Lemon Curd Tart

Lemon Curd TartP I N_______I M A G E

Since Spring is around the corner, I thought I would share this Lemon Curd Tart that is bright, fresh, and simple. Speaking of Spring, I think the Weather Goddess decided that Phoenix did not deserve to have a Spring this year. I mean, it’s already in the 90s here! I hope we go back to normal soon and get to enjoy some 70s temperatures again.

Mr. Delish and I are traveling to Chicago this weekend and it’s so hard to pack for winter like weather when you’re already in Summer mode. I have such a hard time packing for trips anyway (I like to dress stylish but high heels are out of the question!) since I can never “imagine” how cold places will feel. I’m getting a little better though. I just pack to dress in layers and bring an insulated coat. But no matter what I bring, somehow I always end up feeling like I’m freezing to death lol! We shall see how I do this time around:)
Lemon Curd TartP I N_______I M A G E

Our household is one that cannot live without lemons and limes year round so when citrus season comes, we take full advantage of it. Every year when my BFF gives me a box full of lemons I’m off to create tons of recipes that incorporates lemons.  Savory and sweet…..I don’t discriminate:)
I hope you get to make this. If you do, it’s best to eat the day you make it. I think lemon recipes like this one (lemon bars, pies, etc) taste better the day of. You can halve the recipe and make individual tarts if you won’t be sharing it with someone. This way less goes to waste. 
 

Lemon curd recipe from The Food Network

Link to my Basic Pie Dough Recipe

Lemon Curd Tart
Author: Muy Delish
Prep time:
Cook time:
Total time:
Serves: 1 tart
Ingredients
  • Pie crust (follow my recipe for basic pie crust or use a store bought one)
  • 4 lemons, at room temperature. Zested & juiced to make 1/2 cup of juice)
  • 1 1/2 cups sugar
  • 1/4 pound (1 stick) unsalted butter, at room temperature
  • 4 extra-large eggs, at room temperature
  • 1/8 teaspoon salt
Instructions
  1. To Bake the Pie Crust:
  2. Press dough into bottom and 1 3⁄4" up the sides of a tart pan with a removable bottom; trim and gather edges of dough. Using a fork, prick the dough in the pan all over. Line dough with parchment paper or aluminum foil and fill with rice or dried beans. This will prevent the crust from getting puffy.
  3. Bake for 20 minutes.
  4. Remove the foil and pie weight (rice or beans) and return to oven. Bake for 20-25 more minutes or until lightly browned.
  5. Cool at room temperature.
  6. To Make the Lemon Curd:
  7. In a food processor, add the zest and sugar. Process for 2 to 3 minutes until everything is mixed well.
  8. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest mixture.
  9. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
  10. In a medium saucepan, add the sugar/lemon mixture and cook over low heat. Using a wooden spoon or spatula, stir constantly so that the bottom does not burn. Cook for about 10 minutes or until mixture has thickened.
  11. Remove from the heat and set aside.
  12. Pour lemon curd into cooled shell and chill until set, at least 2 hours.

Lemon Curd TartP I N_______I M A G E

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  • 03/03/2016 - 5:23 pm

    Katrina - This tart is absolutely stunning! I’m making a million citrus flavoured things right now so this is perfect! Enjoy Chicago this weekend girl!ReplyCancel

    • 03/13/2016 - 9:21 am

      Ana @ Muy Delish - Thanks Katrina! Chicago was a blast and have so much to share later. Let’s take advantage of citrus season! Love ya!ReplyCancel

  • 03/04/2016 - 8:57 am

    Rebecca @ Strength and Sunshine - I’m glad this winter wasn’t too bad….but the weather is crazy! It was 60 last weekend and now it’s snowing?! NJ is crazy, but I wish I could move down there with you 😉 I THRIVE in the heat!ReplyCancel

    • 03/13/2016 - 9:19 am

      Ana @ Muy Delish - That weather is definitely crazy! It’s snowing on some parts of Mexico too that never snowed before. And back East had a very mild weather. Crazy! Oh and I would LOVE if you moved here!!!! Yes please :)ReplyCancel

  • 03/06/2016 - 2:01 pm

    Sunday Swoon - Fork Knife Swoon - […] The prettiest lemon curd tart. […]ReplyCancel

  • 05/15/2016 - 12:07 pm

    Sunday Swoon no. 10 - Fork Knife Swoon - […] The prettiest lemon curd tart. […]ReplyCancel

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