Classic Baked Lemon Tart

5 from 1 vote

Tart, Sweet and Creamy lemon filling surrounded by a crumbly, buttery pastry...just as a classic baked lemon tart should be!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American, British, French, Pakistani

Keyword: lemon curd, lemon tart, lemon tart filling, tart au citron

Servings: people

Calories: 315kcal

Author: Nosheen Babar

Ingredients

1 cup lemon juice
1 lemon zest (OPTIONAL)
1 cup sugar
12 tbsp butter
4 eggs
4 egg yolks
⅛ tsp salt

Instructions

Preheat the oven to 350 degrees
Add all of the above ingredients to a double saucepan (or a regular saucepan on medium low heat) and whisk together, stirring constantly till the butter melts.
Keep stirring constantly till the mixture thickens enough to coat the spoon but make sure it doesn't curdle (SEE NOTES)
Pour the custard into a prepared and blind baked tart crust per recipe
Bake for 20 minutes
Cool completely before removing from tart tin and serving

Notes

There are two critical things to making a perfect lemon curd:

1.Controlling the heat - This is where a double saucepan really helps. It's virtually impossible to ruin your curd if you use one as it helps control the rate at which heat reaches the food. However, you will find yourself whisking more vigorously and for longer to reach the desired consistency.

If you don't have a double saucepan then keep your heat low and stir vigorously. Take your curd off the stove as soon as it thickens to prevent it from curdling.

2. Stirring constantly - no matter how tired you get don't stop stirring till the curd has thickened. The stirring keeps the consistency smooth and creamy. As soon as your curd coats the spoon and you can run a finger down the middle leaving a clear line your job is done.

Nutrition