Lemon curd tarts

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The sun is so bright early morning, and I am getting summer vibes already. Mayer lemons are the first thing that pops into my mind when I say summer. What better than a crumbly tart filled with golden lemon curd? Butter, sugar, and lemon combine to give you a rich yet light melt-in-mouth curd. We all loved it. 

The lemon curd was something I dreaded preparing all along, as I wanted to avoid tasting chunks of egg yolk or leaving the yolks undercooked. However, this easy recipe for a smooth curd bursting with flavor put my fears to rest.  

There are a variety of uses for this lemon curd. Drizzle over your crepes or use it as a filling in your cupcakes. It lifts any mundane dessert and breathes in life or rather freshness.

The trick to a smooth lump free curd is consistent low heat and continuous whisking.

Have you made curd of any other flavor?

Lemon curd tarts

Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
: 6-7


  • Eggs 2
  • Egg yolks 2
  • Butter 120 gms
  • Sugar 150 gms
  • Lemon juice 4 tbsp
  • Lemon zest 1 tbsp
  • Tart shells 6-7
  • Whipping cream 150 ml


  1. Mix sugar, lemon juice, zest, eggs, and egg yolks in a bowl. Pour this mixture into a pan and place the pan over low heat, whisking continuously.
  2. Once the sugar melts completely, add butter in cubes. Add one cube at a time.
  3. Wait for each cube to dissolve. Keep whisking until the sauce thickens and coats the back of a spoon.
  4. Fill in the tarts with the cooled curd. Once set, pipe some whipped cream, garnish with lemon zest, and serve chilled.  

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