Classic Desserts/ Dessert/ Fruit Desserts/ Pies, Tarts & Crumbles

Lemon Tart

February 14, 2018

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.

Perfect Creamy Lemon Tart

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.

  1. 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.
  2. 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.

Perfect Creamy Lemon Tart

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.

Butter

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.

More Tips

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.

Perfect Creamy Lemon Tart

More Lemon Recipes:

4.84 from 54 votes
Perfect Creamy Lemon Tart | prettysimplesweet.com
Lemon Tart Recipe
YIELD: 9 inch tart
 

Ingredients
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
Instructions
  1. To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream 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.
  2. Remove from heat and immediately strain mixture through a 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.)
  3. 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.
A traditional French-style lemon tart with creamy, dreamy lemon curd filling.

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163 Comments

  • Reply
    Laila
    December 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 ♥

    • Reply
      Shiran
      December 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 🙂

      • Reply
        Sarah
        April 18, 2020 at 5:06 pm

        Mine never firmed up and was soupy. I followed recipe exactly!

        • Reply
          Francesca Williams
          July 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

          • Katbird
            July 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.

    • Reply
      Angela
      May 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?

      • Reply
        Shiran
        May 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.

        • Reply
          Paige
          July 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

          • Shiran
            July 23, 2020 at 4:14 am

            I use a flat spatula to even out the top 🙂

  • Reply
    nicole ~ Cooking for Keeps
    December 15, 2015 at 12:41 pm

    Absolutely stunning!!!

    • Reply
      Shiran
      December 17, 2015 at 4:20 am

      Thanks Nicole! 🙂

    • Reply
      Sisa
      October 6, 2018 at 1:58 am

      Wow absolutely stùnning ??

      • Reply
        Fanny
        June 19, 2020 at 4:36 pm

        Hello!! Instead of heavy cream can I add condense milk??
        Thank you!!

        • Reply
          Shiran
          June 23, 2020 at 1:52 am

          I don’t recommend it.

    • Reply
      Ashleigh Scott
      August 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.

      • Reply
        Shiran
        August 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.

  • Reply
    Theodora
    December 16, 2015 at 11:38 am

    Looks amazing! 🙂

    • Reply
      Shiran
      December 17, 2015 at 4:17 am

      Thank you Theodora 🙂

  • Reply
    Becky | The Cookie Rookie
    January 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!

    • Reply
      Shiran
      January 7, 2016 at 9:54 am

      Thank you so much, Becky! 🙂

    • Reply
      Paula Cummings
      June 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.

  • Reply
    Kat
    March 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!

    • Reply
      Shiran
      March 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…).

      • Reply
        Kat
        March 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!

        • Reply
          Shiran
          March 9, 2016 at 10:02 am

          Thank you so much! 🙂

      • Reply
        Sophie
        December 21, 2019 at 10:36 am

        Hi Shiran,

        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?

        • Reply
          Shiran
          December 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.

      • Reply
        Julia Wong
        May 27, 2020 at 10:34 pm

        I like your recipe. Will try to make it tomorrow
        Do you have recipe if lemon bars?

      • Reply
        Rachana
        July 12, 2020 at 6:42 am

        Hii
        Once the tart is set, how long can it stay in the refrigerator,
        What’s the self life

        • Reply
          Shiran
          July 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.

  • Reply
    R.E.Cox
    March 7, 2016 at 11:40 am

    Will definitely try this one,, sounds wonderful

  • Reply
    Eden Passante
    March 7, 2016 at 6:19 pm

    This looks so delicious! The texture looks heavenly!

  • Reply
    Brittan
    March 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?

    • Reply
      Shiran
      March 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 🙂

  • Reply
    Mel
    May 22, 2016 at 5:44 pm

    Made this for family dinner last night and it was divine! So creamy, delicious and not overly sweet!

  • Reply
    plasterer bristol
    July 19, 2016 at 12:50 am

    My favorite of all time. So delicious. Awesome recipe.

    Simon

  • Reply
    Michael
    January 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!

    • Reply
      Shiran
      January 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.

  • Reply
    Sandra Roberts
    March 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!!!!

  • Reply
    Joanne
    April 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.

    • Reply
      Shiran
      April 14, 2017 at 6:43 am

      Hi Joanne! If it’s freshly squeezed lemon juice, you can use it.

  • Reply
    Nicki
    April 15, 2017 at 3:56 pm

    Looks scrumptious – can I use whipping cream instead of heavy cream? Thanks!

    • Reply
      Shiran
      April 16, 2017 at 6:56 am

      Yes, use cream with high fat percentage, at least 30%.

    • Reply
      Ananya
      March 14, 2020 at 6:10 am

      For 50 tartlets, what will be the amount to take?

  • Reply
    Susanne
    July 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.

    • Reply
      Shiran
      July 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.

  • Reply
    Jessica
    August 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.

    Thanks!

    • Reply
      Shiran
      August 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.

  • Reply
    Jessica
    August 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!

    • Reply
      Shiran
      September 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.

  • Reply
    Jess
    December 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?
    Thanks.

    • Reply
      Shiran
      December 16, 2017 at 1:23 pm

      24 hours is ok Jess!

  • Reply
    Aria
    December 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.

  • Reply
    Michal
    March 12, 2018 at 5:02 pm

    Just tried it, and it tastes amazing! Classic and simple. Thank you for another great recipe Shiran!

  • Reply
    Ben
    March 18, 2018 at 7:02 am

    Looks good! I’m going to try this soon for my parents anniversary.

  • Reply
    Terrie
    March 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?
    Thanks

    • Reply
      Shiran
      March 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.

      • Reply
        Megan
        December 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!

  • Reply
    Teresa
    March 23, 2018 at 2:45 am

    How much (volume) lemon curd does the recipe make?

    • Reply
      Shiran
      March 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.

  • Reply
    Vicky
    March 29, 2018 at 5:42 am

    This lemon tart is amazing! We couldn’t get enough of it!! ❤️

  • Reply
    Crystal
    April 26, 2018 at 12:17 pm

    Where do you find the pan to make it in??

    • Reply
      Crystal
      April 26, 2018 at 12:23 pm

      Can someone email me with the responses? Thank You

    • Reply
      Shiran
      April 29, 2018 at 9:02 am

      Ho Crystal, Here’s a link to the pan I use.

  • Reply
    Tamlyn
    May 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?
    Thanks

    • Reply
      Shiran
      May 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.

  • Reply
    Carlos
    May 5, 2018 at 5:29 am

    Just made it and you’re beautiful

  • Reply
    Tamlyn
    May 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.

  • Reply
    Lynn Hai
    May 13, 2018 at 8:41 am

    Hi Shiran,
    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.

  • Reply
    Stephanie Birko
    May 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?

    • Reply
      Shiran
      May 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.

  • Reply
    Diana
    May 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?

    • Reply
      Shiran
      May 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.

  • Reply
    Dina
    May 29, 2018 at 2:09 pm

    Can I use salted and sweetened butter?

    • Reply
      Shiran
      May 30, 2018 at 10:53 am

      Hi Dina, it’s best to use unsalted butter, so the lemon curd won’t be too salty.

  • Reply
    Ellinor Granstrom
    June 14, 2018 at 4:26 pm

    Hi Shiran!
    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?

    • Reply
      Shiran
      June 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.

  • Reply
    Celeste
    June 22, 2018 at 5:45 pm

    Would you know the amount of calories in the whole tart?!

    BTW, the tart was yummy!

    • Reply
      Shiran
      June 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.

    • Reply
      Em
      July 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.

      • Reply
        Shiran
        July 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.

  • Reply
    Safaa Akbar
    August 11, 2018 at 2:32 pm

    Hey!!
    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?

    Regards,
    Safaa Akbar

    • Reply
      Shiran
      August 12, 2018 at 9:59 am

      If it’s optional then you don’t have to use it. Just omit it from the recipe.

  • Reply
    R
    August 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?

    • Reply
      Shiran
      August 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.

  • Reply
    R
    September 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?

    • Reply
      Shiran
      September 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.

  • Reply
    Saanika
    October 3, 2018 at 10:21 am

    Can u give the ingredients for the tart base

    • Reply
      Shiran
      October 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.

  • Reply
    TM
    October 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?

    • Reply
      Shiran
      October 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.

  • Reply
    Kristen
    November 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?

    • Reply
      Shiran
      November 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.

  • Reply
    Olga
    November 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)))

    • Reply
      Shiran
      November 20, 2018 at 11:49 am

      Thank you so much, Olga!

  • Reply
    Kelly
    November 24, 2018 at 8:00 pm

    Hi,
    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!

  • Reply
    Makayla
    November 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!

  • Reply
    Emmi
    December 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.

    • Reply
      Shiran
      December 15, 2018 at 5:40 am

      Hi Emmi, this recipe won’t work with strawberry puree, only lemon juice.

  • Reply
    Grace
    December 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!

  • Reply
    Emmi
    January 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.

  • Reply
    Marguerite
    April 15, 2019 at 11:33 pm

    Can I double the curd recipe

    • Reply
      Shiran
      May 1, 2019 at 12:37 pm

      Sure you can!

  • Reply
    Stefanie
    April 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!

  • Reply
    OCTAVILIA BUDIANTO
    May 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? 🙂

  • Reply
    Sarah
    May 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

  • Reply
    Resep Mami
    May 12, 2019 at 2:25 pm

    very good recipe. one of my favorites. next week I will try it. thank you Shiran

  • Reply
    Adele
    July 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?

  • Reply
    Michelle
    September 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!

    • Reply
      Shiran
      September 18, 2019 at 7:40 am

      Sorry Michelle, I don’t have experience baking in high altitude.

  • Reply
    Trude
    September 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?

    Thank you!

    • Reply
      Shiran
      September 24, 2019 at 4:26 am

      Hi Trude! It’s possible, I recommend looking for other recipes for inspiration on how to add it.

  • Reply
    Jennifer Van Amburgh Moody
    December 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!

  • Reply
    Michele
    December 31, 2019 at 4:29 am

    Delicious!

  • Reply
    Julie
    December 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!!!

  • Reply
    Damita
    January 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?

    • Reply
      Shiran
      January 29, 2020 at 2:37 am

      Sorry but I can’t say for sure without trying it.

  • Reply
    Esther
    January 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..

    • Reply
      Shiran
      January 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.

  • Reply
    maharaja
    February 4, 2020 at 11:58 pm

    Omg It looks sooo good, I would love to try it

  • Reply
    Talya
    February 6, 2020 at 1:09 am

    Hi Shiran,
    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!

    • Reply
      Shiran
      February 11, 2020 at 3:11 am

      You can, but the butter is what makes this curd extra delicious in my opinion 🙂

  • Reply
    Haveliharrispark
    February 10, 2020 at 12:28 am

    Brilliant and so easy. Very tasty too

  • Reply
    Carol
    February 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!

  • Reply
    flavorofindia12
    February 15, 2020 at 2:14 am

    Awesome recipes. Awesome pics
    A really marvelous effort at sharing tried and tested recipes

  • Reply
    Punjabicurry
    February 18, 2020 at 11:49 pm

    Wow, amazing. I wish I could try them all.

  • Reply
    shiraaz
    February 21, 2020 at 5:33 am

    Wow, amazing. I wish I could try them all.

  • Reply
    وصفتي
    February 26, 2020 at 5:37 am

    Merci pour cette merveilleuse recette, nous espérons vous présenter

  • Reply
    McKenzie
    March 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!

    • Reply
      Shiran
      April 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!

  • Reply
    Linda
    March 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!

  • Reply
    Ella
    April 8, 2020 at 7:48 pm

    How many calories is in this

  • Reply
    Aggie
    April 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. 🙂

  • Reply
    Roweena DSouza
    April 23, 2020 at 10:46 am

    It was a great hit. My husband ate it after breakfast, lunch and dinner 🙂

  • Reply
    Paulina
    April 25, 2020 at 5:11 am

    Am I supposed to cover the tart when I refrigerate it to harden?

    • Reply
      Shiran
      April 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.

  • Reply
    Sam
    May 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.

    • Reply
      Shiran
      May 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.

  • Reply
    Amy
    May 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.

  • Reply
    Angela
    May 13, 2020 at 4:51 am

    Love it ingredients really simple

  • Reply
    Max
    May 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.

  • Reply
    Rob
    May 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.

  • Reply
    olivia
    May 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?

  • Reply
    olivia
    May 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.

  • Reply
    Ana Warshne
    May 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.

  • Reply
    Rebecca
    June 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.

    • Reply
      Shiran
      June 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.

  • Reply
    Debbie Martin
    June 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

  • Reply
    Maheen
    June 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!

    • Reply
      Shiran
      June 28, 2020 at 2:14 am

      I’m so glad you like it! Thank you very much!

  • Reply
    Arron dunhill
    June 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

  • Reply
    Elenor
    August 12, 2020 at 10:31 am

    Beautiful, rich and delicious! Definitely recommend!!😊

  • Reply
    Farah
    August 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?

    • Reply
      Shiran
      August 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!

  • Reply
    Hannah Sutton
    August 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!

  • Reply
    Farzana
    August 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

    • Reply
      Shiran
      August 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.

  • Reply
    Karyn
    August 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?

    • Reply
      Shiran
      August 23, 2020 at 5:27 am

      I think it would be best to place it on top of the lemon curd.

  • Reply
    Xheksi Peci
    September 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!!

    • Reply
      Shiran
      September 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.

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