Ingredients
Lemon Curd
- 2/3 cup granulated sugar
- 1 tablespoon lemon zest
- 4 egg yolks
- 1/2 cup fresh lemon juice
- 1/2 cup butter (cut into cubes)
Crust
- 12 tablespoons butter (cut into cubes)
- 2/3 cup powdered sugar
- 2 egg yolks
- 2 cups all-purpose flour
Instructions
- Prepare lemon sugar mixture. In a small food processor, pulse together the granulated sugar and lemon zest until well incorporated to enhance the lemon flavor. This step is optional; if you do not have a food processor, you can strain the mixture later for smoothness.
- Whisk egg yolks with sugar. In a bowl, whisk together the lemon sugar mixture with 4 egg yolks until the mixture becomes pale yellow and smooth.
- Add lemon juice. Slowly whisk in the fresh lemon juice until fully combined, creating the base for the lemon curd.
- Cook the curd. Place the mixture in a pan over medium-low heat. Whisk constantly for about 10-15 minutes until it thickens enough to coat the back of a spoon and reaches approximately 170ºF (77ºC).
- Add butter to curd. Remove the pan from heat and stir in the cubed butter until fully incorporated, yielding a silky curd.
- Strain curd (optional). For extra smoothness, strain the curd through a fine sieve to remove zest pieces.
- Cool curd. Pour the curd into a bowl or measuring cup and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator to cool completely.
- Prepare crust dough. In a food processor, pulse together the cubed butter, powdered sugar, and 2 egg yolks until the mixture is crumbly with visible butter pieces.
- Add flour. Scrape down the sides of the processor, add the flour, and pulse until the dough starts to come together into a loose, sandy texture that holds when pinched.
- Form dough disk. Turn the dough onto a clean surface and gently knead until it forms a smooth disk. Wrap and refrigerate for 30 minutes.
- Preheat oven. Set the oven to 350ºF (175ºC) to prepare for baking.
- Shape crust. Remove the chilled dough and lemon curd from the refrigerator. Press the dough evenly into a 9-inch tart pan, including the sides. Use a fork to pierce the bottom generously to prevent air bubbles.
- Bake crust. Bake the crust for 25 minutes or until it is lightly golden. If the center puffs, pierce it with a fork to release steam.
- Add lemon curd to crust. Remove the crust from the oven and pour in the chilled lemon curd. Spread evenly.
- Finish baking tart. Return the tart to the oven and bake for an additional 10 minutes until the edges are set but the center remains slightly jiggly.
- Cool and chill tart. Allow the tart to cool to room temperature, then refrigerate for at least 2 hours to fully set before serving.
Notes
- Straining the lemon curd is optional but recommended for the smoothest texture.
- Ensure the lemon curd temperature does not exceed 170ºF to avoid curdling the eggs.
- Chilling the crust dough before baking helps prevent shrinking and cracking.
- Use fresh lemon juice for the best flavor; bottled juice may alter the taste.
- The tart is best served chilled and stored refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
