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Lemon-Curd Tart

The curd is done when it is thick enough to coat the back of the spoon and to hold a clear trail when you run your finger through it. When stirring, the spoon should leave a clean trail in the curd.

  • Prep:
  • Total Time:
  • Servings: 10
Lemon-Curd Tart

Source: Everyday Food, January/February 2005


  • 4 large eggs, plus 4 large egg yolks
  • 1 1/3 cups sugar
  • 2/3 cup fresh lemon juice (about 4 lemons)
  • Salt
  • 10 tablespoons unsalted butter, cut into pieces
  • Press-In Crust


  1. In a small saucepan (off heat), whisk together eggs, egg yolks, sugar, lemon juice, and a pinch of salt until smooth; add butter.

  2. Place pan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof flexible spatula, until lemon curd is thickened to the consistency of a loose pudding, about 8 to 10 minutes.

  3. Pour curd through a fine-mesh sieve into cooled crust. Cool to room temperature. Refrigerate tart until filling is firm, 2 to 3 hours. Unmold before serving.

Cook's Note

The tart can be made up to two days ahead; once the filling is firm, cover the tart pan with plastic wrap and keep in the refrigerator until ready to serve.

Reviews (2)

  • JaneRW 25 Mar, 2012

    Lemon curd had perfect flavor and consistency. I had to let it sit while I got the crust ready and put plastic wrap on top to prevent a skin. Crust was terrible-dense, hard, un-cuttable (but was ok when eaten somehow; it broke apart in one's mouth ok). Topped tart with sweet whipped cream--a light, sweet offset to the dense, tart lemon filling.

  • mg0nzalez 30 Jul, 2008

    The flavor of the lemon curd was good, just a little bit tart.. but i couldn't eat more than a couple of bites... I think it was all the egg yolks that made it overwhelming - too rich. And the curd never really firmed up like I would have liked it too. I let it sit overnight and it was still like a soft pudding. I followed the directions.. i don't think i would try this recipe again. The Press in crust however- was delicious.

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