Tuesday, 26 June 2012

Lemon Curd Tart

This was Dear's birthday cake for 2012. I wanted to make a special "cake" and decide to make a tart instead.

I thought the lemon curd was quite sour. I have a habit of reducing the sugar that the recipe calls for. I can say that that doesn't affect all of the recipes I have tried but for this one, the lemon was more powerful than the baker!

Lemon Curd Tart (adapted from cherryteacakes.com)
makes a 10-in tart/pie



  • 1/3 cup sugar
  • 1/2 cup butter
  • 1 1/4 cup plain flour
  • 1/4 tsp kosher salt
  • 2 tbsp cream (I used milk; not sure if that was the reason why the crust was crumbly)
  • 1 tsp vanilla extract


  1. Preheat over to 204degC.
  2. Cream together sugar and butter until light and fluffy. Beat in flour, kosher salt, cream and vanilla, until mixture is moist and crumbly.
  3. Press dough tart pan and press it up the sides, making sure the layer on the bottom is even.
  4. Bake for 15-20 minutes, until crust is set and firm at the edges. Cool, then fill with desired filling and bake as that recipe directs.
Lemon Curd


  • 1 cup sugar (I used 194g)
  • 2/3 cup Meyer lemon juice, freshly squeezed and strained ( I had two lemons and yielded a bit less than 2/3 cup)
  • 1 tablespoon lemon zest
  • 3 large eggs
  • 2 egg yolks
  • 6 tablespoons unsalted butter, softened and cut into half inch pieces

  1. In a medium saucepan, combine sugar and lemon juice and bring to a boil. Stir occasionally.
  2. In a large bowl, whisk together zest, eggs and egg yolks. When sugar mixture comes to a boil, pour very small amounts down the side of the bowl into the egg mixture while whisking continuously to temper the mixture. Continue to add only a few tablespoons at a time until all has been incorporated.
  3. Transfer egg mixture back to sauce pan and return to stove. Cook on medium heat until thickened, about 8 minutes, whisking frequently.
  4. Remove custard from stove and whisk in butter, adding in one piece at a time.
  5. When all butter has been added, cool curd for 15 minutes before pouring into prepared tart crusts.
  6. Refrigerate overnight or at least 8 hours before serving. (Mine cut better when refrigerated for 24hrs)
  7. Decorate with icing sugar, as desired.

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