Easy Meyer Lemon Curd Tart Recipe | Zesty & Sweet Dessert Idea

Table of Contents: Meyer Lemon Curd Tart

Meyer Lemon Curd Tart

There’s something timelessly elegant about a Meyer lemon curd tart—a buttery crust cradling velvety, sunshine-yellow filling, crowned with juicy berries. For home bakers over 40 who remember the joy of grandma’s lemon meringue pie but crave a modern twist, this recipe is pure nostalgia with a fresh, gourmet upgrade. Whether you’re hosting Easter brunch, celebrating a milestone birthday, or simply enjoying a quiet weekend treat, this tart brings warmth, sophistication, and a burst of bright citrus flavor to any table. Best of all? It’s simpler than it looks, and the results will have guests begging for seconds of this stunning citrus dessert filling classic.

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Introduction: Meyer Lemon Curd Tart

Welcome to the golden world of homemade citrus delights—where freshness meets decadence in the form of a Meyer lemon curd tart. This isn’t just any lemon pie; it’s a refined masterpiece built on the subtle complexity of Meyer lemons, a hybrid between a lemon and a mandarin orange, prized for their sweeter, floral notes and low acidity. The result? A lemon curd recipe that’s rich, silky, and bursting with sunshine without the harsh bite of traditional supermarket lemons.

Perfect for holidays, family dinners, or even an elegant dessert for a cozy weeknight, this homemade lemon curd tart transforms simple ingredients into something extraordinary. The shortbread-style crust bakes low and slow to a golden crisp, while the curd—made from fresh juice and zest, eggs, and butter—cooks into a thick, custard-like filling that sets beautifully. Whether served chilled or at room temperature, it’s a guaranteed crowd-pleaser. This is more than a dish—it’s a citrus dessert filling moment waiting to happen.

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Alternate Names & Variations

This Meyer lemon curd tart might also be called:

– Meyer Lemon Tart (No Curd Mention, But Same Core)
– Lemon Curd Tart (General Search Term)
– Classic Citrus Tart
– Shortbread Crust Lemon Pie
– Low-Acid Lemon Curd Tart (Great for Sensitive Palates)
– Easy Homemade Citrus Dessert Filling Tart

For a twist, try substituting half the sugar with honey or maple syrup (though taste accordingly), or top with raspberries, strawberries, or even candied lemon slices. If you can’t find Meyer lemons, regular lemons work—just expect a tangier lemon curd recipe and consider reducing the sugar slightly for balance.

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Ingredients: Meyer Lemon Curd Tart

Meyer Lemon Curd Tart

For the crust:

• – 1 stick (½ cup) cold, high-quality butter, cut into pea-sized pieces
• – ¼ cup organic cane sugar
• – 1¼ cups all-purpose flour, plus extra for rolling
• – 1 large egg yolk (reserve white for curd or another use)
• – Pinch fine sea salt
• – 2 to 4 tablespoons ice-cold water (use sparingly)

For the curd (the heart of this homemade lemon curd):

• – ¾ cup freshly squeezed Meyer lemon juice (from about 3–4 medium lemons)
• – 3 Meyer lemons, finely zested (about 2 tablespoons)
• – 1⅓ cups granulated sugar
• – 5 large eggs, room temperature
• – Pinch fine sea salt
• – 1½ sticks (¾ cup) cold, European-style butter, cut into 12 tablespoon-pats

For the garnish:

• – 1 pint fresh blueberries (washed and dried)
• – 2 tablespoons organic cane sugar
• – 2 tablespoons Meyer lemon juice

Special equipment:

• – 10-inch tart pan with removable bottom
• – 1 pound dried beans (for blind baking)
• – Fine-mesh sieve
• – Whisk and saucepan (non-reactive, like stainless steel or enamel)

Pro tip: Always use room-temperature eggs for a smooth, lump-free curd—temperature matters!

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Step-by-Step Instructions

1. Make the tart dough
In a food processor, pulse flour, sugar, and salt to combine. Add cold butter and pulse until the mixture resembles coarse sand. Add egg yolk and 1 tablespoon ice water. Pulse briefly, adding 1 tablespoon water at a time until dough just comes together (should hold when squeezed). Wrap in plastic and chill for 30 minutes. This prevents shrinkage and ensures a flaky, shortbread-like crust.

2. Roll and line the tart pan
Roll dough out on a lightly floured surface into a 12-inch circle. Carefully transfer to your 10-inch tart pan, pressing gently into the fluted edges. Trim excess and re-chill for 15–20 minutes (this prevents the crust from shrinking during blind baking).

3. Blind bake the crust
Preheat oven to 350°F. Line chilled crust with parchment paper and fill with dried beans. Bake for 18 minutes. Remove parchment and beans, then bake 5–7 more minutes until golden and fully dry. Let cool completely. This step prevents a soggy bottom—critical for a perfect tart.

4. Make the curd: Simmer with care
In a saucepan over medium-low heat, whisk together Meyer lemon juice, zest, sugar, eggs, and salt. Cook gently, whisking constantly to avoid scrambling, until mixture thickens to coat the back of a spoon (about 8–10 minutes). Do not boil!

5. Strain and enrich the curd
Strain through a fine-mesh sieve into a bowl to remove zest and any lumps. Return to a clean pan, if desired, and slowly whisk in cold butter, one pat at a time, until smooth and glossy. This step emulsifies the fat and creates that luxurious, glossy homemade lemon curd texture. Cool slightly.

6. Fill and chill
Pour warm curd into the cooled crust. Smooth top with a spatula. Chill for at least 4 hours (preferably 6) to set completely. Speed the process with a freezer tray for 30 minutes (no longer, or texture suffers).

7. Garnish with berry compote
Toss blueberries, sugar, and lemon juice in a bowl. Let macerate 30 minutes. Drain excess liquid and scatter berries over the tart. Chill briefly before serving.

8. Serve and savor
Slice with a sharp, wet knife. Serve with whipped cream or a drizzle of lavender honey for an extra flourish.

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Recipe Card Block (Quick Reference)

Prep time: 45 minutes (plus 30 minutes chilling)
Cook time: 25 minutes (baking + curd)
Chill time: 4–6 hours (essential for setting)
Total time: Approximately 5 hours 30 minutes
Servings: 8 generous slices
Approximate calories per slice: 480 (includes crust, curd, and garnish)
Yield: One 10-inch tart

This decadent Meyer lemon curd tart is an easy comfort food for family dinners with guests, or a show-stopping finale to a romantic dinner. The balance of sweet, tart, and buttery layers makes it ideal for lovers of citrus dessert filling classics.

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Why This Recipe Works & Expert Tips

What makes this recipe truly shine is the slow, patient process—from blind baking the crust to cooking the curd just shy of a simmer. The Meyer lemon curd is silky, intensely flavored, and not overly sour, thanks to the natural sweetness of the fruit. The crust, enriched with egg yolk, is tender but strong enough to hold the rich filling without collapsing.

Long-term bakers know: a perfect tart is all in the details. Use European-style butter (higher fat) for a silkier texture. Straining the curd eliminates zest fibers, ensuring a baby-smooth finish. And never skip the chilling—this is what turns it from a messy puddle into a sliceable dessert. For an easy make-ahead weeknight dessert or holiday feast centerpiece, this recipe delivers both elegance and ease.

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Storage, Freezing, and Reheating Tips

This Meyer lemon curd tart stores beautifully. Keep it covered in the refrigerator for up to 5 days. The crust remains crisp, and the curd stays velvety. For freezing, wrap the entire chilled tart (un-garnished) in plastic and foil, then freeze for up to 3 months. Thaw overnight in the fridge. The homemade lemon curd holds its texture well after freezing—proof of its stable emulsion.

Reheat individual slices slightly in a 300°F oven for 5 minutes if you prefer a firmer texture, though it’s delicious cold. If transporting, use a cake carrier with a non-slip base to avoid slippage. For batch prep, consider making the lemon curd recipe separately in jars—perfect for toast, pancakes, or gifting.

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People Also Ask: Meyer Lemon Curd Tart

How to make Meyer lemon curd tart?

To make a Meyer lemon curd tart, start with a shortbread-style crust made with butter, sugar, flour, egg yolk, and a few splashes of water. Chill, then blind-bake in a 10-inch tart pan. For the curd, gently heat Meyer lemon juice, zest, sugar, and eggs, then whisk in cold butter until smooth. Strain, fill the cooled shell, and chill for 4–6 hours. Top with macerated blueberries for a fresh finish. This homemade lemon curd tart is ideal for spring brunches, Mother’s Day, or any occasion where bright citrus is welcome. The recipe balances simplicity and sophistication.

What’s the difference between Meyer lemon tart and Meyer lemon curd tart?

The terms are often used interchangeably, but there’s a subtle distinction. A Meyer lemon tart may refer broadly to any tart made with Meyer lemons, possibly containing citrus sponge or custard. A Meyer lemon curd tart, however, specifically features a layer of homemade lemon curd as the primary filling. This version is richer, denser, and shinier—with a custard-like texture achieved by cooking eggs, sugar, lemon, and butter together. The curd version is more similar to a traditional British lemon curd tart, emphasizing the citrus dessert filling as the star, while other tarts might use less butter or more flour. This recipe is 100% authentic curd-based.

Can you use store-bought Meyer lemon curd for a tart?

Yes, you can use store-bought Meyer lemon curd for your tart, but it won’t replicate the depth of flavor or texture of the homemade lemon curd in this recipe. Commercial curds are often overly sweet, thin, or artificial-tasting. For the best experience—especially on special occasions—making the curd from scratch using fresh Meyer lemon juice and zest is worth the effort. The natural balance of flavor, bright acidity, and rich butteriness can’t be matched. That said, if you’re short on time, look for high-quality, small-batch brands labeled “artisan” or “from scratch.” Just skip straining and adjust to pre-baked crust only for a quick citrus dessert filling solution.

How do you prevent a soggy bottom on a lemon curd tart?

The key to a crisp bottom is blind baking the crust properly. After chilling the dough, line it with parchment paper and fill with dried beans or pie weights to keep it from puffing. Bake at 350°F for 18 minutes, then remove the paper and weights and bake 5–7 more minutes until golden and dry. This “pastry pre-bake” creates a protective layer, blocking moisture from the wet lemon curd below. Additionally, use a well-drained fruit topping (like our macerated blueberries) and serve the tart chilled. A lightly dusting of melted chocolate on the cooled crust is another trick—just seal it before adding the curd in this citrus dessert filling masterpiece.

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Conclusion: Meyer Lemon Curd Tart

There’s magic in simplicity—and this Meyer lemon curd tart proves it. From the buttery, crumbly crust to the lush, golden curd and fresh berry crown, every element sings with springtime joy. Whether you’re baking for a holiday, a birthday, or just because Tuesday deserves something sweet, this recipe brings warmth, beauty, and a touch of gourmet flair to your kitchen.

We’d love to see your creations! Snap a photo, tag us, and tell us what occasion this tart was made for. Did you try a twist? Share your favorite variation below—we’re always inspired by your takes on this timeless homemade lemon curd favorite. Now go ahead, cut a slice, and savor the sunshine.

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