Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Lemon-Curd Tart 3.5 (24) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 4 hrs 30 mins Servings: 10 The creamy lemon tart recipe takes advantage of peak lemon season. Ingredients 4 large eggs, plus 4 large egg yolks 1 ⅓ cups sugar ⅔ cup fresh lemon juice (about 4 lemons) Salt 10 tablespoons unsalted butter, cut into pieces Press-In Crust for Lemon Curd Tart Directions In a small saucepan (off heat), whisk together eggs, egg yolks, sugar, lemon juice, and a pinch of salt until smooth; add butter. 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. 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. Rate it Print