Recipes Desserts Tarts Lemon Curd Tart Be the first to rate & review! 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. By Jamila Robinson Updated on January 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 30 mins Total Time: 2 hrs 30 mins Yield: 6 to 8 Ingredients 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 Directions 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. 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. Notes For the tart shell, use F&W’s tangerine curd tart shell recipe. Rate it Print