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The creamy lemon tart recipe takes advantage of peak lemon season.

Source: Everyday Food, January/February 2005
Total Time Prep Servings



Cook's Notes

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.

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How would you rate this recipe?
  • cwba1008
    9 MAY, 2017
    The lemon Tart was delicious I couldn't ask for anything more and the recipe was easy to follow
  • 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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