How to Make a Classic Lemon Curd Tart with a Flaky Crust

How to Make a Classic Lemon Curd Tart with a Flaky Crust

Lemon curd tarts are the perfect balance of tangy and sweet, nestled inside a crisp, flaky crust. This dessert is a crowd-pleaser, offering both bright citrus flavor and a rich texture. While it might sound sophisticated, this tart is relatively simple to make, and the combination of homemade lemon curd with a buttery crust creates an irresistible treat. In this guide, we’ll walk you through the process of creating a classic lemon curd tart with a flaky crust from scratch.

Ingredients

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1 large egg yolk
• 2 tablespoons ice water (or as needed)

For the Lemon Curd:

• 1/2 cup fresh lemon juice (about 3-4 lemons)
• Zest of 2 lemons
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup unsalted butter, cut into small pieces
• Pinch of salt

Equipment:

• Tart pan (9-inch)
• Food processor (optional, for crust)
• Whisk
• Medium saucepan
• Fine-mesh strainer

Making the Flaky Tart Crust

The key to a great lemon curd tart lies in a perfectly baked, buttery, and flaky crust. Here’s how to make it.

1. Prepare the Dry Ingredients: In a large bowl, whisk together the flour, powdered sugar, and salt. If you have a food processor, you can also pulse these ingredients together in the processor.

2. Add the Butter: Cut the cold, cubed butter into the dry ingredients. If you’re using a food processor, pulse until the mixture resembles coarse crumbs. If you’re using your hands or a pastry cutter, work the butter into the flour until the texture is similar.

3. Incorporate the Egg Yolk: Add the egg yolk to the mixture. Pulse or mix until it starts to come together. You may need to add 1-2 tablespoons of ice water, a little at a time, until the dough forms into a ball. Be careful not to overwork the dough, as this will make it tough.

4. Chill the Dough: Turn the dough out onto a lightly floured surface and shape it into a disc. Wrap it tightly in plastic wrap and chill it in the fridge for at least 30 minutes. This will help the dough hold its shape when baking.

5. Roll Out the Dough: After the dough has chilled, roll it out on a lightly floured surface until it’s about 1/8 inch thick. Carefully transfer the dough into a 9-inch tart pan. Press the dough gently into the edges, trimming any excess dough around the top. You can freeze the tart shell for 10 minutes to ensure it holds its shape during baking.

6. Blind Bake the Crust: Preheat your oven to 375°F (190°C). Line the tart crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights and bake for another 5-10 minutes, until the crust is golden brown. Let it cool completely before filling with lemon curd.

Making the Lemon Curd

Now comes the star of the show: the lemon curd. This smooth and creamy filling is both tart and sweet, making it a perfect match for the flaky crust.

1. Prepare the Ingredients: In a medium saucepan, combine the fresh lemon juice, lemon zest, sugar, and a pinch of salt. Whisk until the sugar has dissolved.

2. Whisk the Eggs: In a separate bowl, whisk the eggs together until smooth. Slowly add the beaten eggs into the lemon-sugar mixture while continuously whisking. This will prevent the eggs from scrambling due to the heat.

3. Cook the Curd: Over medium-low heat, cook the lemon mixture while whisking constantly. The curd will begin to thicken after about 5-8 minutes. Be patient, as it can take some time to reach the proper consistency. You want the curd to be thick enough to coat the back of a spoon.

4. Strain the Curd: Once the curd has thickened, remove it from the heat and whisk in the butter pieces until fully melted and incorporated. For an ultra-smooth curd, pour the mixture through a fine-mesh strainer into a clean bowl to remove any zest or curdled bits.

5. Cool the Curd: Allow the lemon curd to cool for about 10 minutes before filling the tart shell. If you want to speed up the cooling process, place the curd in the refrigerator for 15-20 minutes.

Assembling the Tart

1. Fill the Crust: Once the tart crust has cooled completely, pour the lemon curd into the crust. Use a spatula to smooth it into an even layer.

2. Chill the Tart: Refrigerate the tart for at least 2-3 hours, or until the lemon curd is fully set. This will help the flavors meld and make slicing the tart easier.

3. Serve: After the tart has set, you can garnish it with fresh whipped cream, powdered sugar, or even a few thin lemon slices for an extra touch of elegance. Slice carefully, serve, and enjoy!

Tips for Success

• Use Fresh Lemons: The fresh juice and zest of lemons are key to creating a vibrant and flavorful curd. Avoid using bottled lemon juice if possible.
• Cold Butter for the Crust: Cold butter is essential for a flaky crust. Make sure it stays cold while you work the dough.
• Whisk Constantly When Making Curd: It’s important to keep stirring the curd mixture over low heat to prevent the eggs from scrambling and to ensure the mixture thickens evenly.
• Let the Tart Set: Don’t rush the chilling process. Letting the tart set in the fridge ensures the curd firms up properly.

A classic lemon curd tart with a flaky, buttery crust is a dessert that’s sure to impress. Whether for a special occasion or just a simple indulgence, this tart brings together the perfect blend of textures and flavors, offering a tangy punch from the lemon curd and a satisfying crunch from the crust. With a bit of patience and the right technique, you’ll be able to create this elegant dessert at home.