Make a delicious lemon curd…

and use it in a lemon tart.

I know it’s been a while since I have done a blog post. But thanks to everyone who has hung in there…you really rock!

I’ve been adjusting to the weather system that has been over Jamaica. It’s really, really…terrible. Like, horrendous. Like, it’s 6 here and it’s been dark and cloudly since 4 pm.

Give me a break.
I haven’t swam in a week because of it.

The last one (another one is on it’s way) was Tropical Storm “Nicole” which caused $10.6 billion worth of damage!! And it started raining again a few hours ago…she’s ripped through several roads, houses, buildings, flooded out many schools and areas…what an angry girl.

Clearly no one made her a lemon tart. Ever.

I had some lemons that that I wanted to use and I thought, why not make lemon curd? If you’ve read my blog before, you know that I love, love, love lemons. Something about the tangy but delicious flavour swoons me. I made a ton of curd so look forward to some more lemon desserts!

I wanted to do something that would allow you to make one big item, and you could use it in several desserts.

Cool, huh? Haha.

Anyway, this recipe is the first curd I ever made about a year ago, and I have never gone to any others. It’s just that perfect – I couldn’t even imagine trying a new one just for the sake of it. I used it on top of my lemon blueberry cheesecake and I have loved it since then! It’s the right amount of tang + so smooth and creamy. I love it on toast as well, and it’s not thick or clawing in any way. Plus, it doesn’t use that many eggs, and you can use the extra egg whites for meringues.

This is the perfect dessert if you are looking for something nice and simple, but very satisfying. I used a sugar cookie tart crust and topped it with whipped cream and blueberries. I personally didn’t think the whipped cream needed sweetening but if you do add a little bit of powdered sugar at a time until you’ve reached your desired sweetness.

Since I missed Weekend Meals last week I have a super special one coming up for you guys this Friday! Have a great day and hope you enjoy this delicious tart.

Lemon Tart

Lemon Curd by Baking Illustrated
1/3 cup juice (from about 2 lemons)
2 large eggs plus 1 large egg yolk
1/2 cup (3 1/2 oz.) sugar
2 tablespoons cold butter, cut into 1/2-inch cubes
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
pinch of salt

Heat the lemon juice in a small non-reactive pan on medium heat until hot, but not boiling. Whisk the eggs in a small bowl, then gradually whisk in the sugar. Whisking constantly, slowly pour the hot lemon juice into the egg/sugar mixture, then return the mixture to the saucepan and continue to heat over medium heat, stirring constantly until the mixture reaches 170 F and is thick enough to cling to the spoon, about 3 minutes. Immediately remove the pan from the heat and add in the cold butter and mix until incorporated. Stir in the cream, vanilla and salt, then pour through a strainer into a small nonreactive bowl. Cover the surface of the curd directly with plastic wrap and refrigerate until needed.

Sugar Cookie Tart Crust – Note I halved the recipe and put it in two smaller pie tins
By Baking Bites 
1/3 cup sugar
1/2 cup butter, room temperature
1 1/4 cups all purpose flour
1/4 tsp salt
2 tbsp milk (low fat is fine)
1 tsp vanilla extract (optional)

Preheat oven to 400F.
In a large bowl, cream together sugar and butter until light. Beat in flour, salt, milk and vanilla, until mixture is moist and crumbly (it should clump together if you press it between your fingers).
Pour dough into a 9 or 10-inch tart pan and press it up the sides, making sure the layer on the bottom is even.
For a no-bake filling: Bake for 25-30 minutes, until crust is golden. Cool.
For a baked filling: Bake for 15-20 minutes, until crust is set and firm at the edges. Cool, then fill with desired filling and bake as that recipe directs.
Variations: Add a bit of almond extract to the tart crust during mixing to compliment a chocolate filling. Add a tablespoon of lemon (pictured) or orange zest for a citrus-y touch.
Spoon/pour the curd into the cooled tart crust. You can refrigerate it for 2 hours at least if desired; however if your curd has been chilling for more than 2 hours then there is no need to do this.
Optional: Top with whipped cream and berries. Enjoy!
It's That Easy - Your Guide to a Healthier, Meatless Lifestyle

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  1. I love lemon desserts! I was planning on making a lemon meringue pie tonight, but maybe I will make this instead. Yum!

  2. This looks sooo yummy! Can't wait to try it. Would a non-stick pan be non-reactive?? What did you use?



  3. crustabakes says:

    I love how the curd firmed up and not ooze out as u cut the tart! Very nice. 🙂

  4. Charlotte says:

    Your lemon curd looks yummy!! I never did it with heavy cream, I only used butter , I am curious… I'll try your recipe 🙂

  5. Jessiker says:

    theunappreciatedbaker – I hope you do try it! it's very yummy & easy 🙂 Thanks & let me know if you try it!

    No Raisins, No Problems – Thanks! Yes non-stick pans would be non-reactive and I used a non-stick stainless steel pan. Hope that helps – let me know if you try it!

    crustabakes – Haha thanks me too! Chilling it before hand helps that as well!

    Charlotte – Thanks!! Trust me it's a nice difference and makes it creamier 🙂 Let me know if you try it!

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