Lemon Curd Tart

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.

Lemon Curd Tart Recipe
Photo: Victor Protasio
Active Time:
30 mins
Total Time:
2 hrs 30 mins
6 to 8


  • 1 cup granulated sugar

  • 2 large eggs

  • 2 large egg yolks

  • 2 tablespoons lemon zest plus 3/4 cup fresh lemon juice (from about 6 lemons)

  • 6 tablespoons unsalted butter (3 ounces), cut into pieces

  • 1 baked 8-inch tart shell (see Notes)

  • 1 1/2 cups mixed citrus segments, patted dry with paper towels


  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.

  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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