This beautiful, silky lemon curd tart takes a couple of days to come together, but it is so worth your time and effort.
I first made this lemon curd tart in culinary school, and it’s a challenge. You need to set aside days (yes, days!) for this beautiful concoction, but it’s so worth it. Trust me. Presenting this lemon curd tart is like subtly — but very clearly — saying to your dinner party, “Look at me. I made this tart all by myself. I am a real grownup.”
Of course, that’s basically saying that making this lemon curd tart may add years to your life. There is never a moment as tense as when you have to pour your lemon curd filling into the half-baked pastry shell while it’s hanging halfway out of your preheated oven. I held my breath the first time I did it and nearly passed out both from nerves and literal lack of oxygen.
But by the time this glossy, just ever-so-wobbly lemon curd tart was finished baking in the oven, I was a changed person. I felt like I’d climbed Mount Everest and made it in one piece to the summit. Except instead of just being really cold and hungry, I got to eat this tart, sweet, citrusy wonder.
It can be yours, too! Check out the recipe below, which is originally from Leith’s How to Cook (with additional notes from me on how to make this tart less painful to make).
Click HERE for the pastry crust recipe.Print