Lemon Curd Tart
A bright lemon curd tart finished with soft meringue and fresh citrus.
- Prep30 min
- Cook25 min
- Total55 min
- Serves8
- LevelMedium
- Calories360
About this recipe
Lemon curd is eggs, juice, sugar, and butter, cooked until it thickens. It should taste sharp, not candy-sweet.
The photo is a rectangular tart with meringue and citrus on top. A round tart tin works the same way at home.
Why this recipe works
- Cooking the curd slowly keeps the eggs from scrambling.
- Butter added off the heat makes it glossy.
- Meringue on a cool curd stays neat.
Variations
- Skip the meringue and finish with zest only.
- Use half lime juice.
How to serve
Cold slices, with the citrus on top still bright.
Storage and reheating
Store baked desserts covered at room temperature for 1 day, then in the fridge for up to 4 days. Frozen desserts keep in an airtight container in the freezer for up to 2 weeks. Let cold desserts sit 10–15 minutes before serving for the best flavor.
Questions
How long does Lemon Curd Tart take?
About 55 minutes in total: 30 minutes of prep and 25 minutes of cooking. It serves 8.
Is this recipe hard to make?
We rate it medium. Read the full recipe once before you start, set out your ingredients, and follow the steps in order.
Can I freeze it?
Most baked desserts freeze well for up to 2 months when wrapped tightly. Thaw overnight in the fridge.
