Lemon Curd and Tarts – COLLECTION

by on February 1, 2017 » Add the first comment.
Print Friendly, PDF & Email

Basic Lemon Curd

This works equally well with limes!

This works equally well with limes!

Gives new life to yesterday’s French Toast. Great as a desert pudding all by itself too!


  • 3 egg yolks
  • 1 whole egg
  • 1 cup granulated sugar
  • 2 dashes of salt
  • lemon zest and juice of 4 lemons ( 3/4 – 1 C )
  • 1/2 C ( 1 stick – 8 TBL ) butter ( 1/2 stick melted, and 1/2 stick cold )
  • 1 TBL corn starch in 1 TBL water
  • Scant vanilla at the very end

You will need a double boiler or a bowl which fits into a saucepan to make lemon curd. This restricts the temperature from never getting hotter than 212º – which is actually too hot for lemon curd, so you still need to be careful. 202º is the perfect temperature. This also reduces the risk for scorching. You CAN do it in a sauce pan alone, but your chances of failure increase greatly.

Fill a pan about 2 inches with water and bring to a rapid boil, then reduce the heat to a light simmer. Put a mixing bowl recessed into the top of the pan to create kind of a low-temperature wok. Cut your butter into pieces. You will be putting 2 TBL cold butter into the bowl. When the butter starts to melt, it is hot enough to proceed.


  1. Beat egg and yolks together completely and set aside
  2. Cream together sugar, salt and 4 TBL melted (not hot though) butter in a small bowl and set aside
  3. Start to heat double boiler
  4. Put 2 TBL cold butter into your double boiler
  5. Wash lemons.
    Info: Have the lemons (and the eggs) at room temperature. Roll the lemons firmly on a table as a preparation for extracting the maximum quantity of juice from them.
  6. Grate rind, leaving white pith
    Info: Using a citrus zester or a fine microplane grater, remove the yellow portion of the lemon rind, leaving behind the white pith (the white part under the rind which is bitter). Put the grated peel (also known as the zest) into the bowl with the butter
  7. Squeeze juice from lemons into a bowl (discard seeds)
  8. Add juice into the double boiler
  9. Put the remaining cold butter into your double boiler
  10. Add your sugar mixture into the double boiler and whisk
  11. Mix cornstarch with your egg mixture and whisk
  12. When butter has melted, temper the lemon mixture into your egg mixture
    Info: Use the whisk to stir up the egg mixture and while the mixture is moving rapidly, put spoon by spoon about half the lemon mixture into the eggs – stirring all the while.
  13. When half has been added, dump the egg mixture back into the double boiler, whisking continually
  14. Cook over double boiler until thickened ( 5-10 minutes )
    Info: Return the double boiler to medium heat. Cook, whisking constantly until the curd thickens and takes on a glossy sheen with the consistency of honey. Mixtures continues to thicken upon standing.
  15. Add vanilla as soon as it starts to thicken. Continue to cook until thickened.
  16. If you want to be totally safe, and lump free, strain the custard into the container used in the next step. If it looks lump free, just use it AS-IS because the lemon zest is a nice touch.
  17. Decant into bowls or dump into tart crust (see recipes at top of this page)
  18. Cool at least an hour before serving


  • Lemon curd is a Summer treat which isn’t difficult to prepare.
  • You can transfer the curd to a clean jar or store in the refrigerator, covered with wax paper.
  • Use the lemon curd to fill tarts, as a pie filling, or spread on crackers, toast or waffles.
  • You can also just serve this in a little bowl as a side dish.


Basic Tart Crust


  • 4 C flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 stick cold butter
  • 2 crushed ice cubes


  1. Pulse flour, sugar, salt and butter in food processor till crumbly
  2. Add crushed ice and pulse to incorporate
  3. Put in fridge for 10 minutes
  4. Roll out while cold
  5. Roll onto rolling pin to transfer to pie pan
  6. Bake 12-15 minutes at 357º

Your crust is now ready for filling.

  • Blueberry Pie Filling
  • Lemon Custard
  • Sliced apple tossed with sugar and cinnamon
  • Strawberry and rhubarb tossed with sugar

Advanced Tart Crust

Also called buerre noiset, brown butter has a subtle nuttiness and enhances some recipes. If you go too far, you get buerre noir, which is black butter.

One of the important points is that some of the milk solids from the butter are OK. When making clarified butter the clear solution is poured off, and the solids are discarded.


  • 1 stick butter
  • 1 tsp vanilla
  • 1 C AP flour
  • 1/4 C granulated sugar
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • OPTIONAL: 1/4 C oatmeal plus 1 egg


  1. Melt butter in a sauce pan over low heat until the milk solids turn brown
  2. Pour through a fine sieve into a mixing bowl. Some solids are OK, but there are large chunks which you don’t want
  3. Add vanilla to the brown butter, and set aside
  4. In separate mixing bowl sift together flour, sugar, salt and baking powder.
  5. At this point, you may optionally add the oatmeal
  6. Mix brown butter mixture into your flour mixture
  7. Add the egg also, if you have added oatmeal
  8. Mix together till crumbly
  9. Press into a tart pan with a removable bottom
    You can use plastic wrap to make pressing easier
  10. Press dressing up the side as well
  11. Chill for about 30 minutes
  12. Dock the crust (poke holes with a fork so it doesn’t puff up
  13. Cover the crush with parchment paper and weigh the paper down with clean pebbles so it stays flat
  14. Bake 350º for 15 – 20 minutes
  15. Remove paper and the pebbles and cook another 5 minutes

Your tart crust is now ready for use. Let it cool before you put custard into it. Keep for up to five days in the fridge.

  • Blueberries
  • Lemon tart
  • Sliced apple tossed with sugar and cinnamon
  • Strawberry and rhubarb tossed with sugar

Use the link above to explore different tart fillings.

Lemon-Lime Tart


  • 4 TBL COLD butter
  • 1/2 C confectioner sugar
  • 1 C flour
  • Cold water


  • 3/4 caster sugar
  • 4 eggs
  • 3/4 C double cream
  • 1/2 C mix of lemon and lime juice
  • Grated zest and juice of 3 limes and 1 lemon


  1. Line pie dishes with baking paper.
  2. Blind bake pastry.
  3. Egg wash.
  4. Mix all ingredients for filling
  5. Fill into cases
  6. Bake for 40 -50 min at 180 C until set, but still wobbly.

Key Lime Tart


  • 1 C sweetened condensed milk
  • 2 egg yolks
  • 1 egg
  • 1/4 C key lime juice
  • 2 tsp key lime zest
  • Prepared graham cracker shells in bottom of ring molds
    • Alternate, you can use a muffin pan lined with papers


  1. Whisk and combine all ingredients except lime
  2. Fold in lime, mixing gently
  3. Press a thin layer of graham cracker in the bottom of the receptacles
  4. Pour mixture into shells
  5. Bake 8 minutes
  6. Rotate pan
  7. Bake another 6 minutes
  8. Refrigerate for 2-3 hours before serving


  1. Crush six graham cracker
  2. Mix in 3 TBL melted butter
  3. Sprinkle graham crackers in bottom of baking rings or muffin pan


Apple Tart


  • Frozen puff pastry
  • 3 granny smith apples ( peel, core & slice ¼” thick, or thinner )
  • 1/3 C granulated sugar
  • eggs (w/ egg yolk separated)
  • Jelly – about 2 tablespoons
  • 2 TBL butter + 2 TBL butter
  • Turbinado sugar for garnish
  • Cinnamon
  • Optionally, you can add 1 TBL cornstarch to help your custard set


  1. Roll out frozen puff pastry, that’s been thawed, rolled out w/o unfolding to twice size.
    OR make your own tart crust. Get a recipe by using the link at the top of the page
  2. Trim edges
  3. Put onto flat baking sheet
  4. Score perimeter with a knife about ½” all around, DO NOT CUT THROUGH. This will allow edge to puff up.
  5. Refrigerate for 10 minutes
  6. Egg wash – brush entire crust, but don’t brush edges outside of the knife mark
  7. Mix apples w/ 1/3 cup sugar
  8. Layout apples in a pretty pattern
  9. To glaze, mix 2 TBL each of butter, water & jelly
  10. Heat glaze in microwave about 30 seconds, and paint on
  11. Dot top w/ 2 TBL cold butter – in pieces
  12. Sprinkle with Turbinado sugar
  13. Sprinkle with cinnamon
  14. Bake at 350º for 35 min


  • Lemon Curd
  • Peaches
  • Apricots
  • Raisins and Grated Apple
  • Mincemeat
  • Berries (frozen or fresh)
  • Apples
  • Pears
  • Strawberry and Rhubarb


– Grandpa’s Recipe Box: CLICK HERE

Dutch Baby with Lemon Curd

– Third Party Recipe: CLICK HERE

Portuguese Custard Tart

– Third Party Recipe: CLICK HERE

Find more like this: COLLECTION INDEX, Desserts

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.