Best 9 Easy Lemon Curd Tart Recipes

LEMON CURD TARTLETS

Steps:

• In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint and/or cream if desired. Refrigerate leftovers.

LEMON CURD TARTS

Steps:

• Heat oven to 375°F. In medium bowl, mix flour, pecans and 1/4 cup sugar. Stir in 1/4 cup butter and 1 egg until crumbly. Press in bottom and up sides of 24 ungreased mini muffin cups. Bake 10 to 12 minutes or until light golden brown. Cool tart shells in pan.
• In 2-quart saucepan, sprinkle gelatin on cold water to soften. In medium bowl, beat 1/2 cup sugar and 2 eggs with electric mixer on high speed until thick and lemon colored; stir into gelatin mixture. Cook about 15 minutes or just until boiling over low heat, stirring constantly. Remove from heat. Stir in lemon peel, lemon juice and 2 tablespoons butter.
• Pour lemon mixture into tart shells. Refrigerate about 1 hour or until set. Store in refrigerator.

EASY LEMON CURD RECIPE

Steps:

• In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.
• Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
• Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
• The curd keeps fresh in the refrigerator for about 1 week.

PERFECT LEMON CURD

Steps:

• In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

LEMON CURD TART

Steps:

• In food processor, pulse the flour, sugar, butter and salt just until moist crumb come together.
• Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up side of pan.
• Prick the dough with a fork. Place in the freezer for 15 minutes (until firm). Freeze until firm, 10 to 15 minutes; prick all over with a fork. Place the pan on a backing sheet and bake for 25-30 minutes until golden. Bake until golden. If dough puffs while baking, gently press with a spoon back into the pan; cool completely.
• Let cool completely before adding the lemon curd.
• Using a vegetable peeler, remove the colored zest from the lemons, leaving the white pith and add the zest to your sauce pan.
• Combine the lemon zest, lemon juice, sugar, and eggs in a small saucepan on medium heat, whisking constantly.
• Bring the mixture to a simmer, whisking the entire time for at least 10 minutes.
• Place the diced butter in a medium bowl.
• Place the pan over medium heat and add in the butter (or vegan butter). Stir until the butter has melted. Keep stirring until the curd is thick enough to coat back of a wooden spoon. Take care not to boil and to whisk very quickly; 5-7 minutes.
• Spoon out the curd over a fine-mesh sieve into a glass bowl. Be sure to spoon it out a small portion at a time into the sieve. Place plastic wrap over the surface of the curd let the lemon curd cool slightly, then spread it in the prepared tart shell.
• Chill the tart for at least 1-2 hours, or until the filling is firm. Unmold before serving. Dust with confectioner's sugar.

EASY LEMON CURD

Steps:

• Combine all ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Pour into jars; cool. , Store in refrigerator or freezer. Sauce is good on pound cake, muffins, pancakes and waffles.

LEMON TART RECIPE

Steps:

• To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream, if using, and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
• Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it-the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothen it before using.)
• Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with berries and whipped cream if you like. The tart is rich, so cut your servings small.

EASY LEMON CURD

Steps:

• In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Whisk in lemon juice, lemon zest, and butter.
• Cook in the microwave for 5 minutes, whisking well after each minute (toward the end, whisk every 15-30 seconds.) DO NOT let the mixture come to a boil or the eggs will curdle. It should be thick enough to coat the back of a wooden spoon.
• Remove from the microwave, and pour into small sterile jars (the curd will thicken the more it cools.)

LEMON CURD TARTS

Steps:

• Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.