This bright and bold lemon curd tart is perfect for any gathering! Or eat it for breakfast!
A few days ago I shared a recipe for lemon curd. Here is what I made with it – a beautiful lemon curd tart. Well, technically, half of one since there wasn’t enough curd to fill the entire crust. No worries, though. I made some vanilla pastry cream and filled up the other half of the crust for a custard tart.
My husband isn’t a big fan of lemon dessert, so he said that this wasn’t his favorite thing to eat. Me, on the other hand, I loved it. The crust was nice and flaky but held together well during slicing. The lemon curd did solidify a bit more than I imagined, so it wasn’t quite as creamy as I had hoped. But, the tartness of the curd really came through and balanced out the crust. I think this lemon curd tart would taste great with a scoop or two of vanilla ice cream.
Keep in mind that if you use the lemon curd recipe I linked in the post, you’ll want to double it because it isn’t enough to fill the entire crust.
Lemon curd tart
- 1 stick cold butter cut into small pieces
- 1/4 cup sugar
- 1 and 1/4 cup all-purpose flour
- 1 egg yolk
- Pinch salt
- 2-4 Tablespoons cold water
- 2 recipes lemon curd recipe below
- In a food processor, pulse together the butter, sugar, flour, yolk and salt until the mixture resembles wet sand (Anne Burrell calls this the "parmesan cheese stage").
- Add in the cold water, 1 Tablespoon at a time, until the mixture comes together. You should be able to pinch the dough together without it falling apart.
- Transfer the dough onto a lightly floured working surface and knead a few times. Roll the dough into a disc, cover in plastic wrap, and cool in the refrigerator for at least 30 minutes.
- Preheat your oven to 425 degrees F.
- Lightly flour a work surface and roll the dough out into a large circle. Place the dough into a tart pan and make sure that the dough goes up the sides of the pan. Prick the bottom of the dough with a fork. Cover the dough with aluminum foil and poke some holes in the top so steam can escape. Bake in your preheated oven for 10-12 minutes.
- Remove the aluminum foil and bake for another 2-3 minutes.
- Remove the pan from the oven and allow the shell to cool. Once it has completely cooled, add the lemon curd. If desired, garnish with whipped cream or berries.