What you need to make this recipe
Lemons – make sure to use good quality lemon for best results, I use the zest and juice for an extra fresh and zingy flavor. Butter – use unsalted butter because it’s used for both the tart crust and lemon curd filling. Sugar – white granulated sugar is fine, don’t use brown sugar or it’ll affect the color and taste of the filling. Heavy cream – cream is used to make the tart crust it gives it a richness and helps bind it together.
How to make a lemon tart
Mix the flour, sugar and salt together then crumb the cold butter into the flour to resemble rough pea-sized pieces.
Once crumbed, pour in a mixture of egg yolk and cream and mix together to form a dough, chill in the fridge.
Once chilled, press the dough into a tart pan and freeze for 30 minutes. Bake the tart crust for about 20 minutes until lightly golden in colour.
Zest two lemons and squeeze 1/2 juice into a jug or bowl. In a medium bowl combine the eggs and yolks then whisk together and set aside.
Add butter, sugar and lemon juice and zest to a saucepan over a medium heat. Stir until the butter is melted and bubbling.
Remove from the heat then slowly drizzle in the beaten eggs whilst constantly stirring.
Put the curd back on the heat and stir until thickened, it should be able to coat the back of a wooden spoon (pictured above). Pour into a bowl, covered with plastic wrap and let it cool completely.
Once cooled, pour into the tart shell and smooth out. Bake for 10 minutes so the edges are set then refrigerate for 2 hours. Serve with whipped cream and berries.
Pro tips for making this recipe
A 9-10 inch tart pan works best for this recipe. You can make the pastry dough by hand or in a food processor if your hands are too warm, you don’t want to melt the butter. The crust can puff a bit after baking. Just use a measuring cup to press the crust back into place and if needed coax the crust back up the side if it sank a bit. You can make the tart crust a day or two in advance, just store it in an air-tight container until ready to use. Since we are using the zest of the lemon try and use unwaxed, organic lemon. Make sure you pour the egg mixture into the hot butter slowly and don’t stop whisking or the eggs will scramble. To check that your lemon curd is thick enough, let it coat the back of a spoon then draw a line with your finger. If the line stays without the curd running or dripping it’s ready. The lemon curd will thicken more as it cools. It’s really important to place plastic wrap directly on top of the lemon curd as it cools to prevent a skin from forming. Don’t overbake the tart it only needs around 10 minutes just until the edges have set. Make sure to refrigerate your lemon tart for at least 2 hours before slicing.
Can I make this in advance?
Yes, you can make both the lemon curd and the tart crust a few days in advance, simply store them in the fridge until you are ready to use them for your lemon tart.
Does it need to be refrigerated?
Yes, this lemon tart needs to be refrigerated to stay fresh. It will keep well for 4-5 days.
Can I freeze it?
Yes, you can freeze this lemon tart, you may want to do so in slices so you can defrost just what you need. Make sure to defrost the tart completely in the fridge before serving. If you’ve tried this Lemon Tart recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
