A traditional French-style lemon tart with creamy, dreamy lemon curd filling, that tastes just like the ones in Paris. It’s my mom’s recipe and has been a favorite in my family for years.
My favorite lemon tart tastes just like a classic ‘tarte au citron’ from France. It has shallow sides, a crumbly, sweet, cookie-like crust, and classic lemon curd filling with just enough butter to make it creamy and not too sour. Since the filling is quite rich, the lemon layer isn’t very thick.
This tart requires 2 steps.
- Make the tart crust. In this post, you’ll find not just the recipe, but also tips for making a perfect crust. You’ll need to prepare the dough, then fully bake the crust before filling it with the lemon mixture. To make things easy, you can use a store-bought tart shell, and then you’ll only need to make the lemon curd.
- Make lemon curd for the filling. This post includes many tips on how it’s done, so be sure you read it. Once the lemon curd is ready, fill your crust with it and chill.
Lemon Tart Filling
The filling is similar to my favorite lemon curd, except for 2 adjustments. First, there’s the addition of heavy cream, which is optional but adds richness and great taste, and you can use up to ¼ cup of it. Second, is the amount of butter. When you pour it into your chilled pie crust, use a knife or an offset spatula to evenly spread it.
I usually don’t like a lot of butter in my lemon curd, but here it helps to mute the bold lemon flavor, which I find really makes this tart superb. You can cut the butter by half if you prefer, or on the contrary, add more. The butter also adds a thick, creamy texture and the long whisking when adding it makes it light and airy. You can whisk the butter by hand, or even better, use a blender. Add the butter to the lemon mixture and blend, adding a few cubes of butter at a time, until completely smooth.
Chill the lemon curd tart for several hours before serving or the filling will be too runny. After enough chilling time, the lemon curd will firm up, making it easier to cut through the pie.
You can make this tart a day ahead of time. It keeps well in the fridge, covered tightly.
An interesting and delicious option is to add basil to the lemon curd. Add ½ cup packed fresh basil leaves along with the sugar, eggs, and other ingredients, and let them cook together. You’ll discard the leaves upon sieving the mixture through a strainer.
You could top the tart with meringue, whipped cream, or berries if you want, but it’s just as good as is.
Read more about crust making here.
Read more about lemon curd here.
Baker’s tip: While you can certainly measure your ingredients by volume (most home bakers do), for the best results, I highly suggest measuring ingredients by weight using a food scale.
More Lemon Recipes:
- Lemon Mascarpone Cake
- Amazing Lemon Cookies
- The Ultimate Lemon Bundt Cake
- Lemon Blueberry Cake
- Super Easy and Flavorful Lemon Muffins
A classic, French-style lemon tart made with a buttery, flaky crust and creamy, dreamy lemon curd filling.
- 2 large eggs plus 2 egg yolks (or 3 whole eggs)
- 3/4 cup (150 g/5.3 oz) granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
- 2 tablespoons heavy cream , optional
- 1/2 cup (1 stick/115 g) unsalted butter, cut into small pieces
To make the lemon curd:
In a medium heatproof mixing bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream, if using, and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
Remove from heat and immediately strain mixture through a fine mesh sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it—the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothen it before using.)
Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with berries and whipped cream if you like. The tart is rich, so cut your servings small.
LailaDecember 14, 2015 at 6:18 pm
I just made your lemon bars, which were winners, so I reckon I can put this next on the agenda for ma famille 😛 Looks dreamy as usual ♥
ShiranDecember 15, 2015 at 5:22 am
That’s so sweet of you Laila, thank you so much! I’m so glad you enjoy my recipes 🙂
SarahApril 18, 2020 at 5:06 pm
Mine never firmed up and was soupy. I followed recipe exactly!
Francesca WilliamsJuly 11, 2020 at 11:37 pm
Maybe your curd didn’t thicken enough? My curd was thick when I finished with it and so it wasn’t soupy from the start
KatbirdJuly 24, 2020 at 1:43 pm
Made this for Beltane and everyone loved it! I’m making again today, but this time it will be a key lime curd. I also used the double cream in place of creamer. Devine! Thanks so much for the winning recipe.
Maire O'callaghanNovember 19, 2022 at 11:50 pm
I suspect you didn’t heat it over the Bain marie for long enough. I had a good simmer going in the pot of water underneath the mixing bowl. I used a thermometer and took the mixture off the steam as soon as it reached 75 degrees (20 minutes or so). It had started to thicken by then and it continued thickening as it cooled. Yummy and fool proof.
TeilaMarch 7, 2023 at 8:35 pm
Mine did too. Also, the curd wasn’t enough. It barely covered the bottom of the crust, and I used the exact measurements. Later I looked in the larger portion of the recipe and it had said you can use up to a 1/4 cup of whipping cream- which I didn’t know, and would have helped increase the amount of filling if it had been clarified.
MarySeptember 4, 2022 at 11:05 am
Made the lemon tart and it was delicious. A simple and straightforward recipe
AngelaMay 13, 2020 at 9:35 pm
It looks amazing except when it says optional for the cream does that mean you don’t have to put in the
Cream or something else?
ShiranMay 14, 2020 at 1:32 am
Yes, I like to add it for a nice flavor, but you can leave it out if you prefer.
PaigeJuly 21, 2020 at 7:47 am
Delicious recipe! Mine turned out nearly the same however my base did shrink and cook unevenly in the oven but at least it tasted good! I was just wondering how you got the top of yours so smooth? Mine has spoon marks all across the top of it lol
ShiranJuly 23, 2020 at 4:14 am
I use a flat spatula to even out the top 🙂
Ann J ConroyApril 12, 2021 at 5:40 pm
I am having 10 people for dinner. Would this feed that many or do I need two?
ShiranApril 20, 2021 at 2:49 pm
Hi Ann, yes it should be enough to feed 10 people. This dessert is quite rich so just keep your pieces on the smaller side.
nicole ~ Cooking for KeepsDecember 15, 2015 at 12:41 pm
ShiranDecember 17, 2015 at 4:20 am
Thanks Nicole! 🙂
SisaOctober 6, 2018 at 1:58 am
Wow absolutely stùnning ??
FannyJune 19, 2020 at 4:36 pm
Hello!! Instead of heavy cream can I add condense milk??
ShiranJune 23, 2020 at 1:52 am
I don’t recommend it.
Ashleigh ScottAugust 13, 2020 at 10:22 am
Hi there, my tart shell shrank and browned way to fast. I use a separate oven thermometer so I know them temp in my oven was correct any other reasons it might have browned too much?? I pulled it out early and to be honest I don’t even think it’s cooked properly but the edges were catching so much I had no choice. Could it be the sugar in the tart recipe? I used yours and choice icing sugar instead of granulated. Thanks for your help.
ShiranAugust 23, 2020 at 6:55 am
Did you cover the crust and the edges as suggested in the recipe? When I cover the edges well, it doesn’t happen to me. If it keeps happening, you can try baking at a lower temperature for longer time.
TheodoraDecember 16, 2015 at 11:38 am
Looks amazing! 🙂
ShiranDecember 17, 2015 at 4:17 am
Thank you Theodora 🙂
Becky | The Cookie RookieJanuary 5, 2016 at 11:35 pm
I just found your site, and it’s STUNNING! I’m opening every post and gawking at all the gorgeous photos. Bravo!
ShiranJanuary 7, 2016 at 9:54 am
Thank you so much, Becky! 🙂
Paula CummingsJune 20, 2020 at 2:37 pm
Hi just made your lemon tart. With the lemon cake can you add Cherry’s instead of blueberry. Also if not can you leave the blueberry’s out. I would use glaze Cherry’s. Can I just have it just as a long cake.
Zoe MannickFebruary 14, 2021 at 4:05 pm
Hey love this recipe curious if I can use half and half instead of whipping cream?
ShiranFebruary 22, 2021 at 2:57 am
You can, but for a more rich texture, I recommend sticking to heavy cream 🙂
KatMarch 7, 2016 at 11:36 am
I just found your site and I love all the detail and information you give! Thank you. I have an 11″ tart pan so how can I adapt the recipe to fit it? Going to make this lemon tart tonight! Thank you!
ShiranMarch 8, 2016 at 1:41 am
Thanks, Kat! 🙂 I haven’t tried it so I can’t say for sure, but I did make it once using a 10-inch pan and it was fine. If you want to make extra filling just to make sure you have enough, multiply the recipe by 1 and 1/3 (4 eggs, 1 cup of sugar…).
KatMarch 8, 2016 at 10:45 am
Thank you for getting back to me so quickly! 🙂 I held off and will make this Sunday. I will let you know how it goes. Where are you based out of? I LOVE your blog!
ShiranMarch 9, 2016 at 10:02 am
Thank you so much! 🙂
SophieDecember 21, 2019 at 10:36 am
It looks beautiful!
Just wondering would a 10inch tart time make a huge difference to this recipe? Would you suggest more filling or should it be OK?
ShiranDecember 22, 2019 at 4:17 am
Hi Sophie. The dough might not be enough actually, so you’ll need to make more of the dough and the filling.
Julia WongMay 27, 2020 at 10:34 pm
I like your recipe. Will try to make it tomorrow
Do you have recipe if lemon bars?
ShiranMay 28, 2020 at 6:48 am
Yes! Click here for the recipe 🙂
RachanaJuly 12, 2020 at 6:42 am
Once the tart is set, how long can it stay in the refrigerator,
What’s the self life
ShiranJuly 12, 2020 at 12:11 pm
While you can store it in the refrigerator for up to 1 week, it tastes best 2-3 days after it’s made.
CindyNovember 22, 2022 at 1:05 pm
I have a 12 inch tart pan and I 1 and a halved the recipe. The curd turned out amazing! I also didn’t have an oven-proof bowl, but it worked perfectly on medium heat whisking continuously in my stainless steel saucepan.
Talia @ Pretty. Simple. Sweet.November 28, 2022 at 3:43 am
So glad to hear, Cindy!
R.E.CoxMarch 7, 2016 at 11:40 am
Will definitely try this one,, sounds wonderful
Eden PassanteMarch 7, 2016 at 6:19 pm
This looks so delicious! The texture looks heavenly!
BrittanMarch 29, 2016 at 4:10 pm
Hi, if I make the lemon curd in advance and fill my tarts after it I chilled and set up, will it not lay flat/look as nice?
ShiranMarch 30, 2016 at 4:59 am
Hi Brittan, you can make the lemon curd in advance – no problem. Before using, whisk the lemon curd for a few seconds until smooth, then fill your tart. It should look just as nice 🙂
MelMay 22, 2016 at 5:44 pm
Made this for family dinner last night and it was divine! So creamy, delicious and not overly sweet!
plasterer bristolJuly 19, 2016 at 12:50 am
My favorite of all time. So delicious. Awesome recipe.
MichaelJanuary 12, 2017 at 6:05 am
This may be a really stupid question but Is it possible to make the tart crust and curd the night before and refrigerate ? And would it be better to chill them seperatley and then combine when needed or make the complete tart then refrigerate ? … baking newbie sorry!
ShiranJanuary 12, 2017 at 8:23 am
There’s no such thing as a stupid question! Yes, it’s definitely possible, and both options you’ve mentioned are ok. You can make the complete tart a day ahead (I do this all the time), and keep in the fridge to let the custard set.
Sandra RobertsMarch 6, 2017 at 12:55 pm
I have a couple of pints of Myer Lemon curd (without the cream) in my freezer, so I whipped about a cup of heavy cream with a little powdered sugar to fill my tart (Myer Lemons are out of season and I love their flavor) I combined it with the Curd (none to gently since I wasn’t going for a Mousse) It wasn’t overly sweet or tart. I can’t wait for fall to try this your way and see the difference it may make!!!!
JoanneApril 12, 2017 at 8:14 pm
I have some Myler Lemon juice in the freezer. Can I use that? Do I have to adjust any ingredients. Would like to make it this weekend for Easter.TIA.
ShiranApril 14, 2017 at 6:43 am
Hi Joanne! If it’s freshly squeezed lemon juice, you can use it.
NickiApril 15, 2017 at 3:56 pm
Looks scrumptious – can I use whipping cream instead of heavy cream? Thanks!
ShiranApril 16, 2017 at 6:56 am
Yes, use cream with high fat percentage, at least 30%.
AnanyaMarch 14, 2020 at 6:10 am
For 50 tartlets, what will be the amount to take?
SusanneJuly 2, 2017 at 4:50 am
Hi,I tried your recipe. Unfortunately the filling didn’t thicken. Any tips what I can do about it? Thanks a lot because the taste was awesome.
ShiranJuly 3, 2017 at 8:31 am
Hi Susanne, it can take a while until it thickens, and it won’t look very thick while still warm. If you use the amount of eggs in the recipe, then it should eventually thicken. Make sure that the water is simmering, and that the mixture gets warm.
JessicaAugust 4, 2017 at 2:30 am
Hi, I had the same issue as Susanne. However Im a newbie to lemon curd so perhaps the consistency was right. It got firm enough to slice however, I still pictured it should be much firmer such as … jello? Horrible comparison I know but hopefully you understand. Mine was a thicker version of pudding. Everything has been chilled for about 6 hours and I cooked it so long to do the spoon test drawing a finger through. ….. thoughts ??
It is quite delicious so bravo indeed and i’d make it again either way I just feel that mine may be off.
ShiranAugust 6, 2017 at 5:03 am
Hi Jessica, it sounds just right actually. Lemon curd, or any kind of curd, is quite soft, and isn’t as firm as jelly, but it should be stable when you cut the tart. If there are any leftovers, chill it for longer to check if it becomes more stable. Usually it does.
JessicaAugust 31, 2017 at 3:37 am
Hi, I made this lemon tart today, but my filling didn’t look nearly as pale or creamy looking. Did I miss something? I did only have small eggs so I added 3 whole eggs plus one yolk, could this be the reason? Everything else was to the recipe. The flavour reminds me of my grandma’s lemon butter she makes. Thanks!
ShiranSeptember 3, 2017 at 8:04 am
Hi Jessica, the eggs aren’t the reason for that.My first lemon curd wasn’t that creamy also, so I guess it takes practice. It’s also important to strain the mixture through a sieve.
JessDecember 15, 2017 at 8:55 pm
Hello, I’m wondering how far in advance I can put the curd in to the tart shell? Is 24 hours too long to have it sitting in the shell?
ShiranDecember 16, 2017 at 1:23 pm
24 hours is ok Jess!
AriaDecember 28, 2017 at 12:50 am
These lemon tart look simple & yummy, the color is so beautiful!! I definitely try to make these for my family!! Thanks for sharing.
MichalMarch 12, 2018 at 5:02 pm
Just tried it, and it tastes amazing! Classic and simple. Thank you for another great recipe Shiran!
BenMarch 18, 2018 at 7:02 am
Looks good! I’m going to try this soon for my parents anniversary.
TerrieMarch 20, 2018 at 12:26 pm
I just found your site and it all looks amazing! I’m wondering you ever made this into individual 4″ tarts? If not what’s your guess on how many this recipe might make?
ShiranMarch 21, 2018 at 8:55 am
Thank you so much, Terrie! I can’t say for sure, but my guess would about four 4-inch tartlets.
MeganDecember 31, 2018 at 4:37 pm
I just made tartlets today. It filled three. They are amazing, but I am doing a quick grocery run for more lemons!
TeresaMarch 23, 2018 at 2:45 am
How much (volume) lemon curd does the recipe make?
ShiranMarch 24, 2018 at 7:37 am
Hi Teresa, in my lemon curd post, you can see how much it makes (about 1.5 cups). The recipe isn’t exactly the same, but very similar.
VickyMarch 29, 2018 at 5:42 am
This lemon tart is amazing! We couldn’t get enough of it!! ❤️
CrystalApril 26, 2018 at 12:17 pm
Where do you find the pan to make it in??
CrystalApril 26, 2018 at 12:23 pm
Can someone email me with the responses? Thank You
ShiranApril 29, 2018 at 9:02 am
Ho Crystal, Here’s a link to the pan I use.
TamlynMay 2, 2018 at 2:17 pm
Excited about making this tart tomorrow with meyer lemons from my yard. I have a question about straining the filling. To remove the lemon zest? Right?
ShiranMay 3, 2018 at 5:24 am
Hi Tamlyn, straining the curd after cooking makes it smoother and eliminates any lumps or pieces of cooked egg.
CarlosMay 5, 2018 at 5:29 am
Just made it and you’re beautiful
TamlynMay 5, 2018 at 12:36 pm
Well, I just added the filling to the crust. The volume seemed a bit skinny when cooking the curd. Only filled the crust about a 1/4 “. I’m using an 8” pan. Not sure what happened?? I followed the recipe exactly using the beautiful, juicy Meyer lemons from my yard. Anyway, I’m made this dessert for tonight so my plan is to fill the void with whipped cream!!! That will work and, BTW, the taste IS divine!
Thank you for sharing.
Lynn HaiMay 13, 2018 at 8:41 am
I am Lynn from Singapore. Thank you for sharing this superb recipe. I tried today and it turn out well. I followed you recipe and added some lime juice & zest. As for the heavy cream I replace it with yogurt instead coz I dont have any cream ?. I am really happy with the taste and result. My family loved it too.
Stephanie BirkoMay 14, 2018 at 5:02 pm
When I took my tart out of the fridge (for 10+ hours) the filling was still sticky and turned a little bit runny after 10ish minutes at room temperature. Is it supposed to be like that?
ShiranMay 16, 2018 at 7:01 am
Hi Stephanie, it should be quite soft but not too sticky or runny. Maybe the lemon curd needed a bit more cooking time.
DianaMay 26, 2018 at 6:34 am
Hi, I was a little confused with the eggs. Am I only supposed to use the yolks or the whole egg or two whole eggs and two yolks?
ShiranMay 27, 2018 at 7:27 am
Hi Diana, you have two options. The first option, which is the one I prefer, is to use two whole eggs and two yolks. Second option is to use 3 whole eggs.
DinaMay 29, 2018 at 2:09 pm
Can I use salted and sweetened butter?
ShiranMay 30, 2018 at 10:53 am
Hi Dina, it’s best to use unsalted butter, so the lemon curd won’t be too salty.
Ellinor GranstromJune 14, 2018 at 4:26 pm
I had a question about baking the lemon filling. A lot of recipes I’ve found online bake the filling so I was wondering if that will make a difference to the consistency of the tart itself?
ShiranJune 17, 2018 at 3:49 am
Hi Ellinor, there’s no need to bake the lemon filling in this recipe. The lemon curd is cooked separately on the stove.
CelesteJune 22, 2018 at 5:45 pm
Would you know the amount of calories in the whole tart?!
BTW, the tart was yummy!
ShiranJune 24, 2018 at 11:03 am
Hi Celeste! I don’t have that info, but there are many nutrition calculators online that can analyze calorie and nutrition facts for recipes, so you can try that.
EmJuly 20, 2020 at 7:29 am
Thanks for the recipe. I followed the instructions exactly but decreased the sugar by a couple tablespoons, as I usually find desserts too sweet. Everyone loved it! I used three whole eggs, and powdered sugar for the crust. Three questions for improvement:
1. After putting it in the fridge overnight, the surface wrinkled in the center. Anyway to prevent this?
2. I found the consistency of the filling to be a bit more like cream. I imagine it should be a bit firmer. Should I cook it longer? I used the thermometer and cooked until it was 75 degrees Celsius.
3. I was hoping the crust would be a bit softer ( easier to break with the fork). Any suggestions? Perhaps replace some flour with cornstarch ( I’m thinking about what I would do for a cookie).
Thanks! Can’t wait to try more recipes.
ShiranJuly 23, 2020 at 6:44 am
I’m so glad you like it! The consistency should be creamy, like a thick custard/pudding (but not liquid). So if you used a thermometer I’m guessing you’re doing it right 🙂 For a softer crust you can try baking it for less time or in a lower temperature. Just like cookies, the longer you bake it, the more firm it would be. I’m not sure why the surface didn’t stay even, maybe you can sprinkle some powdered sugar on top to cover it.
Safaa AkbarAugust 11, 2018 at 2:32 pm
You have mentioned Heavy cream to be OPTIONAL, is it ok if i dont add it? I cant find heavy cream near me.
Should i use a heavy cream substitute or normal cream or simply omit it?
ShiranAugust 12, 2018 at 9:59 am
If it’s optional then you don’t have to use it. Just omit it from the recipe.
RAugust 27, 2018 at 6:56 pm
Hello I’m keen to try out this recipe this week! do you think I can put some meringue on the tart and bake it?
ShiranAugust 28, 2018 at 7:43 am
Yes, you can spread meringue over pie and bake for a few minutes at 350°F until meringue is golden brown.
RSeptember 3, 2018 at 10:53 pm
I made this tart over the weekend and both the filling and the crust were amazing! I baked mini meringues with the leftover egg white and arranged them on top. Just wondering, do you think I could substitute the lemon with oranges for an orange tart?
ShiranSeptember 4, 2018 at 9:48 am
I’m so glad you like it! For orange tart the recipe will need some adjustment because orange is sweeter than lemon and has a subtler flavor, so I don’t recommend it.
SaanikaOctober 3, 2018 at 10:21 am
Can u give the ingredients for the tart base
ShiranOctober 4, 2018 at 10:25 am
Click here for the recipe, or, if you click on the link in the recipe above, you’ll get to the tart crust recipe.
TMOctober 28, 2018 at 3:21 am
I just baked this and it’s amazing. Thank you for sharing the recipe!
Can i know if i can put it in the freezer instead? Will that help the curd settle faster?
ShiranOctober 28, 2018 at 10:13 am
I’m glad you like it! It’s possible to put it for a short while in the freezer, but for the best texture it’s best to let it cool slowly in the fridge.
KristenNovember 6, 2018 at 7:52 pm
Do I need to cook it or can I just leave it in the fridge uncooked the day befor I make my curd?
ShiranNovember 10, 2018 at 4:38 am
Hi Kristen, do you mean the tart crust? You can either bake it a day before you fill it with the lemon curd, or leave it in the fridge uncooked for up to 3 days before baking.
OlgaNovember 20, 2018 at 8:08 am
This recipe is truly perfect! Thank you, Shiran, for your efforts. I couldn’t stop eating the curd while waiting for the crust to bake. Luckily some still left)))
ShiranNovember 20, 2018 at 11:49 am
Thank you so much, Olga!
KellyNovember 24, 2018 at 8:00 pm
I made this and the crust is amazing. For the curd I felt like I could’ve whisked til the cows came home and it wouldn’t have thickened. Finally at 30 minutes, I added corn starch and that did the trick. Just wondering if I was too impatient. The taste is divine! I’m going to make this again as mini tarts!
MakaylaNovember 26, 2018 at 2:33 am
Used this lemon curd to make lemon tartlets the other night! Very pleased with the result, delicious lemon curd, perfect consistency. Dinner guests loved it and so did I!
EmmiDecember 14, 2018 at 5:57 pm
I am looking forward to trying this recipe as is. Haven’t experimented with tart shell/crust. I am also very curious to know, could I swap out the lemon juice and replace it with strawberry purée?
To make a “strawberry and cream” type filling.
ShiranDecember 15, 2018 at 5:40 am
Hi Emmi, this recipe won’t work with strawberry puree, only lemon juice.
GraceDecember 21, 2018 at 6:08 pm
It tastes delicious, however there isn’t nearly enough to fill a tart crust!! I would double, maybe even triple the recipe to ensure you have enough!
EmmiJanuary 4, 2019 at 4:47 pm
Tasted great. Made it with 3 whole eggs per the recipe choices. I made the lemon curd first. Than the crust, baked the crust then combined the two. As I made the lemon curd. Which honestly I used a clean medium sized sauce pan to mix everything together. I treated this like making a pot de creme, I tempered my whisked eggs using slightly warmed other ingredients (sugar, lemon juice etc). It went well.
I skipped the lemon zest, and added Navel Orange Zest from 2 navel oranges in the lemon curd. And I tasted my curd as it cooked on medium, whisking constantly, the full 20 minutes was not enough to actually thicken it.
My tips for those interested is this…..
Add 1 tsp pure lemon extract to the curd after taking it off the heat and add 1-2 tsp cornstarch to the curd once taking it off the heat whisking well to combine. I added 1 tsp of lemon extract to true.y boost the lemon flavor and 1 tsp of cornstarch prior to running the whole mixture through a sieve.
The crust was more complicated than making the lemon curd/lemon pudding. Which I didn’t actually care for.
It all tasted good. The curd after setting in the fully baked crust for 5 hours in the fridge looked more “stable or set up” than it actually was, once it cut into it.
Next time I will use more cornstarch in this lemon pudding to let it become more “stable or set” upon being fully cooled in the refrigerator and…… I will try a different tart crust recipe to couple with it.
Overall the recipe is great. I will make adjustments according to my tastes.
MargueriteApril 15, 2019 at 11:33 pm
Can I double the curd recipe
ShiranMay 1, 2019 at 12:37 pm
Sure you can!
StefanieApril 22, 2019 at 4:03 pm
Overall, we really liked this tart. The crust was delicious as was the lemon curd. Not too sweet. My only complaint is that the curd seemed to thicken (passed the spoon and clear pass test) but even after it was in the fridge overnight and then in the shell for 5 hours, it never set up. It looked fine but when slicing the tart, the curd oozed and ran all over the plate. I may try another curd recipe but the shell recipe is a keeper!
OCTAVILIA BUDIANTOMay 1, 2019 at 12:33 am
Tried this recipe and tasted amazing! Improved my sweet tart shell outcome by following your recipe too. May I know what to take note if I would like to make a tart shell for savoury food, i.e for quiche? Should I just remove the icing sugar from the recipe and keep the rest as the same? 🙂
SarahMay 7, 2019 at 9:38 am
I made this for my family and they loved it! I found your site probably a year ago, all your recipes are amazing and tasty. Absolutely winners <3
Resep MamiMay 12, 2019 at 2:25 pm
very good recipe. one of my favorites. next week I will try it. thank you Shiran
AdeleJuly 15, 2019 at 8:49 pm
I have made your recipe a few times now and it is always a big hit and so delicious! I just keep having problems with the shell (especially around the edges) browning much faster than the middle. Do you have some pointers to help with that? Do you just cook the shell for around 20 minutes, take the weights out, and your done?
MichelleSeptember 17, 2019 at 11:54 am
Are there any adjustments for high altitude? I live abouve 5,600ft. When I make lemon curd I usually don’t adjust anything but I usually don’t add heavy cream. Can’t wait to try this recipe!
ShiranSeptember 18, 2019 at 7:40 am
Sorry Michelle, I don’t have experience baking in high altitude.
TrudeSeptember 20, 2019 at 3:38 am
This looks amazing! I’m making it for a tea party this weekend. I once had a lemon meringue tart with white chocolate. Do you think I can melt some white chocolate in the curd without it being ruined?
ShiranSeptember 24, 2019 at 4:26 am
Hi Trude! It’s possible, I recommend looking for other recipes for inspiration on how to add it.
Jennifer Van Amburgh MoodyDecember 24, 2019 at 5:08 pm
This curd recipe is a total winner. I’d never made a curd before! I followed your directions and it came out perfectly smooth. Instead of one pie shell I used 8 tartlet shells that were frozen, and pre-baked them The recipe exactly filled the 8. I made this for Christmas dinner, and it’s sure to be a hit!
MicheleDecember 31, 2019 at 4:29 am
JulieDecember 31, 2019 at 5:10 pm
I just finished whisking in the butter and tried a drop of this curd. DELICIOUS! I went “mmm” and I’m alone in the kitchen, hahaha. Can’t wait to fill my tart and serve this for New Year’s Eve. Thank you!!!
DamitaJanuary 8, 2020 at 12:08 pm
Hi! I love this recipe and made it for Christmas and it was a hit! I would love to make it in mini tart pans, 4 inch. Can you possibly give an estimate for the baking time on the crust?
ShiranJanuary 29, 2020 at 2:37 am
Sorry but I can’t say for sure without trying it.
EstherJanuary 18, 2020 at 4:06 am
Hey shiran, your photogragh tempted me over and now ive successfully made my first lemon curd! Im pretty tired now though and am wondering if instead of making a tart shell i could just use it on my pav as a topping with berries ? Not sure if its the right consistency, but i have to supply cakes tomorrow and am feeling time poor for the crust..
ShiranJanuary 29, 2020 at 2:30 am
You can serve it by itself or pair it with another dessert, and berries would be perfect with it.
maharajaFebruary 4, 2020 at 11:58 pm
Omg It looks sooo good, I would love to try it
TalyaFebruary 6, 2020 at 1:09 am
This recipe looks so good I’m definitely going to try it out.
Can I use margarine instead of butter for the lemon curd? Thanks!
ShiranFebruary 11, 2020 at 3:11 am
You can, but the butter is what makes this curd extra delicious in my opinion 🙂
HaveliharrisparkFebruary 10, 2020 at 12:28 am
Brilliant and so easy. Very tasty too
CarolFebruary 13, 2020 at 11:27 am
So delicious. I made a graham cracker crust due to time constraints and half the butter called for in the curd recipe. Came out perfectly. Appreciated the excellent Instructions!
flavorofindia12February 15, 2020 at 2:14 am
Awesome recipes. Awesome pics
A really marvelous effort at sharing tried and tested recipes
PunjabicurryFebruary 18, 2020 at 11:49 pm
Wow, amazing. I wish I could try them all.
shiraazFebruary 21, 2020 at 5:33 am
Wow, amazing. I wish I could try them all.
وصفتيFebruary 26, 2020 at 5:37 am
Merci pour cette merveilleuse recette, nous espérons vous présenter
McKenzieMarch 26, 2020 at 6:13 pm
This recipe looks amazing, but I don’t have a tart pan. Would I be able to use a pie pan do you think? Would I need to adjust anything? Thanks!
ShiranApril 8, 2020 at 3:57 am
You can use a pie pan, the difference is that the sides of the pan are taller so you might not have enough dough. Also, since the filling is rich I prefer a thin layer of it. But you can definitely play with it!
LindaMarch 26, 2020 at 8:31 pm
Delicious, even though I mistakenly melted the butter and added it to the mixture before thickening the mixture in the double boiler!
EllaApril 8, 2020 at 7:48 pm
How many calories is in this
AggieApril 12, 2020 at 4:54 am
Great recipe ! I’ve just made the tart, it’s delicious. I was also suprised by how easy the lemon curd is to make. 🙂
Roweena DSouzaApril 23, 2020 at 10:46 am
It was a great hit. My husband ate it after breakfast, lunch and dinner 🙂
PaulinaApril 25, 2020 at 5:11 am
Am I supposed to cover the tart when I refrigerate it to harden?
ShiranApril 26, 2020 at 5:07 am
Hi Paulina, I always like to cover everything I put in the fridge, unless it’s for a short while.
SamMay 5, 2020 at 8:04 am
I have a question can you make this on the stove without using a double boiler? I don’t have a bowl that would work.
ShiranMay 11, 2020 at 4:40 am
Without a double boiler it would be hard to avoid scrambling the eggs and the mixture would be lumpy.
AmyMay 12, 2020 at 8:34 pm
I made this recipe recently, but shaped mini tarts in my cupcake tin because I don’t own very much bakeware at the moment. They were SO tasty (though slightly ugly, due to my sloppy crusts in the janky tart-pan substitute). I just kept an eye on the crusts and took them out when the looked appropriately golden. When I asked my boyfriend what dessert he would like in honor of his med-school graduation, he requested that I make this exact recipe again and not change a single thing, as this is his new favorite dessert! I would look forward to making this in a proper tin with beautiful presentation, but even without the presentation, the flavor alone of the lemon filling is SO good and worth making again and again. I didn’t have any cream in my fridge at the time, and it turned out great without.
AngelaMay 13, 2020 at 4:51 am
Love it ingredients really simple
MaxMay 15, 2020 at 1:23 am
I tried to make the curd with powdered sugar instead of granulated because I had no white sugar. I doubled the powdered sugar according to standard recommendations (so used 1.5 cups of powdered sugar instead of 0.75 cup white sugar). If you don’t know, powdered sugar/icing sugar contains corn starch which is a thickening agent, so I expected this to thicken much quicker and it did. It thickened really quickly, maybe in 1-2 minutes. I decided not to strain because it was so thick already. By the time I let it cool on the counter, it was the consistency of lemon curd. It worked and tasted fantastic. Drawbacks were, because I couldn’t sieve due to the thick texture (Maybe I could have tried but I felt like it would be a struggle) you could taste some bits of zest. And the other drawback, because it was so thick already even before refrigeration, I had to spoon the mixture into my tart shells. Not a problem but it does prevent you from getting the nice smooth top that you are able to get when you can pour the liquid in and let it set in the fridge later.
Overall great recipe though. Next time I will hopefully be able to use granulated sugar.
RobMay 16, 2020 at 8:53 am
Just made this as part of my lockdown cookathon. Actually quite simple and very, very delicious. It’s just a shame I’m going to have to eat it alone!
Thanks for posting it and I looking forward to trying your other recipes.
oliviaMay 23, 2020 at 1:22 am
just quick question could you please send me the link to how to make the base of this tart I can only find how to make the lemon curd, do you know where it is?
ShiranMay 24, 2020 at 12:49 pm
You can always click on the link in the recipe. But there you go: https://prettysimplesweet.com/sweet-tart-crust/
oliviaMay 23, 2020 at 1:26 am
oh never mind found it sorry, I have done this recipe before and it was fantastic tasted just like the ones at the shops.
Ana WarshneMay 31, 2020 at 3:29 pm
I made this today, great recipe.. everything came out perfect. Didn’t have unsalted butter so I used the salted one and it still is very good.
We served it with fresh mangoes.. yummy!
Thanks for your recipe.
RebeccaJune 5, 2020 at 4:51 am
Hi Shiran, thank you for sharing your recipe. Can I ask what does it mean by “leaving a clear pass when you run your finger through it”? I’m sorry if my question sounds silly.
ShiranJune 7, 2020 at 4:54 am
Hi Rebecca. It should be thick and not liquid, it should have the texture of hollandaise sauce. You can watch my video in this post right above the recipe.
Debbie MartinJune 21, 2020 at 4:49 am
I just made the lemon tart. The crust shrunk a little I followed the suggestions to try to prevent it. It was fine a bit hard to cut but was still good. Maybe the baking time should be for my oven adjusted next time. I had to make more tart filling. Not sure how that Recipe is enough to fill the tart. I didn’t need all of the second batch probably about 3/4 of the batch. The tart filling was really good. Overall it was a success and tasted good
MaheenJune 26, 2020 at 3:34 pm
OH MY GOD!!! Best lemon tart everrr!
It was actually my first time making a tart and I was second guessing myself quite a bit throughout the process but if you follow Shiran’s steps (and trust your instincts), you will end up with a perfect lemon tart!
I really love the tartness of it. I did serve it to my family with whipped cream though, which balanced it out really nicely! We also did not wait to eat it after taking it out of the fridge and the crust was hard so maybe try and be a little patient before you scarf it down! 🙂
Thank you for sharing this recipe, Shiran!
ShiranJune 28, 2020 at 2:14 am
I’m so glad you like it! Thank you very much!
Arron dunhillJune 30, 2020 at 3:54 am
The taste is amazing but after 14 hours in the fridge and following the recipe to the letter it still hasn’t set
ElenorAugust 12, 2020 at 10:31 am
Beautiful, rich and delicious! Definitely recommend!!😊
FarahAugust 18, 2020 at 1:27 am
Hi! If I was going to add a meringue on top, would I do this when everything has cooled and would I stick it in the fridge to let everything set together? Do you happen to have a go to meringue recipe?
ShiranAugust 23, 2020 at 5:56 am
Yes, let everything cool first, then add the meringue on top. I don’t have a recipe for it on the blog quite yet!
Hannah SuttonAugust 18, 2020 at 1:29 pm
Just made this and it is AMAZING. The flavor is so robust and delicious! I was very low on heavy cream – so I could only add half the amount. So yummy and beautiful! Thank you!
FarzanaAugust 21, 2020 at 1:38 am
Hi, I’d love to try this recipe out. But before I do, I wanted to check, is there any trick for the lemon juice not making the cream curdle? I tried a different recipe previously and the cream curdled as soon as I mixed it with the lemon juice
ShiranAugust 23, 2020 at 5:25 am
I just mix everything together, and that’s it! It should be ok 🙂 In my lemon curd post you can watch my video on how I make the curd, maybe it would help.
KarynAugust 22, 2020 at 7:59 pm
Planning to make this….
Curious? Would I be able to puree fresh blueberries and swirl them into the lemon filling or would that affect the filling setting?
ShiranAugust 23, 2020 at 5:27 am
I think it would be best to place it on top of the lemon curd.
Xheksi PeciSeptember 7, 2020 at 6:29 am
Hi i’m making this recipe today but for 12 individual tartlets. Would these quantities be enough?? Thank you much it looks amazing!!
ShiranSeptember 9, 2020 at 3:32 am
It won’t be enough, so you’ll need to multiply the recipe, but I don’t know exactly by how much.
mobasir hassanNovember 4, 2020 at 11:42 am
Truly appreciate the way you made this tart. There is more to learn from this recipe. A must shareable recipe to our culinary college. Looking forward for more such wonderful recipes in future.
NusrahNovember 25, 2020 at 4:22 am
Hi I’m going to make his tart this weekend and was wondering if you have any recommendations for the crust’s recipe
LaurenDecember 22, 2020 at 11:16 pm
The lemon curd filling tastes amazing and the tart crust recipe is perfect! I do have a question about the consistency of the lemon curd. I followed the recipe exactly and after 45 minutes of whisking on the bain-marie, it still wouldn’t thicken. I added an extra egg yolk, cornstarch, and sugar to see if that would help and it helped a little but my mixture is still very liquidy. I’m not sure where I went wrong with the recipe. In the event that a lemon curd doesn’t thicken, do you have any advice on how to remedy that?
ShiranDecember 28, 2020 at 4:34 am
Hi Lauren. I recommend watching the video (right above the recipe) to see the consistency of the lemon curd, if you haven’t already. It shouldn’t be super thick and it thickens as it cools.
Kendell HardyDecember 24, 2020 at 3:49 pm
This lemon curd is amazing. Thank you for the recipe.
Emily DaviesFebruary 7, 2021 at 4:14 pm
I just made this tart and it was a success…HOWEVER something tasted metallic!! I’m sure it’s nothing to do with the recipe but i am absolutely stumped! I used glass bowls, double boiler, stainless whisk & sieve. Does anyone have any ideas?? The pastry was amazing and the lemon was great too before the metallic aftertaste kicked in. I was careful not to zest the lemons to the pith as well so really no idea what it could be. Have just asked my chef friend too and she didn’t know?
RajiFebruary 13, 2021 at 1:52 pm
Can I use store bought pie crust for this receipe?
ShiranFebruary 14, 2021 at 5:02 am
Yes, then you only need to make the filling and fill the baked crust with it.
Alma GoraliFebruary 14, 2021 at 12:40 pm
I made your recipe today . I love it!!!! Really delicious…..
HollyFebruary 24, 2021 at 8:23 pm
I made this yesterday but put it in a pie crust instead. It was amazing!!!!!! Absolutely perfect. Thank you for such a winning recipe!!!
JuliaMarch 20, 2021 at 10:10 am
This was everything I could have possibly hoped for in a lemon tart! I was too lazy to make my own crust, but the filling was absolutely delicious. I don’t think I let the curd thicken up quite enough, but stored in the freezer the texture was perfect. I will keep this recipe forever!
AnneMarch 30, 2021 at 6:47 pm
I will be making this tomorrow. Can I double the Lemon curd recipe?
ShiranApril 20, 2021 at 1:31 pm
I prefer if the layer of lemon curd is a bit thinner because it’s very rich, but it’s up to you how thick you want to make it:)
TraciApril 4, 2021 at 12:33 am
Hello! I have always wanted to make a tart and yours looks delicious. I was lucky enough to come by a tart pan but I do not have a sieve. It’s Easter tomorrow and stores are closed. By chance is there anything that I might have in home that I can use to strain the curd? Thanks in advance. (:
Lina MasadApril 20, 2021 at 5:41 am
What size tart pan should I use for this recipe?
SuzanneApril 26, 2021 at 2:10 pm
This looks so good! Do you garnish with anything or stay simple?
ShiranMay 2, 2021 at 1:45 pm
Hi Suzanne, I personally don’t use garnishes to keep the dessert classic and simple, but feel free to garnish however you’d like:)
VanessaApril 26, 2021 at 2:11 pm
Thanks for sharing! Does it keep long?
IzaJune 4, 2021 at 6:10 am
I made your lemon curd.
IT IS DIVINE
I love all lemon desserts but this just took the crown. The balance between sweet and sour is just right, the texture is rich and smooth, it’s just perfect.
AnnaJune 4, 2021 at 10:15 am
Sooo tasty. Made these for my family BBQ on Memorial Day and were a hit! I doubled the recipe and filled 12 3inch tarts.
I posted a pic on my insta @cookwithmae if you want to take a look at how they turned out!
restaurantthatdeliversnearme.websiteJune 11, 2021 at 8:25 am
Thanks for the recipe.
WendyJune 28, 2021 at 5:18 pm
We often entertain in small groups which means a dessert like this will have leftovers. I note there is not a lot of cream in the curd. Would it be ok to freeze any remaining pieces of the tart?
Talia @ Pretty. Simple. Sweet.July 7, 2021 at 2:03 pm
Hi Wendy, yes you can freeze leftover pieces of this tart. Fruit curds actually freeze really nicely! When you’re ready to eat the leftovers, just place them in the fridge overnight to thaw.
Annie from OZJuly 3, 2021 at 10:52 pm
A cracker of a lemon filling! I only substituted part lime juice and of course it was fine. It’s quite sharp and tangy but that’s what makes it soo good. I make Bearnaise sauce quite often so my whisking over a Bain Marie is quite up to scratch. The recipe has gone into my recipe book, so Thankyou so much.
AmishaJuly 4, 2021 at 7:05 am
I just made this tart over the weekend and it turned out just like your photo!! It tasted amazing! The lemon curd was so delicious and the addition of whisking butter at the end gave it such a beautiful texture! The curd thickened up quickly on the stove and your instructions were so clear. It set beautifully in the fridge. Will keep this recipe forever, thank you 💛
EmilieJuly 20, 2021 at 7:58 am
The filling is so rich and delicious and the crust is tender and not too sweet. This was my first time making a lemon tart and followed your recipe to a T – worked perfectly!
Talia @ Pretty. Simple. Sweet.July 24, 2021 at 11:40 am
Thank you Emilie! So glad you enjoyed it 🙂
AliAugust 29, 2021 at 9:17 pm
I made mini tarts and they turned out amazing. So refreshing for a hot summer day. Thanks for the recipe!
Hen HenAugust 31, 2021 at 8:08 am
I put butter altogether from the first onto bain marie, my bad. What would’ve happened?
InezOctober 9, 2021 at 2:14 am
I have been making this recipe for about three years and thought it was about time I left a review!
This is an absolute favourite in our family! You will see it on the table at every family get together whether it’s a birthday, mothers day or Christmas. It gets requested every time, even just when the family gets together for a Sunday dinner! I’ve had so many compliments on it and have been told multiple times it’s the best lemon curd people have tasted. I feel bad taking the credit for it though because all I have to do is follow the recipe step by step and it comes out perfect every time!
I add extra zest in the curd and pop some in the base too for that extra zing.
CaitlinNovember 23, 2021 at 6:45 pm
It was very good, but I used two egg yolks and two eggs instead of three eggs, and it barely made enough to cover the bottom of the tart.
VamikaJanuary 24, 2022 at 2:41 am
This one is amazing , will love to make this one . Thanks for sharing this with us .
EmilyJanuary 26, 2022 at 12:43 pm
Can I blend the lemon filling with an immersion blender (as opposed to whisking)? Will that yield a fluffier filling?
Talia @ Pretty. Simple. Sweet.January 31, 2022 at 3:27 am
Hi Emily, you can use an immersion blender after the lemon curd is cooled but I don’t know if it will make too much of a difference. If you are looking to make it a bit fluffier, try folding in some whipped cream to the final lemon curd. When you are making the lemon curd, though, it’s important to constantly whisk it while cooking to prevent any egg coagulation 🙂
AlishkaFebruary 17, 2022 at 5:05 am
Love this French-style lemon tart , seems so delicious will love to try this one.
cheryl ridgwayJune 28, 2022 at 1:05 pm
hello Shiran, well I must have cooked my curd a little too long, 15 min, and it was too thick to strain, so lemon zest still in curd, I don,t mind that, but doubt my grandson will, like, other than that, easiest curd I,ve eve made thank you
KathrineNovember 27, 2022 at 8:09 pm
I used 3 large Meyer Lemons, which had enough juice and zest for a double recipe. I used whole eggs, all the cream, and half the butter, since the lemons are slightly less sour than regular ones. It came together perfectly in about 10 minutes. It tastes so much better than any other lemon curd I’ve ever had.
MaraDecember 26, 2022 at 4:33 pm
We enjoyed it a lot/ but I went by 75 degrees and it was not as thick as it should have been. I just now looked it up and 170 Fahrenheit is actually 76,7 Celsius (considerably warmer!) – perhaps you’d like to correct that in the recipe!
Sophie AndersonFebruary 23, 2023 at 7:37 pm
Awesome Absolutely superb! I loved it!!
Stephanie @ Pretty.Simple.Sweet.April 5, 2023 at 5:54 pm
Thank you, Sophie!
MichaelApril 9, 2023 at 3:31 am
I love any dessert with lemon so this definitely hit the spot . Made it yesterday for lunch today . One thing I like todo when I roll out my pastry is I always roll it out on icing sugar instead of flour
Stephanie @ Pretty.Simple.Sweet.April 27, 2023 at 3:13 pm
Thank you, Michael!