Total Time
25mins
Prep 5 mins
Cook 20 mins

This Lemon Curd Tart is absolutely delicious - you'll be going back for thirds!

Ingredients Nutrition

Directions

  1. Preheat oven to 220°C.
  2. Place eggs, lemon juice, sugar and the grated zest of the 2 lemons in a large metal basin.
  3. Whisk to break up eggs.
  4. Place over a saucepan of boiling water, and continue whisking until the mixture becomes warm.
  5. Add the butter, and continue stirring until mixture thickens, being careful not to overcook or else the mixture will curdle.
  6. Allow mixture to cool.
  7. Place sheet of puff pastry on a lightly greased oven tray.
  8. Place tray in oven, reduce oven temperature to 180°C.
  9. After 10 minutes, take pastry out. It should be puffed up.
  10. Push the center down with your fingers to deflate the pastry, while leaving a puffed area around the periphery of the pastry square.
  11. Fill the depressed part of the pastry with a generous serving of the lemon curd.
  12. Place tray in the fridge for around 1 hour to set.
  13. Serve with vanilla icecream.
  14. Leftover lemon curd can be refrigerated and used in future tarts, on toast, with icecream, etc.

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