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Homemade lemon curd tart topped with lemon slices, raspberries, and powdered sugar

Lemon Curd Recipe for Tarts

A rich, silky lemon curd made with fresh lemon juice and zest, whole eggs, extra egg yolks, sugar, and butter. Thick enough for tart shells, cakes, scones, and other desserts.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8
Course: Dessert
Cuisine: French-inspired
Calories: 280
Ingredients Equipment Method Nutrition Video

Ingredients
  

  • 1 tablespoon finely grated lemon zest
  • 1/2 cup 120 ml fresh lemon juice
  • 3/4 cup about 150 g granulated white sugar
  • 12 tablespoons 170 g unsalted butter, cut into 1/2-inch cubes
  • 3 large whole eggs
  • 3 large egg yolks

Equipment

  • Medium saucepan
  • Whisk
  • Silicone spatula
  • Fine-mesh sieve
  • clean mixing bowl
  • Citrus zester
  • Citrus juicer
  • Measuring cups and spoons

Method
 

  1. Add the lemon zest, lemon juice, sugar, butter, whole eggs, and egg yolks to a medium saucepan.
  2. Whisk to combine before placing the pan over the heat.
  3. Cook over low to medium-low heat, whisking constantly.
  4. Continue cooking until the butter is completely melted and the curd becomes smooth, glossy, and thick enough to coat the back of a spoon, approximately 6–10 minutes.
  5. Remove from the heat immediately.
  6. Pour the warm curd through a fine-mesh sieve into a clean bowl.
  7. Let cool for about 15–20 minutes.
  8. Cover the surface and refrigerate for approximately 2 hours, or until completely chilled and thickened.
  9. Stir gently before using as tart filling.

Nutrition

Calories: 280kcalCarbohydrates: 20gProtein: 4gFat: 21gSaturated Fat: 12gCholesterol: 170mgSugar: 19g

Video

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