Lemon Curd Tart Recipe
A creamy, tart, and sweet lemon tart, featuring a smooth homemade curd, serves as an ideal dessert or breakfast treat.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 350 F.
-
Combine flour, butter, sugar, egg, vanilla extract, and salt in a food processor; pulse until fine crumbs form and the mixture can be squeezed into a dough.
-
Press dough evenly into a 9-inch tart pan.
-
Prick the entire crust with a fork.
-
Line crust with parchment paper, fill with pie weights, and blind bake for 20 minutes until lightly golden. Remove weights and parchment after cooling.
-
In a medium saucepan, whisk eggs and sugar, then add lemon zest, juice, and vanilla. Cook over medium-low heat, whisking constantly, for 5 to 7 minutes until thickened.
-
Remove from heat, whisk in butter until smooth.
-
Strain the curd through a fine mesh sieve.
-
Pour curd into the partially-baked tart shell and smooth the top. Bake for 15 minutes until the curd is set but still jiggles slightly.
-
Cool on a rack to room temperature, then chill in the refrigerator for at least 3 hours or overnight.
-
Optionally, top with berries and confectioners sugar before serving.