Description
A silky, bright, and tangy Meyer lemon curd tart with a buttery crisp crust and smooth citrus filling.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup cold unsalted butter, cubed
- 1/4 teaspoon salt
- 1 large egg yolk
- 2–3 tablespoons ice water
- 1 cup sugar
- 3 large eggs
- 1/2 cup fresh Meyer lemon juice
- 2 tablespoons Meyer lemon zest
- 6 tablespoons unsalted butter, softened
Instructions
- Preheat oven to 350°F (175°C).
- Combine flour, sugar, and salt in a bowl.
- Cut in the cold butter until crumbly.
- Add egg yolk and ice water until dough forms.
- Press dough into a tart pan and chill for 20 minutes.
- Bake crust for 20 minutes until lightly golden.
- Whisk eggs, sugar, lemon juice, and zest in a saucepan.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and whisk in softened butter until smooth.
- Pour lemon curd into warm crust.
- Chill at least 2 hours before serving.
Notes
For an ultra-smooth filling, strain the lemon curd before adding it to the crust.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 30g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg
Keywords: Meyer lemon curd tart, lemon tart, citrus dessert, tart recipe