Victor Protasio
Active Time
30 MIN
Total Time
2 HR 30 MIN
Serves : 6 to 8

To make a simple topping for this elegant dessert, add 2 tablespoons granulated sugar to the leftover egg whites and whip to stiff peaks to make a meringue. Garnishing the tart with mixed citrus segments adds a natural sweetness to balance the rich, tart lemon curd filling.

Read Jamila Robinson​​​​​​​'s essay about this recipe, Romancing the Stove.

How to Make It

Step 1    

Preheat oven to 350°F. Whisk together sugar, eggs, egg yolks, and lemon zest and juice in a small saucepan over low until blended. Cook, whisking constantly, until mixture is thickened (when a line can be drawn down the back of a wooden spoon coated with lemon mixture), 7 to 8 minutes. Remove from heat, and add butter, 1 tablespoon at a time, stirring until butter is almost melted after each addition.

Step 2    

Pour curd through a fine wire-mesh strainer into prepared tart shell. Bake in preheated oven until curd is set (filling will wobble), 8 to 10 minutes. Let tart cool completely, about 2 hours. Top with citrus segments, and serve.

Make Ahead

Curd can be made 1 day ahead and refrigerated in an airtight container.


For the tart shell, use F&W’s tangerine curd tart shell recipe.

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