Creamy Lemon Curd Tarts
Creamy Lemon Curd Tarts
Ingredients
For the Tart Shells
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 2 tablespoons ice water, plus more if needed
For the Lemon Curd
- 4 large egg yolks
- 1 large whole egg
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/8 teaspoon salt
For Garnish (Optional)
- 1/2 cup fresh raspberries
- 1 tablespoon powdered sugar
Instructions
- 1
Prepare the tart dough: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Add the cold, cubed unsalted butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min
- 2
Gradually add 2 tablespoons of ice water, mixing until the dough just comes together. If the dough is too dry, add more ice water 1 teaspoon at a time. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
⏱️ 5 min
- 3
Preheat oven to 375°F. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out four 5-inch circles (or appropriate size for your tart pans). Gently press the dough into four 4-inch tart pans with removable bottoms, trimming any excess dough. Prick the bottom of each shell several times with a fork.
⏱️ 15 min•🌡️ 375
- 4
Line each tart shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment/foil, then bake for another 5-7 minutes, or until the crusts are lightly golden. Let cool completely on a wire rack.
⏱️ 20 min•🌡️ 375
- 5
Prepare the lemon curd: In a medium heatproof bowl, whisk together the egg yolks, whole egg, 1/2 cup granulated sugar, fresh lemon juice, lemon zest, and 1/8 teaspoon salt until well combined.
⏱️ 5 min
- 6
Set the bowl over a saucepan of simmering water (do not let the bowl touch the water). Whisk constantly until the mixture thickens and coats the back of a spoon, about 8-10 minutes. The temperature should reach 170°F.
⏱️ 10 min
- 7
Remove the bowl from the heat. Add the cold, cubed unsalted butter, one piece at a time, whisking until each piece is fully incorporated and the curd is smooth and glossy.
⏱️ 5 min
- 8
Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or zest. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 3 hours, or until thoroughly chilled and set.
⏱️ 5 min
- 9
Once the tart shells are cooled and the lemon curd is chilled, spoon or pipe the lemon curd into the baked tart shells. Smooth the tops with an offset spatula.
⏱️ 5 min
- 10
Garnish with fresh raspberries and a dusting of powdered sugar, if desired. Serve immediately or keep refrigerated until ready to serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Curd Tarts
Ingredients
For the Tart Shells
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 2 tablespoons ice water, plus more if needed
For the Lemon Curd
- 4 large egg yolks
- 1 large whole egg
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/8 teaspoon salt
For Garnish (Optional)
- 1/2 cup fresh raspberries
- 1 tablespoon powdered sugar
Instructions
- 1
Prepare the tart dough: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Add the cold, cubed unsalted butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min - 2
Gradually add 2 tablespoons of ice water, mixing until the dough just comes together. If the dough is too dry, add more ice water 1 teaspoon at a time. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
⏱️ 5 min - 3
Preheat oven to 375°F. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out four 5-inch circles (or appropriate size for your tart pans). Gently press the dough into four 4-inch tart pans with removable bottoms, trimming any excess dough. Prick the bottom of each shell several times with a fork.
⏱️ 15 min•🌡️ 375 - 4
Line each tart shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment/foil, then bake for another 5-7 minutes, or until the crusts are lightly golden. Let cool completely on a wire rack.
⏱️ 20 min•🌡️ 375 - 5
Prepare the lemon curd: In a medium heatproof bowl, whisk together the egg yolks, whole egg, 1/2 cup granulated sugar, fresh lemon juice, lemon zest, and 1/8 teaspoon salt until well combined.
⏱️ 5 min - 6
Set the bowl over a saucepan of simmering water (do not let the bowl touch the water). Whisk constantly until the mixture thickens and coats the back of a spoon, about 8-10 minutes. The temperature should reach 170°F.
⏱️ 10 min - 7
Remove the bowl from the heat. Add the cold, cubed unsalted butter, one piece at a time, whisking until each piece is fully incorporated and the curd is smooth and glossy.
⏱️ 5 min - 8
Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or zest. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 3 hours, or until thoroughly chilled and set.
⏱️ 5 min - 9
Once the tart shells are cooled and the lemon curd is chilled, spoon or pipe the lemon curd into the baked tart shells. Smooth the tops with an offset spatula.
⏱️ 5 min - 10
Garnish with fresh raspberries and a dusting of powdered sugar, if desired. Serve immediately or keep refrigerated until ready to serve.
⏱️ 5 min