Best 4 Lemon Tart Using Lemon Curd Recipes
Indulge in a symphony of citrusy delight with our delectable Lemon Tart using Lemon Curd! This classic dessert combines the vibrant tang of lemon with a creamy, smooth filling, all encased in a buttery pastry crust. Our collection of recipes offers variations to suit every taste, from traditional to modern interpretations. Discover the perfect balance of sweet and tart in our classic Lemon Tart, featuring a homemade lemon curd filling nestled in a crisp pastry shell. For a touch of sophistication, try our French Lemon Tart, where a creamy lemon mousse filling is complemented by a delicate meringue topping. If you're a fan of no-bake desserts, our No-Bake Lemon Tart is an absolute dream, with a creamy lemon filling that sets perfectly without any oven time. And for those who love a twist, our Lemon Meringue Tart combines the classic tart filling with a fluffy meringue topping, creating a textural masterpiece. Each recipe includes step-by-step instructions, detailed ingredient lists, and helpful tips to ensure your lemon tart turns out perfectly.
Here are our top 4 tried and tested recipes!
LEMON CURD TART
This showstopping dessert tastes just as luscious as it looks! A tangy lemon curd filling is layered on a from-scratch buttery shortbread crust (just press right into the tart pan, no rolling required!) and garnished with beautiful, fresh berries to make this tart the star of any show. Top individual servings with sweetened whipped cream for an extra-sweet touch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
- In large bowl, beat 3/4 cup softened butter and 1/4 cup sugar with spoon until well mixed. Stir in flour until blended (dough will be crumbly but can be pressed together). Pat and press dough very firmly on bottom and up sides of tart pan. Bake 14 to 18 minutes or until crust is set in center but still pale. Cool 15 minutes.
- In 2-quart saucepan, mix 1 cup sugar and the cornstarch. Gradually stir in water, lemon zest and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
- In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 2 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes; refrigerate at least 3 hours until set.
- When ready to serve, sprinkle fresh berries on top. Serve with whipped cream. Store loosely covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Slice, Sodium 110 mg, Sugar 21 g, TransFat 1/2 g
LEMON CURD TART
Lemon Curd Tart is a traditional lemon tart with creamy, dreamy lemon curd filling, that tastes just like the ones you'll find in the best bakeries! It has been a family favorite for years!
Provided by Lora
Categories Dessert
Time 1h5m
Number Of Ingredients 11
Steps:
- In food processor, pulse the flour, sugar, butter and salt just until moist crumb come together.
- Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up side of pan.
- Prick the dough with a fork. Place in the freezer for 15 minutes (until firm). Freeze until firm, 10 to 15 minutes; prick all over with a fork. Place the pan on a backing sheet and bake for 25-30 minutes until golden. Bake until golden. If dough puffs while baking, gently press with a spoon back into the pan; cool completely.
- Let cool completely before adding the lemon curd.
- Using a vegetable peeler, remove the colored zest from the lemons, leaving the white pith and add the zest to your sauce pan.
- Combine the lemon zest, lemon juice, sugar, and eggs in a small saucepan on medium heat, whisking constantly.
- Bring the mixture to a simmer, whisking the entire time for at least 10 minutes.
- Place the diced butter in a medium bowl.
- Place the pan over medium heat and add in the butter (or vegan butter). Stir until the butter has melted. Keep stirring until the curd is thick enough to coat back of a wooden spoon. Take care not to boil and to whisk very quickly; 5-7 minutes.
- Spoon out the curd over a fine-mesh sieve into a glass bowl. Be sure to spoon it out a small portion at a time into the sieve. Place plastic wrap over the surface of the curd let the lemon curd cool slightly, then spread it in the prepared tart shell.
- Chill the tart for at least 1-2 hours, or until the filling is firm. Unmold before serving. Dust with confectioner's sugar.
LEMON-CURD TART
The creamy lemon tart recipe takes advantage of peak lemon season.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h30m
Number Of Ingredients 6
Steps:
- 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.
LEMON CURD TARTS
These lemon curd tarts are a staple dessert at my tea parties. I can make them quickly without even measuring the ingredients using a pastry bag to fill the small shells. The crust remains crunchy for several hours, so I make them early the morning of the tea and then refrigerate them. I also serve these at wedding and baby showers. For variation, you can place 1/4 teaspoon raspberry spread underneath the lemon curd and garnish with a fresh raspberry, omitting the cinnamon. Another variation is to use lime curd instead of lemon, both of which can be found in the baking aisle of the grocery store.
Provided by Paula
Categories Desserts Pies Tarts
Time 10m
Yield 15
Number Of Ingredients 4
Steps:
- Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.
Nutrition Facts : Calories 43 calories, Carbohydrate 6.3 g, Cholesterol 3.4 mg, Fat 1.8 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 13 mg, Sugar 3.5 g
Tips:
- Make sure to use fresh lemons for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less pronounced.
- To make the smoothest lemon curd, strain it through a fine-mesh sieve before using it.
- If you are using a store-bought lemon curd, make sure to taste it before using it to make sure that it is not too sweet or too tart.
- When making the tart shell, be careful not to overmix the dough. Overmixing will make the dough tough.
- If you are blind-baking the tart shell, be sure to prick the bottom of the dough with a fork before baking to prevent it from puffing up.
- To get a perfectly smooth and shiny lemon curd filling, make sure to whisk it constantly while it is cooking.
- Once the lemon curd has cooled, you can store it in the refrigerator for up to 5 days.
- To make the tart ahead of time, you can make the tart shell and lemon curd up to 3 days in advance. Simply assemble the tart and refrigerate it until you are ready to serve.
Conclusion:
This lemon tart using lemon curd is a classic dessert that is perfect for any occasion. The tart shell is buttery and flaky, while the lemon curd filling is smooth, tangy, and sweet. This tart is sure to be a hit with your friends and family.
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