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
- 3 tablespoons ice water, or as needed
For the Lemon Curd
- 4 egg yolks
- 1 whole egg
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/8 teaspoon salt
For Garnish (Optional)
- 1/2 cup fresh berries
- 1 teaspoon confectioners' 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. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out four circles large enough to fit into four 4-inch tart pans with removable bottoms.
⏱️ 5 min•🌡️ 375
- 4
Carefully press the dough into the tart pans. Trim any excess dough from the edges. Prick the bottom of each tart shell several times with a fork. Line each shell with parchment paper and fill with pie weights or dried beans.
⏱️ 5 min
- 5
Blind bake the tart shells for 15 minutes. Remove the parchment paper and pie weights, then continue to bake for another 5-7 minutes, or until the crusts are lightly golden. Let cool completely on a wire rack.
⏱️ 20 min•🌡️ 375
- 6
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
- 7
Set the bowl over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water). Whisk constantly for 8-10 minutes, or until the curd thickens enough to coat the back of a spoon.
⏱️ 10 min
- 8
Remove the bowl from the heat. Add the cold butter cubes, one at a time, whisking until each piece is fully incorporated and the curd is smooth and glossy.
⏱️ 3 min
- 9
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 2 hours, or until thoroughly chilled and set.
⏱️ 2 min
- 10
Once the tart shells are cooled and the lemon curd is chilled, spoon the lemon curd evenly into the baked tart shells.
⏱️ 3 min
- 11
Garnish with fresh berries and a dusting of confectioners' sugar, if desired. Serve immediately or keep refrigerated until ready to serve.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Curd Tarts
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
- 3 tablespoons ice water, or as needed
For the Lemon Curd
- 4 egg yolks
- 1 whole egg
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/8 teaspoon salt
For Garnish (Optional)
- 1/2 cup fresh berries
- 1 teaspoon confectioners' 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. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out four circles large enough to fit into four 4-inch tart pans with removable bottoms.
⏱️ 5 min•🌡️ 375 - 4
Carefully press the dough into the tart pans. Trim any excess dough from the edges. Prick the bottom of each tart shell several times with a fork. Line each shell with parchment paper and fill with pie weights or dried beans.
⏱️ 5 min - 5
Blind bake the tart shells for 15 minutes. Remove the parchment paper and pie weights, then continue to bake for another 5-7 minutes, or until the crusts are lightly golden. Let cool completely on a wire rack.
⏱️ 20 min•🌡️ 375 - 6
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 - 7
Set the bowl over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water). Whisk constantly for 8-10 minutes, or until the curd thickens enough to coat the back of a spoon.
⏱️ 10 min - 8
Remove the bowl from the heat. Add the cold butter cubes, one at a time, whisking until each piece is fully incorporated and the curd is smooth and glossy.
⏱️ 3 min - 9
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 2 hours, or until thoroughly chilled and set.
⏱️ 2 min - 10
Once the tart shells are cooled and the lemon curd is chilled, spoon the lemon curd evenly into the baked tart shells.
⏱️ 3 min - 11
Garnish with fresh berries and a dusting of confectioners' sugar, if desired. Serve immediately or keep refrigerated until ready to serve.
⏱️ 2 min