Lemon Curd Tart

Name: Lemon Curd Tart
Total time: 150 min
Ingredients: 1 cup granulated sugar; 2 large eggs; 2 large egg yolks; 2 tablespoons lemon zest plus 3/4 cup fresh lemon juice (from about 6 lemons); 6 tablespoons unsalted butter (3 ounces), cut into pieces; 1 baked 8-inch tart shell (see Notes); 1 1/2 cups mixed citrus segments, patted dry with paper towels

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To make a simple topping for this elegant dessert, add 2 tablespoons granulated sugar to the leftover egg whites and whip to stiff peaks to make a meringue. Garnishing the tart with mixed citrus segments adds a natural sweetness to balance the rich, tart lemon curd filling.Read Jamila Robinson's essay about this recipe, Romancing the Stove.

By Jamila Robinson

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Lemon Curd Tart Recipe — Photo: Victor Protasio

Active Time:

30 mins

Total Time:

2 hrs 30 mins

Yield:

6 to 8

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Ingredients

1 cup granulated sugar
2 large eggs
2 large egg yolks
2 tablespoons lemon zest plus 3/4 cup fresh lemon juice (from about 6 lemons)
6 tablespoons unsalted butter (3 ounces), cut into pieces
1 baked 8-inch tart shell (see Notes)
1 1/2 cups mixed citrus segments, patted dry with paper towels

Directions

Preheat oven to 350°F. Whisk together sugar, eggs, egg yolks, and lemon zest and juice in a small saucepan over low until blended. Cook, whisking constantly, until mixture is thickened (when a line can be drawn down the back of a wooden spoon coated with lemon mixture), 7 to 8 minutes. Remove from heat, and add butter, 1 tablespoon at a time, stirring until butter is almost melted after each addition.
Pour curd through a fine wire-mesh strainer into prepared tart shell. Bake in preheated oven until curd is set (filling will wobble), 8 to 10 minutes. Let tart cool completely, about 2 hours. Top with citrus segments, and serve.