Lemon curd tart for easy Easter dessert or brunch sweet treat
An easy and delightful Lemon curd tart perfect for Easter dessert or brunch, featuring a rich, flaky crust and a bright, tangy lemon filling.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 mins
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ¼ cups All-purpose flour
½ teaspoon Salt
½ cup (1 stick) Unsalted butter, very cold and cubed
¼ cup Ice water (approx.)
2 tablespoons Lemon zest (from 2-3 lemons)
4 large Egg yolks
2 large Whole eggs
¾ cup Granulated sugar
½ cup Fresh lemon juice (from 2-3 lemons)
½ cup (1 stick) Unsalted butter, cubed and softened
Fresh berries (raspberries, blueberries, strawberries) (for garnish, optional)
Dusting of powdered sugar (for garnish, optional)
Whipped cream or meringue swirls (for garnish, optional)
Fresh mint leaves (for garnish, optional)
Instructions
- Prepare the pie crust by mixing flour and salt, cutting in cold butter, adding ice water, then rolling out and baking it until golde
- Make the lemon curd by whisking egg yolks, whole eggs, sugar, lemon juice, and zest over simmering water until thickened, then adding softened butter
- Assemble the tart by filling the cooled crust with the lemon curd and chilling until firm
- Garnish and serve with berries, powdered sugar, or whipped cream
Notes
Ensure the butter for the crust is very cold for flakiness.
Blind bake the crust to avoid sogginess.
Chill the tart adequately for the best texture.