Lemon-Curd Tart

Prep Time:
35 mins
Total Time:
4 hrs 30 mins

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


  • 4 large eggs, plus 4 large egg yolks

  • 1 ⅓ cups sugar

  • cup fresh lemon juice (about 4 lemons)

  • Salt

  • 10 tablespoons unsalted butter, cut into pieces

  • Press-In Crust for Lemon Curd Tart


  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 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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