Lemon curd tart is a baked lemon curd cream cake in a pastry shell. It’s sweet, tart, creamy, zesty, and just plain delicious!
The baked lemon curd tart is a combination of two cute pastries, the tart, and the fruit pie. It’s like having your cake and eating it too. It’s basically what you get when you fill a pre-baked pie crust with lemon curd (a citrusy egg custard) and top it with fresh whipped cream or meringue.
The kind of pastry is in Baked lemon curd tart
A standard double-crusted 9-inch pie crust made out of shortening, flour, salt, water, and lard (fat). But there are many different types of pastry shell recipes to choose from including my personal favorite which calls for butter instead of shortening! You can read more about the different kinds of pie crust here.
The kind of fruit is in Baked lemon curd tart
Lemons! This tart can also be made with limes or oranges, but I would recommend staying away from using grapefruits because the pith (the white part) is quite bitter and will overwhelm the flavor of the curd. Since lemons are much smaller than limes, you could use either one although you’ll probably need two medium-sized lemons to yield enough curd for a single shell. If you do decide to use limes instead, make sure they aren’t too big because you only want the zest of both limes – not any extra juice. You can read more about which fruits pair well with lemon curd here.
Make a lemon curd tart and enjoy
To prepare the baked lemon curd tart shell: Place a 9-inch pie dish upside-down over the rolled-out pie crust, use a knife to cut around it marking where your bottom crust should be. Flip the pie dish right-side up and place it back over the dough, then use your hands to fold it under itself so that it is completely inside of the wall of the pie dish. This makes sure there won’t be any leaks after you pour in the filling! Once you’ve done that, flip both your pan and dough upside down and place something heavy on top of them to compress their contents before baking. I usually put a couple of coffee mugs on top but anything will do as long as it’s not too heavy. Bake at 375ºF for 10 minutes before turning the heat down to 350ºF and continue baking until golden brown, about 25-30 minutes longer.
To prepare the lemon curd: In a large bowl whisk together 2/3 cup of sugar with 1/2 cup of cornstarch. Squeeze in 3 lemons (about 8 tablespoons) and stir gently until they’re just coated by the wet ingredients. Whisk 2 large eggs in a separate medium bowl before adding them into the mixture one tablespoon at a time while stirring constantly. Pour everything into a saucepan over medium heat, constantly stirring until it begins to thicken which should take around five minutes or so. Remove from the heat and pour into a small bowl. Place some saran wrap directly on top of the curd so that it doesn’t form a skin while cooling, then chill in the fridge for at least an hour before use.