Rating: 3.5 stars
24 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 0

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

Everyday Food, January/February 2005

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Recipe Summary test

prep:
35 mins
total:
4 hrs 30 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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Reviews (3)

24 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
05/09/2017
The lemon Tart was delicious I couldn't ask for anything more and the recipe was easy to follow
Rating: Unrated
03/25/2012
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.
Rating: Unrated
07/30/2008
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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