Easy Lemon Curd Tart

This Easy Lemon Curd Tart is like a slice of sunshine on a plate. It has a flaky, buttery crust filled with smooth, tangy lemon curd that’s the perfect mix of sweet and tart. The best part? It looks fancy but is actually really simple to make at home.

This recipe is sometimes called a galette, which is just a rustic, free-form tart. Instead of baking it in a pie dish, you roll out the pastry, spread the lemon curd on top, and fold the edges over. It bakes up golden and pretty, but it’s much easier to make than it looks.

Why You’ll Love This Lemon Curd Tart

• Rustic & beautiful – No need for perfection here. The folds of pastry give it a homemade charm.
• Tangy & sweet – Meyer lemons make the curd a little mellower and naturally fragrant.
• Make-ahead friendly – You can prep the lemon curd in advance, and even the dough, so assembly is a breeze.
• Crowd-pleaser – Perfect for brunch, Easter, Mother’s Day, or when you just want a slice of sunshine on a rainy afternoon.

Ingredients You’ll Need

Step-by-Step Instructions

1. Make the Pastry

1. In a food processor, combine flour, sugar, and salt.
2. Add cold cubed butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add the ice water and pulse until the dough just comes together.
4. Shape into a ball, wrap in cling film, and chill for 30 minutes.
5. Roll the dough out on a lightly floured surface into a rustic, uneven circle. Set aside.

2. Prepare the Meyer Lemon Curd

1. In a heatproof bowl set over simmering water, whisk together lemon zest, juice, sugar, butter, eggs, and a pinch of salt.
2. Continue whisking for 10–12 minutes until the mixture thickens enough to coat the back of a spoon.
3. Remove from heat and let cool to room temperature. (Tip: This can be made up to 3 days in advance and stored in the fridge.)

3. Assemble the Tart

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Spread the lemon curd evenly over the rolled-out pastry, leaving a border around the edges.
3. Fold the edges of the dough up and over the filling, pressing gently to seal.
4. Bake for 40–45 minutes, until the pastry is golden and crisp.
5. Let cool slightly before serving. Dust with powdered sugar and add fresh lemon slices for a pretty finish.

Tips for Success

• Keep the butter cold: This is the secret to a flaky crust. Don’t skip chilling the dough.
• Use Meyer lemons if possible: They’re slightly sweeter and less acidic than regular lemons, which makes the curd extra smooth and fragrant. But regular lemons will work too.
• Don’t overbake the curd: Since the curd is already cooked, you’re really just baking the pastry. Keep an eye on the crust, it should be golden but not overly dark.
• Make it your own: Add a handful of fresh blueberries or raspberries on top of the curd before baking for a fruity twist.

How to Serve Your Lemon Curd Tart

This tart is delicious warm or at room temperature. Serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or keep it simple with just a dusting of powdered sugar.

It’s perfect for:

• Afternoon tea
• Family gatherings
• Summer picnics
• Holiday brunch spreads

Storing & Make-Ahead

• Pastry dough: Make up to 2 days in advance and store in the fridge (or freeze up to 2 months).
• Lemon curd: Store in the fridge in an airtight container for up to 1 week.
• Assembled tart: Best enjoyed the day it’s baked, but leftovers will keep in the fridge for up to 3 days. Reheat gently in the oven.

This Easy Lemon Curd Tart proves that simple ingredients can create a show-stopping dessert. It’s bright, tangy, buttery, and flaky, the kind of treat that makes people ask for seconds. And because it’s rustic by nature, you don’t have to stress about it looking perfect. That’s part of the charm!

Check Out More Tart Recipes

• Apricot Cheesecake Tart
• Caramelized Onion Tart
• Upside Down Apple Tart

Easy Lemon Curd Tart

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Ingredients

  

For the Pastry:

• 1 ¼ cups all-purpose flour
• ½ cup unsalted butter cold, cubed
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• ¼ cup ice water

For the Meyer Lemon Curd:

• Zest from 2 Meyer lemons
• 1 cup fresh Meyer lemon juice about 4–6 lemons
• 1 cup granulated sugar
• ½ cup unsalted butter room temperature
• 4 medium eggs
• Pinch of salt

For the Galette/Tart:

• Powdered sugar for dusting
• Fresh lemon slices for garnish, optional

Instructions

 

Make the Pastry

• In a food processor, combine flour, sugar, and salt.
• Add cold cubed butter and pulse until the mixture resembles coarse crumbs.
• Gradually add the ice water and pulse until the dough just comes together.
• Shape into a ball, wrap in cling film, and chill for 30 minutes.
• Roll the dough out on a lightly floured surface into a rustic, uneven circle. Set aside.

Prepare the Meyer Lemon Curd

• In a heatproof bowl set over simmering water, whisk together lemon zest, juice, sugar, butter, eggs, and a pinch of salt.
• Continue whisking for 10–12 minutes until the mixture thickens enough to coat the back of a spoon.
• Remove from heat and let cool to room temperature. (Tip: This can be made up to 3 days in advance and stored in the fridge.)

Assemble the Tart

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Spread the lemon curd evenly over the rolled-out pastry, leaving a border around the edges.
• Fold the edges of the dough up and over the filling, pressing gently to seal.
• Bake for 40–45 minutes, until the pastry is golden and crisp.
• Let cool slightly before serving. Dust with powdered sugar and add fresh lemon slices for a pretty finish.