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Perfect Lemon Curd Tart

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A zesty, creamy lemon curd filling nestled in a crisp, buttery tart shell. This easy and quick recipe is perfect for potlucks, family gatherings, or a special dessert treat.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg yolk, room temperature
  • 2–3 tablespoons ice-cold water
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
  • 2 teaspoons finely grated lemon zest
  • 6 tablespoons (85g) unsalted butter, cubed and softened
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Prepare the Tart Crust: In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and work into the flour until mixture resembles coarse crumbs with pea-sized bits.
  2. Add Wet Ingredients: Stir in egg yolk and 2 tablespoons ice-cold water. Mix gently until dough just comes together. Add extra tablespoon water if dry. Do not overwork.
  3. Chill Dough: Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Roll Out the Dough: Lightly flour surface and rolling pin. Roll dough into 12-inch circle about 1/8 inch thick. Transfer to 9-inch tart pan, press into edges, trim excess. Chill 15 minutes.
  5. Blind Bake the Crust: Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 8-10 minutes until golden. Cool completely.
  6. Make the Lemon Curd Filling: In medium saucepan, whisk sugar and eggs until smooth. Stir in lemon juice and zest.
  7. Cook the Curd: Place saucepan over medium-low heat, stirring constantly. Cook 8-10 minutes until thickened and coats back of spoon.
  8. Finish the Curd: Remove from heat, whisk in softened butter and vanilla extract until silky. Strain through fine-mesh sieve into bowl.
  9. Assemble the Tart: Pour warm lemon curd into cooled tart shell, smooth top. Chill in fridge at least 3 hours or overnight until set.
  10. Serve: Garnish with fresh lemon slices, whipped cream, or powdered sugar. Slice with knife dipped in hot water for clean cuts.

Notes

Use fresh lemons for best flavor; bottled lemon juice is not recommended. For dairy-free version, substitute butter with coconut oil and use gluten-free flour for crust if needed. Chill dough and blind bake crust properly to avoid sogginess. Let tart sit at room temperature 10-15 minutes before serving if curd is too thick.

Nutrition

Keywords: lemon curd tart, lemon tart, lemon dessert, easy lemon tart, creamy lemon filling, tart crust, homemade lemon curd

Find it online: https://islatable.com/perfect-lemon-curd-tart-recipe-easy-zesty-creamy-filling-tutorial/