Lemon Curd Tart

Preparation info

    • Difficulty


Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

Lemon curd on toast has always been loved by children, and home-made lemon curd in tarts pleases sophisticated adults in much the same way. The mixture of sharpness and sweetness combined with the satisfying crunch of sweet shortcrust pastry make a dessert which is easy and quick to prepare but has delicacy enough to end the most elegant meal.

For an even sharper and more flavourful variation, try replacing half the lemons with six limes.


  • For the Processor Sweet Shortcrust Pastry
  • 100g/ oz chilled unsalted butter
  • 1 egg yolk
  • 3 tbsp ice-cold water
  • 225g/8 oz plain flour
  • 30g/1 oz caster sugar
  • pinch of salt


    Mise en Place

    First prepare the pastry: take the butter straight from the fridge and cut into 1 cm/1/2 in dice. Beat the egg yolk and iced water together. Sift the flour. Put all the pastry ingredients except the egg yolk mixture into a food processor and work until you have a mixture with a consistency like crumbs. With the machine still running, add the egg and water mix through the feeder tube and stop processing the instant the pastry balls. Remove, wrap in cling film and refrigerate for at least half an hour or overnight.

    Preheat the oven to 190°C/375°F/gas5.

    Prepare the pastry case: roll out the chilled pastry on a floured surface and use it to line a 20cm/8in tart pan. (The pastry will be very fragile and may break: the high fat content however, means you can repair it by pressing pieces of pastry trimmings into any cracks or gaps.) Prick the bottom of the pastry case, line with foil and pour in dried beans to weight it down.