Lemon Curd Tarts

Lemon curd tart
Lemon tarts are a classic French delicacy, to have as a dessert as well as a tea time snack. It’s lemony and a little sweet-sour curd or custard which is filled into tiny tart shells. These tart shells are shortbread pastry crust which is baked crisp n brown
I baked these tart shells and filled lemon curd into them and garnished with homemade candied lemon peels to add an extra lemony flavour
This lemon curd is creamy and smooth custard with lemon flavour…You can make custard with any fruit and flavour of your choice…Oranges too give equal pleasure…These custards are very easy to make with a few ingredients
Preparation time – 40minutes
(Preparation to make a dough + restings it in the refrigerator)
Baking time – 20 minutes at 180℃
Cooking and setting time of lemon curd – 15 minutes+60 minutes in the refrigerator
All-purpose flour – 100 gms
Chilled butter(cut into small pieces – 50 gms
Chilled water – 2 tsp or sufficient to combine the dough(the dough should neither too hard nor too soft)
Powdered sugar – 2 Tsp
The yolk of 4 eggs
Powdered sugar – 2 tbsp or 1/4th cup
Juice of 2 medium-sized lemons
Butter –  2 tbsp
Zest of 1 lemon
A pinch of yellow food colour
Some fruits, lemon peel candy or mint leaves for garnish
Mix flour and powdered sugar together
Rub chilled butter in flour with fingers so that it is Incorporated slowly

The flour will gain a grainy and sand like texture
Add little water to combine the dough.No need to knead the dough
Wrap the dough in an aluminium foil sheet and refrigerate it for half an hour

Take the dough out and divide into 6 small portions

Grease and coat the tart pans with flour
Roll each portion with a rolling pin to half-inch thickness and set into tart shells

Prick each pastry with a fork so that they do not lose the shape

Blind bake them for 20 minutes at 180℃ in a preheated oven

When cooled place them on a wire rack to cool completely


1- Whisk egg yolks, yellow food colour, and powdered sugar together and put on very low flame

2- Whisk continuously so that eggs do not curdle
3- Add butter and whisk. Slowly the curd will thicken
4-  Add lemon juice and zest and stir well. Switch off the flame now
5- Mix well and let it cool completely. Refrigerate to chill the curd
6- This is now ready to fill into tarts
Garnish the lemon curd tart with fruits and candied lemon peel
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