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Ultimate Classic Lemon Tart Recipe

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4.2 from 44 reviews

This Ultimate Classic Lemon Tart features a perfectly baked tart crust filled with a smooth, tangy lemon curd made from fresh lemons, eggs, sugar, and butter. The curd is cooked gently over a bain-marie for a velvety texture, cooled, and chilled to set, making it a refreshing and elegant dessert perfect for any occasion.

Ingredients

Crust

  • Fully baked tart crust (pre-made or your preferred recipe)

Lemon Curd Filling

  • 2 large eggs plus 2 egg yolks (or 3 whole eggs)
  • ¾ cup (150 g/5.3 oz) granulated sugar
  • 1 tablespoon lemon zest
  • ½ cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
  • 2 tablespoons heavy cream (optional)
  • ½ cup (1 stick/115 g) unsalted butter, cut into small pieces

Instructions

  1. Prepare the lemon curd mixture: In a medium heatproof mixing bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and heavy cream if using, ensuring everything is fully combined.
  2. Cook over bain-marie: Place the bowl over a saucepan of simmering water (bain-marie) on moderate heat. Whisk constantly for about 10 to 20 minutes until the mixture thickens and reaches 170°F (75°C), or coats the back of a wooden spoon leaving a clear line when you run your finger through it.
  3. Strain the curd: Remove from heat and immediately strain the curd through a fine mesh sieve to remove any cooked egg bits and ensure a smooth texture.
  4. Add butter and whisk: Gradually add the butter cubes a few at a time while whisking until each addition is completely melted and incorporated, producing an airy and light curd.
  5. Cool the curd: Allow the lemon curd to cool to room temperature before filling the tart shell. You can refrigerate any leftover curd in an airtight container for up to one week or freeze for up to two months. Thaw refrigerated curd overnight and whisk before use.
  6. Fill and chill the tart: Pour the lemon curd into the fully baked tart crust and refrigerate for at least 4 hours, or until well chilled and set.
  7. Serve: Optionally garnish with fresh berries and whipped cream. Because the tart is rich, it is best served in small slices.

Notes

  • Use fresh lemons for the best flavor impact in the lemon zest and juice.
  • If you do not have a thermometer, rely on the visual cue of the curd coating the back of a spoon and the finger test for doneness.
  • Whisking while adding butter is crucial to build a light and smooth texture in the lemon curd.
  • Tart crust should be pre-baked fully to avoid sogginess from the filling.
  • Leftover lemon curd can be stored in the refrigerator for up to one week or frozen for two months.
  • Refrigerate the filled tart for at least 4 hours to allow the curd to firm up properly before serving.

Find it online: https://deliciousyum.com/ultimate-classic-lemon-tart-recipe/