thyme at the end, which takes this tart from a 10 to an 11.
Here is why this lemon curd tart recipe will make you happy.
- The pastry crust cuts neatly without falling apart and that’s what you want with a tart.
- The recipe will make a full sized tart or 6 to 8 mini tarts, perfect for portion control or playing around. We put blueberries on some of the small tarts, a perfect marriage. What is it about blueberries and lemons?
- There is no flour in the filling, making it more lemony, more curd-like and less pudding like.
- The tart and sweet is simply divine. I watched people’s faces as they ate these tarts, and the response was always the same. My family wanted more and hated when the last bite was gone!
The Lemon Curd Recipe
Many lemon tart recipes have flour in the filling. This does NOT. It does have a lot more egg yolks, less butter than most, but also has some heavy cream. You could leave the heavy cream out and add in more butter. Unlike the recipe, I chose to mix it on top of the stove Bain Maire style. This means cooking in a stainless steel bowl placed over simmering water or a double boiler.
The Tart Crust is Buttery, Much like Shortbread, and Has Stability
I have a great recipe for a shortbread tart crust here and a gluten free shortbread crust here. Either one works beautifully. A tart crust must be able to hold a filling, cut without crumbling, and not get soggy. You could even up the flavor, by zesting some lemon into the flour when making the dough.
I have discovered I like using my Kitchen Aid Mixer with a fitted paddle for making shortbread, but you can use a food processor also.
You can get all my latest tips for making the gluten free tart crust here, which equally apply to an all-purpose flour crust.
The Gluten Free version is so good. Just ask the twins.
Ways to Play Around with this Lemon Curd Tart Recipe
You can skip the crust and serve the chilled lemon curd parfait style.
Bake like a pudding, daring to add blueberries into the mix.
Top with your favorite complimentary fruits such as blueberries, raspberries, or blackberries.
- 1 recipe for gluten free tart crust or for regular tart crust
- 2 large eggs plus 7 large yolks
- 1 cup sugar
- zest of two lemons
- juice of 4 large lemons
- pinch salt
- 4 tablespoons unsalted butter, room temperature
- 3 tablespoons heavy cream (see notes)
- Whisk eggs.
- Set into a stainless bowl that can sit over a pot of simmering water (bain marie).
- Add juice of lemons, lemon zest, salt and 4 tablespoons butter.
- Stir until heated to 170 degrees, stirring constantly.
- Remove from stove, take through a fine mesh strainer.
- Add cream or add in three more tablespoons butter. Stir.
- Cool. Place a piece of plastic wrap over lemon curd, once cooled if not using right away.
- Bake a pre-made tart crust for approximately 25 minutes at 375 degrees F. If tart crust is frozen, no need to use pie weights. If not, spray a piece of parchment or foil with baking spray or butter and cover tart crust. Use pie weights over the foil.
- Remove from oven. Pour in lemon curd.
- Place back in oven for 10-15 minutes.
- Remove and cool for two hours.
- Garnish small pieces of lemon thyme if you have it.
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