Ingredients
1 ¼ cups all-purpose flour (150g) Forms the base of a flaky crust.
¼ teaspoon salt Enhances the flavor and balances the sweetness.
½ cup cold unsalted butter, cut into small pieces (113g) Adds richness and ensures a tender texture.
¼ cup granulated sugar (50g) Provides a subtle sweetness to the dough.
2 tablespoons cream (10ml) Helps bind the ingredients for a smooth dough.
1 egg yolk Contributes to the crust’s structure and golden color.
½ cup fresh lemon juice (120ml) Delivers the bright, zesty core of the tart.
Zest of 2 lemons Amplifies the citrus aroma and flavor.
1 cup granulated sugar (200g) Sweetens the filling while complementing the tartness.
½ cup unsalted butter (113g) Creates a creamy, smooth texture in the curd.
4 large eggs Help thicken and set the filling.
2 large egg yolks Add extra richness and ensure a silky consistency.
Instructions
Step 1: Preparing the Crust
1. Whisk the egg yolk and cream together in a small bowl; set it aside for later.
2. In a large bowl, mix the flour, salt, and sugar until combined.
3. Add the cold butter pieces and work them into the flour mixture until it looks like rough peas; this keeps the crust flaky.
4. Drizzle in the yolk-cream mixture and stir to form a dough, then shape it into a disk, wrap it, and chill for about 1 hour.
Once chilled, roll the dough into a circle and press it into a 9-10 inch tart pan with a removable base. For added tips, check out our guide on similar citrus-based recipes that enhance your baking skills.
Step 2: Baking the Crust
Roll out the chilled dough and fit it into your tart pan, then dock the bottom and trim the edges. Freeze it for 30 minutes to keep it firm. Preheat your oven to 375°F and bake the crust for about 20 minutes until it’s lightly golden, then reduce the oven temperature to 350°F.
Step 3: Making the Lemon Curd
In a bowl, whisk the eggs and yolks together and set them aside. In a saucepan, combine the lemon zest, lemon juice, butter, and sugar over medium heat, stirring until the butter melts and the mixture bubbles. Remove from heat, then slowly whisk this into the eggs to avoid scrambling them.
Step 4: Assembling and Final Baking
Strain the curd into a bowl and cover it with plastic wrap directly on the surface to prevent a skin from forming. Pour the cooled curd into the baked crust and smooth the top. Bake at 350°F for 10 minutes until the edges set, then refrigerate for at least 2 hours before slicing.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍋 Use a 9-10 inch tart pan with a removable base for best results.
❄️ Keep butter very cold and mix quickly to prevent warming when making crust.
🥄 Pour hot butter and sugar mixture slowly into eggs to avoid scrambling.
🍋 Cover lemon curd surface with plastic wrap directly to prevent a skin from forming.
⏰ Do not overbake the tart; 10 minutes until edges set is sufficient.
🥧 Tart can be refrigerated 3-4 days or frozen in slices for longer storage.
- Prep Time: 20 minutes
- Chilling Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice