Lemon Curd Tart
A buttery shortcrust tart filled with silky lemon curd whisked from egg yolks, sugar, lemon zest and juice, baked briefly to set and served with cream.
Total time
60 min
Prep
30 min
Cook
30 min
Difficulty
easy
Cuisine
American
comfort
Ingredients
shortcrust: 1½ cups flour, 75g butter, 2 tbsp icing sugar, 1 egg
lemon curd: 4 egg yolks, ¾ cup sugar, zest and juice of 3 lemons, 100g butter
creamto serve
lemon slices and mintto decorate
Instructions
1
Blind bake pastry shell at 180°C for 15 min.
2
Make lemon curd: whisk yolks, sugar, lemon; add butter over gentle heat; stir until thick.
3
Pour into pastry shell.
4
Bake 10 more min; cool. Serve with cream.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
0
Protein
0g
Fat
0g
Carbs
0g
Fiber
0g
Sodium
0mg
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