Lemon Tart Curd – a delicious recipe with LEMON CURD, Egg Yolks, Sugar, freshly squeezed Lemon Juice, Butter, Lemon Rind. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
To make the lemon curd, strain the beaten egg yolks through a sieve into a medium size heavy saucepan. Add the sugar and lemon juice, stir to combine, and cook over low heat, stirring constantly, for about 10 to 12 minutes, until the mixture thickens and coats the back of a wooden spoon. Remove from the heat and stir until the mixture cools just slightly. Stir in the butter, a piece at a time, until fully incorporated. Add the rind. Let cool completely.
2
Pour the cooled lemon curd into the baked shell and chill until set.
3
Variations: Flavorful curds can be made from all citrus fruits. To make lime curd, substitute freshly squeezed lime juice for the lemon juice and increase the grated lime rind to 2 tablesp.. For orange curd, use the grated rind of 2 bright-skinned oranges and decrease the sugar to 2/3 cup.
627
kcal
Calories
38
g
Fat
57
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: LEMON CURD TART, 6 Egg Yolks, Beaten, 1 cup granulated Sugar, 1/2 Cup freshly squeezed Lemon Juice, and more.
Yes, Lemon Tart Curd falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
