French Lemon Curd Tart Recipes

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FRENCH-STYLE LEMON TART RECIPE BY TASTY



French-style Lemon Tart Recipe by Tasty image

Here's what you need: egg yolks, eggs, sugar, lemon juice, lemon zests, butter, pre-baked tart shell

Provided by Ellie Holland

Categories     Desserts

Yield 4 servings

Number Of Ingredients 7

4 egg yolks
4 eggs
⅔ cup sugar
1 cup lemon juice
2 lemon zests
¾ cup butter
1 pre-baked tart shell

Steps:

  • Pre-heat the oven to 350°F (180°C).
  • Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
  • Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
  • Pour into a pre-baked tart shell.
  • Bake for 6 minutes.
  • Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
  • Leave the tart to cool before dusting with icing sugar.
  • Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
  • Enjoy!

Nutrition Facts : Calories 866 calories, Carbohydrate 69 grams, Fat 58 grams, Fiber 4 grams, Protein 20 grams, Sugar 40 grams

FRENCH LEMON CURD TART



French Lemon Curd Tart image

A French lemon curd tart is also known as 'Tarte Au Citron' is the ultimate lemon dessert. A rich and tangy homemade lemon curd made with fresh lemon juice and egg yolks in a buttery homemade shortcrust pastry.

Provided by Veena Azmanov

Categories     Desserts

Time 3h40m

Number Of Ingredients 15

1 1/2 cup All-purpose flour
1/2 cup Unsalted butter ((1 stick) room temerature)
1/4 tsp Salt
1/4 cup Sugar
1 Egg yolk (large)
4 tbsp Chilled water (as needed)
1/2 tsp Vanilla Extract
3 Egg yolks (large)
1 Whole large egg
2 tbsp Cornstarch
1/2 tsp Salt
1 tbsp Lemon zest
3/4 cup Lemon Juice
3/4 cup Sugar
1/2 cup Butter (cold unsalted cubed)

Steps:

  • In the bowl of a stand mixer or mixing bowl with a spatula, cream the butter and sugar for just a minute. Add the vanilla extract, salt, and egg yolk - and combine well.Tip - we do not want to add too much air into our pastry so don't cream it too much.
  • Next, fold the flour and combine well but don't overwork the dough. Make a disc and wrap it in plastic wrap. Chill in the fridge for at least two hours or overnight. Until firm enough to roll. Tip - overworking the dough will activate the gluten and make the pastry tough.
  • Dust the work surface lightly with flour and roll the chilled dough to about 1/4 inch thickness. Tip - roll carefully from the center out turning as you go. This is a delicate pastry that breaks easily but is easy to patch up.
  • Use your 9-inch tart pan as a guide to know how big you need to roll it. Transfer the dough to the tart pan.Tip - to transfer the dough easily, roll over the rolling pin and then unroll over the pan.
  • Gently press the dough into the tart pan making sure to press down into the shape of the pan.Tip - this dough is delicate so if it breaks don't worry so much. Just patch it and do the best you can. It will be filled with curd so no one will see the patches ????
  • Trim the excess dough at the edges with a rolling pin, or your thumb. Chill the tart shell for a minimum of 30 minutes.
  • Preheat the oven at 375°F / 190°C / Gas Mark 5
  • Line the chilled dough with parchment paper and fill it with baking beans or pie weights. Tip - the best way to line the pie with parchment is to scrunch the paper into a ball, open it, and line with the crumpled paper.
  • Bake for 15 to 20 minutes until the edges are lightly starting to brown. Remove the parchment paper and weights.
  • Continue to bake the empty shell for 10 to 15 minutes more until lightly golden. Cool on a cooling rack until completely coldTip - this is a fully baked tart shell and can be used to add any filling once cooled completely.
  • Place a saucepan with 2-inches of water on medium heat. You will need a heat-proof bowl that can be set on the saucepan.
  • In the bowl over the saucepan- add the egg yolks, egg, salt, cornstarch, and sugar. Don't place it over the saucepan yet.
  • Whisk until light, and fluffy. The sugar should almost melt. Gradually, add the lemon juice and lemon zest.
  • Place the bowl on the saucepan and continue to whisk as the mixture thickens. The mixture should cook gently with the steam from the water in the saucepan below.Tip - while you don't want the heat too high you also don't want it too low otherwise it will take too long to cook.
  • Continue to stir and cook until it thickens enough to coats the back of your wooden spoon. About 10 to 15 minutes Depending on the heat it can take up to 20 minutes. Remove from heat. Tip - if the curd is too thin it will not set when chilled in the tart. so make sure the curd is thick and coats the back of the spoon thickly.
  • Gradually add cubes of chilled butter one at a time. Make sure each piece is well incorporated. The mixture will continue to thicken as it cools.
  • Once all the butter is incorporated, strain it through a mesh or a strainer. Tip - it is essential to strain the curd so you remove the zest as well as any cooked eggs. This way the tart will be smooth and creamy
  • Wrap with plastic wrap making sure the plastic touches the top surface of the curd to prevent skin from forming. Tip- this lemon curd can be poured into a mason jar and used as a condiment over toast etc.
  • Pour the lemon curd into the baked and cooled tart shell. Let chill in the fridge for a few hours.Tip - the tart will set in about 4 hours but it is best to leave overnight. A chilled tart tastes better and cuts nicer slices too.
  • Dust with powdered sugar. Garnish with lemon slices.

Nutrition Facts : Calories 383 kcal, Carbohydrate 41 g, Protein 4 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 159 mg, Sodium 297 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving

LEMON CURD TART



Lemon Curd Tart image

Provided by Ina Garten

Categories     dessert

Time 1h35m

Yield 1 (9 or 10-inch) tart

Number Of Ingredients 10

12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
4 lemons, at room temperature
1 1/2 cups sugar
1/4 pound (1 stick) unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/8 teaspoon salt

Steps:

  • Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
  • Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
  • Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
  • Fill the tart shell with warm lemon curd and allow to set at room temperature.

LEMON CURD TARTS



Lemon Curd Tarts image

These lemon curd tarts are a staple dessert at my tea parties. I can make them quickly without even measuring the ingredients using a pastry bag to fill the small shells. The crust remains crunchy for several hours, so I make them early the morning of the tea and then refrigerate them. I also serve these at wedding and baby showers. For variation, you can place 1/4 teaspoon raspberry spread underneath the lemon curd and garnish with a fresh raspberry, omitting the cinnamon. Another variation is to use lime curd instead of lemon, both of which can be found in the baking aisle of the grocery store.

Provided by Paula

Categories     Desserts     Pies     Tarts

Time 10m

Yield 15

Number Of Ingredients 4

¼ cup lemon curd
1 (1.9 ounce) container frozen miniature phyllo shells, thawed
½ cup frozen whipped topping, thawed
¼ teaspoon ground cinnamon, or to taste

Steps:

  • Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.

Nutrition Facts : Calories 43 calories, Carbohydrate 6.3 g, Cholesterol 3.4 mg, Fat 1.8 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 13 mg, Sugar 3.5 g

LEMON-CURD TART



Lemon-Curd Tart image

The creamy lemon tart recipe takes advantage of peak lemon season.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h30m

Number Of Ingredients 6

4 large eggs, plus 4 large egg yolks
1 1/3 cups sugar
2/3 cup fresh lemon juice (about 4 lemons)
Salt
10 tablespoons unsalted butter, cut into pieces
Press-In Crust for Lemon Curd Tart

Steps:

  • In a small saucepan (off heat), whisk together eggs, egg yolks, sugar, lemon juice, and a pinch of salt until smooth; add butter.
  • Place pan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof flexible spatula, until lemon curd is thickened to the consistency of a loose pudding, about 8 to 10 minutes.
  • Pour curd through a fine-mesh sieve into cooled crust. Cool to room temperature. Refrigerate tart until filling is firm, 2 to 3 hours. Unmold before serving.

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Top Asked Questions

How to bake lemon curd tart?
Preparation Pre-heat the oven to 350°F (180°C). Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water). Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick. Pour into a pre-baked tart shell.
How do you make lemon tart filling with eggs?
Whisk together the eggs, egg yolks, and sugar in a separate pan set over the double boiler. Stir the lemon juice into the mixture and cook, stirring constantly for 3 minutes. Add the lemon zest and butter-crème fraiche mixture to the eggs and cook, stirring constantly for 3 minutes. Pour the lemon filling into the prepared pastry.
How do you make lemon curd with lemons?
For the lemon curd: Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. Fill the tart shell with warm lemon curd and allow to set at room temperature.
What is a French lemon tart?
This classic French lemon tart is the quintessential French tart, found at patisseries and cafes year-round. Cool, sharp lemon filling contrasts nicely with the flaky, slightly sweet pastry. A little dollop of Chantilly cream served with the dessert makes the ideal treat.

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