My Lemon Curd Tart is hubby’s favourite! Actually most of my friends and family love it.
It is a great dessert to serve up for any occasion and won’t disappoint. I use my Flaky Puff Pastry recipe and add to that my recipe for Lemon Curd. The texture combination of the flaky pastry with the smooth sharp flavour of the lemon curd are a perfect match. It’s easy to prepare both so this can be a dessert to add to your repertoire of sweets.
You’ll need to make 1 quantity of Flaky Puff Pastry and 1 quantity of Lemon Curd. Both of these recipes are available under Techniques in this blog.
A tangy lemon curd tart is divine to serve with a scoop of gelato or double cream. Your friends and family will love this treat!
25 minPrep Time
40 minCook Time
1 hr, 5 Total Time
265g Butter, unsalted, cold (but softened a little), diced
375g Plain Flour
1 pinch Sea Salt, fine
40g Egg, yolks
40g Egg, whole
40g Sugar, Castor
60g Milk, full-cream
10g or 1 to 2 Lemon zest, finely grated
8 each Egg, yolks
188ml Lemon juice, freshly
squeezed & strained
114g Butter, unsalted, diced, softened
225g Castor sugar
Pinch Sea salt, fine
- Weigh out ingredients – weigh the whole egg, egg yolk, sugar and milk together and stir well to ensure sugar has dissolved in liquid. Keep in fridge as must be kept cold.
- Weigh flour and salt and place in food processor.
- Scatter cubes of cold butter throughout flour in food processor.
- Pulse for a few times to cut up butter into smaller chunks through flour – 4 – 6 times. Ensure each pulse is short!
- Then slowly pour in - 3 to 4 turns - the cold egg mixture into food processor (TIP: ensure to pulse slightly with each liquid addition. Aim is to have a chunky crumb – not melted combined dough. Can achieve this by having cold ingredients and short pulsing each time.)
- Turn out onto cool bench and using a scraper, chop into the chunky crumb mixture. Aim is to chop up the chunks of butter throughout into the flour. You should have smaller chunks/clumps of combined crumb of flour & butter.
- Then place crumbs in a heaped line, parallel with your body, and using the inside palm of your hand, slide the crumbs on the bench away from your body – in big long strides. Aim is to layer the butter through the dough and to leave it still showing through the dough.
- Can repeats step 6 & 7 – if butter is still in large chunks through dough and hard and cold.
- Once completed, using quick swift movements, combine crumbs together into one dough and even out with palm of hands into a rectangle block.
- Wrap with glad wrap and place on a tray and in fridge – rest for at least 2 hours (overnight preferable).
- After rest time roll out piece of dough on lightly floured surface until 5mm thick and then using rolling pin, roll pastry up around the rolling pin and then unroll pastry over flan tin – use a 20cm flan tin. Allow to rest in flan tin and in the refrigerator for at least 30mins.
- Take out of refrigerator and cover with baking paper and baking beads and blind bake for 10-15 mins or until pastry changing colour to a golden brown. Take out and take off baking paper and weights and bake for a further 10-15 mins until pastry completely golden brown and cooked through underneath.
- Allow to cool in flan tin. Take out once cooled and leave to rest on cooling rack, meanwhile make lemon curd.
- Have ready nearby a strainer suspended over a medium bowl that contains the lemon zest (TIP: You can have this medium bowl sit inside a larger bowl containing ice – this will help your lemon curd cool quicker once its cooked and prevent it from curdling!).
- Whisk egg yolks and sugar until well combined and pale in colour but not frothy.
- Tip into a heavy-based non-reactive saucepan and stir in the lemon juice, butter and salt. Cook over medium-low heat, stirring constantly (be sure to scrape the sides of the pan), until the mixture is thickened; it should thickly coat a wooden spoon but still be liquid enough to pour. The mixture will change from translucent to opaque and begin to take on a yellow colour on the back of the spoon; it must not be allowed to boil, or it will curdle. Whenever steam appears, remove the pan briefly from the heat, stirring constantly to keep the mixture from boiling.
- When the mixture has thickened, pour it at once into the strainer suspended over medium bowl.
- Press with the back of a spoon until only the coarse residue remains. Discard the residue and gently stir in the lemon zest and allow it to cool slightly.
- Finally, pour lemon curd into the cooled flaky puff pastry shell. Allow to set for about 10 to 15 mins and then cut up and serve with a scoop of ice cream or double cream.