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How To Make A Lemon Curd Tart

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How To Make A Lemon Curd Tart
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Lemon Curd Tart Recipe. This tangy lemon tart recipe makes a refreshing dessert for a hot summer day. Enlarge Lemon Curd Tart Recipe. This tangy lemon tart recipe makes a refreshing dessert for a hot summer day.
Serves:
8 to 10
Preparation Time:
10 minutes
Cooking Time:
2 hours 45 minutes
Total Time:
2 hours 55 minutes
Oven Temperature:
180° c  -  360° f

Step 1: You will need

  • 1 ready-made round short-crust dough (220g)
  • 250 ml lemon juice
  • 2 tbsp lemon zest
  • 4 eggs
  • 3 egg yolks
  • 220 g sugar
  • 180 g butter
  • whipped cream
  • 1 28 cm tart mould
  • waxed paper
  • 1 sieve
  • 1 whisk
  • 1 rubber spatula
  • 1 spoon
  • 1 stainless steel bowl
  • 1 saucepan
  • 500 g beans
  • 1 fork

Step 2: Preheat the oven

Set the oven to 180°C (350ºF/ gas mark 4).

Step 3: Prepare the shell

Spread the ready-made dough over the tart mould and press it gently against the edges of the mould, being careful not to tear it. Trim off any excess.

Use a fork to make tiny holes over the entire bottom of the dough. Place a sheet of waxed paper over the dough and fill it with beans. This will keep it from rising while baking.

Step 4: Bake the shell

Put the mould in the oven and let it cook for 20-25 minutes.

The beans can be kept and reused for other baking.

Step 5: Prepare the filling

Bring some water to a simmer in the saucepan. Place a stainless steel mixing bowl onto the saucepan. Add the lemon juice, sugar, lemon zest, eggs and egg yolks. Whisk the ingredients together.

Finally add the butter, whisk occasionally and once the mixture thickens, remove it from the heat.

Step 6: Finish the shell

Take the shell out of the oven when it becomes a light brown colour. Remove the beans and let the shell cool.

Step 7: Build the tart

Strain the tart filling through the sieve into the shell. Level off the surface and give it a shake, just to help the filling settle. Allow it to chill in the refrigerator for 2 hours.

Step 8: Decorate and serve

After chilling, your Lemon Curd Tart is almost ready. Just decorate it with some whipped cream and enjoy!
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Tips & Comments
  1. GCE

    Can anyone tell me if the Curd stayed firm after cutting?

  2. HappyDaze

    The measurements do seem to be out, and the person commenting below me is right, too much juice, therefore, too sour. Back off the juice by about a third and I found it worked out perfectly. Other than the bad looking shell on the vid, that was done by a 'chef' everything else is great!! Thanks for the recipe!

  3. Anonymous

    I've tried it. It seems that less lemon juice will be better. The tart is a bit too sour.

  4. Anonymous

    How Did You Get The Shell Out Of The Pan